Hi,
All my rum to this point has used bakers yeast (similar to Lowans, but we can't get Lowans in the UK). I'm getting really good results, but I'm going to play around a bit to see what effects different yeast makes.
I've got my hands on a couple of packets of Distilamax RM (493 edv) and Distilamax SR. I've been looking at the tech sheets and it says dosage is "50g/hl" i.e. about 13g in a 25L ferment. As I'm used to putting in 80g of bakers yeast, I'm wondering if this sounds right.
Here's the tech sheet for RM (SR is very similar):
http://www.lallemandbds.com/wp-content/ ... OW-RES.pdf
Has anyone used either of these yeasts please?