Fortifying and bottling?

[coleandrobin]

So I've made 5gals or a coconut red ale and I'd like to fortify it with some rum. My main concern however is that I might kill off the yeast and prevent it from carbing in the bottle. Anyone have any ideas? Is there a certain ratio that would give me the rum flavor I'm looking for without harming my yeasts? And how about a certain proof of rum to use? I have some 151 I could use or I could go with something with a lower ABV

 

[ColoHox]

Which yeast and what is its alcohol tolerance? It wont take much rum to add flavor, so the abv contribution should be pretty low.

 

[coleandrobin]

It's just muntons ale yeast

 

[kenny_d]

Not quite the same... but I did 2ozs of makers mark in about 1.5 gallons of a stout and the bourbon was almost to the point of being too much. Maybe do an oz per gallon? I hope that helps!