About to start ny quest for a multitude of distillates for blending a rum suited to my palate

[Rumhead]

Hi guys,

Havent posted in a while but has been on the forum for around 4-8h/day since my recovery from being half paralyzed with a brainstem abcess is ongoing, so hence i hav used the time to study rum deeply, really deep, going thu all rum threads on here, Arroyos work and alot of other even older books, so i kind of feel well versed in the rum making process technically. Now it is time to turn that to practicality!

First off i would like to have many tips in this thread on yeasts people have used snd what they think it gives to the final product. I am going to make up to 10-15 different distillates.

1, Light, extremely light neutral made from cane sugar in my VM--E-ARC which will put out an azeotrope rum. Ofc very tasteless but i will use it to tame the more wilder distillates.

2. I have a fairly cheap muscovado source in ny town 5usd/kilo and i am looking at both take home jaggery and gur from india, and also molasses but te order hade to be about 50kg. Ill check the swedish forum for interest i a group buy.
This muscovado will be fermented 5,5kg/25L as it is around 90% sugar.
What would be a suitable yest for this that i hope will be fairly heavy?

3. I only have Liter of molasses at hand and it cost 12$ per lite here so gallon is very expensive, but i can order molasses DIRT cheap from India of i take 50kg
Whats the most used, and other types of yeast för this? Bread Yeast i know, im asking for those who's tested around a bit and not just stuck with it because it fermented fast. I ask because I want good yeast as i am trying to make top notch products.

4. Im going to order either sugar daddy's european business Panela for about 2,,3$
Problem is, India's gur that is the sme typo of product can i get for 1$ if i order 50kg. So panela in some way ill have in my hands in a month or two

5 Finally i am going to experiment with high ester rums/Grand arome rhum.
I guess this will be the hardest part for me, but i need it for blending.
I csn give sn example, I have Plantation xaymacs special dry(no sugar added)
and it is a 156/gL AA ester count rum with Volatiles at 312 G/LAA.

This that is nothing for a jaimacan rum is on the border of tho much esters, but i do need one for my blending work.
IT IS A REAL SHAME der wo isnt around longer so i could get his opinion this, hpw to go about and such.

For the above types of rum i would like you to tip me on a strain of yeast you know are good for just this.
Ec-1118 is s given for the light azeotrope "rum" that will be fot lightening up to heavy rums..

But what do you propose for the other categories? Edv 394/DistillamaxRM is hard to get but thats one i would like to try.

Dunder and such would be played with too.

My equipment:
30L beer can boiler with 2X 2" 50cm pieces with tri clamp connections, the outtake, 1X50cm headscolumn and a hammerhead on top.

I also have a pit still head in the making that can fit directly on the keg, or on top of a 50cm piece empty OR fully packed with spp och scouring pads, copper mesh i coming later on.

Im also building a LM head for making cleaner rum that the pot but not as clean as the ARC. I would like to build it RLM, for the stability in reflux but is that suited to rum making or is a ordinary LM better suited for stilling around 85-94%% distillates in the sprit run?

What does the rum master say? Im probably going to document my journey here and in my home country where the home distiller have seems to forget that rum exist.
I hope we can get an interesting conversation here. Im a novice rum distiller but im hell bent on making several different base rums to create blends of,. Just like tye do st the distilleries.

Thanks for your time!. I hope you'll answer if any of this it up your alley

Best regards