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March 26, 2013
Last updated

How to Make Rum - Rum Recipe

Owner of Clawhammer Supply

Here is a recipe for authentic, molasses rich, rum, made just like they did in the colonial Caribbean islands. This tutorial on how to make rum will focus mostly on using a pot still to distill a rum mash made from traditional cane and molasses. But we'll touch on some other methods as well.

What is Rum

According to the United States TTB Beverge Alcohol Manual, Chapter 4, there are actually a few different types of rum. Here are definitions for the two primary types of rum: traditional rum and flavored rum.

Traditional Rum

The TTB's BAM states that rum is traditionally defined as, "Spirits distilled from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses or other sugar cane by-products at less than 95% alcohol by volume (190 proof) having the taste, aroma and characteristics generally attributed to rum and bottled at not less than 40% alcohol by volume (80 proof)." Purists looking for the least adulterated version of rum will prefer this version of the spirit. It's made with water, cane sugar, molasses. However it may also contain natural flavor and color additives totaling up to 2.5% (of the volume of the finished product.

Flavored Rum

Flavored rum is, "Rum flavored with natural flavoring materials, with or without the addition of sugar, bottled at not less than 30% alcohol by volume (60 proof)." This means that color and flavor additions may exceed 2.5%. Furthermore, Chapter 7 of the BAM states that flavored rum may include natural as well as artificial flavors.

Is it Legal to Distill Rum at Home

Making your own rum cocktails at home is perfectly legal. Making rum mash with sugar cane, molasses, and fermenting it with yeast is also legal. However, distilling rum at home is a different story. Distilling alcohol, including rum, is illegal without a federal fuel alcohol or distilled spirit plant permit as well as relevant state permits. 

Our distillation equipment is designed for legal uses only and the information in this article is for educational purposes only. Please read our complete legal summary for more information on the legalities of distillation.

Making Rum

Now that we've defined rum and explained the legalities associated with it, it's time to discuss how it's made. Rum is made using a 5 step process:

  1. Creating Molasses
  2. Fermentation
  3. Distillation
  4. Maturation
  5. Blending

Step 1: Creating Molasses

During the process of making sugar, sugar cane is juiced and then dried. The drying process causes the formation of sugar crystals. Once the crystals are removed, the liquid remaining is called molasses.

Molasses is a thick, syrup-like liquid produced while refining sugar from sugar cane. It's also a key ingredient in rum. Whether light molasses, dark molasses, or blackstrap molasses is used is up to the distiller. Each type will make a unique spirit.

Distilleries generally do not need to process their own cane to make molasses. The sugar industry offers all variety of cane juice, cane sugar, and molasses that distillers are able to purchase.

Step 2: Fermentation

This recipe is for an authentic "old world" Caribbean rum. By that we mean the ingredients will be limited to what would have been available to traditional rum distillers on Caribbean sugar cane plantations.

Rebel Rum Recipe

 

Ingredients:

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

Mash / Fermentation

Heat water to 120 degrees Fahrenheit stirring sugar in a pound at a time. Add molasses, a jar at a time, 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.

Step 3: Distilling

We'll be using old-style equipment. Instead of using a column still, we'll use a pot still. Pot still distillation creates wildly different characteristics than column distillation because more of the original mash is carried through to the final product. The recipe below is also scaled down to 10 gallons for the purpose of commercial testing on a 10 gallon pilot system.

The distillation process consists of transferring fermented wash to a still (preferably a copper pot still or a stainless steel still with pure copper mesh packing) and heating it until ethanol begins to boil out of solution. It's then turned back into a liquid in a condenser and drips out of a still into a collection vessel. However, not all distillate is created equal!

Different chemical compounds will vaporize at different temperatures during the run. Some of this liquid will be discarded, some will be collected for consumption and the rest will be saved for distillation in future runs. Here is a summary of process of making distillation cuts.

Foreshots

Foreshots (methanol) will begin to evaporate and flow once the liquid temperature reaches 148.5 degrees Fahrenheit. Foreshots are poisonous and should be discarded.

Heads

Ethanol will begin to evaporate at 173 degrees Fahrenheit. However, distillate produced early in the distillation process is more likely to contain acetone, acetaldehyde, and acetate. This stuff smells bad, tastes bad, and will definitely cause hangovers! However, it does contain some (desirable) ethanol and should be set aside to mix with future runs.

Hearts

In making alcohol, the "hearts" is the name for the best distillate produced from a still, which happens after the heads but before the tails. The hearts contain ethanol and the most desirable flavor and aroma compounds as well as the least amount of the undesirables. In other words, the hearts portion of the distillation run smells and tasted the best and is the stuff that distillers keep to drink or age.

Tails

The smoothness and richness of the distillate will begin to fade and begin to become weak and oily. This is how a distiller will know that the "tails" portion of the distillation run has begun. Tails, like the heads, are set aside for mixing with future batches of wash. Again, The tails contain a mix of good and bad and can be purified in later distillation runs.

Step 4: Aging

Rum can be drank unaged, but is best consumed after it's stored in used Bourbon cask for at least a year or more. This will provide the most mellow drinking experience.

Step 5: Blending

The process of blending rum barrels is a meticulous art form often overseen by master blenders, who combine different types of rum from various barrels to achieve a desired flavor profile, aroma, and mouthfeel. Typically, rums of different ages, distillation methods, or even origins are sampled and then carefully mixed in specific ratios. Once the blend is decided upon, the selected rums are combined in a large blending vat, where they are allowed to mingle for a period of time to harmonize the flavors. This blended rum may then be further aged or go through additional filtration or treatments before being bottled for consumption. The aim is to create a consistent, balanced, and high-quality final product that embodies the distillery's unique style and character.

Kyle Brown is the owner of Clawhammer Supply, a small scale distillation and brewing equipment company which he founded in 2009. His passion is teaching people about the many uses of distillation equipment as well as how to make beer at home. When he isn't brewing beer or writing about it, you can find him at his local gym or on the running trail.

  • 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 27, 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 22, 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
  • Hey Chris, your level of intelligence is incredible. i hope someday i can be as smart as you. by the way, why did you feel you had to visit a how to website? and to all that answered questions for us “not as smart as chris” guys, thank you

    Posted by terry l on March 17, 2016
  • Am A rank amateur at this whole distilling thing. First attempt to make neutral spirit resulted in some rather nasty tasting and smelling hooch.

    I found this page thanks to the great God Google. I decided to give this recipe a try, after all what did I have to loose other tha. About 20$ in ingredients and some time.

    Fermentation took 13 days, using an air still and following instructions I found on another page, distillation took a good 3 days. Bottled and gave one to the father Inlaw.

    He is not one for compliments, however he phoned to tell me this is the best rum he has had in a long time.

    I hope at least one 40 lasts long enough to see how it is after ageing for a couple of months.

    I highly recommend this recipe for other novices

    Posted by Hubert rOdden on February 02, 2016
  • WOW, CANT BELIEVE HOW MANY CAN NOT FIGURE OUT HOW MUCH YEAST…. REALLY GUYS, IN ALL HONESTY, IF YOU HAVE GOT TO HAVE EVERY LITTLE DETAIL OF THE RECIPE COMPLETELY SPELLED OUT FOR YOU, AND CANT EVEN BEGIN TO FIGURE IT OUT, CHANCES ARE THAT YOU REALLY SHOULD NOT BE EVEN THINKING OF DISTILLING YOUR OWN ALCOHOL, YOU WILL PROBABLY END UP BLOWING YOUR HOUSE UP, OR EVEN KILL YOURSELF BECAUSE THE DIRECTIONS DID NOT TELL YOU TO USE CAUTION AROUND FLAMES AND ALCOHOL… FOR THOSE THAT JUST CANT FIGURE OUT THE SIMPLE THINGS, THERE IS A LIQUOR STORE ON THE CORNER…

    Posted by Chris on January 30, 2016


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