Distilled Products

I am making rum with EDV493 for the first time. I am concerned about the temperature- the room where I will have it in is about 60°F, which is considerably low in regard to the recommendations. What effect will this have and what suggestions can you offer?

My EDV493 instructions are in French and I would like to clarify the dosage rate. It indicates 50-100g/HL.

What is the alcohol tolerance and pitching rate for EDV493?

Most brewers use a roller mill to crush their grain. The Alcohol Textbook suggests distillers are more likely to use a hammer mill, and specifies a typical level of milling (using a sieve test). Do you have any idea on how much yield we may lose if we use a roller mill and don’t achieve as fine of a grind as we could with a hammer mill?

What is the best way to measure the sugar content of the mash post liquefaction? At this point, it is still starch (or at least not fully reduced to simple sugar like it will be post saccharification).

I would like to try some of the WLP050 Tennessee Whisky Yeast. Our mash capacity is 1000 liters, and I typically use 200 gallons of water and 350 lbs. of grain/malt. How much of the WLP050 would I need to do two of these batches?

I would like to make bourbon. What products would you recommend?