Diy molasses rum. Rum from moonshine and molasses at home according to the best recipes with photos. Making mash from cane molasses

You can make real rum at home. Moreover, unlike whiskey, cognac, calvados and other distilled "elite", each of which is pulled by a strict regulator, usually in the face of the state, your homemade rum can be safely called rum without infringing upon the rights of this multi-armed puppeteer ... Nice, isn't it? But it's too early to rejoice, because making rum is a complex and rather time-consuming process that requires attention to detail and a real passion for experimentation. We hope our guide will help you in this difficult task.

To avoid unnecessary questions that distract from the main thing, let's first figure out what is what in the technology of rum production and how to handle it all. To further minimize trivial questions, we advise you to read ours, where you can glean a lot of useful information applicable to the preparation of this drink.

There is no rum without molasses

Molasses (from French mélasse, English molasses, Spanish melaza) is molasses, a by-product of sugar production. It is a syrupy, viscous liquid of dark brown color. It is cane molasses, as a waste of cane sugar production, that is the main ingredient in most rums (with the exception of the French rhum agricole and cachas, which are made directly from cane juice).

Molasses can be different, but only two are used for home production of rum:

• Blackstrap - molasses obtained in the manufacture of raw cane sugar. Has a bitter taste. Enriched with a lot of nutrients that yeast “love” - this is one of the factors of very fast fermentation characteristic of the hot Caribbean climate (high fermentation temperatures also increase the concentration of volatile acids in rum, which significantly contribute to the flavor profile of the drink). With the classic "pot still" scheme, it produces a powerful, expressive rum typical of Jamaicans and Guyanese.
• Molasses High Test (Fancy) - molasses obtained by evaporation of sugar cane juice. Compared to blackstrap molasses, it contains more sugar and less suspension. Gives rums with a cleaner, more fruity flavor typical of the Spanish "ron'a". It is much more expensive.

In the CIS, only blackstrap molasses is widely available (and there is nothing wrong with that, because this is the kind of molasses that most commercial rum producers use), so we will not scatter our attention and focus on it. If you have access to cheap fancy molasses, make rum using any of the recipes below, but no added sugar. The rest of the ingredients and technical points remain unchanged.

Commercial distilleries usually clarify molasses before use. On an industrial scale, this is a rather complicated technically process, but easily adaptable to home conditions. Add 2 parts water to 1 part molasses, stir well, and then heat to 85 ° C with constant and very thorough stirring. Cover the cooking container with a lid and let stand for a couple of hours until a precipitate forms, after which it will be easy to separate the rather clear liquid from the dark precipitate. According to reviews, clarification of molasses significantly improves the taste of rum, and also minimizes contamination of the distillation cube and moonshine equipment. Another lightening option, more practical, is described in the first recipe.

Molasses has a huge impact on the flavor profile of rum. Try to order molasses from a seller who knows at least a little about its origin. The presence of a certificate of conformity with physical and chemical indicators will be a fat plus. It has been found that fresh molasses with low viscosity, high total sugar (over 52%), nitrogen (1-1.5%), phosphorus and low sulfated ash (less than 8%) give a drink with a cleaner and more powerful organoleptic. Low-quality feed molasses can contain a large amount of gums (more than 2%), which can be thrown into the cooler of the distiller and get into the selection. If you find small black particles in the distillate, cover the receiving container with filter paper. Before buying, be sure to make sure that the molasses does not contain preservatives, otherwise fermentation will not take place.

Sugar-free rum, but not enough

The standard hydronic module for molasses is 0.8-1: 5. The output is scanty, on average 5-6% alcohol in the mash. Fortunately, the taste of cane molasses is so pronounced that even the addition of a fair amount of sugar (no more than 1: 1 is recommended) gives a good result. Pure dextrose (glucose) is always preferred over standard sucrose. A few numbers for the types of rum:

1. Traditional ("industrial") rum: 4 kg of molasses per 20 liters of water. Equivalent: 100g sugar / liter.
2. Traditional ("industrial") rum with increased yield (a good option for a careful moonshiner): 4 kg of molasses and 4 kg of sugar per 20 liters of water. Equivalent: 300 g sugar / liter.
3. "Agricultural" rum (French rhum agricole, Brazilian cachaza): 3 kg of sugar and 1 kg of molasses per 20 liters of water. Equivalent: 175 g sugar / liter.
4. "Agricultural" rum with increased yield (for experiments, but on the verge): 5.5 kg and 1.5 kg of molasses per 20 liters of water. Equivalent: 310 g sugar / liter.

Our recommendation for making your own wort: 1 part molasses / 0.5 parts sugar / 4-5 parts water. The yield drops noticeably, but the pleasant organoleptic properties of the feedstock remain. If you aim at a high yield, it is better to add sugar not immediately, but after the completion of the fermentation of the molasses sugars, so that the yeast does not have to withstand high osmotic pressure.

Without yeast, nothing at all can be

You don't need to invent anything - almost always the so-called turbo yeast for rum shows a good result. The composition of such yeast, in addition to a strong yeast strain with a high tolerance to alcohol, includes a supplement for yeast and the enzyme glucoamylase, which breaks down the dextrins (complex sugars) contained in molasses to monosaccharides. Such yeast provides a fairly fast fermentation, slightly increases the product yield and, as practitioners note, gives an acceptable organoleptic effect.

If for some reason you do not have access to turbo yeast or you do not trust their producers, you can make something similar yourself. In the West, such a "leaven" is called "yeast bomb" and, according to many distillers, this is one of the best ways to ferment molasses:

Do not rush to dispose of the yeast sediment after making the mash. It is the best source of yeast adapted to the difficult conditions of fermentation, and is completely free. Just don't forget to feed them. It is not recommended to use the same strain more than 7 times, as over time it mutates and begins to negatively affect the organoleptic properties of the drink. By the way, you can feed the yeast with them.

Everything without yeast bruch

Bruch is a brewing term for the thick yeast sediment at the bottom of the fermenter after the wort has fermented. It is composed of dead yeast cells (mainly protein), fatty acids and other elements that work as a very effective and natural yeast feed. To prepare the yeast bruch for use, collect the yeast sediment from the fermenter where the molasses was fermented into a smaller container. Wait a few hours for a denser sediment to form, then drain the liquid on top, and heat the sediment to 65 ° C or higher for disinfection.

On the left - a "live" dander at the beginning of the path, on the right - yeast bruch.

It is recommended to store Bruch in a sufficiently warm place (30-50 ° C), for example, in the attic or in the trunk of a car. So the enzymes inside the yeast cells destroy their membrane, releasing nutrients and making them even more accessible to the yeast during fermentation. Before using the yeast bruch, it is recommended to heat it to 65 ° C for re-disinfection. This can be done at the stage of wort preparation - most options for dissolving molasses involve heating it or at least pouring boiling water into which a bruch can be placed beforehand.

You can get creative with yeast lees. For example, 3-4 times use it as a starter to start fermentation, and then as a bruch.

Without dander, nothing at all

Dunder (from the English dunder) is the liquid remaining in the distillation boiler after distillation of the molasses mash, that is, stillage (this option will be called "dead" dander). It contains many ingredients that aid yeast in future fermentation, including dead yeast cells. It also makes the rum taste more complex and richer. It is considered a must-have ingredient in the production of expressive Jamaican rums. And the Roma in general. It is recommended to store vinasse in the refrigerator or in a sufficiently cold place (up to 8 o C) to prevent spontaneous fermentation, which will lead, due to difficult conditions, to mutations of the yeast strain, and this, as we found out, is very bad. If this is your first time making rum, just use water instead of dandera. In subsequent times, let the vinasse settle, remove it from the sediment and store it in a cold place.

If you dig deeper, then dander is not just bard, but acidified bard, more precisely, acidified bard in a tropical climate, where a completely different microflora lives in the air (and whoever cooked, he knows firsthand about the importance of additional bacterial fermentation). It is known that the aroma characteristic of rum is given by two esters that arise when ethanol interacts with the corresponding acid: ethyl formate - ethyl ester of formic acid (basic rum ester) and ethyl butyrate - ethyl ester of butyric acid (pineapple aroma). We, unfortunately or fortunately, do not have a tropical climate (and the corresponding microflora in the air), but we can prepare a real dander as a source of oily acid bacteria. From ... potatoes. Yeah, potatoes have long been used to start butyric acid fermentation.

The story described above: one of the dunders got moldy, but the other will be on the safe side.

Use a real bacterial dander or just use a frozen bard dander, which is probably safer and less time consuming, it's up to you.

It's still like without rum oils, but it's interesting

A very important point! Rum oils are some of the tailings that are collected during the distillation of the rum CC and added to the next batch of rum CC. The addition of this part of "fusel oils" has been shown to significantly improve the organoleptic properties of heavy, expressive rums. This is due to the content of higher alcohols (propyl, isobutyl, isoamyl, etc.) and other components in these oils, which, when re-distilled, form many interesting flavor compounds that penetrate into the middle fraction. Rum oils are a very important ingredient in most commercial rums and have been around for decades.

In practice, when forming your own "rum oils", it is very difficult to figure with some exact numbers. However, in standard pot still distillation, rum oils have been shown to yield approximately between 40% and 20% alcohol in the stream. Thus, the algorithm for distilling rum SS in pot still mode should look like this: distill SS with "rum oils", after collecting the head fraction, take the "heart" to 50-55% alcohol in the stream, then change the receiving container and collect the "tails" up to 40% in the jet (dispose of or ring them), and then take out the "rum oils" up to 20% alcohol in the jet. Then select the "tails" at will. When distilling on a disc column, you have to focus on your sense of smell.

Always add this fraction to the SS before distilling it and always collect it during distillation. The more they are reused, the more concentrated they become and the more impact they will have on the organoleptic properties of rum. This is the key to a rich, first-class rum, although, in fairness, it should be said that many moonshiners consider the role of "rum oils" overrated and focus on working out the dander (mostly "dead", with less fuss), which, in their opinion , influences the taste of rum much more. It's up to you to decide, and we will offer you a cooking scheme, both with “rum oils” and without them (of course, the differences in technology are minimal, so the recipes will be slightly different in other nuances in order to fully demonstrate the variability of rum).

Molasses rum recipes for every taste

You can make up the proportions of rum mash yourself, guided by the information presented in this material, as well as the literature, a small list of which you will find at the end of the article. The main thing to remember is that you are not cooking, and chasing the quantity will be really quite bad form. But since home brewing, as well as making drinks at home, in principle, has some economic underpinnings, there is no need to suffer from waste either. Moreover, commercial distilleries, whose product we love so much, is not aware of such a disease. Therefore, we will start with "profitable" rum, with a decent income and reasonable consumption. But the goal is only one: to get rich, dense rum with expressive organoleptic properties of cane molasses. Jamaican rum!

Buccaneer Bob Blackstrap Molasses Rum Recipe

Buccaneer Bob is an honorary user of the American forum homedistiller.org who has done a titanic job of structuring information about making homemade rum. His rum is archetypal and innovative at the same time. On the one hand, he will interfere with all the experience that humanity has accumulated thanks to characters such as Rafael Arroyo. On the other hand, its author, like you and me, had limited resources and raw materials "as they are", because of which the technology of its production has undergone some changes, although it remained, in the main points, untouched. Therefore, we will use it as a basis on which, in principle, any other recipe can be “strung”.

Of the features: clarification of molasses (optional), the study of dander and bruch (optional), the fight against oils directly in the SS and the finished drink (optional), as well as the preparation of the resulting distillate of three main categories of rum (light, gold and dark). The main message of the recipe author: Dander is the cornerstone of a premium commercial rum. Manufacturers add dander not only to the wash, but also directly to the distillate. From the nuances: during fermentation, the emphasis is not on its speed, but on the yield without sacrificing quality. Let's go!

Ingredients for 5 bottles of rum 750 ml each with a strength of 40-50%, 20 liters of mash with a strength of 14%:

1 - use 3 liters if the molasses at room temperature behaves like a putty, that is, very viscous, or 4 liters if it flows like a thick sugar syrup.

2 - molasses can contain different amounts of sugar. After fermentation, the wash should contain about 14% alcohol. Focus on hydrometer or product yield. If it's less than 5 bottles of rum, add 3 kg of sugar next time. If the mash after fermentation still remains too sweet, try adding 2 kg of sugar next time.

Stage 1: wort preparation and sanitation (2-3 hours of work, 2 hours of waiting)

1. Laboratory sterility for the production of rum is not needed, but the mash will still be vulnerable on the first day after adding the yeast. We recommend treating the fermenter, stirring paddle, hydrometer and other items that will come into contact with the wort, disinfectant solution.
2. Pour the molasses into a clean 20-25 liter fermenter, cover with a clean cloth and leave at room temperature for a couple of hours.
3. Pour yeast bruch, dander into a large saucepan (only if it is a regular stillage from rum, add "live" dander later) and 1-3 liters of pure water. Bring the mixture to a boil, stirring occasionally to prevent scorching and excessive foaming.
4. Pour the boiling mixture of bruch and water onto the molasses and stir until it is completely dissolved.
5. Bring the contents of the fermenter to about ¾ of its volume with clean cold water.
6. Add lemon or lime juice and mix thoroughly again (skip this step when using dandera).
7. Let the wort stand for 2 hours, no more and no less, to allow the sediment to settle.
8. Remove the wort from the sludge into another clean 20 liter fermenter, leaving about 2-3 cm of sludge in the previous one (use it as fertilizer or save for use next time).
9. Add water as needed to keep the fermenter ¾ full.

The best solution to maintain the optimum temperature for rum fermentation in our climate is to use an aquarium heater. Its for a penny.

Stage 2: Fermentation of molasses sugars (30 minutes of work, 2-3 days of waiting)

1. Check the temperature of the wort - it should not be higher than 35 ° C. Pour 500 ml into a liter jar, add the yeast and shake until the yeast is completely dissolved.
2. Pour the contents of the jar back into the fermenter and stir the wort thoroughly to oxygenate it.
3. Cover the fermenter with a lid, but not tightly to ensure the release of CO2 - a water seal is not needed for further vigorous fermentation.
4. Leave the fermenter in a warm (+26 .. + 30 ° C) dark place for 2-3 days until fermentation subsides, which will be characterized by abundant foaming.

It is very important that at the initial stage the fermentation of the molasses is stable and “healthy”, with a light foam on the surface of the fermenter. If fermentation has not started within 12 hours, then the yeast has died or was already dead. In this case, add a fresh batch of yeast. If, during the period of inactivity of the yeast, the mash has become infected with pathogenic microflora, which is usually characterized by a thick layer of pasty foam, you need to urgently add the juice of another lemon or lime.

Stage 3: Fermentation of granulated sugar (30 minutes work, 7-10 days waiting)

1. Stir the wort gently to release excess CO2 (watch out for foam, there can be a lot of it).
2. Add sugar slowly and mix thoroughly until it is completely dissolved.
3. Add clean water up to about 3 cm from the top of the fermenter and cover with a lid, but not airtight.
4. Further fermentation, depending on the yeast, should last from 2 to 10 days at 20 ° C, faster at a higher temperature, which is preferable. When the fermentation begins to decline, add the "live" dander.
5. Drain the fermented wort from the sediment, saving the sediment to replenish your bruch stock.

The odor trap in molasses fermentation is a bad job.

Stage 4: Getting the raw alcohol (4-6 hours of work and waiting)

1. Perform the first distillation as quickly as possible in the "pot still" mode without crushing the distillate to 5-10% alcohol in a stream.
2. It is recommended to pull a piece of filter cloth over the receiving container - it will retain the suspension, which can be thrown into the distiller's refrigerator.
3. It is recommended to collect SS in liter jars in order to later examine the contents of each of them in the light. If you notice any inclusions in the distillate or oil film, it is advisable to remove them by filtration or blotting with paper or cotton swab.
4. Depending on the distillation equipment, a distillate with a strength of 25 to 55% alcohol should be obtained, equivalent to 5 liters of CC at 55% strength.
5. Judge the remaining bard in the cube. Store 250 ml of this barda dander in a tall half liter bottle. This will be the basis for the "Rum Essence", which will later be used to prepare the golden and dark rum.
6. Use the remaining VAT residue to replenish the dander's reserves.
7. Rinse the distillation cube and prepare for the distillation of CC.

Stage 5: Distillation of raw alcohol (6-8 hours of work and waiting)

1. Further we will focus on distillation in the "pot still" mode. Add the "rum oils" of the previous batch to the CC and dilute it with clean water to 30% (5 liters of pure water for 5 liters of CC with a strength of 55%).
2. Slowly remove the “heads” at a rate of 2-4 drops per second. You need to take 1 liter within 1 hour - 250 ml in 15 minutes.
3. Increase heating to a stable thin stream at the outlet and take out the "heart" of the rum. It is also recommended to collect the middle fraction in batches of 1 liter. Take up to 55-60% alcohol in a stream. Each jar with a "heart" should be examined for oil films and removed with a cotton swab if found.
4. After selection of the middle fraction, when fusel odors begin to appear in the distillate, take the tail fraction of up to 40% alcohol in the jet - this part of the “tails” should be disposed of, added to the next strand of the wash, or ringed on the column. The fraction collected between 40-20% alcohol in the stream should be saved as "rum oils" and used during the next distillation of the rum SS. Then select the "tails" at will - they can be used to strengthen the mash during the first distillation of the next batch of molasses rum.
5. Depending on the equipment used, you should end up with about 3 liters of medium fraction with a strength of 65-70%. Rum is just a stone's throw away!

Stage 6: Getting Light, Gold and Dark Rum

The following method for obtaining different types of rum is an innovation developed by the author of this recipe and is not a mandatory procedure. You can use the traditional oak enrichment scheme described in the last chapter of this resource. The production of light rum follows the traditional technology and should not be ignored.

Three types of rum according to the Buccaneer Bob recipe.

Light rum (optional):

• Dilute the distillate with clean water to drinkable strength, let it rest for 3-4 weeks and start tasting.
• Dilute the distillate with clean water to drinkable strength, pass it through the coal column, let it rest for 3-4 weeks and start tasting.
• To smooth out all the roughness of homemade rum, you can insist on oak chips for a couple of days (the principles will be described below, in the corresponding chapter). For discoloration, aged rum can be driven through a coal column, allowed to rest for 3-4 weeks and proceed to tasting.

Gold and dark rum:

1. Prepare Dark Rum Essence:
   • Pour 250 ml of distillate into a liter jar and add 250 ml of fresh dandera.
   • Close the jar tightly and leave in a cool dark place for 1-2 weeks. Do not shake the contents so that all the suspension from the dander precipitates.
   • Remove the essence from the sediment, filter and use to flavor and color homemade rum.
2. While the essence is being prepared, add oak chips to the rest of the distillate (the principles will be described below, in the relevant chapter) until optimal organoleptic is obtained.
3. Dilute molasses distillate to drinkable strength.
4. Add the clarified essence to the distillate aged on wood chips: 30 ml per 1 liter of diluted drink - for golden rum, 60 ml per 1 liter - for dark rum.
5. The rum may be cloudy at first. It should be left in a dark, cool place for 1-2 weeks before the sediment settles, then decanted, filtered through a cotton or coffee filter. Leave for another 1-2 weeks in a cool, dark place to make sure no more precipitation occurs.
6. Pour into bottles, rest for 3-4 weeks and start tasting!

Collective recipe for molasses rum with "rum oils"

And this is a completely different rum. More refined and extravagant, but still flamboyant and Jamaican in character. Features: development of a "yeast bomb" for extremely fast fermentation typical for the Caribbean climate. The main message of the author: "rum oils" will save rum, they need to be worked out for years, and he treats with reverence. We approve!

For 38 liters of mash with a strength of ≈10%:

1 - Numerous experiments have shown that brown cane sugar, both on its own and in combination with molasses, gives a cleaner distillate compared to conventional sucrose. Expensive, therefore replaces with sucrose or, preferably, dextrose.

2 - if you decide to use dry turbo yeast for rum, replace the volume of the "yeast bomb" with clean water.

3 - if you are making rum for the first time, use water instead of dandera; in subsequent times - "live" or "dead" dander to choose from.

4 - baker's yeast exclusively for feeding; you can use yeast bruch from the previous batch of mash instead.

1. At the stage of mash preparation, baker's yeast (or bruch) should be boiled together with a dander (remember that we only do this with a "dead" dander to disinfect it) and a small amount of water.
2. Add sugar immediately. Strive for the fastest fermentation, ideally for 36-48 hours at +26 .. + 30 ° C (turbo yeast and "yeast bomb" can provide such rates).
3. After the end of fermentation, wait 1-2 days, remove the mash from the sediment, save the sediment as a bruch and immediately proceed to distillation.
4. Receiving rum SS and its further distillation as described above.
5. Keep the resulting distillate in a barrel or on oak chips, dilute to drinkable strength, color with caramel if desired, let it rest for a month or two and you can start tasting.

An ideal moonshine still for distilling rum CC should have copper components in the steam zone - they will significantly improve organoleptic properties, make rum cleaner and nobler.

Collective recipe for molasses rum without "rum oils"

With minimal differences, but still interesting. From the nuances: an emphasis on baker's yeast as the best option for fermentation of molasses, when distilling CC, add a little fresh mash to the cube. The main message of the author: "rum oils" will not save rum, their effect on the distillate is minimal, but the dander rum will save (in this case, it is the "dead" dander that is used, since the author was also not lucky enough to live in the Caribbean), the elaboration of which should be devoted to time for romance. Worthy!

For 60 liters of mash with a strength of ≈10%:

1 - change the ratio of molasses / sugar to your taste; more molasses \u003d stronger and more pronounced taste.

2 - replace with water if cooking for the first time; you can also play with the amount of dander, 1/3 is a good option, but for the start it is better to do with 25%.

3 - add if water is used instead of dandera.

Cook using the technology of the first recipe with amendments:

1. Dissolve the molasses and the rest of the ingredients in the fermenter together with hot dander or the same volume of hot water, carefully place for several minutes, cover and leave overnight.
2. Add water to 60 liters of the total volume of the mash, add yeast and cover loosely with a lid - you will not need a water seal.
3. At the end of fermentation, wait 2 days, remove from the sediment, wait another 2-3 days (longer, if desired), and then send for distillation.
4. When distilling CC, instead of "rum oils", the author recommends adding fresh mash to the cube, about 10% of the CC volume. This should improve the taste. You decide.
5. Further distillation as in the first recipe, only without collecting "rum oils". Ring all tails.
6. For lighter rums that tend to Cuban pale rums, a tray or packed column is recommended.

Extract of homemade rum in a barrel and on oak chips

There are many options for refining homemade rum from molasses. Take it for a great cocktail ingredient, for example. There are also a lot of fruit liqueurs and liqueurs (raspberries, strawberries, cherries, blueberries, etc.) that just ask for rum. But since we have undertaken here to prepare a drink with a claim to authenticity and originality, the most logical decision would be to keep it in an oak barrel or on oak chips, as is done all over the world.

Key points on the barrel:

• Traditionally rum is aged in oak bourbon barrels, but this is not a paradigm. Legendary Guatemalan rum Zacapa is aged in sherry barrels and it is not alone. But medium, or better, strong firing is mandatory. We do not recommend aging in new barrels.
• Dilute the distillate to 60-65% before filling.
• Following the recommendations from, you should start with 3-4 months of aging (for a volume of 5-10 liters, for a larger volume, the time can be increased). From the second month, once every 2-3 weeks, rum should be tasted. When the taste, in your opinion, is close to ideal, it's time to drain.
• After the keg, filter the rum through a cotton or coffee filter, tint the drink with caramel color if desired (see below) and pour it into bottles. You can try after 3-4 weeks of rest.

It should be remembered that the taste and aroma of rum are in many respects the "heads" and "tails" of the distillate, which, during aging in a barrel, transform into a huge variety of esters and other flavor-aromatic compounds. If you plan on aging your rum in a barrel, trim off the heads and tails gently. Of course, for a distillate that you plan to drink immediately or stand on oak chips, this rule does not apply and you need to be extremely careful when crushing the moonshine.

Key points on wood chips:

• Most of the nuances of refining distillates with oak chips, including the process of preparing and preparing these chips, are described in Don Pomazan's material.
• For "aging" rum, chips of medium (vanilla, coconut, almonds, caramel, spices) or strong (chocolate, smokiness) roasted are recommended. The proportions depend on the shape of the chips (chips, cubes, sticks, spirals, etc.), but the average is 4 g / l.
• For example: add to 5 liters of rum, 50-55% strength (considered the optimal strength for the extraction of aromatic substances), 4-5 charred oak sticks 10-15 mm square in size and 150 mm long. After a month of exposure, you can take out 2-3 sticks and leave for another month or so.
• While insisting, be sure to try the drink at least once a week so as not to overexpose - you will not like the "plinth".
• It makes sense to experiment with other woods: apple, pear, cherry, etc.
• Following tradition, chips can be pre-soaked in bourbon.
• After the chips, filter the rum through a cotton or coffee filter, tint the drink with caramel color if desired (read below) and bottle it. You can try after 3-4 weeks of rest.
• To smooth out all the roughness of homemade rum, which in the future will be classified as light, it is also recommended to insist on oak chips for a couple of days. For discoloration, aged rum can be driven through a coal column, after diluting it to drinkable strength, let it rest for 3-4 weeks and start tasting.

Coloring rum with caramel:

If you want to get a rum of a beautiful cognac color, you can tint it with caramel - this is allowed for almost any known distillate. To do this, prepare caramelized () sugar and mix it with rum aged in an oak barrel or on medium-roasted wood chips (barrel and such wood chips weakly color drinks). The most common proportion is 5-10 tsp / l. Keep in mind that adding burnt sugar will add to the flavor of the rum, add caramel and smoky aromas, and make it sweeter (and therefore softer), up to about 2.5-5% sugar, which corresponds to the sugar content of most caramel-colored drinks.

1. Rafael Arroyo, "Production of Heavy Rum" (Patent # 2,386,924), 1945.
2. Sabina Maza-Gomez, Rum Aroma Descriptive Analysis, 2002.
3. Rafael Arroyo, Studies on rum, 1945.
4. Jacques, Lyons and Kelsall, "The Alcohol Textbook: A reference for the beverage, fuel and industrial alcohol industries," 2 et seq., Chapters 6-16, 1999.
5. The homedistiller.org forum thread "Blackstrap vs Fancy Molasses" is a comparison and discussion of blackstrap and fancy molasses rum.

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To separate those who do not have time, I will describe how to make rum in a quick way, and in the second part we will try to make good rum for the solid ones.

These are the recipes for homemade rum.
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