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Trying for fruity rum again with Hefeweizen yeast

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Trying for fruity rum again with Hefeweizen yeast

Postby Beerswimmer » Wed Sep 26, 2012 5:23 pm

In the past I made a rum using only brown sugar(plus some dead yeast for nutes and backset from previous batches) and the yeast was a hefeweizen yeast. It smelled like Juicy Fruit gum and tasted superb. Almost like a Wray and Nephew overproof rum. I'm now making heavier rum and it's not as fruity as I'd like. So I'm going to switch to some WLP300 I just bought. The banana smell and flavor from WLP300 has made some "banana bomb" hefe beers for me before that were great.

Has anyone done this? Will it give me the results I'm looking for, or did I just get lucky in the past?
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Re: Trying for fruity rum again with Hefeweizen yeast

Postby kiwi » Wed Sep 26, 2012 5:31 pm

I haven't used WLP300 in a rum but I bet it kicks ass. Pick your ferment temp carefully for the amounts of clove / banana you want in the end product. I'd distill it ASAP after fermentation, don't let the yeast start to clean up after itself. I would expect it to put out a lot of tails, can you report back on how the fractions pan out relative to your normal yeast?
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Re: Trying for fruity rum again with Hefeweizen yeast

Postby qball » Wed Sep 26, 2012 6:59 pm

The problem is that the yeast doesn't really flocculate, and the wash won't clear. So you'll have to distill with tons of yeast in the wash.

Be careful about scorching the yeast.
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Re: Trying for fruity rum again with Hefeweizen yeast

Postby Beerswimmer » Wed Sep 26, 2012 7:32 pm

qball wrote:The problem is that the yeast doesn't really flocculate, and the wash won't clear. So you'll have to distill with tons of yeast in the wash.

Be careful about scorching the yeast.


My old rum was like this. I racked it and put it in my zero degree garage overnight. And it helped a bit. I guess. I did this with every mash before distilling. Never burned anything, and I like to distill before the mash is done fermenting anyway. I think it helps with flavor.

Is there a different kind of yeast that would help a rum wash to be especially fruity??
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Re: Trying for fruity rum again with Hefeweizen yeast

Postby qball » Wed Sep 26, 2012 8:42 pm

I know certain yeasts will produce different esters at different temperatures. For example a Trappist (Belgian) ale will be cleaner and crisper when fermented below 68 and produce more bubble-gum esters at 72-75...

Here are some yeast descriptions....

http://www.winning-homebrew.com/yeast.html


Search for the word "fruity"
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Re: Trying for fruity rum again with Hefeweizen yeast

Postby kiwi » Wed Sep 26, 2012 9:27 pm

I think you're on the right path with a hefe yeast if you want bananas. if you want different fruitiness, then I'd suggest you look towards english ale yeasts or EDV493
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Re: Trying for fruity rum again with Hefeweizen yeast

Postby kiwi » Wed Sep 26, 2012 9:50 pm

Also, how are you distilling your rum?
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Re: Trying for fruity rum again with Hefeweizen yeast

Postby Kapea » Wed Sep 26, 2012 11:10 pm

The bananas and cloves in weissbier are from phenols that are short lived. You will need to move quickly after the ferment slows. Do a spirit run on the wash, not low wines and collect slowly (low heat input).

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Re: Trying for fruity rum again with Hefeweizen yeast

Postby Bobtuse » Wed Sep 26, 2012 11:29 pm

I had good results with using a belgian yeast on a rum wash and I did nothing special. I was after the same idea, fruity flavor right from the yeast. I slowly fed a 55 gal fermenter in stages and then stripped the wash and fed the column with it for a high proof white rum. even put some of it on oak, although I think the white was better. I dont think I did it particularly fast, but didnt stretch the process out either. Who knows, I perhaps could have got more flavor out of it? n Im sure you'd get the same idea from a hefe.

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Re: Trying for fruity rum again with Hefeweizen yeast

Postby Beerswimmer » Wed Sep 26, 2012 11:40 pm

I previously just ran 5 gallons through a pot doing a slow run. Now I have bulit a bigger system and do 15 gallon strips and then a slower spirit run of about 8 gallons of low wines. I plan on doing strip runs right when the wash starts to slow. Are stripping runs going to kill the fruity part that I'm after?

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Re: Trying for fruity rum again with Hefeweizen yeast

Postby Kapea » Thu Sep 27, 2012 2:02 am

Beerswimmer wrote: Are stripping runs going to kill the fruity part that I'm after?

I cannot say from distilling experience, but I know that the phenols that produce the fruitiness in weissbier are pretty volatile. I'm guessing that they would carry over better with just one pass instead of two. I'll be interested to hear how it goes. :8)
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Re: Trying for fruity rum again with Hefeweizen yeast

Postby Beerswimmer » Thu Sep 27, 2012 10:37 am

I guess after my first ferment, 30 gallons to be started next week, I'll split it. 25 gallons will be stripped and then have a spirit run, and 5 gallons will go through a slow pot run. Then I'll do the Pepsi challenge and see what has the most flavor. If it's not what I was hoping for then I might try to change to a Belgian yeast. If it's close, then I might tweak the recipe, or add some wash to the spirit run or etc. I really want to get the most fruit flavor, not heavy flavors. I'll post up on progress and what my mash bill is.

Also might age some of the dunder to see how it smells after a few months. Rum lets you be so creative, there's no limit to what you can or can't do!
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Re: Trying for fruity rum again with Hefeweizen yeast

Postby punkin » Thu Sep 27, 2012 11:06 am

Beerswimmer wrote:
I am an elite rescuer for a living.


So you only save the best of people?



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Re: Trying for fruity rum again with Hefeweizen yeast

Postby hambwild » Sat Jan 11, 2014 5:28 pm

punkin wrote:
Beerswimmer wrote:
I am an elite rescuer for a living.


So you only save the best of people?



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Re: Trying for fruity rum again with Hefeweizen yeast

Postby Beerswimmer » Sun Jan 26, 2014 9:58 pm

Just about the opposite!! :roflmao:

My rum was awesome! Very fruity! Made my whole garage smell like pineapple and limes almost! Was better with less molasses, and made to be more of a gold or just silver. Excellent!!!

And now I'm after heavier Navy style, so I'm just using bread yeast. :roll:
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