Hey nuddy thanks for that. Yea barrels and time are the way to.
So a little update.
A 5l starter was made and yeast/bacteria slurry was decanted. 50ml of slurry was put into the fridge for storage, 100ml of slurry was put into a flask and back on the stir plate to re culture and remaining slurry was pitched into 45l of 1.075 sg rum wash.
That started fermenting in about 8 hours and took of really well and finished at 1.015. I let it settle until it started to clear and kept the yeast cake and stripped the wash in a pot still.
30l of the hot backset was added to a 90l fermenter to dissolve the molasses and DAP. It was then topped up with water to about 80l in total and yeast slurry as added.
I will distill this in my double retort pot still and charge the retorts with finished rum from the 45l batch