Days ago I found a rum recipe so deep and old here on the forums while researching yeast, I can't even find it again.
I think it was under an EC-1118 thread somewhere, and the author had good results with it.
Good thing I copied it:
5-lbs. sugar (inverted)
5-lbs. brown sugar
60-oz. molasses
Juice of 1 lemon
2-oz. Bakers' yeast (the author was stating his point over not using EC-1118 in a rum)
5 gallons water
That's what I'm doing. You?
What's Everyone Doing Today? Me, First Rum
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