sugar  cane  molasses

    The original rum is made from cane juice (former French colonies) or sugar cane molasses. In contrast, counterfeit rum produced in Europe, e.g. Austrian or Czech they are made of beet molasses :(, with the addition of imported rum oils.

• 10kg of molasses
• 60l of water
• 2 packets of yeast for rum
• 2 packages of clarification preparation

    Dissolve molasses thoroughly in hot water. When making the settings again, we can use the hot dunder, which remains in the tank after distillation. The rum comes out more aromatic. For reasons of cost, a few liters of molasses can be replaced with dark cane sugar. Top up the barrel with water to 67 liters. Settings must be properly acidified with citric acid. Yeast is best added at temperature ok 25°C. Before and after fermentation, the hydrometer should read the sugar concentration in the solution. We'll find out how many sugars have been processed. Blg reading alone before adding yeast is unreliable because molasses also contains non-fermentable sugars. After complete fermentation, the clarifying agent must be added to the setting and mixed thoroughly. When the dead yeast falls to the bottom of the fermenter, we drain the liquid from the accumulated sediment with a tube. We distill rum on a simple apparatus to preserve as much aromas and flavors as possible. Aromatic rum is obtained by receiving a 84-88% distillate. You need to add anti-foaming agent and heat with low power, there is a risk of burning the setting. Rum should mature for at least a year. Rum ripening in oak barrels becomes dark, and ripening in caterpillars, it remains almost colorless.

Recommendations regarding the setting procedure:


• Keep the fermenter and mixing equipment clean, so as not to multiply the bacteria responsible for the production of butyric acid and lactic acid. To limit the development of microflora, the pH of the set point is important, it should not fall below 4.3.
 

• Limit air access to eliminate acid bacteria acetic acid. Due to the turbulent fermentation, we rather do not use fermentation tube, just do not close the lid completely tightly.
 

• Use good water, at least boiled and set off tap water. Adjust before adding yeast, aerate properly by mixing, or use equipment for oxygenation of the aquarium. This will ensure rapid yeast propagation.
 

• Set after fermentation should not contain more than 7% alcohol. If we add cane sugar it should have less than 12-% alcohol. Stronger is a high risk of not converting sugar to the end, excessive concentration by-products: aldehydes, fusions, esters, worse rum taste.
 

• Set the boiler to pour clarified. Before it should be degassed well, stirring intensively. We also add an anti-foaming agent.