Rum Ferment Temps

Post by **WithOrWithoutU2** » Sat Oct 05, 2024 10:03 pm

I can't believe it's taken me this long, but I am going to make my first batch of rum.

Likely going to run 5 gallon mash first, then use back set to do a 10g mash. I typically ferment and run in my basement. Ambient temps are 68F. I know most rums ferment 80-90F in the Caribbean and finishes within 5 days. But I recently heard fermenting at lower temps can help give the ferment some funky flavors as well.

Any rum runners have any words of wisdom on how to get the best flavors from the ferment?
Thanks

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