Rum from molasses: 2 recipes at home + rum dander

The first alcoholic beverages made from fermented cane molasses appeared in ancient India and China. However, the invention of traditional rum is attributed to the inhabitants of the Caribbean islands, from where the new spirit spread to all corners of the world.

Tips before you start

1. Cane molasses can be bought in specialized stores, as well as special yeast for rum, for example, "Double Snake Rum Turbo". In the absence of the latter, you can use ordinary store-bought ones - dry or pressed.

2. For the preparation of rum, a traditional Cuban or Jamaican recipe is usually used, adapted to home conditions. The result is a light drink with a characteristic flavor.

3. To give the alcohol a beautiful shade, add burnt sugar, sugar coloring, or infuse it with oak chips to the finished rum.

4. It takes 5-10 hours for natural caramelization. л. burnt sugar per 1 liter of product.

5. Refine the drink by keeping it in a barrel for six months to a year and a half.

6. Molasses bard is the liquid remaining in the boiler after the first distillation of cane mash.

Classic recipe for Cuban-style rum

If dry yeast is used, then 50 g is required for the specified amount of raw materials, if pressed, then 250 g.

The volume of water is indicated without taking into account the liquid for diluting alcohol and rum. Dilution with bard is used to add flavor and sweetness to the final product, so do not ignore this stage. Instead of this "trick", you can include an additional ingredient in the recipe - rum "dunder". Its recipe and method of application are given at the end of the article.

Ingredients

1. Water - 25 liters

2. Cane molasses - 5 kg

3. Rum yeast - 1 package

Method of preparation

1. Boil half of the water in a large saucepan, pour molasses into it, mix.

2. Boil the mixture over medium heat for 10 minutes.

3. Pour the broth into a fermentation container, dilute with the remaining cold water, let the mixture cool to room temperature.

4. Prepare yeast according to the instructions, add to the molasses, mix.

5. Place the shutter on the neck of the vessel, transfer the container to a warm, dark place or cover with a cloth.

6. Wait until the bubbles are released (about 12-15 days), drain the brew from the sediment, pass through a multilayer gauze filter.

7. Perform distillation without separation into fractions until the strength drops to 18-20% (do not pour out the bard remaining in the cube!).

8. Dilute raw alcohol to 20 degrees, replace a quarter of the water with bard.

9. Repeat the distillation, separating the heads (15% of the total volume), body (until the strength drops to 45°) and tails.

10. Dilute the main fraction (rum) to 40-45%, pour the drink into small bottles, let it rest for 1-3 weeks.

Traditional recipe for Jamaican-style rum

The amount of water is indicated without taking into account the liquid needed to dilute raw alcohol and rum.

Optionally add dextrose/glucose (3-5 g/l) to the finished drink to soften the bouquet, flavoring or sugar coloring to improve the flavor and aroma properties.

If no aging is planned, dilute the rum to 45% and let it rest for about 1 month.

The "tails" obtained after the second distillation can be used to make "dunder". It will be useful for the next batch of rum. The recipe and method of using "dunder" are given below.

Ingredients

1. Cane molasses - 14 kg

2. Water - 80 liters

3. Sugar - 7 kg

4. Yeast for rum - 80-100 g

5. Feeding for yeast - 15-20 g

The method of preparation

1. Boil water, pour it over the molasses, let the mass cool to 30 °C.

2. Add sugar, yeast supplement and yeast to the mixture.

3. Put a shutter, leave the vessel in room conditions for fermentation.

4. After the bubbles stop forming (after 10-12 days), distill the brew without separating the fractions until the strength drops below 20% (keep the bard)!).

5. Pass the raw alcohol through a charcoal filter or use another method of purification.

6. Re-distill the drink with the separation of heads, body and tails.

7. Dilute the rum ("body") with water to 60 degrees, age in an oak barrel for at least six months.

Rum "dunder"

This ingredient is added to the cane wort after the intensive fermentation has subsided to give the final drink a more pronounced aroma and taste.

Average consumption of "dunder": 1 liter per 1.4 kg of molasses or 10% of the volume of the mash.

For the first recipe, you need 3-4 liters of "starter", for the second - about 10 liters.

The leftover "dunder" can be brewed with fresh bard and reused: the maturation of the "starter" will be faster.

Ingredients

1. Potatoes - 5 pcs.

2. Water - 1 glass

3. Molasses bard - 10 liters

Method of preparation

1. Remove the peel from the unwashed potatoes, pour boiling water over the peelings.

2. Wait 10 minutes, pour the settled mixture into a molasses bard.

3. Cover the container with a lid, put it in heat (near a radiator, stove or other place with a temperature of 30-32 °C).

4. After about 1.5-2 months, when the smell changes from very nasty to tolerable, you can use "dunder" as intended in accordance with the following recommendations.

Update: 24.01.2019

Category: Rum