Hi,
I wasn't sure whether to post under the MacRum discussion thread or Yeast. I'm using bakers yeast for the first time for rum. We can't get Lowans in the UK so I'm using Saf-Levure active dried bakers yeast (which someone told me was equivalent). I've followed the MacRum recipe - adding a pinch of epsom salts but no DAP or other nutrients. The only change is that I've got food-grade Ragus Cane Molasses, which I guess might have a little more sugar than the stock feed sort (specified in the recipe).
The Saf-Levure yeast started easy enough, although it's much slower than SS Distillers Rum yeast. I'm 10 days in for the first ferment and I'm still getting a stream of bubbles every 45 seconds or so. Is this right? Despite the cooler UK climes, I'm managing to keep the ferment around 27 deg C so I expected it to be done in a week. I'm wondering if I should have included some nutrition e.g. DAP etc. Would that have made things quicker, or do I just need to be patient?! Thanks in advance