For centuries molasses has and continues to be the driving ingredient used during the fermentation of Rum. When molasses is mixed with water and yeast, fermentation happens. This fermentation creates “Wine” that can be distilled and turned into Rum. “Rum” is directly linked to the English style of production dating back to the colonization of the Americas and Caribbean. The most common method for making this style is characterized by a prolonged fermentation period usually using molasses, and distillation using a copper pot and/or column stills creating a heavier body and complex flavorful Rum that is influenced by the base materials used during fermentation. Right me old matey, time to make some Rum!
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.
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. Note: You may need to buy additional Yeast, Nutrients and Turbo Clear. To add flavour and character to your second and third batches you can use some of the Dunder leftover from the previous distillation to 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.
Move the wash to your Still and prepare to Distil Happy!