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HI ,
Has anyone used wine yeast to make molasses rum before ? , if so any feedback on temps. , grams of yeast , water ,etc would be greatly appreciated.

Regards Bazz

Be careful (selective) of the variety of wine yeast you try. Some are notorious at producing hydrogen sulfide. And molasses is sometimes sulfured as well. So, a word of caution. Too much H2S and you'll think someone sh_t in your fermenter.

I simply use baker's yeast for mine. Inexpensive, readily available, and quite effective at fermentation.

But, YMMV.
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edit to add: Here's a little read (homework) for you - https://www.practicalwinery.com/novdec0 ... c05p26.htm" onclick="window.open(this.href);return false;" rel="nofollow