- 2kg Molasses
- 3-Liter Dunder
- Enough Sugar to get the SG up to 1.100 (about 3.5kg)
- 20-liter water
- 20g DistilaMax RM yeast
- 20g DistilaVite GN Nutrients
Distil at below 80% Alc. (if you use reflux etc. you will lose a lot of flavour)
(Add 10gr aniseed (Anise), 6 black pepper seeds, 1 vanilla pod, use cherry wood baked at 180 degrees Celsius and roasted with a flame OR use DistilaHigh Rum Flavour)
Note: Dunder is the yeast-rich foam leftovers from one batch of rum that is used to start the yeast culture of a second batch. It is the traditional yeast source in Jamaican Rum.
Similar in process to sour mash in Bourbon whiskey, it is a crucial step in achieving an authentic rum flavour.
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