Hi

I am looking for reipes for making rum. I would prefer info for making dark rum.

I want to research the subject before applying to the ATF for a permit.

One guy in my area succesfully started a vodka Distilley on a shoestring and distributes the product as Titos Hand Made Vodka which is distributed through out the country and has won at least one international competition.

Tom

I got one.
Start with unsulphured Grade A molasses. I used a 1/5 molasses to water ratio ,og. 1.550, One satchel of Black label turbo yeast. Fermented for 1 week. Loaded into the still and distilled to 70% abv. I then added pineapple ,1 per half gallon, to the crude rum. I let this sit in half gallon bottles for two weeks to soak in the flavors. After infusing the rum and straining the fruit, I added it to 5 liter toasted oak barrels and let it sit for eight months. After aging I caramelized sugar and added it to the rum. This gives the darker color and contributes a little to to the flavor. I like my booze a bit strong so I didn't dilute it at all, but if you are going to dilute it I would suggest diluting it after aging so you can save some barrel space. Good luck and don't let the pirate get the best of ya!