Description

Premium Rum Yeast

Premium Rum Yeast

• Clean and Sterilise all equipment. You will need a fermenter with a capacity preferably greater than 25 L, a stirring paddle and an airlock
• Use with 6 KG of sugar or for best results use 2.5 KG of Molasses and 4 KG of sugar. Experiment with different sugars and how they will affect the final flavour of your Rum
• Prepare 21 L of warm water at 35 degrees. Add your fermentables (sugars) and stir until completely dissolved. This can take some time and effort. Add this yeast sachet and stir gently
• Ferment for a minimum of 7 days, Molasses and complex sugars will need additional fermentation time
• Using Molasses and dark complex sugars will result in a very active fermentation. Do not use a airlock for the first part of the fermentation. It can be inserted when the fermentation has slowed.
• Ideal fermentation temperatures are a little higher than normal 24 – 30 degrees. Higher temperatures produce familiar rum congener profiles, but do not exceed 35 degrees
• When fermentation has finished use Pure Distilling Crystal Clear to prepare the wash for distillation
• When distilling, ensure the use of Distilling Conditioner as the wash will tend to foam
• The final spirit will benefit and colour from soaking on wood chips, barrel staves or spirals or ageing in a suitable barrel