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WHAT IS RHUM?
Rum is a type of alcoholic beverage distilled from sugarcane byproducts such as molasses or sugarcane juice through the processes of fermentation and distillation. After distillation, rum is often aged in oak barrels to develop its unique flavor.
Most of the world's rum production originates from the Caribbean and Latin America, but many other countries also produce this spirit, including Australia, Portugal, Austria, Canada, Fiji, India, Japan, Mauritius, Nepal, New Zealand, the Philippines, Réunion Island, South Africa, Spain, Sweden, Taiwan, Thailand, the United Kingdom, and the United States.
Besides being consumed directly, rum is an essential ingredient in many famous cocktails such as Mojito, Piña Colada, Mai Tai, and Cuba Libre.
WHAT TYPE OF YEAST IS USED FOR ALCOHOL FERMENTATION?
🍷SAC22 Active Dry Yeast is an excellent choice for alcohol production. With outstanding features such as strong fermentation capability, high alcohol tolerance, and optimal performance under various temperature and pH conditions, SAC22 helps streamline the fermentation process, enhance alcohol yield, and improve the quality of the final product.
SAC22 Active Dry Yeast is a dry yeast imported and supplied in its original, sealed packaging by ECO International Co., Ltd. This premium, pure-import product is used to provide essential nutrients for the fermentation process.
Characteristics of SAC22 Active Dry Yeast:
+ Strong zymase activity: Facilitates rapid and complete fermentation, resulting in high alcohol yield with minimal residual sugar
+ Ethanol resistance capability : ≥15% (v/v).
+ Optimal fermentation temperature: 34-36°C, with the capability to ferment at up to 38°C.
+ Optimal pH: 4.2-4.5; fermentation can be carried out within a pH range of 3.5-6.5.
Storage: Keep in a cool, airy place, away from direct sunlight.
Shelf life: 24 months.
Instructions for using SAC22 Active Dry Yeast in rum production:
Prepare the yeast: Dissolve SAC22 yeast in warm water (35-40°C) at a ratio of 1:10 (1 part yeast, 10 parts water) for 20 minutes before mixing into the fermentation solution.
Prepare the fermentation solution: Mix molasses or sugarcane juice with water to achieve the desired Brix level (typically between 18-24 Brix).
Add the yeast: Introduce the dissolved yeast mixture into the sugarcane solution and stir well.
Fermentation conditions: Maintain the fermentation temperature within the range of 34-36°C and a pH of 4.2-4.5 for optimal results.
Fermentation duration: The fermentation process typically lasts 5-7 days. During this time, periodically check and stir the mixture to ensure the yeast performs efficiently.
Distillation: After fermentation is complete, distill the solution to produce rum.
🚨Some important notes:
Ensure all tools and equipment are thoroughly cleaned before use to prevent contamination.
Regularly monitor and adjust temperature and pH levels throughout the fermentation process to maintain optimal conditions.
🏆With these conditions, you'll achieve a high-quality rum with refined and full flavors. Best of luck with your batch of rum! Should you need any additional information or support, don’t hesitate to reach out. Cheers to your success! 🥂
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