Recommended Yeast For
Rum
Yeast used in Rum Fermentations
should allow for a good ester production that will combine pleasantly with acids produced by bacteria. The yeasts below are recommended for fermentation of
Rum.
•
EDV 46 TM
•
EDV 493 TM
•
Superstart
•
K1
•
WLP720 – Sweet Mead
Yeast
Rum
Lallemand
Lallemand
White Labs Headquarters &
Manufacturing Lab
Ethanol Technology
TM
Lallemand
7564 Trade St.
San Diego, CA 92121,USA
Tel: 858-693-3441
Fax: 858-693-1026
R&D Laboratory
In the United States, “rum” is an
alcoholic distillate from the fermented juice
of sugarcane, sugarcane syrup, sugarcane
molasses, or other sugarcane by-products.
It must be produced at less than 190o
proof in such a manner that the distillate
possesses the taste, aroma, and
characteristics generally attributed to rum,
and bottled at not less than 80o proof.
2001 Second Street, Suite 2
Davis, CA 95618 USA
Tel: (530) 756-2879
Fax: (530) 756-2870
Sales & Customer Service
5455 Spine Road
Mezzanine East
Boulder, CO, 80301 USA
Pure liquid yeast sized for approximately 200 gallons.
Tel: (888) 5-YEAST-5 (US & Canada)
(303) 530-0469 (International)
Fax: (888) 693-1026 (US & Canada)
(303) 530-3816 (International)
Pure Yeast and
Fermentation
Fermentation &
Sugar Source
An acid addition is usually practiced to keep bacteria in check. Additionally excess salts and minerals can adversely affect yeast performance. A
portion of dunder, the naturally fermented resi-
It’s always a good idea to check a shipment of
molasses by weight rather than a volumetric
basis due to the variability of the effects of
temperature on volume and density. When
handling and storing molasses, avoid
temperatures above
140o F as this promotes maillard reactions to occur with
a resulting loss of
sugar. Temperatures
of 113o F are suggested. The purchase of molasses
should be based on
total sugar content
and not brix, as the
correlation between brix gravity, specific
gravity, and sugar content is poor.
For fermentation the concentrated molasses
is cut with water to a gravity ranging from 20
– 25 brix. Cane juice on the other hand, with
a sugar content of 12 – 16 % w/w sucrose,
can be used as is for fermentation.
Although abundant in fermentable sugars,
any type of molasses or pure sugar fermentation medium is lacking in essential nutrients
required by the yeast for a healthy metabolism.
Types of molasses that can be used to
produce alcohol
•
•
•
*Blackstrap molasses (traditionally used
for dark rums)
*High test molasses from evaporated
cane juice (used for lighter rums)
*Refiners cane molasses
Fermentation targets
Gravity
pH
Start
13.5-25 Brix
4.8-5.2
End
0*
3.9
Duration
72 hours, may be as long as
96 – 120 hrs.
Alcohol by
Volume
5-10 %
*Poor molasses can prevent good attenuation causing final gravity of >8
Recommended nutrient
• Go Ferm TM @ 2.5 lbs / 1000 gal @
due from a previous wash distillation, is normally
pitched with a pure yeast culture for more complexity. Gentle aeration for the first 48 hours is
beneficial for fermentation performance. Fermentation temperatures in the Caribbean can
reach 90oF, however lower temperatures (75 –
80oF) will result in a better alcohol yield.
It does however have a healthy population of
bacteria and or wild yeast that can take over
fermentation, producing excess amounts of
acetic and butyric acids which are toxic to
yeast.
Content Created for White Labs Inc by
Clayton Cone & Christopher Bird
•
•
yeast rehydration
DAP @ 2 lbs / 1000 gal @ start of
fermentation
TM
Fermaid K @ 2 lbs / 1000 gal @ 1/3
depletion of sugar
Pitching rates
• 2 lbs active dried yeast / 500 gallons
• 4 liters liquid yeast / 1000 gallons
*Always adjust pitching rate to Brix concentration*