Post date: Jan 31, 2009 3:36:43 AM
Yield: approx 1 L @ 16 - 18%
Ferment: 7 to 14 days (at 20°C - 25°C)
Clear: 7 days
In Bottle: age for taste
Equipment:
- 2 x 2L Pop Bottles.
- Funnel, Measuring Spoon and Large Measuring Cup.
- Siphon Hose (optional).
- Plastic Wrap with pinhole and a Rubber Band (Airlock substitute: Balloon with pinhole, computer mouse ball).
- Liquor Bottle(s).
Ingredients:
- 1 L of Bottled Water (just plain, no flavor or carbonation).
- 2 cups of Brown Sugar.
- 1 tbsp of Molasses.
- 1/4 tsp of Citric Acid (substitute: concentrated lemon or lime juice).
- 1 package of Lalvin EC1118 or KIV-1116 Yeast.
Place the 1L of bottled water in a bowl or sink of hot tap water for 15 minutes. Add sugar, plus the other dry ingredients (except yeast) to measuring cup, add water and molasses, stir. Add mixture to 1st 2L pop bottle. Add yeast (sprinkle over the top of brew) and airlock. Once it’s fermented and starting to clear, rack or decant (pour) into 2nd 2L pop bottle to separate sediment. Re-cap 2nd pop bottle, check for pressure every day, if it's tight (i.e. still fermenting a little) release the pressure and repeat until no pressure is found, then let stand for 7 days to clear. Now rack or decant (pour) into liquor bottle(s) to leave behind remaining sediment, and cap. The longer it is aged the better it will taste.
Tips:
- Don't Carbon Filter Rum Brew, it will remove the rum taste, a coffee filter is ok to remove sediment.
- If you do want a Neutral Sugar Wash with no flavor (so essence or flavouring can be added later, Click Here), use dextrose or white sugar and don't use molasses, but you will need 1/4 tsp of Yeast Energizer. This Sugar Wash can be carbon filtered (example: Brita jug) to remove any off taste.
- Oak Chips (toast them if you want) can increase rum flavor. Add a few to your brew during the clearing stage (i.e. while it's in the 2nd bottle). Run though a coffee filter afterward.
- Spiced Rum, add 1/2 tsp of Vanilla Extract and 1/4 tsp of Allspice to your brew during the clearing stage (i.e. while it's in the 2nd bottle). Run though a coffee filter afterward.
- Don't throw away the sediment left behind in the 1st 2L pop bottle. It still contains yeast, use this in your next brew. You can even re-cap and place the bottle in the refrigerator until you need it. It can be re-used up to 10 times.
- A cup of port or sherry wine can be blended with rum to increase character.