Rum Distiller's Yeast Pack x4

You will need: 20g Distiller's Yeast - Rum, 12g Distiller's Enzyme - Glucoamylase, 50g Distiller's Nutrient - Dark Spirits, American Oak Carboy Spiral Medium Toast, Still Spirits Turbo Clear, 9.5kg blackstrap molasses. OG, FG and ABV may vary with the fermentability of your molasses.

1. Half fill a clean, sterile 30L fermenter with water at about 50°C and add 9.5kg of blackstrap molasses, stirring vigorously. If it becomes too thick to stir, add more hot water, keeping the total under 25L.
2. Once dissolved, top up to 25L if needed, aiming for a liquid temperature of 30 to 35°C.
3. Shake the Dark Spirits nutrient well and measure out 50g (for up to 12% ABV).
4. Optional: add the glucoamylase now for a possible yield increase, though this will reduce the flavour quality of the rum. Stir in the nutrient (and enzyme) with a sterilised spoon.
5. With the wash below 35°C, add the rum yeast, fit the lid and airlock (half filled with sterile or boiled water) and ferment at 20 to 34°C ambient. Warmer gives a fuller, fruitier rum; cooler gives a cleaner, lighter rum. With glucoamylase, ferment at 30 to 34°C.
6. Expect some foaming; this is why a 30L vessel is used for 25L.
7. Fermentation is complete when the airlock stops bubbling, usually within 1 to 2 weeks, and the gravity has stabilised.
8. Leave it to stand for 2 to 3 days to settle, or use Turbo Clear to speed this up.
9. Siphon the wash into your still, leaving the sediment behind. A pot still such as the Alembic Dome Top with Condenser is recommended; if using a T500 column, remove the saddles so the rum is not stripped of flavour.
10. Age the white spirit on oak, in a 6 to 8L medium toast barrel (new or ex-rum) or on the American Oak Medium Toast Spiral for a faster infusion, tasting regularly. A spirit-stable caramel colouring can be added for a dark rum look.

• Net weight: 20g; sufficient for up to 25L
• Alcohol tolerance: 15% ABV
• Attenuation: 70 to 100% (low to high)
• Flocculation: medium
• Temperature range: 20 to 34°C
• Strain: Saccharomyces cerevisiae
• Viable yeast cells/g: >1 x 10¹⁰
• Dry weight: 92 to 96%
• Wild yeast cells/g: <1 per 10⁶ cells
• Total bacteria: <1 x 10⁵ cfu/g
• GMO free
• Shelf life: 24 months; store in a cool, dry place away from direct sunlight
• Made in the UK from imported and local ingredients; packaged in a protective atmosphere
• Ingredients: dried yeast (yeast, emulsifier [E491])

Is molasses included?

No. You need 9.5kg of blackstrap molasses per 25L batch.

Can I use a reflux still?

A T500 can be used for a lighter result if the saddles are removed from the column, but a pot still is recommended for the best rum.

Should I add the glucoamylase?

It may increase yield depending on your molasses, but it reduces flavour quality.

What does fermenting temperature change?

Warmer fermentation gives a fuller, fruitier rum; cooler gives a cleaner, lighter one.