|The Basics of Rum|
Rum is an extremely diverse spirit with influences from all over the world. Whether you call it rum (English), Rhum (French), and Ron (Spanish), the melting pot of the Caribbean made this spirit what we know and love today. Because of the diverse influences, there are several wonderful takes on the spirit and how to make it. White rum is clear in color where golden rum retains its color from the aging process.
In this case, white doesn’t mean unaged, it describes the color of the liquid itself. Several commercially available white rums are aged then filtered to remove the color. There’s a high chance that this is a contributing factor to why your rum doesn’t taste the same as a commercial rum you’re trying to replicate at home. Spiced rum is infused with spices after distillation and is its own category. The flavor is very different and can have more grassy, vegetal notes than rums made from molasses, which tend to have more caramel notes in the flavor profile.
Another big difference is the quality of molasses and/or sugar you’re using. Molasses is the traditional sugar source for rum producers as a way to recycle. Molasses is a byproduct of the sugar refining process and as technology has improved there is less and less residual sugar left in the molasses compared to even a few years ago. In order to get the flavor profile, you’re looking for it may make sense to add in raw sugar or brown sugar to give the yeast more to eat and make your final spirit more palatable. There are several different grades of molasses and they are all refined to a different level and have different nutrient content. Store-bought molasses should have a much higher sugar content than blackstrap so it may not need any added sugar. Whatever molasses you choose make sure it is unsulphured or else the yeast will not be happy and unhappy yeast lead to unappealing flavors coming off the still.
|Making rum recipe|
Now that we have understood some background stories and theories, let us enter the interesting part! The first thing you need to do is to make sure you have the right equipment. Whether you are using a pot or a reflux tower, the right tools make the job a lot easier. You also need fermentation equipment and a large soup pot to heat the sugar source. Depending on your batch size, either large cans or food-grade barrels can work. Make sure that your fermentation vessel is sealed with an air lock during the fermentation process.
To start fermentation, you only need some ingredients on hand. The total mixing ratio of molasses and/or raw cane sugar is 1 kg and 4 or 5 liters of water, depending on the quality of the molasses used. 10 grams of your favorite type of yeast and a teaspoon of DAP (diammonium phosphate) or yeast nutrients to feed the yeast. Heat the water in the soup pot, add molasses and/or sugar to dissolve it. Make sure your water is hot but not boiling, about 120F or 49C should be fine. We don’t want it to be too hot, because it needs to be around 80 degrees Fahrenheit or 26 degrees Celsius to put the yeast and start to ferment.
3000L multifunctional copper distillation equipment
The temperature will vary depending on the type of yeast you use, so be sure to check the instructions. After placing the yeast, you need to pour it back and forth between containers multiple times within 5 minutes instead of dumping it on the floor to aerate the mixture. After completing the aeration, put the washing liquid into a sealed container with an air lock and let it ferment. It takes about two weeks to complete the fermentation.
Now that your washing liquid is ready, you can use your favorite distillation method to distill the washing liquid into rum. A tank still is traditionally used, but a reflux tower is a good device, especially if you want to make lighter rum. After cutting, be sure to let the rum sit for a period of time, ranging from a few days to a few months. Resting your mind will help the flavor become fuller, if you want, you can add spices to make spiced rum at this time. If you have any questions about the process or equipment, please call us, we are happy to help you!
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