Distila-High Dark Spiced Rum Recipe
INGREDIENTS:
Fermentation Ingredients:
6 kg brown sugar or 6 kg treacle molasses or 3 kg brown sugar and 3 kg molasses 20g DistilaMax RM yeast
12g DistilaVite GN Nutrients
Infusion Ingredients:
5g ground cinnamon 5g ground ginger
3 cloves
French oak barrel wood pieces (From DistilaHigh)
DistilaHigh Rum Flavour Concentrate (1-2ml per 750ml distillate at around 43%), from DistilaHigh
FERMENTING METHOD:
Disinfect drum and utensils by soaking everything in your fermentation drum. (DistilaHigh Sanitising High Foam Descaler does a fine job)
Add brown sugar, treacle, or molasses into fermentation bucket
Add 4L of boiling water and stir very well until sugar/molasses is dissolved
Fill bucket up with an additional 16L of cold water and add nutrient. Stir well to give you a 20L wash.
Let the wash cool down to about 30 degree C.
Sprinkle DistilaHigh Yeast on top of wash and let it stand for 15 minutes.
Break up clumps of yeast and stir gently throughout the wash.
Close bucket lid. Place airlock into Gromit in lid. Fill airlock with water or alcohol to create an air lock seal. Keeping the wash temperature between 28 and 32 degrees Celsius.
Allow to ferment until the SG is below 1.000 (i.e. 0.998) (between 11 and 16 days)
Once airlock has stopped bubbling allow wash to stand for 2 to 3 days.
Syphon off to avoid any sediment/dead yeast being distilled.
DISTILLING METHOD:
Distil slowly, discard first 100-200ml as they are toxic then discard heads, collect heart of the run and then collect tails in separate bottles (i.e. 200ml at a time) until tails reaches about 20% abv.
Let tails cool down and select tails (by nosing).
Mix back all selected tails into heart of the run.
NOTE: The rum produced will be a light rum (like Bacardi’s) and only acquire a dark colour after infusing with spices (as hereafter).
INFUSING METHOD:
Infuse the infusion ingredients I the spirits for 2-4 weeks.
Clear the infused spirits or filter through fine coffee filter to remove any solid particles.
Dilute to preferred strength with distilled water.
Add Rum Flavour to required colour (somewhere between “Old Gold” and “Madeira”).
Add Oak barrels wood pieces and age in glass bottles for at least 1 month. (DistilaHigh wood blocks works well)
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