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March 26, 2013 posted in Recipes

Rum Recipe - How to Make Rum

B.F.'s Rebel Rum Recipe

If you want to know how to make rum, you're in the right place. Here is a recipe for authentic, molasses rich, pot-distilled rum, made just like they did in the colonial Caribbean islands from our friend BF. It's his favorite rum recipe and here's a word straight from him:

Rum Recipe

"I will say as a bit of a warning to pass on to others, rum made from a pot still has some wildly different characteristics than Bacardi or something like that. Pot distilled rum is much closer to Myers rum or a local rum found anywhere in the Caribbean."

Prep time: 5 minutes
Cook time: 10 minutes
Fermentation time: 2 weeks
Yield: ≈1.5 gallons 80 proof rum
 

Ingredients:

  • 12.5 pounds raw cane sugar
  • 9  gallons water
  • 160 oz. unsulphured molasses
  • Bread Yeast
 

Mash / Fermentation / Distillation Procedure

Heat water to 120 degrees Fahrenheit  stirring sugar in a pound at a time.  Add molasses, a jar at a time, once once most of sugar has been dissolved.  Stir thoroughly while adding so molasses does not burn. For a more mellow, smoother finished product, allow to cool to 70 degrees Fahrenheit and add bread yeast. Aerate, then transfer to carboys. For a higher yield (but a more unpredictable finish) use "Super Start" yeast and ferment at 90F. Install air lock and allow to ferment for at least 2 weeks. Let it settle and then distill! Age in a Bourbon cask for a more mellow drinking experience.

  • 12 KG MOLASSES 40 KG WATER STIR THE SHIT OUT OF IT ADD 1 KG BREAD YEAST 5 TO 10 DAYS BANG IT IN THE STILL

    Posted by errol on March 17, 2017
  • 12 KG MOLASSES 40 KG WATER STIR THE SHIT OUT OF IT ADD 1 KG BREAD YEAST 5 TO 10 DAYS BANG IT IN THE STILL

    Posted by errol on March 17, 2017
  • I haven’t fermented a molasses wash yet but I have been brewing beer for 30 years. I add yeast nutrient during my boil this adds some nutrients for the yeast. After the boil I cool my wort or wash as you say by running through a counter flow chiller into a sterile carboy. When brewing anything it is important to cool down to pitching temp asap to prevent any unwanted bacteria from getting in and causing unwanted off flavors. Once in the fermenter (carboy is what I use) I aerate with oxygen and a oxygen stone for about 30 seconds or so. About 15 minutes before pitching the yeast I sprinkle it into a small bowl with about 1/4 cup of maybe 80 degree water so it actually comes to life. You can stir gently, just a little bit then pitch ( add into the batch). I like to use a stopper and airlock but you can just cover with aluminum foil and your fermentation should take off within 4 hours. Sometimes I make up a starter by making a small batch, say a quart the day before you are going too ferment your wash. Yeast goes through a “learning” curve and of course you want it to learn to “eat” molasses and sugar, so make up a weak starter ( about 1/2 strength and pitch your hydrated yeast into it. You will get good results. I have thought I would go with turbo distillers yeast to get the highest yield, but if they have been getting “Island style” taste from bread yeast I might give it a try. Bread yeast ferments out much faster then say champagne yeast as any pizza guy can tell you the dough rises over nite.
    Let me know if this helps anyone with there fermentation starts.
    jb

    Posted by John Bentley on February 02, 2017
  • Mine has been bubbling in a one gallon glass carboy for just over two weeks and still going strong. Do I wait for it to stop before distilling?

    Posted by DErek on January 15, 2017
  • for those so desperately trying to get the yeast answer:
    1 packet of Champaign yeast per 5 gallons will suffice rather well.
    or 1 teaspoon of turbo yeast per 5 gallons.

    Posted by BruaFrau on November 13, 2016
  • SORRY FOR THE CAPS MIX UP. WHEN TYPING IT SHOWS ALL CAPS. DIFFERENT ONCE POSTED AND I DON’T SEE HOW TO EDIT. SORRY

    Posted by GREG on October 28, 2016
  • I need help with fermenting. My wash is 10 lbs brown sugar, 3 lbs molasses, 4 gal distilled water. Heated to 90f. Pitched turbo yeast. Got good foaming when yeast was hydrating. after an hour, stirred in and AERATED 6 HOURS. TRANSFERRED TO NALGENE CONTAINER FOR FERMENTING. SEALED AND 40-50 BUBBLES PER MIN FOR A DAY, THEN FLAT. after 9 DAYS IT STARTED TO BUBBLE 20-30 PER MIN AND STAYED AT THAT RATE FOR 3 DAYS.

    meanwhile i HAD DISCUSSED THIS WITH YEAST SELLER. once i RECEIVED another PACK OF YEAST, i Transferred wash back to enameled pot to heat. Again pitched at 90f. there WAS Good FOAM AT FIRST. STIRRED IN AND AERATED FOR 6 HOURS. tHEN BACK TO FERMENTING CONTAINER. iT’S BEEN A DAY NOW AND NO BUBBLES, tEMP IS 85F.

    i DON’T KNOW WHAT i AM DOING WRONG. i MAKE SURE EVERYTHING IS FRESHLY SANITIZED AND WEAR MEDICAL GRADE GLOVES. is USING ENAMELED COOKWARE A PROBLEM? nALGENE FOR A FERMENTING VESSEL? i WELCOME any AND ALL HELP ON WHAT i AM DOING WRONG. IT SHOULDN’T BE THIS DIFFICULT!

    Posted by greg on October 28, 2016
  • anyone have a spice recipe to make like a spiced rum or even a buttery spiced rum?

    Posted by Romey on October 27, 2016
  • When using a 5 gallon recipe I use a table spoon of turbo yeast. if you have normal yeast then two table spoons will do. it is a matter of experimenting people. try it yourself to see what works well.

    Posted by Samuel on September 30, 2016
  • yep the yeast needed depends on the o2 content of the wash or wort
    if you Aerate this means you do not need as much yeast to complete fermentation
    as a rule i use 4 tablespoons of bread yeast and Aerate with a sterile aquarium air pump and my fermentation works fine
    however if you use turbo yeast follow the directions on the package

    Posted by alpha still on August 31, 2016
  • I’ve just purchased a new still here in New Zealand! it has a pot head and an added reflux head.
    I’ve made my first wash using turbo yeast! added no carbon and ran the wash through the pot head about 15 days later, the wash came out cloudy and I realised the wash still had not cleared enough as it had burnt on the base of the still.
    I’ve just made up my second wash with 21 litters of water (4.6 gal) 2kg of molasses(4.4pounds) 1 kg of soft brown sugar(2.2pounds) and 5kg of fine grade dextrose sugar (11 pounds).
    This time I have used a carbon additive and will use a turbo clear before I still the wash in around 15days.
    I’ve seen people use lemon juice? What will this do as I thought the acid might mess with the fermentation.
    Are there any other additives that will enhance the wash? Could I infusE with a mesh basket?
    Joel from NZ

    Posted by Joel on August 26, 2016
  • If Ya’ll click on bread yeast in the ingredients list it will tell you how much yeast to use!!!!!!

    Posted by LuLU on August 21, 2016
  • Question what colour is the rum in this recipe when finished.
    It’s illegal to distill rum in Barbados unless you own a sugar plantation or are a license rum refiner. So I can’t import a still. how can I make one of my own to use in my house.

    Posted by Renee on August 11, 2016
  • Only been distilling for 5 years so still could be considered a rank amateur, I find the sweet type molasses (stock food molasses) is better and generally cheaper.
    In relation to the yeast thing, if you cannot work that out forget, about making your own and go buy the finished product as you will possibly end up poisoning yourself anyway…………………

    Posted by Ray on July 22, 2016
  • seriously i see at least 2 or 3 people who have stated how much yeast!!

    Posted by paul on July 02, 2016
  • Wow…! With the whole yeast thing! It’s not that hard! Maybe do 20 minutes of research before u buy a still. Everybody has there own recipe and no not everyone is open to share their secrets so figure it out and come up with your own batch.

    Posted by Daniel on May 20, 2016
  • this might be a STUPID QUESTION BUT, HOW MUCH YEAST IS NEED? SINCE IM REALLY NOT ABOUT BLOWING MY HOUSE UP, OR MESSING THE RECIPE UP. IM GUESSING IT LIKE A PACK OF YEARS FOR ONE BATCH. YOU MIGHT WANT TO BE A LITTLE CLEARER ON THAT PART OF THE RECIPE. THANKS CANT WAIT TO MAKE MY OWN BATCH.

    Posted by Senga brubaker on April 27, 2016
  • What can you do with the rum wash after its distilled. Seems like a lot to just throw away. Thanks for your help.

    Posted by Rus on April 14, 2016
  • hey guys, been reading the comments, just out of curiosity really. I cam to this site trying to learn about all grain vodka, but found you guys fighting over rum recipes, so I’ll share my old faithful. I’ve been making this for about 5 ears now with a very simple pot still and it always turns out good. Firstly:

    10kg of raw sugar (i get it from the mill nearby in 20kg bags)
    8kg of raw molasses (straight from the mill)
    water (fill the boiler up to 50L total incl. sugar and molasses)
    boil for 10 minutes to kill off the wild yeasts in the molasses
    allow to cool and pitch in the yeast (i have tried so many yeasts, and i prefer samual willards original)
    ferment for around 7-10 days or until 2 days after the bubbling stops (usually around 7 days)
    siphon off the the boiler leaving the nasty stuff behind, run the still low and slow.
    after cutting the head and tail, i end up with around 3.5L at 70%, then i water it down to 40% and put it in a carboy with oak chips for 6-8 weeks before consuming, depending on the oak chips i get, typically it comes out a nice golden brown colour, sometimes i can only get toasted chips and it ends up black, but still tastes great (a lot more mellow). i get the chips from the local brew store, they’re old wine bottle chips, so sometimes you get the outside of the barrel which is light in colour, sometimes you get the inside which is charred.
    many people have drank my rum on the rocks and love it, but personally, i like it in pina coladas, mohitos, or just plain old rum and coke. its even nice with soda water and a wedge of lime.

    Posted by Jason on March 22, 2016
  • I am making this rum recipe. I would like to have a full flavor product. should I reduce the amount of packing in my 5 gallon still? How do I get pot still flavor out of my {fractioning} reflux still??

    Posted by martin strickland on March 19, 2016


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