This is a great recipe for anyone looking to make a great tasting rum. It’s simple and can be easily done with ingredients you can find locally. Don’t forget to leave a comment at the bottom of the page after you try it!
- Brown Sugar ( raw sugar) – 2.5 kg
- Molasses – 3 litres
- DAP ( Diammonium Phosphate) – 1 tsp can buy it here
- Citric acid – 1 tsp
- Bakers yeast – 1 pack or 10 grams
- 20 L pot
- Large stir stick (stainless steel)
- 23 L fermenter ( food grade)
- Digital thermometer
- Pot or Reflux Still
- Add brown sugar, molasses, DAP and Citric acid into a large pot add 10 liters of hot water and stir until sugar and molasses dissolves fully.
- Heat wash on the stove until you achive a rolling boil then take off stove and let cool to between 25 – 30 C. This will invert sugars making it easier for yeast to convert it into alcohol.
- Poor sugar wash into fermenter and top off with water between 25 – 30 degrees C.
- Use a digital thermometer to measure temperature of wash. When it’s 25- 30 C add packet of yeast. ( Warning don’t add yeast when hotter then 30 C or you will kill it)
- Leave for 1 hour then stir in yeast
- Leave for 24 hrs then stir again to aerated sugar wash.
- Let stand until fermentation is compleate will usually take between 4 – 8 days depending on temperature.
- Try to keep sugar wash between 20- 25 C while fermentation is underway. This is ideal for the yeast.
- Fermentation is compleate when you can no longer taste sugar in the wash or when bubbles stop passing through air lock.
Once fermention has completed wait a day or two and then transfer the wash into another container wait another 2 days and transfer the wash into the fermenter this will allow the wash to clear and will remove most of the unfermetables left in the wash. If your in a rush you can also use a clearing agent that can be purchased online or at your local brew shop. If your going to use a clearing agent I usually go with Still Spirits Turbo Clear bulk pack.
If your new to making moonshine check out our Distilling 101 section of our blog. For more information about the distilling process.
OAKING & AGEING
You can also flavour your rum by oaking it or adding spices like cinnamon, nutmeg, vanilla, dried fruit and mable syrup. For details regarding flavouring and ageing rum check out our Oaking and Ageing .
You can change the final flavour of your rum by adding more or less molasses. The more you add the stronger flavours you will have. You can use food grade molasses from the grocery store but this will cost you alot of money so I wouldn’t reccomend it. Instead use blackstrap which is what commercial distilleries and most hobby stillers use and will be much cheaper. You can find it in the baking aisle of any grocery store in the US. Blackstrap molasses contains 50% sugar and weighs 1.4 kg per L thus there is 0.7 kg of fermentatble sugars per L.
DAP (di-ammonium phosphate)
One further note is that molasses is very low in nitrogen which yeast need for reproduction for a strong fermentation so it’s a good idea to add DAP which will increase nitrogen levels. DAP can be found at your local home brew shop. Alternatively you can add a can of tomato paste.
You can either use bakers yeast or brewers yeast from the brew shop. Bakers yeast is cheaper and has been bred up on molasses so it’s conditioned to it already this is what I usually use. You can generally purchase this at your local grocery store or if you can’t find it their you can purchase it online here.
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