By Paul MacKenzie.
THIS IS a basic recipe that can be improved. The recipe is for a 23 L fermenter 10% ABV.
- Sugar (your choice, brown is good) – 2.5 kg
- Molasses – 3 litres
- Kale Juice (See Kale wash)
- Citric acid – 1 tsp
- 40 grams SAF INSTANT YEAST or baker’s yeast
- 20 L pot
- Large stir stick (stainless steel)
- 23 L fermenter (food grade)
- Digital thermometer
- Pot or Reflux Still
- Add sugar, molasses, and citric acid into a large pot add 10 liters of hot water and stir until sugar and molasses dissolves fully.
- Heat wash on the stove until you achieve a rolling boil then take off stove and let cool to between 25 – 30°C. This will invert sugars making it easier for yeast to convert it into alcohol.
- Pour sugar wash into fermenter and top off with water between 25 and 30°C.
- Use a digital thermometer to measure temperature of wash. When it’s 25-30°C add packet of yeast. (Warning don’t add yeast when hotter than 30°C or you will kill it) and Kale juice
- Leave for 1 hour then stir in yeast
- Leave for 24 hrs then stir again to aerated sugar wash.
- Let stand until fermentation is complete will usually take between 4 – 8 days depending on temperature.
- Try to keep sugar wash between 20 – 25°C while fermentation is underway. This is ideal for the yeast.
- Fermentation is complete when you can no longer taste sugar in the wash or when bubbles stop passing through air lock.
- After fermentation, Don’t worry if the wash remains hazy Distil the clear wash after siphoning off the sediment. For rum the perfect still will produce alcohol at between ideal 84 – 88% so or if using a Turbo 500 still run for only 2 ½ to 3 hours to achieve this lower alcoholic strength. (Operating temperature will be about 68°C (154°F)). For a fuller flavored rum try using a pot still.
- Pressure age as per whisky, stand for at least one month. Used dominos for a smoother flavor