Making Rum using Molasses and the Still Spirits Condensers

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.

Instructions 
    1. 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).
    2. Top up to 25 Litres (6.6 gal) with cold water, stir to completely dissolve.
    3. Add Turbo Carbon – this is important to absorb impurities produced by the yeast during fermentation.
    4. 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).
    5. 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.
    6. 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.
    7. 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.
    8. Dilute to 40% abv with good quality water, bottle and leave to smooth for at least 1 month.
    9. For an amazing quick result, add one of the Classic Rum Essences.
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Comments

Jonty - February 24, 2018

I’ve had the T500 with alembic head for over a year now and have had some good results with both gin and rum. I’m looking forward to trying your recipe as my ‘trial and error’ recipes are becoming more refined and are steering towards yours. My previous attempts have used upto 4×790g jars molasses and a combination of either brown or muscavado sugar per 25 litres and have been a little too flavoursome!

I got the T500 reflux head this year and made a 20litre sugar/water mash and added all the heads and tails I’ve collected over the last year (smelt horrible!). The result was a perfectly neutral spirit at 92%. My question is if you put a rum or gin wash into the reflux without removing a portion of the saddles, would it not strip all the flavour?

Luke - January 22, 2018

This is a terrible recipe. I made it and it tasted really bad. I tried a recipe that I found online that used molasses, water and bread yeast (yes BREAD yeast) and it was a million times better than this recipe here. Cost a lot less too

Distillery King - October 19, 2017

@Robert yes and yes :)

Robert Stevenson - September 11, 2017

Am I correct in thinking the outlet temperature stated for operating should read 68 degrees C.

Also, will it be necessary to clean the column of my Turbo500 before making my wife’s

sprit for her whiskey?

Regards Robert

Colin Cornelius - July 31, 2017

Thank you i will be trying this easy recipe
Kindest Regards
Colin Cornelius

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