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Still Spirits Rum Distiller's Yeast Pack x4

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Original price $352
Original price $352 - Original price $352
Original price $352
Current price $279
$279 - $279
Current price $279

This yeast pack has everything you need to make Dark Rum with Molasses

It will make 4x 25L (6.6 US Gal) 12% ABV Molasses washes which will yield in total approximately 30L of quality craft Dark Rum. You will have left over Distillers Nutrient - Dark Spirit with this pack as the container is 450g however the recipe calls for 50g per batch.

What you will get:

  • 4x 20g Distiller’s Yeast - Rum
  • 4x 12g Distiller’s Enzyme - Glucoamylase
  • 450g Distiller’s Nutrient - Dark Spirits
  • 2x American Oak Carboy Spirals
  • 4x Still Spirits Turbo Clear

You will also need 9.5kg of Black Strap Molasses. Note that OG, FG, and % ABV may vary depending upon the fermentability of your molasses.

We recommend using the Alembic Pot Still to make this rum.

    Recipe: How to make Dark Rum from Molasses

    Using 25 L (6.6 US Gal) 12% ABV Molasses

    What you will need:

    Note that OG, FG, and % ABV may vary depending upon the fermentability of your molasses.


    1. Half fill your clean and sterile fermentation vessel (30 L capacity) with water at approximately 50°C (104°F), then add in 9.5kg blackstrap molasses while stirring vigorously to dissolve. (Note that the solution will become very viscous, so if it becomes too difficult to stir you should add more hot water, providing the total volume does not exceed 25 L).

    2. Once the molasses is fully dissolved, top up the solution to a final volume of 25 L (if required), aiming for a liquid temperature of 30-35°C (86-95°F).

    3. Take your Distiller’s Nutrient – Dark Spirits and shake it well. For up to 12% ABV, measure out 50 g (1.8 oz) or see the instructions on the label or the Distiller’s Nutrient – Dark Spirits page in the Distiller’s Range booklet for further measuring unit options.

    4. Depending upon the sugar profile of your molasses, there may be a yield benefit in adding Distiller’s Enzyme – Glucoamylase during your fermentation, although any increase in yield will be offset by a reduction in the flavour quality of your rum. If you would like to try for a higher yield, you can add the Distiller’s Enzyme – Glucoamylase now along with your measured-out Distiller’s Nutrient – Dark Spirits, before stirring to dissolve thoroughly using your sterilised spoon.

    5. Ensuring the temperature is below 35°C (95°F), take your Distiller’s Yeast – Rum and add directly to the fermentation vessel, fit your lid and airlock (half filled with sterile/boiled water) and leave to ferment at 20-34°C (68-93°F) ambient temperature for optimum performance and quality. (Note that warmer fermentation temperatures will yield fuller flavoured, fruitier rum spirit, whereas lower temperatures will yield a cleaner, lighter rum). If you chose to include Distiller’s Enzyme – Glucoamylase, best results will be achieved fermenting at 30-34°C (86-93°F).

    6. Leave your molasses wash to ferment at the appropriate temperature. Note that there may be some foaming at the liquids surface – this is why a 30 L capacity vessel is recommended for a 25 L volume.

    7. Once your airlock stops bubbling, this indicates fermentation is complete. This should happen within 1-2 weeks, depending upon the fermentation temperature. if using a hydrometer, the gravity reading should have stabilised.

    8. Once fermentation is complete you should leave to stand for 2-3 days to allow the yeast and any other solids to settle out to the bottom of the vessel. Still Spirits Turbo Clear can be used here to speed up the clarification process.

    9. You are now ready to distil your wash to make spirit. The wash should be siphoned into your still to leave behind the sediment. For best quality rum we recommend using a pot still such as the Pot Still Alembic Dome Top with Condenser. (Note that use of a Column Still such as Turbo 500 with Condenser Column can be used, but the saddles should be removed from the column to prevent the reflux action from rectifying your rum into a cleaner spirit). Please refer to the instruction manual for your distillation unit for detailed instructions on distilling your spirit.

    10. After distillation you will be left with a richly flavoured but white coloured spirit. For best results you should age your rum on oak, either by filling into a 6-8 litre medium toast oak barrel (new, or used previously for rum), or by using the American Oak Medium Toast Spiral for a faster infusion. During ageing, you should taste your rum regularly until your desired level of oak flavour is achieved. If you wish, you can also add a spirit stable caramel colouring, to turn your golden coloured oak aged rum into a genuine-looking dark spirit.

    About the Yeast

    A specialist active dried rum distiller’s yeast. This strain produces an optimum congener profile for full-flavoured, smooth and rounded rum spirit.


    For fermentation of sugar, treacle, molasses or sugar cane juice for distillation of Rum spirit using the Alembic Pot Still System. You can also use the Grainfather Brewing System with the Pot Still Alembic Dome Top and Copper Condenser. For a result with less character, the Turbo 500 System or the Grainfather with the Turbo 500 Stainless Steel Condenser and Turbo 500 Copper Condenser can be used, if the ceramic saddles are removed, instead of using the Pot Still Alembic Dome Top and Copper Condenser. If attaching the Turbo 500 condenser to the Grainfather, you will need the lid attachment.


    • Net Weight: 20 g (0.7 US oz)
    • Sufficient for: Up to 25 L (6.6 US Gal)
    • Alcohol Tolerance: 15% ABV
    • Attenuation: 70-100% (Low-High)
    • Flocculation Rate: Medium
    • Recommended Temperature Range: 20-34°C (68-93°F)
    • Strain Classification: Saccharomyces cerevisiae
    • Viable Yeast Cells/g: >1 x 1010
    • Dry Weight: 92-96%
    • Wild Yeast Cells/g: <1 per 106 cells
    • Total Bacteria: <1 x 105 cfu/g
    • GMO Status: GMO Free
    • Shelf Life: 24 Months
    • Storage: Store in a cool, dry place away from direct sunlight.
    • Place of Origin: Made in the UK from imported and local ingredients.
    • Packaging: Packaged in a protective atmosphere.


    Add directly to fermentation vessel and leave to ferment at 20-34°C (68-93°F) ambient air temperature for optimum performance and quality.


    Dried yeast (yeast, emulsifier [E491]).