RUM RECIPE
1) GALLON OF BLACK STRAP MOLLASIS
2) 2LB. BAG OF BROWN SUGAR
1) PACKAGE OF RUM YEAST
1) 5-1/2 GALLONS OF WATER

ADD 4 GALLONS OF HOT WATER TO FERMENTING BUCKET AND STIR IN MOLASSIS UNTIL FULLY DISOLVED. ADD 4 LBS. OF BROWN SUGAR AND STIR UNTIL DISSOLVED. ADD ENOUGH WATER TO GET TO THE 6-1/2 GALLON MARK. STIR WELL. LET MIXTURE SIT UNTIL TEMP IS DOWN TO 85-90 DEGREES FOR THE YEAST. ADD YEAST AND STIR COMPLETELY. ADD LID AND WATER TRAP AND LET SIT FOR 1-2 WEEKS. CLARIFY WASH AND LET SIT FOR ANOTHER DAY. TRANSFER TO STILL AND COOK. AGE WITH OAK CHIPS AND FRUIT IF DESIRED FOR 1 WEEK. STRAIN THROUGH FILTER SYSTEM AND BOTTLE.

and here is info on my last run.....have reduced the brown sugar from 6 lbs. down to 4 lbs.

RUM BATCH #2 3/24/11
1-GAL MOLASSIS / 6 LB. BROWN SUGAR / RUM YEAST
POTENTIAL 14% ABV / BRIX = 25
______________________________________________________
HOUR S.P G.R. DATE TIME
0 1.108 3/24/11 5:00 PM
37 1.060 3/25/11 6:00 AM
50 1.038 3/25/11 7:00 PM
65 1.028 3/26/11 10:00 AM
72 1.023 3/27/11 5:00 PM
96 1.018 3/28/11 5:00 PM
120 1.010 3/29/11 5:00 PM
144 1.060 3/30/11 5:00 PM
168 1.060 3/31/11 5:00 PM
209 1.040 4/3/11 10:00 AM
FERMENTED 9-10 DAYS / REFLUX STILL ONLY / CARBON FILTER / NO CLARIFIER
HEADS = 2 OZ / COLLECTED UNTIL 188 DEGREES / TAILS UNTIL 198 DEGREES

FLAVORED WITH (1) PEAR, (1) APPLE, (1) CINNAMON STICK, (1) TBS CLOVES, (3) TBS MOLASSIS, (3) OZ OAK CHIPS, (1) CUP FLAKED COCONUT
HOT PLATE ON FULL UNTIL PRODUCTION BEGINS - TURNED DOWN TO 9-10
FINAL RESULT - ¾ GALLON
170 PROOF / 85 % ABV
SMELLS GOOD, SWEET, MILD
AGED - 11 DAYS

All comments welcome....................thanks
tripod

"just so happens i just bottled my latest version yesterday.

follow the recipe.........except this time......

I ran it as a pot still, temps went higher but more of the sugars went into the product for a sweet smell and taste.

discarded first 2 oz.........collected rest in mason jars.........kept the first 5 of 9 jars and poured rest back into still for second run. kept first 5 jars of second run......saved the rest as tails for next batch.

aged with pear, apple (remove skins), cinnamon, cloves, and oak......let sit for at least one week....shake daily.

strain and filter then bottle.........my latest doesn't smell or even much taste like alcohol....best over ice!!!!"

i use a "rum turbo" yeast similar to the one here

http://www.home-distilli.../pc/Rum-Turbo-63p694.htm

you may want to try a yeast nutrient too as mollassis is a little harsh on yeast. My still temps shot past 172 and went to 188 almost instantly, then i turned my heat down to maintain until temp went to around 206 -208........then i stopped collecting.
good luck!..........practice makes good enough!

also don't add mollassis or coconut to the final product for aging......coconut left an oily film and mollassis was difficult to filter out. You can cook plain old sugar in a sauce pan until it starts to burn/melt.........then add some of this if you want.

http://www.gfs.com/en
Gordon food service, here is a link so you can find a location near you.
I think I paid about $12 a gallon. Get the brown sugar there too....like $5 for the 4 lbs.
No problem, hope it works out for you.....

Its $14 now but still a pretty good deal. Mayhap they were sellin' to much to us and decided to up the price LOL
I think I'm gonna start a batch of this tomorrow...I like the brown sugar added. I'll keep everyone posted on this.

Alright..its in the ferment...man this takes off quick...SG 1.118 pitched yeasties at 86 F. I thought I had a 6.5 gal Carboy turns out its only 5 gal Had to toss a gal because of needed head space.

I already tried that kind of recipe and it work well I made this at home and I follow the process and luckily I made this very successful. However, just take a little hot water to ferment the bucket and also minimize some adding sugar, and most importantly make sure that you are contain the good process by making of adding the yeast.

Tripod, just a few questions on this. Do you carbon filter then age with fruit and spices? Do you age this all in one container say a gallon jar or do you age in quart jars with their own fruit and spices? In other words is it just 1 apple, 1 pear 1 cinnamon stick for the whole run? I am in the process of trying this recipe and cant wait to run it. The smell of the wort when i mixed it was awesome.

Grvelier, I used 4lbs light brown sugar and 1 gal unsulphured molasses. It ended up at 1.10 spg. After fermenting it was at 1.0 and the i cleared with Sparkloid. Am going to run this in pot mode tomorrow by doing a stripping run, made a double batch in 2 separate batches, and then adding the two and doing a spirit run. will let you know how it works out. This is my first try at rum. Still waiting for comments on how to age and filter if needed.