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Dark spiced rum

This recipe will make a 20L dark spiced rum fermentation


Fermentation ingredients: 

Infusion ingredients:

Fermenting method:

  • Add brown sugar, treacle, or molasses into fermentation bucket
  • Add 4L of boiling water and stir very well till sugar/molasses is dissolved.
  • Fill bucket up to 20L mark with cold water and add nutrient and mix well.
  • Let the wash cool down to below 30-degrees C.
  • Add yeast, breaking up any clumps and stir gently throughout the wash.
  • Close bucket lid. Place airlock into grommet in lid. Fill airlock with water or alcohol to create a seal. Keeping the wash temperature between 25 and 30 degrees C.
  • Allow to ferment until the SG is below 1.000 (i.e. 0.998) (between 11 and 16 days)
  • Once airlock has stopped bubbling allow wash to stand for 3 days in a cool place.
  • Syphon off to avoid any sediment/dead yeast being distilled.

Distilling method:

A pot or reflux still can be used. Make cuts using 200ml jars, ensuring you remove first 200ml and discard as this is toxic. Once cuts have been made, allow spirits to breath overnight and blend jars that you like.

Infusing method:

  • Infuse the infusion ingredients in the spirits for 2-4 weeks.
  • Clear the infused spirits or filter through fine coffee filter to remove any solid particles.
  • Dilute to preferred strength with distilled water.
  • Add caramel to required colour
  • Add oak chips and Age in glass bottles for at least 1 month.