Home Distiller

Hey all, I've been using nothing but bakers yeast for my rum since I started. I do a mollasses/raw sugar rum, I'm finally going to try a different yeast. I'd love some feed back from.members that have used bakers in a similar style rum, and have tried other yeasts as well, using the same recipe. I'd like to know the differences you have noticed, using different yeasts. Taste, yield ect. Any feed back would be great thanks .

I've only used two yeasts for rum and neither was baker's. The recipe was just molasses, water and sugar.
The two I used were white labs 001(California ale) and 004 (Irish ale). The California ale had a light molasses flavor and tasted like you think rum would, with just a little of the molasses flavor coming through. Clean tasting.
The Irish was ok but had a lot of deep kind of molasses flavor come through. Was a little overwhelming at times in drinks and had a very strong smell.
Yeild was the same or close enough not to notice. Dunno if this helps but that's all I got

Sorry googe, I don't have a comparison for you, as ive never gone back to Bakers yeast so haven't used it for rum.

I did a fair bit of research myself into rum yeasts, and from sifting through the forums over at ADI, found that a lot of the pros are using simple EC-1118 with great results and more than a few have reported less than impressive results from EDV493. Thought that might at least help you to try EC-1118, even though a lot use it for vodka, so I found that interesting...

I'm currently doing my own rum yeast trial, and have looked down a different route due to EC-1118's usage in commercial craft rums. As it is a saccharomyces banyanus (as opposed to cerevisiae), I thought I would give my SafSpirit Fruit distillers yeast a go which is also a select strain of saccharomyces bayanus, which aims to bring out fruity flavours/esters, so I have high hopes for a nice effect on the molasses (clarified) for my rum. The ferment is smelling great and working at a healthy rate, and there is no foam up at all due to the clarification of the molasses. I'll report after distillation if you're interested at all...

Sorry I can't provide a comparison to Bakers yeast, but if you look at professional distillers, they can use any yeast they want...Bakers is cheaper and would still give the yield they want, but they don't use it...interesting?

Thanks.madmasher, I like.the sound of the California ale one, that's how I like my rum!. Thanks Brendan, I to have read about EX-1118 being good for it, must be something in it for all the big boys to be using it!. Thanks. I think it was bt 1 was using lager yeast in his with good results, will have to try find his posts. I'm interested in your results . That's one of the differences I've found with refinery over stock feed mollasses, the refinery one is more fizzy than bubbly.

Yeah, I find my refinery molasses wash which ive also clarified with a simple boil almost looks like a carbonated coke while fermenting in glass

Duh, I remember reading this post about a rum yeast trial, its a pretty good read and might help you a bit. http://homedistiller.org/forum/viewtopi ... =11&t=7678

Sure does Brendan . Awesome madmasher, thanks.mate, will have a good read!.