Makes the Highest Quality Rum!
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.