Here is the index for my 500 page French translation of Kervegant’s massive (and phenomenal) text on rum. This work is a requisite reference for anyone working in the rum industry and will become a cornerstone of the rum renaissance.
I am slowly editing the first several hundred pages that I did by page count before I started going chapter by chapter. I apologize for any errors. This was a massive undertaking and time sadly constrains the quality.
Many ideas in here can either rewrite rum history, fill in voids or help clarify fuzzy spots.
Chapter IV The Yeasts [only half finished editing. make you ctrl+f to see the frequency of occurrence of “fission” vs.”budding” & “saccharomyces” vs. “schizosaccharomyces”.]
Chapter V Preparation of Rhummerie Musts [ctrl+f to find the beginning]
Chapter VI Fermentation of Musts [ctrl+f to find the beginning]
Chapter VII Distillation of Wines [ctrl+f to find the beginning]