Making rum, new experience

[malt_lover]

Hello, I’ve made use of Gud (sugarcane jaggery) earlier too in several recipes. Yesterday I started to make rum for the winter. In India, rum has been made since long as sugarcane is native to India. In past I’ve used pure sugarcane juice without any nutrients, yeast etc as sugarcane contains very powerful yeast which ferments super fast.
Recipe:
5 KG unrefined organic gud. That’s all apart from water.
Heated 30L water to dissolve it. Left it in fermenter covered loosely with lid as I didn’t want to wait for it to cool, as it was late in the night. I thought I’ll take OG reading in morning and then pitch yeast.
This morning when I opened the fermenter, there was big Krausen on it and was smelling very nice. I didn’t imagine wild yeast will survive 60c, held overnight. It is still very hot here. Has anybody had this experience?
I simply closed the lid and put airlock bubbler and going by experience of sugarcane juice fermentation, it may finish dry in 2-3 days. Now I don’t know what percentage ABV I’m going to get. Any help from you experienced rum makers will be appreciated.

[ScurvyWaters]

Interesting. So this will be an Agricole Rhum
Keep us posted as to the results.
Thanks for sharing.

[malt_lover]

Hello there, putting airlock too soon turned out to be a mistake, you can imagine the rest. I’ve cleaned to lid and put it back loosely after giving a good stir and releasing lot of CO2. It is still a bit sweet, so I’ll check it tomorrow.