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I'd say ec1118, but be sure to use nutrients with a sugar wash.

try and dilute it some more, pitch another yeast starter. How much yeast did you use? In my 16 gal batch I use half cup, I rehydrate half of that in water as a pinch or 3 of sugar and dry pitch the rest. I use a one lb brick of yeast in my 45 gal

the plan is 5 gallons persimmons then add what I need to finish off a 10 gal batch

Is it showing any signs of infection? If you have any pickling lime, drop a pinch in and see if it fizzles. if it does your ph is too low.

It's very similar to the evolved habitats from tc. I use 2 gal and 16 lb dark brown sugar for a nice sippin rum. What size batch did you make?

I've only seen a handful of rum ferments go nuts, completely dry in 36 hours from a 12% wash but they did a big starter with all kinds of nutes. What was the molasses you bought?

Damn gnats!!!

Post your exact recipe. I've used evolved habitat molasses from tractor supply for a long time and it has preservatives in it. What temps are you fermenting at? 9 times out of 10 I ferment at 90+f but I use bread yeast too. Did you aerate? No need for any extra nutes as moll has everything it...

Damn, I'll get all this out if it kills me lol Once you get down on the sg you can rack a traditional mead onto fruit to get the most out of the flavors. I use alot of fruit, sometimes at 5 lb per gallon. I do on occasion use half in primary and the second half in the secondary. Both are...

Oh yea, a brute is a feed storage bin or trashcan. They make both:)

You would need to take a sg reading, as long as you aren't past the 1/3 sugar depletion you should be fine. Also I used a wire coat hanger in a cordless drill to degas until mine arived. You should add nutes at yeast pitch, the next day and every other day for 4 days. Degas twice a day for...

Post a pic or its all speculation on our part. I personally don't use alot of chems in my mead making, if things are dirty...wash it. We ain't making beer and the whole sanitary stuff is getting blown out of the water. Soap is an anti bacterial whether it says it or not, it's a sales pitch...

Go to the brew shop and buy some yeast nutes, degas twice a day for 8-10 days and buy a wine whip it to the degassing and it will mix up the honey nicely. D47 is temp sensitive, it likes 60f. Not higher than 67ish but I've used it higher with decent results but it was a lower abv style mead...

not much about rum I couldn't help you with, any questions...just ask!

EZ flanges are great for low columns but for tall reflux stills I like to use the copper ferrule and silver solder.

Man oh man how I love rum, pugi is very very good rum. Lotsa flavors there. Don't worry about the puke, I get it sometimes on a strip run but the low wines never puke because they cant. Just think of it as extra flavors lol. Good luck and post results

That's what it looks like to me, do you plan to add dunder to the spirit run?

Depending on you OG, yeast, temp, protocols. I just had a raspberry at 1.120 go dry in 10 days, it's now clear as a crystal at 2 months and tastes pretty good. Time will make it more rounded but it's fine now to sip.

Distillers yeast DADY is usually used with grains BUT it's a very clean fermenting yeast that doesn't impart alot of flavors.

I'm headed to Allentown so if you're near hollah.