Making rum from scratch using molasses and sugar.

I wanted to make some rum so that I could make my own Captain Morgans Spiced Rum

you will need

1 x 25L fermentation vessel

a long spoon, you can get these from homebrew shops

yeast nutrient, you can substitute tomato puree for this if you have trouble getting hold of yeast nutrient.

4kg of molasses (blackstrap for choice) you can get this from ebay, horse feed molasses is perfect provided it has no additives, cost me about £10 from eBay

4kg white sugar

2 x 5g packets of EC-1118 Yeast, you can buy this online by a company called lavlin

a thermometer, I got a cheap digital one from eBay for about £2

kitchen scales

a kitchen jug

some glass jars

and a big bucket or demi john to store the results.

and a pot still, I built my own here is the instructable http://www.instructables.com/id/Building-a-Keg-Still-Pot-still-design/

Step 1: disolving the sugar

making sure you sterilize your equipment before you start, pour a couple of kettles full of boiling water in to your fermentor.

add a bag at a time of the sugar, stirring as you add it in, keep stirring until its all dissolved then add the next one and do the same, keep doing it until all the sugar is dissolved.

add in another kettle full of boiling water for good measure.
I've run my first batch. looks good. tastes strong. thanks for the good info and feed back. just got to add the chips and age it now.
nice good and strong, use the chips with caution, if you put too many in it can effect the flavour if you are using charred chips. for a good flavour leave it to age for as long as possible try to aim for a year or more, so you might want to make a few batches and stagger them so you always have a good supply of rum ;-)<br><br>also if you can use glass bottles to store the spirit in, you don't want to get plastic flavours in the rum. I use 4.5L glass demi Johns for wine making, you can get them from home brew shops or they are cheap at boot fairs.
<p>do you think its worth running a cleansing agent to separate the yeast from the wash. or will just letting it settle in a cool place do the job</p>
just let it settle in a cool place, it separates perfectly
Thanks for the advice
<p>by the way thankyou for producing such easy to read step by step guide to building stills, i have found them very helpfull</p>
<p>Reading this has inspired me to give this a go. I'm slowly building up everything i need to build my still, and i'm nearly ready to go. The one thing that's got me daunted is making cuts/ blending. I've read lots of forums on the subject and i just don't really know what to do. Would you say it's best to just collect the hearts and not bother trying to blend etc to begin with?<br><br>Any advice would be greatly appreciated :)</p>
if you have concerns as did I about this process, have a lot of jars to hand and collect 100ml in each at a time, keep them in order.<br><br>you can then smell and taste them and you will notice how they smell and taste differently as you move through from the start jars to the end jars. <br><br>at the beginning they will taste a bit off and smell slightly wrong, you will get what I mean when you do it.<br><br>I normally collect the heads after throwing away the first 50 - 100ml which is the methanol, and keep them to one side and throw them in with the next batch and keep the hearts. also do the same with the tails.<br><br>to be honest you could just keep the hearts and not bother with the heads as the process is cheap enough not to worry about the extra you would get from reprocessing the heads of the previous batch,<br><br>I also keep the methanol in a separate bottle, i use it for cleaning in my workshop, or as a BBQ and Fire lighter ;-) DO NOT DRINK IT. that stuff will make you go blind.
<p>Ok cool, that makes sense. </p><p>When people talk about reusing the feints, does that go into the still with the next batch of fermented wash, or does it go into the wash to be fermented with everything else? </p><p>Also do you reuse the sediment/ dunder? from the fermentation to reuse in subsequent washes? Or just start from scratch each time?</p><p>Sorry for the very noobish questions!</p>
<p>ok anything you take off the still goes back in the still when you run the next batch.</p><p>the dunder from the still, I throw it away, and clean the still right away as the dunder can stick to the inside and cause bad flavours on the next batch.</p><p>the sediment, now this is yeast and technically you could reuse it but you have to keep it alive, unless you run another batch right away, I would only use a portion of the sediment though and you would need to add it like you do the yeast, wait for it all to cool to the same temp as the sediment otherwise you will shock it.</p><p>I normally just start again from scratch each time using the same yeast as i normally leave a fair gap between batches</p>
<p>thanks for all your help :)</p>
<p>no problem, let me know how it turns out</p>
Cheers mate one of my favourite
no problem, hope you enjoy it, let me know how you get on<br>
<p>is there any way you could specify how much &quot; a couple of kettles &quot; of water is ????</p>
3 - 4 Litres
<p>I think you forget the still for distilation</p>
errrrm, no, the link is on the first page
I'll have to give it a try
are you trying to say something?
What would I need to make some Sailor Jerrys old recipe and new recipe
ah thats a spiced rum, make up the batch in the instructable, then when you put it in a demijohn with some oak chips put in a couple of allspice berrys (go easy on these they are powerful), half a cinnamon stick , and a few vanilla pods as many as 10 or more and leave to age. <br><br>I am still working on getting a decent spiced rum my self, I'm not keen on sailor Jerrys but I have produced something like it using the above. I prefer captain morgans but I have yet to get something close to this, I currently have a batch with 30 vanilla pods in it and some cassia bark, its been like that for nearly a year now.<br>
I just throw a little oak chips , few drops of vanilla and pieces of orange peel in with mine. Once it is cut down to 70 proof you can drink it straight all night!
I've successfully made a gold spiced captain morgans recently. I take oak chips from whiskey and soak them in sherry.( Keep reusing the sherry for different batches) Lightly toast them and soak the rum in it. Then make an essence of 1/2 cup white sugar (found brown sugar made it too dark) 1 cup water, Orange peel, vanilla beans, nutmeg, clove, cinnamon quill. Cook on the stovetop to get the flavours in, then water down and filter. Back on the stovetop to reduce. Another ingredient I used was vanilla bean paste which did the job for vanilla flavour but it required lots of filtering
thats the issue with essences really you have to filter it loads and it clogs the filters. and i have never been able to get the flavour right from an essence
Trick is to water it down after you've infused the flavours. Run it through the filter then back onto the stovetop to reduce it back down. Cheesecloth as a pre filter works well too
<p>If you are interested in making whiskey you should check out http://www.distillingliquor.com/</p>
<p>Silly question. What size keg? &frac14; barrel? </p>
standard euro size, 55L
<p>Ah, thanks for the reply. Also, Is there a specific temperate you need when distilling the wash? We have an AGA, so it's very difficult to get it precise. </p>
there is, but I don't recall what it is, most people just see how fast it is running out and turn down the heat
<p>Hey, initially when you dissolve the sugar in the warm water, what amount of water do you use. Also does the temperature matter? Thanks, Josh </p>
I don't really measure the amount of water, i guess about 3-5 Liters, the water is normally hot, makes it easier to dissolve the sugar. you can dissolve sugar in cold water but it would take ages.
ever decide which oaked batch tasted the best?
<p>a light toasting was best, the darker toasting made it a little more spicy and less vanillins, the darker did make the spirit darker quicker. but neither imparted enough vanilla flavor for me.</p>
<p>yer I know what you mean, you could try putting your rum into a liter bottle put 2-3 vanilla pod`s into the bottle and leave it for 2=3 month`s if you can wait that long LOL, as the vanilla infuses into the rum it start`s to change color, it`s just the time factor. That`s what I did, just give the bottle a good shake couple times a week </p>
<p>tried that , I put 6 in and it didn't work</p>
<p>nice write up, so what if you were going to do a 50L batch would you just double up on the ingredients ? apart from the yeast ? </p>
one thing i would say if you are running on a keg still like mine then even though the keg can hold that much I wouldnt put that much in it. <br><br>when the wash gets heated it expands and when it starts to bubble it can get foamy, that foam could then get carried up through the still. its called puking, and that will just fill your spirit with muck.<br><br>unless you are running a slobber knocker or a thumper.<br><br>its best to run Rum with enough head room for the foam so that it doesnt puke.
<p>yer ok point taken, I run the same keg as you but my upright pipe with scrubbers is about 19&quot; high, do you remove the scrubbers when running as a pot still or keep them in ?. I can still make the batch up as a 50L wash but only fill the keg 3/4 full. The one thing that I have been thinking of doing is to add a copper jug on top of the 54mm copper pipe which would be more like a pot still.as most jug`s are about 9&quot;=12&quot; tall and are tapered might look a bit odd but should work OK as most of the work has been done for you . </p>
<p>to run as a true pot still you would need to remove the scrubbers, and ideally if you head is detachable, then attach this directly to the keg so you have a shorter column. <br><br>I'm re building my boka to do just that because the column was too long for running well in pot still mode.<br><br>you can just put a pipe directly on the still and run off that as a pot still have a look at my pot still instructable it will show you my pot still column its really simple.</p><p>I would run half and half, otherwise you will have a small wash for the second run which will be hard to make cuts on.</p>
<p>yer ok you are running more or less the same as me, as I to break the boka down, what I was going to do was put one scrubber in with some vanilla pods to try and infuse that into the rum, As I also like the captain morgan,s spice, I am going to put into a Oak barrel which hold`s 5 gallon`s, the barrel is new and burnt out from Portugal, so will have to see how that goes, what do you think about the Vanillia pod`s ? </p>
I have tried a few times to use vanilla pods, but I only ever put them in with oak chips and didnt get the flavor, I have tried just a few and i have tried loads and they didnt work. But now you mention it putting a scrubber in and the pods above it might work better. I use this same method to make bombay sapphire gin and that works well.<br><br>just so you know I have tried pods in the bottle, lots and a few, I have also tried putting vanilla essence in there too.<br><br>also with your barrel have they toasted it first? this is important as it brings out the vanillians out of the wood.<br><br>also in rum making they use old bourbon barrels, I was looking at getting a couple of JD barrels for this purpose... and to put some JD in when I finish it.<br><br>that instuctable will be release any day now, might be tonight or tomorrow. ;-)
<p>ok will give that a try, as for the oak barrel yes it was burn out for me they do it as you want, they work out at &pound;120 delivered I haggled over the price and that was delivered to my door, I filled the barrel with worm water, left that for 24 hrs then emptied it out, then I filled with 3 bottles of cheap sherry just to see what flavor it took on, after 3 weeks it had lost the very sweet taste and took on the burnt oak flavor. with a dry taste. </p>
how many litres was it? 5L? I was thinking of a proper JD barrel 200L<br><br>only thing is with putting sherry in it, what ever you put in afterwards is likely to take on flavors from it.
<p>hi the barrel was approx. 22.-23 liters 5 gallons the reason I put the sherry in was to stop it drying out, being sweet, I was hoping that when I put the rum in it will take on a more mellow flavor, as I have noticed that, after it being in the barrel for around 3 weeks now it has a very strong Oak taste .</p><p>the barrel came from </p><p>COMPANY COOPERAGE ZOFIA RZEPECKA www.woodenbarrel.co.uk</p>
<p>just finished my write up on how to do Tennesse Whiskey / Bourbon. went a bit ott on the detail and there is a shit load of pics and video<br><br>http://www.instructables.com/id/Tennessee-Whiskey-Bourbon-Jack-Daniels/</p>
yeah i have seen these gusy before, thought they were very expensive, theres an italian company which is cheaper on ebay.<br><br>you should have put bourbon in it, rum is often aged in old bourbon barrels.