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Once again we have been hard at work in the Clawhammer test kitchen. We have been researching rum and perfecting our rum recipe. We have read every book available, talked with professional rum distillers, and tweaked our recipe to make it just perfect. I let one of my craft distilling acquaintances taste my rum and he loved it. We love it too and think that this rum tastes delicious. What does it taste like? Well, we’d like to think our rum kit recipe tastes very similar to Myers rum or a local rum found anywhere in the Caribbean.
These instructions assume familiarity with basic mash making procedures such as sterilization, fermentation, and siphoning.
- Starting alcohol: 8 - 10%
- Batch size: 10 gallons
- Final Yield: 1.5 gallons 100 proof (hearts + tails)
- A vessel or two large enough to hold 13 gallon of water.
- Clawhammer Supply rum kit
- A thermometer
- Two 6.5 gallon buckets or carboys, with bung and airlocks
- A hydrometer
- Sterilize all equipment that will come into contact with the rum mash
- We recommend using PBW cleaner, which can be found at home brew shops or online.
- Heat 9 gallons of water to 160 degrees Fahrenheit (turn off the heat once 160 has been reached).
- Add the cane sugar one pound at a time. Stir well to dissolve the sugar. After the sugar has been added then add the molasses.
- Add hot water from the kettle to the empty molasses container to dissolve the rest of the molasses so you can get it out and into the pot.
- Heat the kettle back up to 160 degrees. Keep the molasses mash at 160 for 30 minutes.
- Keep a watchful eye on temperature and be careful not to scorch the molasses.
- Once everything is mixed and dissolved allow the mash to cool to 75 degrees Fahrenheit.
- Use a wort or immersion chiller (highly recommended) or cover and leave it sit over night.
- While the mash is cooling start making your yeast starter (instructions on making a yeast starter below)
- Add 1/2 cup of 110 degree water to a sanitized jar.
- Add 2 teaspoons of sugar to the water and mix thoroughly.
- Add 2 packets of yeast
- Swirl the glass to mix in the yeast with the sugar water.
- Let the glass sit for 20 minutes and it will double in size.
- Once your starter has doubled in size add it to your mash
- Siphon or dump the wash into your fermentation vessel (plastic or glass carboy). Aerate the mash. Add your yeast starter to the fermentation vessel.
- To aerate, dump the wash back and forth between two containers several times (creating frothy bubbles in the liquid).
- Install the air lock into your fermentation vessel and allow to ferment between 70-80 degrees Fahrenheit for 2-3 weeks.
- After fermentation is complete, siphon into still (leaving yeast behind).
- It is very important to leave yeast behind, do not dump fermented wash into still. SIPHON!
- Do not fill vapor cone with liquid.
- Discard foreshots and heads.
- Begin collecting hearts once harsh smell and taste of heads dissipates.
- Begin collecting tails once distillate starts to taste "thin" and doesn't have much flavor.
- Age by storing in a small wood barrel or by storing in mason jars with american oak chips.
- The rum should be ready to drink in several weeks.