Recent content by zippe

I see. Can some of those byproducts be filtered out after fermentation?

I'm using 6 pounds of dark brown sugar and one pint of molasses per 2 gallons of water (it matches the sugar quantity called for by the yeast). My recipe is loosely based on several recipes I found online: https://www.homebrewtalk.com/f25/homemade-rum-132836/...

The mixture was never that hot. It was only warm when I mixed it (about 102 degrees F). Either way, it seems to have slowed down a bit. If I am losing alcohol vapor through the balloon, it's probably a negligible volume. I was planning on leaving this rum undistilled, as the yeast I am using...

It's not too bad yet. Maybe 5 to 8% of my total volume. But it was quite noticeable after the first night, and it's only had 24 hours of fermentation. I'm inexperienced, but I would have expected a volume increase during fermentation since the alcohol being produced is less dense than water...

I'm planning to leave the rum undistilled. The yeast I'm using yields 40 proof, which is good enough for my purposes. No laws are being broken. I apologize for not making that clear. Why is turbo yeast discouraged? I've read elsewhere that it's a popular choice for impatient brewers. Thanks again.

Total beginner here. I'm attempting to brew homemade rum and I have a few questions regarding fermentation. I'm fermenting the rum in large glass jugs and using pricked balloons as fermentation locks (primitive, I know). I've already started fermentation for a trial batch and so far it...