rum-barrel

How to make Homemade Rum

Ever wondered how they make that magical liquid that when drunk moderately makes your night better and in excess your morning worse? Well I have and I’ve decided to concoct my own version of rum just to see if I could. And let me tell you, its the best rum I’ve ever had…Well it comes close.

It is surprisingly easy to make your own rum, with just one stop to the local grocery store and a little light Googling one day, anybody can create their own alcoholic masterpiece. Many articles on the subject will tell you that you need fancy yeast, fancy equipment and fancy setup to yield the best tasting alcohol. They’re Right. But this one will come quite close to the real thing, drinkable but not sell-able.

Ok what is Rum? Rum is a distilled alcoholic beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels (Wikipedia). The last part is what imparts the traditional color and flavor to the rum, the longer its aged the deeper the color and the more pronounced is the flavor. Our rum will not be aged cause it takes to long to get to the best part of the whole thing…drinking it. But if you made a lot you can put down a few in a wooden bottle or wine cask for a couple months till the flavor is to your liking.

So our Rum consists of the following ingredients:

  • Distilled Water (2 litres-your standard bottled water will do)
  • 1 pack plain old bakers yeast
  • 1-2 lbs sugar (granulated works best)
  • 8 ounces of Molasses

With this quantity of ingredients the yield will be roughly 500ml (2 flasks) of  high alcohol content rum (I don’t have any fancy gadgets to measure the actual percentage but its tastes really strong). This list of ingredients is no way gospel so feel free to mix and match the quantities to your liking. There are some things you will have to take into consideration that i will explain later.

There are two parts to this method, the fermentation and the distillation.

Fermentation

  1. So you take the  molasses, sugar and two thirds of the water and combine them in a suitable pot. Let it warm (hot enough to keep your finger in there, no more) and mix till everything is dissolved. You can turn it off at this point.
  2. Remove half a cup of the mixture and mix in the bakers yeast. If you start to see the mixture foaming, then we’re in business.
  3. The bottle that the water came in should still have one third of the water remaining. Add the yeast mixture to that and lightly shake.
  4. Add the rest of the mixture from the pot to the bottle.
  5. Now you need to make an airlock. This is a device that keeps oxygen out but allowing the carbon dioxide that is produced from fermentation to be released. To make this all you need is a balloon.
  6. Find a balloon that will fit snugly unto your plastic bottle. Use a pin to bore a couple holes at the top of the balloon and then fit it it securely over the plastic bottle.
  7. Let it sit for a few days until the bubbling stops or becomes very minimal.

Now some things to note:

The yeast is the workhorse of the whole operation, its purpose is to convert the sugar into ethanol (alcohol). The molasses, although it also supplies sugar is there to provide the nutrients the yeast requires to flourish. It is is not needed but the yeast works better in a nutrient rich environment. The molasses also provides the flavor of the rum, without molasses it would not be rum.


Distillation
Distillation is basically heating the ethanol to its boiling point where its turned into a vapor, it then travels though some apparatus that cools it back into a liquid. Surprisingly, the apparatus its quite easy to make, all you need are the following.

  • 10ft of 1/4 inch copper tubing (Hardware store)
  • A couple copper couplings (Hardware store)
  • 1 old pressure cooker (Mothers cupboard)
  • A two gallon bucket
  • Waterproof sealant (preferably silicon)

So all you gotta do is this:

  1. Find an old paint bucket and wrap the copper tubing around it to form a coil. leave enough space at one end to fit unto the pressure cooker. Its good to cut off about one foot of tubing to allow for easy assemble and storage.
  2. Bore a hole is the side, close to the bottom of the bucket, this hole needs to be big enough to push the copper tubing through.
  3. Connect that foot of tubing to the pressure cooker using the couplings (I used some plumbers tape to make the seal tight)
  4. Make a 90 degree bend in the copper tubing just about 3-4 inches from where it connects to the pressure cooker
  5. Place the copper coil into the bucket and fit the end through the hole you made and use the sealant to make the hole waterproof.
  6. Connect the coil to the foot of copper tubing using the coupling.
  7. Next, Add the fermented mixture to the pressure cooker and cover with lid.
  8. Turn your stove on high and get it warm then reduce it to a medium heat. There is a temperature that ethanol boil at but don’t worry bout that too much.
  9. Add cold water with lots of ice to the bucket containing the coil. As the ice melts keep adding more.
  10. After a couple minutes your first few drops will be popping out of the copper tubing at the other end.
  11. The first few drops you discard, don’t worry about that too much but i heard the first few drops are bad so discard it.
  12. After you get about 500ml of distillate you can stop the procedure and start cleaning up. If you changed the quantity of the fermentation mixture, once the drops become infrequent you can stop distilling. The distillation takes about an hour to complete after the first drop.

Some things to note:

The first few drops are said to be methanol, a form of alcohol that’s bad for you. But the quantities produced are not enough to harm you, Orange Juice has more methanol than this mix.

If you have any leaks you can use flour glue to stop it or food grade silicon sealant, but ordinary silicon sealant will do.

The rum that is produced is clean or a very translucent shade of brown. Oh its also very strong. It will taste strongly of Molasses and kinda oily. If you want to make its a bit more like say, vodka, just distill the rum two or three more times.

After yu have graduated from this you can make you own changes to the setup and recipe. Try honey instead of sugar and some fruits to the fermenting mixture. Whatever is to your liking and produces a good flavored alcohol.

NB: The distillation is the most delicate (and dangerous) part of the whole process. Ideally, you should use industry standard equipment and safe practices. Please employ as many safety precautions as possible and be very very careful. For safe distillations methods and plans please refer to websites that have mastered the art and have perfected safe methods of home distillation. I cannot stress this enough, attempt at your own risk.

An that’s basically it…homemade rum in less than a week. I have provided a gallery of the setup and also some very useful links. Cheers and remember to drink responsibly.

Guide to make an alternate pot distill: Amazing Plastic Still Clever Method of Making Spirit

Useful link for home brewers, various quantity calculators and lots of recipes from other home brewers: homedistiller.org

I am a mystery wrapped in a riddle, seen by all known by few, The one always apart in company yet never alone in solitude.

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166 comments

  1. Shana

    So I have tried the rum about 3-4 times now and each time my acohol contect is only about 10%.  What am I doing wrong?  I have let my mixture ferment for a few days and for a couple of weeks to see if that changes it – nothing changes.  It’s still about 10%.  Do you think the mixture it too hot or too cold in the pressure cooker?

  2. Shana

    Reading some of the other posts I think I may have too much sugar also….

  3. 10% is a good number to aim for. The thing that really makes it a rum is the flavors from the molasses, and you won’t get those flavors at a higher alcohol percentage. For those of you who really want to know how to do this, here’s a Never Fails Recipe:

    24 Ounces of Grandma’s Unsulphered Molasses
    12 ounces (by weight) of dark brown sugar
    5 grams of baker’s yeast

    Boil the sugar and the molasses in about a liter of FILTERED water for a few minutes. Once it is thoroughly dissolved, let it cool for a bit, then put it in a clean 1-gallon fermenting vessel. Top this with more filtered water to about an inch or two from the top. Put a lid on it and shake the crap out of it. You want oxygen in the water for the yeast to feed on during their first stages of reproduction. When the temp of the wash is around 90 degrees F or so, pitch your yeast on top and cover it with a cloth or something for about 15-30 minutes. Come back, put on your airlock or whatever, and let it work.

    You can also use some yeast nutrient to help give your yeasties extra staying-power during fermentation. Remember though, low ABV (8-10%) is where the flavor is.

  4. Oh, and when it comes time to distill it, run it through the still pretty fast the first time to get all the flavor out, turn off the still when it starts smelling like cardboard and tasting like stale water.

    Then run it through again very slowly, a few drips per second. Catch about 2 ounces at a time in small jars, cover them with tissue or something, and let them air out. Usually the jars nearer the middle will have your “hearts” in them. After a couple of days, maybe three, smell each one, and blend the ones that smell/taste the best. You’ll get it after a few tries. Read, read, read, practice, practice, practice….

  5. Shana

    Thanks for the info.  How long do you usually let your mixture ferment before you distill?

  6. Fermentation, when done properly, usually takes around 2 weeks to a month. There are some recipes that can ferment out in 36 hours flat. It’s astounding. The recipe above should be ready to distill in about a 3 weeks. In the end, if you don’t add in the first 20-25% of the jars you collected, you’ll get about 2 cups of drinkable alcohol at around 65% ABV. Those first few cuts are what give you a headache and leave you with a hangover the next morning. Leave those out, (they contain aldehydes), and you will never have an alcohol-induced headache again. Let those jars air out covered with tissues, for about 2-3 days, and blend them carefully. Do that, and you’ll have rum anyone would be proud of.

  7. Oh, and save that murky brown leftover from the first run. It’s known as dunder. Keep it in the fridge and some of it to make up 25% of the total volume of your next wash. Keep doing this, and the flavors will get stronger and stronger. I do 5 gallon washes at a time and am on the 12th generation of dunder. The tastes and smells are amazing!

  8. Niko

    Great article. Im gonna get drunk off free rum some day

    My two cents:

    A pressure cooker with a built in thermometer would be ideal I think. Simmer at 180 = no blindness & less other vapors.

    Otherwise its hard to gauge the inner temperature of a pressure cooker. ( A pressure cooker will be hotter inside than an open pot on the same heat).

  9. Dime

    alright i’ve finished distilling. I’m trying to get an idea of how strong it is. I used 4 liters of water, 16 oz molasses, and 2 lbs of sugar. All together thats 1.4kg of sugar and using the formula on homedistiller that should produce about .7 liters of pure ethanol. After ditching the first 30 – 40 mLs of the distillate and stopping when i could taste that it was losing strength, I collected 1 liter of rum.  Assuming I got all of the ethanol out, that would mean its 70% ethanol. Could that be accurate considering I used a pot still? The arm from the pot is rising at an angle of maybe 20 – 30 degrees and is about 3 feet long, so I should be getting a good amount of reflux.

  10. Zoutherborne

    You don’t want reflux when it comes to rum. A short column with a lyne arm down to the cooling worm is best. Reflux is for neutral spirits.

  11. Josh

    If I distill twice, do I need to remove the first 10 drops or so twice, or only the first time around?

  12. Kris

    I think you should make a video on this that would awesome

  13. hayden

    why is my rum comming out clear i did everything exactly right and it taste like nasty water

  14. amature

    where could i buy a pressure cooker that has a thermometer and the valve thing yours has?

    • @amature: you will have to look around. Try home depot or somewhere that has a wide variety of pots

  15. Johan

    It’s true the distilled liquid at the bottom would be methanol, and must be removed. But it’s also true that the last portion is other unwanted alcohols, such as isopropyl alcohol (rubbing alcohol) and should also be removed. The final product should be tested for purity by carefully using a hydrometer to measure the specific gravity.

  16. Dr.Shweaty

    instead of a pressure cooker, could you use a slow cooker? for instance a crock pot?

    • @Dr. Shweaty You need something airtight, preferable metal (high temperatures) and has a controlled way of letting the alcohol vapor out such as a spout, tube, pipe etc.

  17. Darebear

    With the pressure cooker, are most models the same? Is the regulator/chimney valve that you connect the copper tubing to suppose to be small? How should I know what size to get the couplings?

    Also, my batch finished fermenting several weeks ago and because I havent been able to locate a pressure cooker until recently, do you think it will still be alright to distill?

    • @Darebear: Carry the pressure cooker with you to home depot and get the couplings fitted. and yes you connect the regulator to the copper tubing. There are many different ways to make the distiller, just google alcohol distiller and you can either buy one or use one of the many guides available online to make one.

      Cheers

  18. mikeh

    just a fun fact, if you plan on using the still more then once or twice, you need to make sure you use a stainless steel one, the alcohol vapors eventually break the aluminum and it will carry over into the distillate, its not deadly but it will grossly effect the flavor and can make you sick. plus the actual pot will start to corrode. good basic write up :)

  19. John

    A cork will work fine for a coupling. Just drill it out. Tubing will slide right in. Drill out the nipple on top of the pressure cooker also to allow better steam flow.

  20. John

    darebear – chuck that old batch. It will have gone off. Hooch is cheap to make. Dont try and save a buck by sacrificing quality for quantity. Discard the heads and tails.

  21. scott

    so how do you determin when to start discarding the tails of the process

  22. Danny

    I have an old preasher cooker like yours on the cover has the middle hole like yours and the hole near the side the fitting is gone can i put a tempreture gage in there and make it tight do you think that will work

  23. Cordann

    I am trying this recipe for the first time. I’ve got my rum mix fermenting. You guys are scaring me with your talk of alcohol poisoning and going blind though LOL sheesh… Not sure how the mixture is going to taste, but the bubbles are working, everything looks fine. Looking forward to the distilling in a few days. I couldn’t find a pressure cooker with any coupling on top so had to get a copper elbow and got creative with it. 

    I’m not going to go blind right? Because I really enjoy my sight. *grin*

  24. Chaz

    Shonari, thats a great basic writeup you provided and thanks for the additional pics! I’ve used your recipe and have a batch settled into a cupboard for its weeklong nap! @others, i realize the methanol boils at 145, the ethanol at ~175, and (of course) water at 212… Where are you measuring these temps? In the boil (cooker) during distill or at the pipes before the condenser? I’m used a modified electric fryer with a sealable pressure cooker top that i believe will go well above the 212. I’m planning the distill process next weekend and want to be prepared. Thanks all!

  25. Stan

    Do not “pressurize” your boiler! The point is that the vapor is condensed after boiling off so you want a non pressurized system. Temp is usually measured for the vapor just before the condenser. Makes the most sense since you want the vapor temp to be over the ethanol vapor point but below the water vapor point of 212. That said, even measuring temp in the boiler still has value (under 212). As for methanol, don’t worry. For an equivalent amount of alcohol you drink even without discarding the first part of a distill remember, beer and wine are made without removing any methanol. The general rule for discarding using a pot still is to remove about 100ml per 20 liters of “wash” (the input) (I might be off by a few liters) so just divide that by 5 for 1 gallon (approx) which comes to discarding the first 2/3 oz to get rid of almost all methanol.

  26. Danny

    I just got done distilling my first batch how come it taest verry watery did i do something wrong did it not ferment did the yeast not work

    • @Danny Was the yeast bubbling during fermentation? Does the mixture taste tangy?

  27. Aidan

    I just set up the fermentation.
    I didn’t have any molassas, so I used treacle instead. The treacle had been in the cupboard for well over 12 years and made a very dark ferment, so I think it might have turned to dark treacle/molassas anyway.
    Why do you use distilled water though? I just boiled some water and waited for it to cool.

    • @Aidan Less bacteria the better. You can boil the water and cool it or just use bottled water, whichever.

  28. jc99

    do you boil on high and keep everything in your desired temperature zone, remove from heat and repeat….. or do you get to that desired temp. and hold and distill the whole amount?

    • @jc99 The ethanol vaporizes at 173°F so if you have a thermometer you need to keep the temperature around that point. If you cant measure it just wing it. Just remember to discard the heads and tails.

  29. Brent

    i did everything the way you said but at the end the mixture from the pot didn’t all fit in the bottle. is this normal ?

    • @Brent I am not following. Maybe you should get a bigger bottle?

  30. Soraz

    I made the mixture and set it out yesterday, right now I can hear it bubbling :through the ballon holes :)
    and Shonari which would be better 3 days before distilling or 4 days?

    • @Soraz: Just keep watching the mix. The balloon will start to deflate and you will see a definite drop in the yeast activity (very little bubble production)

  31. Alex

    I have made a few batches of rum from this basic instruction, and it works very well. Learned a lot of valuable lessons too. For instance, don’t use cloves to flavor the mix as it ferments, or it will taste awful but makes a GREAT oral anesthetic. I sstarted with a gallon of basic brown sugar, 12 ounces of molasses, and 3 packets of yeast, and got pretty good rum after it fermented for a couple weeks, yielding a quart of rum. I have found that adding a large handful or two of raisins to the fermenting mixture helps the yeast a lot. Whole Allspice in the mixute is a great way to get spiced rum, but make sure to remove it before you distill, or you it will 1, make you sick, and 2, numb your mouth, throat, and even stomach. Finally, my base recipe is perfected, and the friends who tried it all make the same two claims. 1, it tastes as good as most high-end spiced rums. 2, it is potent! I tend to agree, as three shots worth tends to make one’s face go numb.

  32. i just made three batches of mash corn and banana’s my first time destilling my mash with a pot still didnt go so good how long does it take for the coil to get too dripping ? im using a gas stove and a pot still and coil in bucket ice cold and i notices that when it wASNT steaming i turn the heat of and blew into the coil too see the problum and some alcohol came out but why was it staying in the coil and not dripping i need some advice please and thankyou

    • Try bending the copper arm at a lower degree. Try 90 degrees then start going lower. If the angle is too high the alcohol will end up back in the still. Also the bucket should be at the same height or lower than the pot still

  33. Brent

    i made the batch and it worked great i got 500ml. i have a hydrometer to measure the alcohol content and was very high thanks for all the help :)

  34. Stan

    regarding methanol. I understand that distilling pure molasses will not produce any methanol. However, distilling sugar will produce small amounts of methanol. The amounts, at best, might contribute to a hangover effect but are not dangerous (remember in distilling beer and wine none of the methanol is removed and the key issue is the amount of alcohol consumed — you will drink more wine then distill alcohol to get a similar effect)

  35. Stan

    regarding using a balloon. It really is not necessary if you simply put on a loosely fitted cap. Contamination gets in through dust and the fermenting produces CO2 that forces any remaining oxygen out of the container and weighs more than oxygen. So the CO2 sits on the fermenting medium. Oxygen is necessary at the start of fermentation because the yeast needs it to multiply and once consumed the expanded yeast colony converts sugar etc. to alcohol. That is why it is important to shake the container after adding yeast to aerate the liquid.

  36. thanks people i really appreciate it i was going nuts because my shine wasnt coming out of my tube i was just sitting in there but i havent tried it out again but if i do should i do it with water to see if it works and if so how ? and how long does it take for the pot still to start dripping

  37. jerry brown

    I got half alcohol half smells like dirty water why??

  38. kyle

    just thought i’d throw this out there so people don’t kill themselves.  There should be NO Methanol at all in the final product.  If there is some in your product you did it wrong, this is not normal.  a basic thermometer should be attached the same way the copper tubing is attached to the closed teapot (don’t use a pressure cooker, it can result in explosions at worst and destroy alcohol chains at best).  Methanol evaporates at a lower temperature than Ethanol (around 135, and 175 respectively).  The distilled liquid that comes out first with be the methanol, you should watch your thermometer during this, as the temperature will not rise at all so long as there is Methanol present.  It will plateau for a time, then the temperature will raise again and more liquid will come out at the new plateau temperature, this will be your Ethanol.  Here the first few drops should be discarded to ensure ridding any excess Methanol.  

    There should be no Methanol at all in your drink, there is a tolerance of 0% in all liquors, and this is the reason why distilling is illegal without proper licensing of a still.  Methanol can kill you quickly if consumed in large/any amounts, and causes blindness along with a host of other illnesses.

  39. Made a how to video referencing the first part of instructions on this site :) http://www.youtube.com/watch?v=qd8iZ19iJzY

  40. jerry brown

    When im destilling my shine comes out smelling lije water and it doesnt burn Help me please !!!!!!

  41. Jerry, your “shine” coming out smelling like that could be any number of things. But smart money says you are running your still too hot. You shouldn’t really have to go above the medium setting on your burner. Low and slow is the secret to good rum. Let it drip about 5 drips per second, collect in small jars and let them air out overnight covered with paper towels or something. Smell and taste the jars, don’t use the first couple that smell sweet, or the last ones that smell like wet cardboard. Most of you people have this whole thing dead wrong.

  42. Alex

    Made a HUGE batch that took four months to ferment. 12 pounds of brown sugar, a gallon of molasses, 4 gallons of water, 3 ounces of whoe allspice, 12 ounces of vanilla extract, a pound of raisins, and a dozen packets of good old quick-rise bread yeast. Given the random weather in Missouri, it was a wonder the yeats survived at all, but the final beer before distilling was rather strong when I began. I distilled a gallon at a time, with each gallon producing a little over a quart of rum, until I had a full gallon and a half of rum. This in turn was all blended together to even out the flavor. Still havent used a hydrometer to get the actual alcohol content, but it burns when a match is set to it, so pretty high. Overall, the flavor is very siilar to Captain Morgan’s Tatto, but without the bite. This batch was sampled by over a dozen people at my son’s engagement party last weekend, all of whome were impressed with the flavor and strength. Work to the wise: for absolute safety, I throw out the first 2 to 3 ounces of liquid from each distilling, this practically gaurantees that any methanol is gone. It is also worth noting that I only distill my rum nce, and it is both strong and flavorful, without any hint of oiliness. My main fermenting vessel is a 7 gallon Coleman waterjug, I leave the vent cap slightly loose to let CO2 escape and keep critters out. IMPORTANT NOTICE: Someone I though might know what they were about suggested using dry ice to cool the coil. DON’T DO IT. My pressure cooker exploded because the dry ice overcooled and blocked the coil, thus buildinng pressure to lethal levels. Luckily nobody was hurt, but the mess will haunt me for months, as will the 2×5 foot hole in the garage wall.

  43. jrry brown

    is there anyone that lives in ohio thats done this before because if so we need to chill because i dont know what i keeo doing wrong ,,,,,, it just keeps coming out smelling like water,,, and dosent burn ,,,, please help or feel free to had me to facebook its facebook.com /jerrybrown its a pic of me in jim bean hoodie

  44. jrry brown

    okay so when i am cooking my mash in my pressure cooker i have a regular themomter in the top of it and my tubing okay so i understand that i have to cook my mash slow so im using a gas stove okay so im barly letn it fire up … and i heat it or i try to hit it until its 172 F well it keeps going over to about 200 F then comes oit smelling and tasting like water so ,,, wtf !! am i doing wrong ? how do i keep it from going over the wanted temp ??

    • @Jrry: How does the mash look/taste? If you are having problems with the distillation process you may have to look up and alternative method or apparatus. One that works best for you.

  45. Chaz

    @Jrry : I have read, and found out personally, that cook temperature is directly proportional to the ratio of alcohol vs water in your mash. Example, pure water would boil at 212 (outside the pressure cooker!) and “pure” ethanol would boil about 175. So a 50/50 mix should be about midway between. I use a thermometer in my pot as well and find that Shonaris recipe cooks at about 180 to 210 with the foreshot drips beginning about 160 or so. I shut the pot down at 210 because the output has dropped to less than 5% alcohol. It sounds to me like your mash is starting out with too much water if your cooking at 200 – 212. Check your recipe against Shonaris, watch your ballon inflation (make sure its inflated as stated in the recipe) and be sure your letting it ferment long enough. Try to keep your fermentation temperature about 75-80 degrees (i keep mine in a closet and watch it daily). All in all, you want as much alcohol in the mash as possible before you start so no shortcuts (the yeast mentioned yields 10-14% alcohol in the final mash if i recall correctly). There are some really good comments listed on this thread. Read through them well and checkout the links too.

  46. Chaz

    @Jrry: i read through some ofthe previous comments and recalled one ofmy early failures that may help. Careful about how much mash you cook in the pot and at what cook temperature. If youre cooking more than 2/3 of a potfull and/or cooking at a high boil, the mash may “burp” into the pipes and you could end up with nasty brew at the end. Zouthernborn had it right when he said cooking it slow is the trick… think heavy simmer, not rolling boil. Watch for about 4-5 drips per second at the collection basin. And lastly, collect in 2oz cups and let them air out as previously mentioned in this thread. Last bit of advice… Buy some cheap rum, mix it 50/50 with water in your mash pot and distill it while your recipe mash is fermenting. Just to maybe give you a better feel for the process before you get into the real homemade brew.

  47. Ras Skipper

    Mi bredda…you cut the hole in the pressure cooker?
    Cool…..

    Ras

    • No I used the steam hole. Already there and perfect size to attach copper couplings

  48. Daniel

    Hi,

    Great info guys, thanks. Just a quick question. Would it be ok to split the mix into 2 1ltr bottles for fermenting instead of 1 2ltr bottle?

    Thanks

    Dan

    • @daniel sure thats no problem… just mix the two batches together after the fermentation – before you distill.

  49. Daniel

    Hi,

    Great thanks! Have just finnished and filled the bottles, I am trying two different yeasts, one champagne and one standard. The standard is foaming brilliantly, the champagne is letting off more but not foaming at the top! Time will tell which is better :) I read that champagne yeast can increase %, we will see! Pressure cooker purchased today, just need copper now and that’s it :) thanks for your quick reply!

    Dan

  50. Daniel

    Hi guys,

    Just distilled my first batch this morning! Woooo its strong! Could be as I added a small amount of brown sugar every day to wake the yeast up a bit, seems to have worked! Also, good tip, if you want to filter out any bits you may gather, I cut open a tea bag, washed in kettle water then filtered through that, works a treat! I’m really happy with the results, I got about 350ml from one 2ltr mash! Still got another to distill tonight!

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