Categories Moonshine

How To Make Spiced Rum Moonshine?

What are some good mixes with spiced rum?

  • What to Mix With Spiced Rum Coke. A simple Rum and Coke is one of the most recognized bar orders, and it’s been in the drinking lexicon in one way or another since the early 1900s. Cold Brew. Are you the type of person who puts an extra pump of flavoring into your coffee every morning? Ginger Beer. Apple Cider. Pineapple Juice. Lemonade. Iced Tea.


How do you distill spiced rum?

After aging your rum, you can add much more flavoring by adding spices such as such as vanilla, peppercorns, cinnamon, allspice berries, cloves and nutmeg.

How is spiced rum made?

What is Spiced Rum. Once traditional white rum is distilled, spices and molasses are added and then the rum is aged in oak barrels. You can buy spiced rum from brands like Captain Morgan, but even better you can make it at home! It’s so easy (and makes a great Christmas gift!).

How do you make alcoholic rum?

Fermentation. Whatever sugar cane derivative base ingredient is chosen (molasses, cane juice or cane syrup) this is fermented with water and cultured (almost always) or naturally occurring yeast to produce a beer like ‘wash’ of 5-10% alc./vol.. The resulting ‘wash’ can then be distilled to make rum.

What is the difference between rum and spiced rum?

Light rum is also known as white or silver rum and has nearly no color and a light flavor. Spiced rum typically is aged for the same length of time as black rum but spices and caramel colorings are added to give it a signature sweet spice taste. A brand you may be familiar with is Captain Morgan.

Can you distill rum at home?

So, what you need for your own homemade rum are the following: molasses, brown sugar, yeast, water, your trusted copper still and a barrel of your choosing for the ageing process. To start off, dissolve your sugar and molasses into boiling water. Rum is usually distilled somewhere between 85-96% ABV.

Is it illegal to make rum at home?

“The process of breaking it down, when the molecule gets broken down, it turns into something that’s very, very dangerous to living cells.” Distilling spirits at home without a license is illegal, but it is legal to buy distilling equipment.

What can I substitute for spiced rum?

To replace rum in cocktails or cooking, try brandy, bourbon, or cognac. Each has a similar flavor profile and won’t be out of place in most uses. For a non-alcoholic replacement, use rum extract or molasses combined with a little juice and almond extract.

What can I use instead of spiced rum?

Rum (light or dark) – Water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. Substitute equal amounts of liquid.

What ingredients are in Captain Morgan Spiced Rum?

Made with molasses, water, mash and yeast, Captain Morgan Original Spiced rum is distilled in a continuous still. Once distilled, the clear spirit is aged in oak barrels for up to a year, adding a golden colour and character to the rum before the flavours and spices are added.

Can you distill vodka at home?

Vodka is a neutral spirit that is usually not aged and can be made from grains, potatoes, sugars, and fruits that are fermented to produce alcohol. Home brewers should take extreme caution during the distilling process to discard the methanol, which can be fatal if consumed.

What’s the easiest alcohol to make?

Most people will agree that mead is the easiest alcohol to make because it requires very little equipment and ingredients. If you don’t have the items already in your pantry, you can easily procure them from the grocery store. To make mead, you need about 2-3 pounds of honey for 1 gallon/3.78 liter of water.

Is Sailor Jerry a rum?

THE RUM. Sailor Jerry Spiced Rum was developed after loads of historical research into maritime rums. The all-natural spices and flavors we chose give our rum a rich, smooth taste characterized by top notes of vanilla and cinnamon.

What kind of rum goes in pina colada?

Barcardi’s Superior Silver and Gold rums are perfect for the pina colada recipe. You can play around with your pina colada recipe if you want to. Try using a pineapple flavored rum to amp up the pineapple flavor. Or try a coconut flavored rum to amp up the coconut flavor.

Is Spiced Rum real rum?

Spiced rum is simply that: a rum base that has been flavoured in some way. It can be with a single botanical, such as pineapple, or the traditional spices of vanilla, cinnamon, cloves, ginger and cardamom. They are often sweetened too.

How to Make Spiced Rum From Scratch Recipe

The spiced rum market has just begun to open up, with a handful of respectable brands entering the ranks of the insipid confections that have long dominated the field. While some of them are absolutely worth checking out if you’re a fan of spices and rum in general, keep in mind that there’s always the option of producing your own concoctions. The process of making spiced rum is ridiculously simple. Simply said, take your chosen combination of spices and other ingredients, place them in a bottle of rum for, say, two days, and then taste them.

Allow it to sit for another day or two, or tweak the flavor profile as you go, adding more of an ingredient if you want to move things along faster.

  1. It’s easy to add more flavor to a spiced rum if the clove taste isn’t as strong as you’d like, but it’s impossible to get that flavor back out if you’ve added too much at the beginning.

It should have a good, matured richness to it, but not be gamy or vegetal like Smith Cross from Jamaica or a rhum agricole—these are some of my favorite rums of all time, but for spiced rum, I like something softer and more buttery in character.

If you want to make this cocktail at home, you This is a slightly tweaked version of a spiced rum recipe I’ve used in the past; it was heavily influenced by one developed by Smuggler’s Cove owner Martin Cate and published in the Wall Street Journal in early 2009 (I prefer a tad more ginger and orange in mine, and I think a teeny bit of star anise gives the finished rum a little bass-note thwang—and depending on the rum, I may cut the vanilla in In the same way that everything else is, this recipe is only a suggestion; the beautiful thing about making your own is that you may customize the tastes to your liking.

  • 1 750 mL bottle good aged rum
  • 1 vanilla bean, split lengthwise
  • 3 whole cloves
  • 1 cinnamon stick
  • 5 whole allspice berries
  • 5 whole black peppercorns
  • 1/2 piece star anise
  • 1/8 tsp freshly grated nutmeg
  • 3 quarter-size pieces fresh ginger
  • 2 3-inch strips fresh orange zest, white pith removed
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla bean, split lengthwise
  • 1
  1. 1 bottle decent aged rum (750 mL)
  2. 3 whole cloves
  3. 1 cinnamon stick
  4. 5 whole allspice berries
  5. 5 whole black peppercorns
  6. 1/2 piece star anise
  7. 1/8 tsp freshly grated nutmeg
  8. 3 quarter-size pieces fresh ginger
  9. 2 3-inch strips fresh orange zest (white pith removed)
  10. 1 vanilla bean, split lengthwise
  11. 3 whole allspice berries
  12. 3 whole black peppercorns
  13. 1/2

Special equipment

  1. For the orange zest, use a vegetable peeler;
  2. a fine-mesh sieve and/or cheesecloth can also be used.

The Best Homemade Spiced Rum {HOW TO VIDEO!}

Make this Spiced Rum cocktail for the holidays and you’ll be in good company! This Homemade Rum Recipe is quite simple to create, and the flavor will wow you with how delicious it is.

It’s far tastier than going to a shop and buying it. I assure you that this is the greatest Spiced Rum Recipe out there, and I’ve tried several. Learn how to make rum for a fantastic DIY Christmas present or a brilliant cost-saving recipe to make for yourself at any time of year.

Spiced Rum Recipe

Are you looking for the most delicious spiced rum recipe? Creating your own homemade rum is a simple and enjoyable way to fill your bar or liquor closet. I’m embarrassed to admit that I was unaware that you could manufacture Homemade Spiced Rum right in the comfort of your own home. My mind has been blown! After developing this fun and festive recipe–the BEST Spiced Rum Recipes–I’m walking around with folks calling me Captain Morgan. I’m having a great time. It’s wonderful for a cosy night in front of the fire at home, or even for making homemade Christmas presents for friends and family.

  • You may drink it on its own or with a dash of coke, or you can be really wild and put it in your eggnog!

You can’t go wrong with this one.

The Best Spiced Rum Recipes are those that are created at home!

Homemade Rum – Easy Gift Idea

  1. This Homemade Spiced Rum Recipe is the perfect present, and it seems a little more unique than a store-bought bottle of the same spirit.
  2. Find the most interesting bottle you can find at the shop to use as the basis for the finest spiced rum recipe, and then fill it back up with your homemade rum to complete the look.
  3. Aren’t you looking for a little flair in your gifts, don’t you?
  4. My mother had a bottle at home that was just right for our self-brewing requirements, and I adore it.
  5. A few spices and an orange peel were all that was required to get the party started.

It’s as valuable as gold.

What is Spiced Rum

After conventional white rum is distilled, spices and molasses are added, and the rum is then matured in oak barrels for many months. Spiced rum may be purchased from companies such as Captain Morgan, but much better is to create your own at home! It’s quite simple (and makes a wonderful Christmas present!). Sailor Jerry, Chairman’s Reserve, and The Kraken are some of the other rum brands available.

What is the Difference between rum and spiced rum?

  1. Light rum is white or transparent in color, and it is commonly referred to as silver rum.
  2. In general, spiced rum contains additions such as caramel, orange peel, brown sugar, vanilla, molasses, spices, and colorings, whereas dark rum contains less ingredients.
  3. It has a sweeter and more powerful flavor than the original.

How to Make Spiced Rum

  1. In a 1-quart jar with a tight-fitting cover, combine all of the ingredients except the vanilla bean
  2. Using a knife, split the vanilla bean lengthwise and scoop off the seeds into a small bowl before adding the bean. Shake the jar for one minute after it has been properly covered. 2 days after opening, store the Spiced Rum in a cool, dark area. After 24 hours, give it another shake. Pour the Spiced Rum into a clean bottle after straining it through a fine-mesh sieve or cheesecloth.

    Make care to keep the product in an airtight glass container in a dark, dry location.

Homemade Rum vs. Mulled Wine

  1. This spiced rum recipe is similar to Mulled Wine, however it has a stronger flavor and is more potent.
  2. Have you ever tasted Mulled Wine?
  3. If not, you should.
  4. In any case, you should!
  5. Then you should try this Homemade Spiced Rum, which is delicious.
  6. If you keep up with this, you’ll become an expert in the field of alcohol production!
  7. Consider all of the cooking and cocktail-making opportunities that will arise as a result of this wonderful delight.
  8. You’ll be back in the saddle in no time.


What goes good with Spiced Rum Drinks?

It’s comparable to Mulled Wine, but this spiced rum recipe has a stronger flavor profile. Mulled wine is a holiday tradition that many people enjoy. It is recommended that you do so immediately. If you like spiced rum, you should definitely try our Homemade Spiced Rum! In no time, you’ll be an expert in the field of alcohol production. Consider all of the culinary and cocktail-making opportunities that will arise as a result of receiving this exceptional gift! You’ll have your own company in no time.

  • HA!
  • Prime Rib, Red Wine Pot Roast, Herb Crusted Rack of Lamb, Pork Crown Roast, Beef Tenderloin, and Burgundy Mushrooms are some of the dishes on the menu.

How much does Spiced Rum cost?

If you go to the shop and buy Spiced Rum, the price might range anywhere from $10 to $100 for the excellent stuff. It is tastier, less expensive, and lasts longer if you prepare it yourself! It’s a tie between this Homemade Spiced Rum Recipe and the other!!

Are Dark Rum and Spiced Rum the same thing?

Dark Rum is just rum that has been matured for a longer period of time. The longer the rum has been aged, the darker it becomes. People will also use caramel or molasses to deepen the hue if they want it darker. Spiced Rum differs from other types of rum in that it contains components other than sugars to impart a spicy and rich taste. It’s fantastic when combined with Coke! In fact, the rum and coke cocktail is one of the most popular cocktails ever invented! For more information on How to Make the Best Spiced Rum Recipe, please see the recipe card below.

More Homemade Drink Recipes:

  • Homemade peach tea vodka
  • Homemade strawberry shortcake vodka
  • Homemade apple pie vodka
  • Homemade Bailey’s Irish Cream
  • Homemade hot buttered rum
  • Homemade peach tea vodka
  1. Make this Spiced Rum cocktail for the holidays and you’ll be in good company!
  2. This Homemade Rum Recipe is quite simple to create, and the flavor will wow you with how delicious it is.
  3. It’s far tastier than going to a shop and buying it.
  4. I assure you that this is the greatest Spiced Rum Recipe out there, and I’ve tried several.
  5. Learn how to make rum for a fantastic DIY Christmas present or a brilliant cost-saving recipe to make for yourself at any time of year.
  • 1. One bottle of medium-bodied aged rum (750 milliliters). Plantation Barbados Rum was used in this recipe. Others to try are: El Dorado 5 Year, Mount Gay Eclipse Black, or Appleton Estate V/X
  • More rums to try:
    3 allspice berries
  • 3 whole cloves
  • 1 cardamom pod
  • 1 cinnamon stick
  • 1/8 teaspoon whole nutmeg grated
  • 5 4-5 inch strip of orange peel with no white pith
  • 12 vanilla bean
  • 3 allspice berries
  • 1/8 teaspoon whole nutmeg grated
    Orange slices and star anise are optional garnishes.
  • In a 1-quart jar with a tight-fitting cover, combine all of the ingredients except the vanilla bean
  • Using a knife, split the vanilla bean lengthwise and scoop off the seeds into a small bowl before adding the bean. Shake the jar for one minute after it has been properly covered. 2 days after opening, store the Spiced Rum in a cool, dark area. After 24 hours, give it another shake. Pour the Spiced Rum into a clean bottle after straining it through a fine-mesh sieve or cheesecloth.

    Always keep your herbs and spices in an airtight glass container and in a dark, dry location.

  1. Calories: 14 kcal per serving (1 percent ) There are 3 grams of carbohydrates in total (1 percent ) Potassium: 21 milligrams (1 percent ) 1 gram of dietary fiber (4 percent ) 40 International Units of Vitamin A (1 percent ) Vitamin C: 13.
  2. 6 milligrams (16 percent ) Calcium: 22 milligrams (2 percent ) Iron: 0.
  3. 2 milligrams (1 percent ) Becky awoke on the morning of her 30th birthday to discover that she had no idea how to prepare anything!

One of the reasons she established The Cookie Rookie was so that she could chronicle her adventure of learning to cook, one dish at a time!

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Rum Recipe – How to Make Rum

Up to date on COVID-19: We are fully operational at this time and ship daily, Monday through Friday. This site is intended solely for educational reasons and does not include advertisements. For further information, please see our entire overview. The 26th of March, 2013 Here’s how to make true, molasses-rich, pot-distilled rum the old-fashioned way, the way it was done on the colonial Caribbean islands of the past. In contrast to several varieties of rum, this recipe is “pot distilled,” which means that it is distilled in a pot still rather than a column still, rather than being made in a distillery.

It is also reduced to 5 gallons for the purpose of conducting commercial testing on a 5 gallon pilot system, according to the formula.

  1. Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes.


  • Ingredients: 12.5 pounds raw cane sugar, 9 gallons water, 160 ounces unsulphured molasses, yeast, and salt

Mash / Fermentation

Heat the water to 120 degrees Fahrenheit, whisking in the sugar a pound at a time until it is completely dissolved. Once the majority of the sugar has been dissolved, add the molasses a jar at a time. While adding the molasses, make sure to stir thoroughly so that the molasses does not burn. Allow the mixture to cool to 70 degrees Fahrenheit before adding the bread yeast. This will result in a more mellow and smoother end product. Then aerate before transferring to carboys. Use “Super Start” yeast and ferment at 90 degrees Fahrenheit for a larger yield (but a more unpredictable finish).


Copper pot stills are used for distillation.


  • Age the whiskey in a Bourbon barrel for a smoother sipping experience.
  • It should be reiterated that distilling spirits for personal use in the United States is unlawful without the required federal and state permissions.
  • More information may be found by clicking on the “legal things” link at the bottom of this article.

Making Your Own Spiced Rum Is Easier Than You Think

Do you have a little bit of Captain in you? Here’s what you can do to find out: Create your own spiced rum and pit it against the most well-known commercial brands on the market. In fact, I can almost promise that you’ll be pleasantly surprised by how fantastic it actually is. In order to achieve this, you need not need a graduate degree in mixology. Creating spiced rum is about equivalent in difficulty to pulling ice out of a tray and making a nice Mai Tai, on a difficulty scale. Furthermore, the components are most likely already in your pantry or refrigerator.

  • Begin with a sip of one of your favorite rums.

Don’t waste your money on an expensive, aged bottle; the flavor isn’t that much better, and the oakiness might cause conflict with the spices on some occasions.

Vincent’s golden rum (80 proof), which was a new addition to my collection.

  1. Pour the rum from the bottle into a wide-mouthed, airtight container, such as a Mason jar, and set the container aside.

After that, add a variety of herbs and spices (the specifics of which and how much to use are entirely up to you) and let it settle for a while.

When you’re through with your spiced rum, what should you do with it?

  1. Consider using it to make a hot Teatime Toddy during the winter months.

Spiced Rum

Has the Captain in you been waiting to be released from prison? You may find out by doing the following: Create your own spiced rum and pit it against the most well-known commercial brands on the market today. In fact, I can almost promise that you’ll be pleasantly surprised by how fantastic it really is. In order to achieve this, you need not need a formal mixology degree. Creating spiced rum is somewhere between taking ice out of a tray and making a nice Mai Tai on the difficulty scale. Furthermore, the components are most likely already in your pantry or refrigerator..

Make a toast with a rum that you enjoy.

  1. It is not necessary to spend more money on a more costly, aged bottle;
  2. the flavor is not significantly improved, and the oakiness might often clash with the spices.

Vincent’s golden rum (80 proof), which was a new addition to the collection.

Pour the rum from the bottle into a wide-mouthed, airtight container, such as a Mason jar, and set it aside for later use.

  1. My own recipe, which I borrowed from the great Martin Cate, proprietor of Smuggler’s Cove in San Francisco, can be prepared in approximately two days and serves six to eight people.

Throw away your coke.

  • 1 (750-mL) bottle rum
  • 1 vanilla bean
  • 1 (3-inch) slice orange peel, white pith removed
  • 1 (750-mL) bottle rum
  • 1 vanilla bean
    1 cinnamon stick (optional)
  • 4 Cloves
  • 6 Black peppercorns
  • A sprinkle of ground nutmeg
  • 1 slice fresh ginger, approximately the size of a quarter
  • 2 allspice berries
  • 4 cloves
  • 6 black peppercorns
  • 1 pinch ground nutmeg

PREPARETION: Combine all of the components in a wide-mouthed, airtight jar and close tightly. Allow for two days of resting before tasting. Leaving it out for a third day will provide you with an extra layer of flavor. Remove the spices from the liquid and refrigerate it. Creating your own spiced rum allows you to customize the taste profile to your liking. You may amplify the flavors you enjoy by adding more of them, while dialing down the flavors you don’t. Keep in mind that lower-quality commercial items have a tendency to overdo the vanilla taste; reduce the amount of vanilla used and the other flavors will shine through.

Homemade Spiced Rum Recipe » Feast + West

Homemade Spiced Rum is the most delicious of all spiced rums since you may customize the flavor to your liking! It’s quite simple to prepare and tastes far superior to store-bought. The excellent component to any cocktail, from a Cuba Libre to a Tiki, it’s the right blend of flavors. Some foods simply taste better when they are created from scratch. Take, for example, simple syrup. Another example is taco sauce. Oh, and Nutella, of course! I know it’s outdated, but they are just a handful of the items I can’t imagine my kitchen being without.

Spiced rum prepared from scratch.

  • It’s less expensive than going out, and we get to have a lot of fun experimenting with different syrups, shrubs, and infusions while saving money.

Homemade spiced rum recipe

Due to its ability to be customized, homemade spiced rum is the queen of all spiced rums. So simple to prepare and far superior to anything you can get at the store. A tiki cocktail, a Cuba Libre, or everything in between, this is the ideal complement to any cocktail collection. A lot of items simply taste better when they are prepared at home. Take, for instance, simple syrup. Here’s another example: taco sauce …and of course, there’s Nutella. If you want to call myself old-fashioned, they are only a few of the essentials in my kitchen.

Spiced rum that I produced myself.

  1. We get to have a great time experimenting with different syrups, shrubs, and infusions, and it is far less expensive than going to a restaurant.

Cocktails with spiced rum

Spiced rum prepared from scratch is delicious in a variety of drinks. The Spiced Apple Cider Rum Punch and the Pineapple Mango Tiki Punch are two of my favorite ways to utilize it. Alternatively, it may be used to make a spicy mojito or a simpler, two-ingredient beverage like a Dark Stormy cocktail or a basic Rum Coke cocktail. You may also use it to make rum gummy bears in the winter, or you can combine it with hot chocolate to make a warm beverage.

Ingredients for homemade spiced rum

With the additions, you can truly have a good time. I like to use diced ginger root, star anise, entire peppercorns, whole cloves, cinnamon sticks, and vanilla essence as my go-to ingredients. (Bonus points if it’s created from scratch, as well!) You may also use orange peel and other whole spices to spice things up. Experiment with craziness! Make up your own ratio to suit your needs. Here are some ingredients to experiment with:

  • The following ingredients: ginger root, diced
  • Star anise, whole
  • Peppercorns, whole
  • Cloves, whole
  • Cinnamon sticks
  • Vanilla bean pods, halved
  • Vanilla extract
  • Allspice berries, whole
  • Cardamom, whole
  • Nutmeg, whole
  • Orange and lemon peels
  1. What’s the best part?
  2. Because it’s handcrafted, you can put your efforts into improving your own spiced rum recipe!
  3. Also, you’ll be able to wow all of your pals.

Homemade alcohol recipes

If you enjoy producing homemade spiced rum, you may want to experiment with any of these delectable homemade liqueur recipes, which are all easy to make. They make wonderful gifts for cocktail enthusiasts, or you may construct them for yourself to use in your home bar to raise the bar.

  • Homemade Baileys Irish Cream — This recipe is for a traditional cream liqueur created with Irish whiskey, which is called Baileys Irish Cream. Whether for Christmas, St. Patrick’s Day, or just to enjoy at any time, this drink is ideal. Homemade Coffee Liqueur – If you enjoy White Russians or a cup of spiked coffee, this is the recipe for you. Made with coffee and vodka, this cocktail is refreshing and delicious. Homemade Peppermint Vodka – There’s nothing quite like this candy-infused vodka to mix into your Christmas hot chocolate over the holidays.


    • 1 fresh ginger root, chopped (about 3 inches long)
    • 1 star anise, 3 black peppercorns, 3 cloves, 1 cinnamon stick, 1 teaspoon vanilla essence, 2 cups white rum


    1. Fill a 16-ounce mason jar halfway with the ginger root, star anise, peppercorns, cloves, cinnamon stick, and vanilla extract, and shake well to combine. Pour the rum into the container. Cover with plastic wrap and let aside for at least 24 hours.
      Strain the rum into a large mixing bowl using a fine-mesh sieve. Refill the jar with the remaining liquid and reinstall the lid. It is possible to store spiced rum indefinitely
    Nutrition Information:
    1. 16 servings per recipe Size: 1 ounce Servings per container: 1 Calories in one serving: 53 0 g of total fat 0 g of saturated fat 0 g of Trans Fat 0 g of unsaturated fat Cholesterol: 0 milligrams Sodium: 1 milligram 1 gram of carbohydrates 0g of dietary fiber 0 g of sugar 0 g of protein

    How to make Rum?

    There are a plethora of rum recipes accessible online, many of them are centered on the addition of essences and other flavoring components. However, these just attempt to replicate the original flavor and taste, and most of the time fail miserably. Cane sugar or molasses are required for the production of homemade rum. Nowadays, getting your hands on any of these items is really straightforward; all you have to do is place an internet purchase. We’ll go through an old Cuban dish that’s quite popular among the people of the Caribbean island.

    1. Molasses is also utilized in the production of pet food, particularly for horses.

    If you don’t have access to cane sugar, blackstrap molasses can be purchased practically anyplace.

    It is very necessary to use blackstrap molasses if you want to get the authentic flavor of the top Cuban and Jamaican brands.

    • The end product will not have the same aromatic organoleptic qualities as the original, but the method will be easier.

Homemade Rum Recipe

  • Water (20-25 liters)
  • Yeast (either distilling or wine yeast)
  • Brown cane sugar (or molasses) – 5kg

Concerning Yield. Depending on the manufacturing characteristics, the sugar content of molasses ranges from 30-73 percent (but it is generally 50 percent). Knowing this index lets you to make educated guesses about the yield of distillate. 1kg of cane sugar can be converted into up to 1.2 liters of 80 proof rum. So one kilogram of molasses (50 percent) can produce up to 600 milliliters of 80 proof liquor. In actuality, the amount of rum used is always less than the theoretical amounts of 8-15 percent sugar and 15-25 percent molasses used in the recipe.

As a result, most of the time, blackstrap molasses wash retains its sweetness even after fermentation has been completed.

  1. While it may appear that manufacturing rum from cane sugar is more difficult, the technique is actually no more difficult than making moonshine.

It is critical to use the proper amount of water while mixing.


  1. Calculate the wash’s main indicators by using the formula below. In order to make 1kg of molasses, 5 liters of water and 10 grams of dried yeast (or 50 grams of pressed yeast) are required. It is best to use 1:4 (4 liters of water for 1kg sugar) and 20 grams dry baker’s yeast (100 grams of squeezed) when baking using cane sugar and baking yeast. These proportions were derived straight from the Cuban recipe, which also requires twice as much yeast for molasses as it does for sugar, according to the recipe.

    • In a large boiling saucepan, bring half of the water to a boil.

    30 minutes after covering the pot with a lid, remove the lid and set aside.

    Follow the manufacturer’s directions for dilution of yeast.

    1. The second half of the water should be added to the wash (cold, unboiled water).

    Add the diluted yeast to the mixture.

    Leave at least 10-15 percent of the capacity vacant to accommodate foam and carbon dioxide production.

    1. Transfer the wash to a dark room (or cover it) with a temperature between between 18 and 28 degrees Celsius

Airlocks that have been manufactured A wash prepared from pure cane sugar ferments for 5 to 10 days before being used. As a result, the liquid is no longer sweet, and the airlock no longer emits gas (the glove deflates). This indicates that you are ready to go on to the next phase. It is common for the molasses wash to stay sweet long after the fermentation process has completed since yeasts are unable to convert caramelized sugar into alcohol. Checking the airlock is the sole way to determine whether or not fermentation has completed.

I recommend commencing the distillation process no sooner than 12-15 days after the components have been added to the mixture.

    1. Decant the fermented wash to eliminate any solid particles that might cause a fire during the distillation process.
    2. This is the first time that you will distill in a conventional distillation still without dividing the yield into fractions.
    3. When the distillate has less than 20% ABV, it is no longer necessary to collect it.
    4. Don’t let the contents of the still out into the world
    5. Calculate the ABV and the amount of pure alcohol in the sugarcane moonshine that has been produced (total volume times ABV % and divide by 100)
    6. Calculate the amount of water that will be required to dilute the moonshine to a temperature of 20 degrees Fahrenheit.

    The liquid contents of the still can be used to replace 25% of the water in the recipe. This will significantly improve the flavor of the finished drink while also adding subtle hints of sweetness.

    1. For the second time, distill the diluted moonshine to remove the dilution. Separately collect the first 12-15 percent of the harvest’s output. Consumption of these “heads” is prohibited since they are dangerous. Collect the primary product until the ABV is less than 45 percent of the total
    2. The distillate that has been obtained is ready to be drunk as white rum. The preparation process can be halted at this point if necessary. You only need to dilute the drink with water to 40-45 percent, bottle and seal it, and then let it for 3-4 days so that the flavor may become more stable
    1. White rum that has not been aged After all, if you want to produce golden or black rum, you’ll need to add caramel to the distillate or age it in barrels for a while (or with oak chips).
    1. The quickest and most straightforward method of coloring your homemade rum is to make a DIY sugar dye. Caramel is most often made from cane sugar, which is the preferred component.

    Before adding the color, it is advised that the drink be 40 degrees at its strongest. To avoid the entire batch from rotting, start with a little amount of rum and experiment with color, starting with 3-5 ml of the dye per 1 liter of rum to see what works best. I recommend that you wait at least 15-20 minutes before increasing the medication dosage. Following the addition of the dye

    1. It’s best to age the rum for 6 to 18 months in a barrel (dilute to 50 percent first) or infuse the 40 to 45 percent distillate with oak pegs or chips if you want to get hints of oak flavor.

    During the maturing process, it is critical to taste the rum. It should be done at least once a month if you are using a barrel, and at least once every 5 days if you are using oak chips. When you notice signs of tanning in the drink, you should bottle it right away. In any other case, you run the danger of drinking something that tastes like it was cleaned off the floor. The time required for infusion with oak chips is determined by the unique qualities of the wood, as well as the soaking and roasting processes.

    1. Following the infusion of oak chips, Homemade rum, with an alcohol content of 38-43 percent ABV, has an indefinite shelf life if maintained in well sealed glass bottles.

During the maturing process, it is critical to taste the rum to ensure that it is of high quality. It should be done at least once a month if you are using a barrel, and at least once every 5 days if you are using oak chips…. When you notice indications of tanning in the drink, bottle it right away. If you don’t, you run the danger of getting a drink that tastes like it was wiped down the toilet. Individual wood qualities, as well as soaking and roasting, determine how long an infusion with oak chips should last.

After infusing with oak chips, the finished product is a rich, dark brown.

Dark Spiced Rum – Shiners – Moonshine and Homebrew

  1. Ben posted a recipe for rum in the category Distilling, Recipes, Rum.


  • The following ingredients should be used in the wash: six kilograms of brown sugar or six kilograms of treacle molasses or three kilograms of brown sugar and three kilograms of treacle molasses
  • Twenty grams of EC1118 or other high alcohol tolerant yeast
  • Four liters of boiling water
  • Sixteen liters of cold water
  • Infusion French oak chips, caramel sauce, and 5 g ground cinnamon and 5 g ground ginger are some of the ingredients.


  • In the fermentation process, sanitize the fermentation drum and utensils by immersing everything in your fermentation drum in disinfectant. Brown sugar, treacle, or molasses should be added to the fermenting bucket. Add 4L of boiling water and vigorously mix until the sugar/molasses is completely dissolved
  • Fill the bucket with an additional 16L of cold water and add the fertilizer, stirring thoroughly, to yield a total of 20L wash
  • Allow the wash to cool down to around 30 degrees Celsius.

    Break up any large clumps of yeast and gently swirl it throughout the wash.

    • Insert the airlock into the gromit in the lid.

    Maintaining a wash temperature of between 24 and 27 degrees Celsius

  • Allow for fermentation to continue until the SG is less than 1.000 (i.e.

    Using a syphon, remove any sediment or dead yeast from the distillation

  • Distilling: Distil gently, reject the first 100-200ml since they are hazardous, then discard the heads, collect the heart of the run, and then collect the tails in separate bottles (i.e.

    1. Allow time for tails to cool down before selecting tails (by nosing)
    2. Reintroduce all of the selected tails into the core of the run
    3. NOTE: The rum produced will be a light rum (similar to Bacardi’s) that will only become black in color after being infused with spices (as described below).

    After filtering the infused spirits through a fine coffee filter to remove any solid particles.

    Pour in enough caramel to get the desired color (somewhere between “old gold” and “Madeira”).

    Easy DIY Rum at home

    Easy-to-make rum at home If your objective is to make a light white rum, there is no need to age the spirit beforehand. Simply dilute the drink with water until it is 45 percent diluted, then thoroughly combine your mixture. Then bottle the spirit and let it aside for 3-4 days to allow the flavors to develop and become more stable. Additionally, you may age your rum in a stainless steel barrel, which will allow your rum to mature without altering the color of the spirit. Easy-to-make rum at home

    Dark Rum

    Many nations mandate that rum be matured for at least one year following distillation, if not more. This is not needed by any means, but it will undoubtedly result in a rum that is deeper in color and has a fuller flavor. Generally speaking, you should age your rum for 6 to 18 months in a charred oak barrel or with oak chips to provide a characteristic aged flavor to your rum’s flavor. Whatever length of time you chose to age your rum for, you should blend your blend to guarantee a consistent flavor.

    Spiced Rum

    • You may enhance the flavor of your rum even further by adding spices such as vanilla, peppercorns, cinnamon, allspice berries, cloves and nutmeg after it has been aged.
    • This is the stage at which you may truly experiment with the flavors and evaluate which ones you prefer the most.
    • Easy-to-make rum at home The consequences of aging rum may be quite variable, depending on a variety of elements to take into consideration.
    • The type of barrel used, whether it is charred or younger, will have a significant impact on the flavor of the rum.

    This will also play a significant role in determining the ultimate flavor of the rum when it has been matured for a period of time.

    The region in which you are making your rum has a significant impact on the ageing process as well.

    1. This is related to the amount of product that is lost owing to evaporation during the manufacturing process.


    If you followed our instructions, we hope you produced a top-shelf spirit as a result of your efforts.

    1. Also, be sure to follow us on Facebook and Instagram.

    Easy DIY rum

    Because Ketelkraal is made up of a group of joyful Blokes and chicks who have come together with a single goal in mind: to produce our own high-quality alcoholic beverages. If you’re interested in learning more about distilling, hang in there, friend, because you’ve come to the perfect spot. Because whether you’re in the market for a still and training, or you simply want to look around, you’re in excellent hands here at Still and Training. Easy-to-make rum at home Copper is the material of choice for the construction of moonshine stills because of its resistance to corrosion.

    Easy-to-make rum at home In recognition of your status as a member of the Ketelkraal moonshine family, we will assist you in producing the highest quality spirits possible.

    • Continue to use the excellent stuff.

    Easy-to-make rum at home Finally, I’d want to say Please do not hesitate to contact us if you have any queries or concerns.

    For fermentation, distillation, braaiing and smoking, there is a recipe for you here.

    1. That is to say, if you are unable to locate the information that you want, please don’t hesitate to contact us for assistance.

    You are always welcome to drop by our store for a conversation or to look for anything specific.

    Make your own rum at home.

    Votes: 17 Rating: 3.88 You: Rate this recipe! Print Recipe
    1. Recipe for making rum at home that is quick and simple.
    Votes: 17 Rating: 3.88 You: Rate this recipe! Print Recipe

    Ingredients: Servings: Units: Preparation: Instructions

    1. Place your pot on the stovetop over a high heat source and fill it with 20 liters of water. The water should be heated to 52°C before adding the Raw Cane Sugar and Molasses, stirring constantly with a large spoon until the sugar and syrup are completely dissolved. Once the sugar and syrup are completely dissolved, pour in 4 liters cold water to reduce the wash temperature down to 50°C. Check the temperature every 5 minutes and mix the wash for 30 seconds each time until the temperature reaches 27°C.

      • 5 minutes after tossing the wash back and forth between two different containers, aerate the wash once more.

      A wash composed only of raw cane sugar will ferment for 72-168 hours and, when finished, will no longer taste sweet or emit gas from the air-lock when it is ready.

      A wash that contains molasses will take around 12 – 14 days to complete the fermentation stage, but it will still have a pleasant taste when it is finished.

      1. The fermentation process will be complete when no gas can be seen coming out of the air-lock in your bucket kit
      2. Once the fermentation process is complete, we’ll need to remove any solid material that has developed completely.

      Before distillation, cheesecloth is an excellent choice for straining the wash before distillation.

      Use citric acid to lower the pH of the solution and calcium carbonate to raise it

    2. The rum wash now contains some unwanted components that you’ll need to separate out and discard.

      • The distillation of the fermented rum wash will result in a purer and more concentrated spirit as a result of this process.

      It takes an experienced distiller to get this procedure just right, therefore it’s a combination of art and science to complete this stage.

      Everything becomes second nature with time, and once you’ve ran a few batches with your still, you’ll be able to tune everything in by taking notes and making the required adjustments

    1. Notes on the Recipe White Rum is a kind of rum that is white in color.
    2. If you want to make a light white rum, there is no need to age it beforehand.
    3. Simply dilute the drink with water until it is 45 percent diluted, then thoroughly combine your mixture.
    4. Then bottle the spirit and let it aside for 3-4 days to allow the tastes and flavors to become more consistent.
    5. Another option is to age your rum in a stainless steel barrel, which will allow your rum to mature without altering its color.
    6. Dark Rum is a rum that is dark in color.

    This is not needed by any means, but it will undoubtedly result in a rum that is darker and more intense in flavor.

    Whatever length of time you chose to age your rum for, you should blend your blend to guarantee a consistent flavor.

    • Rum with a hint of spice The addition of spices such as vanilla, peppercorns, cinnamon, allspice berries, cloves and nutmeg to your rum after it has been aged can greatly enhance the flavor of your rum.

    If you want to be able to experiment with new tastes for your future batch, be sure to add these spices in a container that is distinct from the aging barrel that was utilized.

    Post navigation

    Distill It

    • Before you begin, double-check that you have all of the necessary tools and equipment.
    • Some tools are optional, but will make the process go more smoothly if they are used.

    Sanitation and sterilization

    Make sure your equipment is clean and sanitary before you begin. If you haven’t already, have a look at our guide on how to clean and sterilize your instruments.

    Ready the water

    Maintain the cleanliness and sterility of your equipment. If you haven’t already, have a look at our instructions on how to clean and sterilize your instruments.

    Yeast bomb optional

    • A wonderful technique to prepare your yeast before pitching is to prepare it in a small container ahead of time.
    • Yeast bombing is just the process of prepping your yeast before pitching it.
    • The goal is to increase the population and let them to become adapted to your water, temperature, nutrients, and sugars levels over time.
    • Because of the limited available space, repopulation is high, and food supplies and nutrients are abundant in the area.
    • Nothing should go into your yeast bomb unless it is absolutely necessary.

    Reseal the jar and shake it vigorously using tomato paste or yeast nutrients, as well as a table spoon of sugar.

    Allow this to rest for a few hours while you prepare the festival of batches.

    Yeast continued

    • Some folks choose to use the yeast from their prior batch instead of starting over.
    • This offers the advantages of acclimatizing your yeast to the sorts of carbohydrates you are using as well as saving you money on yeast purchases.
    • The disadvantage is that you can only utilize the yeast a certain number of times before mutations and decreased genetic variety from the yeast strain begin to cause taste and profile changes (usually 7 to 10 times).
    • Other options include repurposing yeast from a prior fermentation as a nutrition source for your current batch of beer.

    You have the best of both worlds in this situation.

    Yeast trub optional

    Some folks choose to use the yeast from their prior batch rather than starting over. Because your yeast will be familiar with the sugars you are using, you will save money on yeast as a result of this practice. It is a disadvantage because you can only use the yeast a certain number of times before mutations and decreased genetic variety from the yeast strain begin to cause taste and profile changes (usually 7 to 10 uses before this happens). You may also use the yeast from a previous fermentation as a source of nutrients for your next batch of brew.

    1. You get the best of both worlds in this manner.
  • Dunder optional

    Dunder (also known as backset in the whiskey industry) is the liquid residue left in your boiler after distilling a fermented wash (but not after a final run of stripped runs). Consider dunder to be a condensed version of the fermented stuff you’ve been working with. Flavors, oils, lipids, and other byproducts of distillation are repurposed and added to your next fermentation, saving you money. The taste profile of the next run will be much improved as a result of this. One thing to keep in mind is that the duner is quite acidic and can cause your pH to drop significantly if you use too much of it.

    In addition, because to the high acidity of the dunder, you will not need to add lemon juice or acid bled to the dish.

    Lemon juice (acid blend) optional

    • It is optional to use lemon juice or an acid combination.
    • The PH level of the water is lowered when acid is used.
    • Yeast thrive in an environment with a lower pH overall, which is especially important if your house or surrounding region has high PH levels.
    • If you are using dunder in this wash, you will not need to use any acid to modify the PH of the solution.

    Molasses (Feed grade)

    Always check to see that the molasses does not include sulfur and that no antibiotics, pesticides, preservatives, or anti-freeze (which is generally exclusively used in cold locations) has been added by the maker or seller. It might be difficult to locate, especially if you reside in a metropolitan region. You have two alternatives if you cannot obtain feed grade molasses: food grade, which is extremely costly (10x – 20x more expensive) or powdered molasses, which is inexpensive but difficult to acquire and may need ordering from an internet vendor.

    Although molasses contains a high concentration of nutrients by itself, it is still a good idea to utilize some additional yeast nutrients to get your yeast started as fast as possible.

    Rum oils optional

    1. Rum oils may be located and readily gathered towards the very end of your tail run, near the conclusion of your tail run.
    2. In many cases, the spirits collected from 50 percent ABV to roughly 40 percent ABV are discarded (or collected for a neutral run) and are not added to the rum.
    3. The final portion, ranging from 40 percent to 20 percent, contains the most delicious rum oils.
    4. With regular collection, addition to the next run (and further collection), these oils will gradually bleed into your hearts and contribute their flavors without the need to introduce unpleasant tasting tails into your rum.

    Preparing the ingredients

    Almost certainly, your molasses will be too thick to deal with, in which case the best technique will be to dissolve it in water and boil it. But first and foremost, you must make a few judgments. Instead of adding any water, you can use this if you want to reuse dunder from a prior run. I prefer to heat up my dunder in order to avoid any complications with bacteria and to avoid the addition of more lactic acid to the fermentation. It is sufficient to fill the pot with water if you do not want to use dunder if it is your first time using the machine (remember to subtract this amount from your total water required).

    It will be necessary to boost the temperature to around 150 degrees (no need to boil).

    • The sugars will be somewhat inverted from the process (or more depending on how long you put it on the heat), which is an added bonus and offers you something to do as you wait for the sugars to invert.

    Start the fermenting

    Fill your fermented with only a portion of your water, around 75% of the total. This is to allow for the insertion of additional sugar if it becomes necessary. Begin by putting your items in a bowl. Sugar, molasses, dunder, and any of the optional ingredients are all used in this recipe. Begin combining all of the ingredients together, making sure that all of the sugar has been completely dissolved. Take a reading with your hydrometer to ensure that you are close to your desired gravity rating.

    If this is not the case, continue to add water until the fermenter is completely filled and the necessary gravity rating is achieved.

    • The next step is to put your yeast to the fermenter and secure it with an air lock.


    Once your wash is set up, you should begin to observe action within a few hours to 24 hours of starting the process. This will be determined by the amount of yeast used, whether or not you utilized a yeast starter, and the amount of head space available in your fermenter. The amount of time required will be entirely dependent on the amount of yeast used, the temperature, and the amount of sugar utilized. As long as you utilized the recommended amount of yeast and kept temps stable and near ideal, you should be able to expect a lengthy fermentation period.

    A 10 percent ABV wash should take between 5 and 10 days to complete.

    1. When your hydrometer registers between 1.
    2. 000 and 0.
    3. 990, the fermentation is complete.

    The release of CO2 created by the yeast makes this a less-than-accurate assessment because CO2 will remain suspended in your wash for a lengthy period of time after your yeast has stopped generating it.

    If it is sweet, there is a good possibility that all of the sugars have not been absorbed.

    1. You may find more information under the diagnosing and solutions area, or you can post your queries in the /r/firewater subreddit on Reddit.

    Distilling the wash

    Once the fermentation process is complete, you may start the washing process. Remove the wash from the fermenter with a siphon so that the trub at the bottom of the fermenter is not disturbed throughout the process. Transfer the siphoned wash to your boiler, and the trub to a storage container so that it may be utilized as yeast or nutrients in your next cycle. A potstill should be sufficient for your purposes. I prefer to put two scrubbers to my column in order to increase the amount of reflux.

    For plated systems, you should not use your dephlegmator when running them.

    • If you have any rum oils on hand, now is the time to incorporate them into your boiler.

    You will need to collect the first 50ml – 200ml of the wash, depending on the size of the wash and the ABV of the wash you are using.

    It should be thrown out or used for cleaning or solvents; nevertheless, it should not be consumed.

    1. The quantity depends on the size of the wash, the amount of yeast used, the level of stress, and the amount of alcohol present.

    Once this sweetness begins to wane, you’ll be able to enter your hearts, which you’ll want to keep safe.

    The following section can be saved for a neutral run or thrown away, but it should not be included in your collections.

    1. You wish to gather rum oils from 40 percent to 20 percent of the total amount of rum produced.

    As you acquire and incorporate them into your runs, they will gradually seep into your hearts, boosting the overall flavor of your runs.

    Others wrap the collections with cheese cloth, coffee filters, paper towels, or other similar materials to allow the collections to aerate over 24 – 48 hours, allowing the collections to evaporate less volatile alcohols.

    1. To begin, remove around 50–200mL (depending on still size and ABV of wash) and begin collecting without thinking about cuts until the ABV reaches 20 percent (depending on still size).

    In order to complete your last run without stripping, use the steps outlined above for removing heads, rum oils, and cutting.

    Aging and flavoring

    Please visit our other rum recipes for more particular flavoring and aging recipes. All rum formulations are based on this rum recipe, with the main differences being the ingredients used for flavoring and the aging methods.

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