Anne Bonny was an Irish American Pirate who marauded the Caribbean during the 18th century enshrined in legend as one of the few to have defied the proscription against female pirates. Bonny did not conceal her gender from her shipmates, though when pillaging she disguised herself as a man and participated in armed conflict. There will be no marauding or armed conflict in the fermenting, distilling and infusing of Bonny our Molasses Spiced Rum Kit. Here we take the best herbs and spices and infuse them into a rich molasses Rum spirit for you to enjoy as you go about your business of modern day buccaneering.
Bonny | Spiced Molasses Rum Distillers Recipe Kit Contents:
Note: Bonny Molasses Spiced Rum Distillers Recipe Kit contains enough fermentable molasses and spice mix to produce 90 litres of Rum Wash which should net approx. 9 Litres or 2 gallons of Rum for Spicing. Feel free to buy more Yeast and Nutrients if you plan to ferment and distil multiple Rum washes.
Heat 8 Litres (2 gallons) of water to 77C (170F) and add to fermenter. Dissolve 4 Litres (5.6Kg) of Molasses and stir vigorously. Add the 50g (45m) of Still Spirits - Dark Spirits Nutrient. Add another 12 Litres (3 gallons) of water to obtain a temperature of 32C (90F). Stir vigorously or use an oxygen aeration kit to oxygenate the wort prior to fermentation.
Test the pH of your wash. The ideal pH is 4.5 to 5.0. Use citric acid to bring the pH down and calcium carbonate or baking soda to bring it up.
Allow to ferment in the temperature range 20-35C. A cooler fermentation will produce less esters and take longer to ferment for an arguably cleaner more pure flavour. A warmer fermentation will ferment more quickly and produce some more ester character to your wash and final spirit. Aim for the higher end of the range around 32-35C for a more full flavour higher ester Rum wash.
Fermentation should be completed within 3-5 days. Wait for two consecutive days of consistent low Hydrometer readings.
Once fermentation is complete. Stir the wash vigorously to remove all of the remaining CO2. Once degassed, add the contents of Part A of Still Spirits - Turbo Clear 130g stir well, then leave for 1 hour to stand.
After 1 hour, slowly pour Part B of Still Spirits - Turbo Clear 130g evenly over the top of the wash while stirring gently to help spread it evenly. Do not stir vigorously as this will disrupt the clearing process. Leave to clear for 24 hours. During this time Part B will drop down from the top, taking all unwanted yeast and sediment with it to the bottom. If you have temperature control of your fermenter or an old fridge feel free to crash chill to assist with clarification of your wash before distillation.
Complete the above process up to 3 times. To add flavour and character to your second and third batches you can use some of the Dunder leftover from the previous distillation add flavour and character to your next batch of Rum wash. Be judicious with your addition of Dunder - no more than 7% as a guidance into the next fermentation of the total volume of wash or 2L of Dunder. What is Dunder? See below further reading and references for links.
After completing both your Stripping Run and Spirit Run add having made your cuts and blends it is time to add the Bonny Spice Mix (Cut Vanilla Beans lengthwise and shave nutmeg) to Distillate and leave for 1-2 days in a cool dry place. Shake jar regularly.
Filter Spice Mix out of the Rum, (recommend a fine strainer, coffee filter or cheese cloth)