Making Rum using Molasses and the Still Spirits Condensers
By far the best quality Rum will be made using Molasses as a base. 2kg of Molasses will produce a the perfect rich rum flavour.
- Add 2kg molasses and 4.5kg dextrose into your clean fermenter with 3L (101 oz) boiling water, stir to mix (don’t worry if doesn’t dissolve at this stage).
- Top up to 25 Litres (6.6 gal) with cold water, stir to completely dissolve.
- Add Turbo Carbon – this is important to absorb impurities produced by the yeast during fermentation.
- Add the Rum Yeast and leave to ferment for 7 days at ideally 22 – 28°C (71-82°F). Using molasses will create excessive foaming so place somewhere appropriate and don’t use an airlock (just rest fermenter lid loosely on bucket).
- After fermentation, add Turbo Clear to remove >99% of the solids (spent carbon / yeast cells and other fermentation solids). Don’t worry if the wash remains hazy after treatment with Turbo clear – it’s more important that the wash doesn’t sit on the spent yeast and solids for >24hrs rather than trying to remove the last 1% solids...so go ahead and distil the wash 1 day after adding Turbo clear even if still hazy.
- Distil the clear wash after siphoning off the sediment. For rum the perfect still will produce alcohol at between ideal 84 – 88% so if using a Turbo 500 still run for only 2 ½ to 3 hours to achieve this lower alcoholic strength. (Operating temperature will be about 68 °C (154°F)). For a fuller flavoured rum try using a pot still.
- Once you’ve collected your distillate, dilute to 50% abv with good quality water then hold for three days in a 10L bucket adding one further sachet of Turbo Carbon. Stir twice daily then allow the activated carbon to settle on day 3 before fine filtering. Do not pass through activated carbon column filter as this will remove too much of the character from your rum.
- Dilute to 40% abv with good quality water, bottle and leave to smooth for at least 1 month.
- For an amazing quick result, add one of the Classic Rum Essences.