Rum Distillery Yeast is an Osmophilic Saccharomyces Cerevisiae strain suited to a 50:50 blend of molasses and sucrose fermentation up to 15% ABV. It contains complete nutrition for rapid fermentation. It produces full, rich fruity aromatics and includes amyloglucosidase enzyme for breaking longer-chain sugars for optimum yield.
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This yeast, while fast starting, has slowed down and possibly died way early. This is my second time to use Still Spirits Distiller's Yeast, one Whiskey and one Rum with the same low output. BTW FYI I made sure and all my grain/sugar bills and temps were well within the tolerances and ranges from the company.