Ok so sorry for another stupid question but I am actually trying to learn processes and requirements in order to create a nicer rum. (my rums always been horrid)
This is taken straight from the Recipes section:
"Bakers yeast
100-150 grams. More is okay, it will provide nutrients. Bakers yeast is pretty good for rum. (As I recall it is usually bred up on a molasses substrate, so it is already conditioned to it.) I don't make yeast starters for rum, too much mucking around, and bakers yeast is cheap, so I just throw a whole bunch on the surface of the ferment mix and let it go.
You can run higher than 10% with bakers yeast, maybe up to 12-14%, but only aiming for 9-10% keeps any stress on the yeast to a minimum".
I understand that % ABV is the change from the O.G to the F.G, my plan is to utilise my 220 litre olive drum and follow the old rum ratio of 20 litres of molasses to 20 kg of raw sugar, is there a caculator to ensure that I am not pushing past 10% ABV and stressing the yeast?
Many thanks!