Rum from molasses
![Post Post](./styles/proFormell/imageset/icon_post_target.gif)
Hey all, I've had many go to rum recipes over the time, but this has proved the superior so far.
4L molasses, I use fancy at around 68% sugars, so you'll.need to adjust for lower % molasses.
8L.water
60g bakers yeast
I mix mollasses and 8L of hot tap water till molasses is well dissolved.
I let cool.to around 35c, then add yeast and mix in a bit.
about an hour later once the yeast has soaked in, I give it a good mix.
Once or twice a day I stir the head back in.
After 3~4 days another 8L water and 60g of bakers yeast is added, stir in and mix well, being careful of foam up.
After another 2~3 days, another 60g of bakers is added, and a.table spoon of bi carb soda, stir in well and be very careful of foam up lol.
I let it sit for 3~4 says till there's no more activity. after the last yeast is added it will go crazy, then it will.seem like its dead, but you should see large very slow bubbles come up from.the yeast bed. This wasH smells amazing!. The end product volume is low due to the molasses amount.
I have done this side by side, one wash in the step way discribed above, and the other was standard way with everything thrown in together, the step ferment is superior.
Its by far the best rum I've ever done or tasted, it has this silky smooth mouth feel, its got good body. I have it white, I will be trying some oaked when I get to nz, and will be trying it with 6~8L molasses also, just to try bump.up.the content.
Edit..this can be done with molasses/raw sugar mix too.
Edit..since moving to nz, fancy and good stock molasses is like gold here, so I've had to result to the most foul molasses created by man and this recipe is the only way I can get a decent rum from all molasses.
I was surfing around one day looking at rum recipes etc and stumbled across this http://www.distillingliquor.com/2014/12 ... -make-rum/ so thought hmm I'll give the recipe at the bottom a go, so adjusted it as best I could and went from there, would like to try a few other recipes they have there to, especially the Jamaican one sounds interesting.
Cheers
4L molasses, I use fancy at around 68% sugars, so you'll.need to adjust for lower % molasses.
8L.water
60g bakers yeast
I mix mollasses and 8L of hot tap water till molasses is well dissolved.
I let cool.to around 35c, then add yeast and mix in a bit.
about an hour later once the yeast has soaked in, I give it a good mix.
Once or twice a day I stir the head back in.
After 3~4 days another 8L water and 60g of bakers yeast is added, stir in and mix well, being careful of foam up.
After another 2~3 days, another 60g of bakers is added, and a.table spoon of bi carb soda, stir in well and be very careful of foam up lol.
I let it sit for 3~4 says till there's no more activity. after the last yeast is added it will go crazy, then it will.seem like its dead, but you should see large very slow bubbles come up from.the yeast bed. This wasH smells amazing!. The end product volume is low due to the molasses amount.
I have done this side by side, one wash in the step way discribed above, and the other was standard way with everything thrown in together, the step ferment is superior.
Its by far the best rum I've ever done or tasted, it has this silky smooth mouth feel, its got good body. I have it white, I will be trying some oaked when I get to nz, and will be trying it with 6~8L molasses also, just to try bump.up.the content.
Edit..this can be done with molasses/raw sugar mix too.
Edit..since moving to nz, fancy and good stock molasses is like gold here, so I've had to result to the most foul molasses created by man and this recipe is the only way I can get a decent rum from all molasses.
I was surfing around one day looking at rum recipes etc and stumbled across this http://www.distillingliquor.com/2014/12 ... -make-rum/ so thought hmm I'll give the recipe at the bottom a go, so adjusted it as best I could and went from there, would like to try a few other recipes they have there to, especially the Jamaican one sounds interesting.
Cheers