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 60F, which is considerably low considering 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 a grind as we could with a hammer mill? I'm trying to find the trade off between buying a more expensive mill or paying someone to mill the grain and using a roller milling process.

Brewers typically measure the amount of sugar with a hydrometer, however they are making the measurement after sacchrification and with the solids removed. What is the best way to measure the sugar content of the mash post liquefication? At this point it's still starch (or at least not fully reduced to simple sugar like it will be post sacchrification).

I'm working on some test batches of whiskey and 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?