Rum El Gusto

Step up your Rum fermentation.

Rum El Gusto draws its heritage from the vibrant Caribbean, a region renowned for its rich traditions and craftsmanship in rum production. This strong fermenter is dedicated to developing deep and complex flavors, enhancing ester production that brings forth an aromatic and flavorful experience.

Rum El Gusto Yeast

A strong fermenting Rum yeast producing a rich flavored spirit with high esters. With its origins in the Caribbean, this temperature tolerant yeast will easily finish out worts of up to 9% abv. The spirit produced from this yeast is exceptional, a rich background with prominent tropical esters with lime flowers and citrus in the background.

Rum Nurient

Designed specifically to address the unique nutritional deficiencies for fermentations using Cane Molasses OR Cane Molasses/ sugar combinations. This nutrient provides complete nutritional support for your yeast.

Rum Nutrient Ready Reckoner

*Remaining sugars from refined sugars

How to Use:

  1. Calculate your target final ethanol in the rum wash.

  2. Determine the amount of fermentable sugars needed to reach that target.

  3. Identify the percentage of fermentable sugars from molasses (based on the certificate of analysis for that batch) and from refined sugars.

  4. Use your target % ABV and % refined sugars to input into the "Rum Ready Reckoner" to find the dosage rate of HBG Rum nutrient or HBG Seltzer N1 nutrient.

How to make 1000L of Rum wash using Rum El Gusto Yeast and Rum nutrients.

 

Recipe

  1. In a 1000L Fermenter add 500L hot water (60°c) and 90kg or white or light brown sugar and

    dissolve. Once dissolved add 130kg of refiners grade or black strap molasses and dissolve – top up

    with water to the 1000L mark. Sugars from molasses and refined sugar are in roughly a 40:60

    ratio.

  2. Let the mixture cool to under 35°c and add 1.5kg of HBG Rum Nutrient and dissolve DO NOT BOIL

    THIS NUTRIENT.

  3. Using a clean bucket rehydrate HBG Rum el Gusto yeast by adding 500g yeast to 5L of warm

    water (35°c) and leave to rehydrate for 20mins. Pitch the rehydrated yeast mixture into the

    fermenter.

  4. Set the temp controller for 30-33°c. For best results do not exceed 35°c during fermentation.

  5. Take gravity or %brix readings every 24h, fermentation should be complete in 72h or 3 days.

  6. For best results Distill using a copper pot still or a still with plenty of copper contact with the

    vapour phase.