The first alcoholic drinks made from fermented cane molasses appeared in ancient India and China. However, the invention of traditional rum is attributed to the inhabitants of the Caribbean, from where the new spirit spread to all corners of the world.
Tips before starting
Cane molasses can be bought in specialized stores, there are also special yeast for rum, for example, “Double Snake Rum Turbo”. In the absence of the latter, you can use the usual store – dry or pressed.
For the preparation of rum, a traditional Cuban or Jamaican recipe is usually used, adapted to home conditions. The result is a light drink with a characteristic aroma.
To give the alcohol a beautiful shade, burnt sugar, sugar color are added to the finished rum, or it is insisted on oak chips.
For natural caramelization, you need 5–10 tsp. burnt sugar per 1 liter of product.
Ennoble the drink, keeping it in a barrel from six months to one and a half years.
Molasses stillage is the liquid remaining in the boiler after the first distillation of cane mash.
Classic Cuban rum recipe
If dry yeast is used, then 50 g will be required for the indicated volume of raw materials, if pressed, then 250 g.
The volume of water is indicated without taking into account the liquid for diluting alcohol and rum. Dilution with stillage is used to add aroma and sweetness to the final product, so this step should not be ignored. Instead of this “trick”, you can include an additional ingredient in the recipe – rum “dander”. Its recipe and method of application is given at the end of the article.
Ingredients
Water – 25 L
Cane molasses – 5 kg
Yeast for rum – 1 pack
Method of preparation
Boil half the water in a large saucepan, pour molasses into it, mix.
Boil the mixture over medium heat for 10 minutes.
Pour the broth into a fermentation container, dilute with the remaining cold water, allow the mixture to cool to room temperature.
Prepare yeast according to instructions, add to molasses, stir.
Install the shutter on the neck of the vessel, transfer the container to a warm dark place or cover with a cloth.
Wait until bubbles are released (approximately 12-15 days), drain the mash from the sediment, pass through a multilayer gauze filter.
Perform distillation without separation into fractions until the fortress drops to 18–20% (do not pour out the stillage remaining in the cube!).
Dilute raw alcohol to 20 degrees, replace a quarter of the water with stillage.
Re-distill, separating the heads (15% of the total volume), the body (until the fortress drops to 45 °) and tails.
Dilute the main fraction (rum) to 40-45%, pour the drink into small bottles, let it rest for 1-3 weeks.
Traditional Jamaican rum recipe
The amount of water is indicated without taking into account the liquid needed to dilute the raw alcohol and rum.
Dextrose/glucose (3–5 g/l) is optionally added to the finished drink to make the bouquet softer, flavor or sugar color to improve the taste and aroma properties.
If aging is not planned, the rum is diluted to 45% and allowed to rest for about 1 month.
The “tails” obtained after the second distillation can be used to make “dander”. It will come in handy for the next batch of rum. The recipe and method of using “dander” is given below.
Ingredients
Cane molasses – 14 kg
Water – 80 L
Sugar – 7 kg
Yeast for rum – 80–100 g
Top dressing for yeast – 15-20 g
Method of preparation
Boil water, pour molasses with it, let the mass cool down to 30 ° C.
Introduce sugar, yeast top dressing and yeast into the mixture.
Put the shutter, leave the vessel at room conditions for fermentation.
After the cessation of the release of bubbles (after 10–12 days), overtake the mash without extracting fractions until the fortress drops below 20% (save the stillage!).
Pass raw alcohol through a charcoal filter or use another purification method.
Perform a second distillation of the drink with the selection of heads, bodies and tails.
Dilute the rum (“body”) with water up to 60 degrees, keep in an oak barrel for at least six months.
Rum “dander”
This ingredient is added to the cane wort after the intensive fermentation has subsided, in order to give the final drink a more pronounced aroma and taste.
The average consumption of “dander”: 1 liter per 1,4 kg of molasses or 10% of the volume of mash.
For the first recipe, 3-4 liters of “sourdough” will be required, for the second – about 10 liters.
The remains of the “dander” can be brewed with fresh stillage and reused: the maturation of the “sourdough” will be faster.
Ingredients
Potatoes – 5 pcs.
Water – 1 glass
Barda molasses – 10 l
Method of preparation
Remove the peel from unwashed potatoes, pour boiling water over the peels.
Wait 10 minutes, pour the settled mixture into the molasses bard.
Cover the container with a lid, put in heat (near the battery, stove or other place with a temperature of 30–32 ° C).
After about 1,5-2 months, when the smell changes from very nasty to tolerable, you can use the “dander” for its intended purpose in accordance with the recommendations given.
Relevance: 24.01.2019
Tags: Rum