Craft your own rich and satisfying dark rum at home with our straightforward guide. This delightful creation boasts a deep, molasses-driven flavour profile, offering a truly authentic experience.
Equipment needed:
- Air Still Pro or Alembic Distilling System
- Stirring Spoon
- 30L fermenter
Ingredients needed:
- 20g Distiller’s Yeast - Rum
- 12g Distiller’s Enzyme - Glucoamylase (optional)
- 50g Distiller’s Nutrient - Dark Spirits
- Turbo Clear (Recommended)
- 6-8 Liter Medium Toast Oak Barrel, new or used for rum (or 100g Medium Toast Oak
- 9.5kg – Black Strap Molasses*
*note that OG, FG, and % ABV may vary depending upon the fermentability of your molasses
Mash:
1. Fill your clean and sterile 30L fermentation vessel halfway with water at around 50°C (104°F). Add 9.5kg of blackstrap molasses, stirring vigorously to dissolve. If the solution becomes too viscous, add more hot water, ensuring the total volume doesn't exceed 25L.
2. Once fully dissolved, top up the solution to a final volume of 25L (if needed), aiming for a liquid temperature of 30-35°C (86-95°F).
3. Shake Distiller’s Nutrient – Dark Spirits well. For up to 12% ABV, measure out 50g (1.8 oz) or follow the label instructions.
4. Depending on the molasses' sugar profile, you may add Distiller’s Enzyme – Glucoamylase for a potential yield increase, considering a trade-off in flavour. Add it with the measured-out Distiller’s Nutrient – Dark Spirits, stirring to dissolve thoroughly.
5. Ensure the temperature is below 35°C (95°F). Add Distiller’s Yeast – Rum directly to the fermentation vessel. Fit the lid and airlock (half-filled with sterile/boiled water). Ferment at 20-34°C (68-93°F) for optimum performance and quality. Warmer temperatures yield fuller, fruitier rum, while lower temperatures result in a cleaner, lighter rum. Use a heat belt or pad if necessary.
Ferment:
6. Let your molasses wash ferment at the appropriate temperature. Some foaming may occur at the liquid's surface; hence, a 30L capacity vessel is recommended for a 25L volume.
7. Once the airlock stops bubbling (within 1-2 weeks, depending on fermentation temperature) and the gravity reading stabilizes, fermentation is complete.
8. Allow the wash to stand for 2-3 days for yeast and other solids to settle. Turbo Clear can speed up clarification.
Distill:
9. Siphon the wash into your still, leaving sediment behind. For the best quality rum, use a pot distilling system like the Alembic Distilling System or the Air Still Pro in pot still mode. Remove saddles if using a distilling system.
Age:
11. After distillation, the result is a richly flavoured, white-coloured spirit. For optimal results, age your rum on oak. Use a 6-8 litre medium toast oak barrel or add 100g medium toast oak chips for a faster infusion. Taste regularly until your desired oak flavour is achieved. Optionally, add spirit-stable caramel colouring for a darker appearance.
Cheers to your crafted rum!
