alex-76 wrote:Ok, so i have been looking around the internet.
I read that it is good to invert the sugar to make the fermentation go a little faster and the taste becomes better when the sugar is inverted.
The PH needs to be 4.0 or lower.
I can add DAP and regular yest nutrients before adding the yeast.
How much DAP, Yeast, and nutrients out of pounds of sugar?
I do not want to follow the recipe by adding tomato paste and fertilizer.
Could you guys help me with this?
You are right about ph, too high and the yeast will stall. Acid blend will drop the ph, as to how much I dunno. Wyeast makes some dam good nutrient, there is also distillers nutrient. You can order from Brewhaus.com or your favorite homebrew store. EC118 might be better for rum, whitelabs says it's used for bourbon, it's up to you, try both. I find bakers yeast has a tequila like aroma, could be nice in a rum. There is a thread with yeast descriptions or go to the yeast company sites and research them, they have a lot of info. Also read about mead making, another product high in sugar. http://www.lalvinyeast.com/library.asp#
Lalvin V1116 (K1) is an active dried yeast for use in rum, brandy and fruit brandies. Isolated in 1972 by Pierre Barre of the INRA Montpellier. K1 is also used in white wines, ice wines, roses and basic red wines. Available in in 500 gram packages for 35.95
Danstil EDV 493
Active dried yeast which was isolated and selected by INRA Guadeloupe on cane molasses. For use in beverage fermentations. Available in 500 gram package.
WLP720 Sweet Mead Yeast
Suitable for rum, and brandies. http://www.whitelabs.com/distilling/yeast.html