RobWalker
Well-Known Member
Would love to make some gold/spiced rum, or maybe a range of types, but I'm interested to see if I'm doing it right...
White rum is basically just fermented sugar, right? So I could ferment sugar to 18-20%, then age and spice as I want to...
Will I need turbo yeast for this?
White rum is basically just fermented sugar, right? So I could ferment sugar to 18-20%, then age and spice as I want to...
Will I need turbo yeast for this?