Rum Yeast

[alex-76]

Can anybody recommend which one is the best yeast to ferment sugar?

i'm using molasses black strap and whole cane sugar.

Which yeast is the most effective, and where can i buy it.
What nutrients can i add to it? and where can i buy that nutrients

I was recommended bakers yeast, what is your guys opinion?

Thank you for your help.

Alex

[Prairiepiss]

There are some good recipes for rum in the tried and true section. Those would include all you need.

And these questions have been answered over many times. A quick search should get some good answers.

[rad14701]

Bakers yeast has long been a favorite for rum as it can help impart a buttery note that some folks find appealing... In fact bakers yeast works well with most all sugar washes and grain mashes... Don't let the fact that the package says bakers yeast fool you because that exact same yeast gets sold to distilleries by some manufacturers... Even major vintners aren't the yeast snobs they are sometimes portrayed as being... That's more of an artisan beer and wine makers trait where the end product is a result of distillation but, instead, single or double fermentation...

[alex-76]

Hi

Yes Prairierpiss, I'm aware of that. But i want opinion from users, not from a recipe. the person who made the recipe might prefer whatever yeast, while others prefer something else.
Yes, i have searched too and when i search it says "the search is too general" so what do you do in that situation? I add more word and same thing.
I rather ask than searching for something i cannot search.

Rad14701, so where can you buy this yeast. I know the local store has but in small amount. Where can i get like 32oz Active dry yeast?
I found online through Amazon.

When it comes to nutrients for the yeast, what do you recommend?
Can i buy something ready to add or do i need to create my own like the recipes?
I rather buy something ready to use.

Thank you for your help.

[alex-76]

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?

Alex

[King Of Hearts]

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?

Alex

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

[King Of Hearts]

I just picked up the Lalvin V1116 K1 so that's what I'm going to use, let you know in about a month how it comes out, I just need to find out how much acid blend to use or get a good ph probe.

[alex-76]

I just picked up the Lalvin V1116 K1 so that's what I'm going to use, let you know in about a month how it comes out, I just need to find out how much acid blend to use or get a good ph probe.

thanks for your help!

Please keep me posted how your new adventure goes.

Alex

[alex-76]

I Just read about

Lalvin ICV-K1 (V1116)

And it seem to be great, i will give it a shot. I will go and see if i can find it on a local brewery or winery.

Alex

[alex-76]

Today i have some sugar fermenting using the K1-V1116

At first i was kind of scare it didn't bubble as much. Just a bubble or so.
Right now it is bubbling like crazy.

[Anemephistus]

I use fleischmann's rapid rise bread yeast. I have very good luck with this yeast. As far as it's nutrient requirement I have found when using Molasses that this stuff just lives happily and goes about making alcohol without issue.

I have a method that entails using caramelized sugar as the base fermentation material W/O molasses. When I do this I add A single multi vitamin to 1-3 gallons of wort, 9 mg of potassium & 25 mg of Ascorbic acid & 1 tsp per gallon of bread flour. This may not sound conventional but the bread flour gives the yeast protein and It adds a tiny hint of nutty taste. I have never had a stuck batch doing this and I've made quite a few small batches.

This yeast likes a relatively high ambient temp 85-95F. I have used other yeasts and each imparts it's own touch of flavor but I like this one because it adds a light buttery tone and gives a citrus hint.

The last note I would make is that alot of info out there says bakers yeasts die at 14% abv. By my best estimates and measurements this is not true for this nutrient mix and temperature it's much closer to 17-18% each time.

Please give updates I look forward to hearing how it goes for you with the K-1 I havent used it in rum.

[alex-76]

Hi Everybody

The K1-v1116 was not working at first. I waited an hour and it was bubbling like crazy.
It was like this for two and a half days.
Today its the 4th day fermenting and it is bubbling very very slow. I read that it is recommended to let it rest for two days when it stop bubbling so everything settles at the bottom.

For the K1-v1116 i used Fermax as DAT. That is what they recommended me at this brewery place. I will try will DAP next time i ferment to see the big difference (if there is any)
I will also use Bakers yeast in another bash with DAP.

Well it's all about trying, I'm new at this.

I will write more in a few days.