My Rum recipe

This is what I use for my rum:

6 Lbs. of Brown suagr

2 Cups Honey

5 Gallons of water

1/4 Cup Distillers Active Dry Yeast

1/4 Bread Yest

Pour 2 Gallons of water into you pot. Bring it to a boil. After it comes to a boil add in the 6 Lbs. of Brown suagr and the honey. After the sugar and honey dissolve into the water turn off the heat and add in the 1/4 Cup of bread yeast while still at boiling temperature.

Add 1 Gallon of water at a time to bring your sugar and honey wash to a cooler temperature. Once you are able to submerge your finger in the sugar wash without burning yourself; stir in the distillers active dry yeast.

Put it in your fermenter and attach the airlock making sure your lid is on tight. Let sit for 7-10 days to ferment. Once fermented your airlock will stop off-gassing and the bubbling will stop.

The addition of the bread yeast while stirring in at boiling temprature will kill that yeast and allow it to be used by your live yeast later on as nutrient and allow the live yeats to thrive.

Once it is done fermenting; add this into your still and run it through to collect the sweet reward.