Homemade Spiced Rum – 5 Gallon Recipe
(Rich, aromatic, and deeply flavorful small-batch rum)
Ingredients
| Ingredient | Amount |
|---|---|
| Dark Brown Sugar | 10 lbs |
| Molasses (unsulfured, blackstrap optional) | 24 oz |
| Ground Ginger | ½ tablespoon |
| Whole Cloves | 16 pieces |
| Cinnamon Sticks | 2 |
| Star Anise | 2 |
| Water | To make 5 gallons total volume |
| Yeast | Rum yeast or bread yeast (e.g., Red Star, EC-1118, or Turbo Rum yeast) |
Expected Gravities
- Starting Gravity (SG): 1.080
- Final Gravity (FG): 1.000
- Estimated ABV: ~10.5%
Step 1 — Make the Wash (Fermentable Mixture)
- Heat 2–3 gallons of water to about 150–160°F (65–70°C).
- Add the dark brown sugar and molasses, stirring until fully dissolved.
- Remove from heat and add cold water to bring the total volume up to 5 gallons.
- Check the temperature — it should be around 90°F (32°C) before pitching yeast.
- Measure specific gravity (SG); adjust with more sugar or water if needed to reach 1.080.
Step 2 — Add the Spices
Add the following directly into the wash before fermentation for a subtle, infused flavor:
- ½ tablespoon ginger
- 16 cloves
- 2 cinnamon sticks
- 2 star anise
(Alternatively, you can steep these spices in the finished spirit later for stronger spice notes.)
Step 3 — Fermentation
- Aerate the wash by stirring vigorously for several minutes.
- Pitch the yeast (about 1 tablespoon of dry yeast or per package instructions).
- Seal your fermenter with an airlock.
- Allow to ferment at 75–85°F (24–29°C) for 7–10 days, or until bubbling slows.
- When fermentation is complete, your hydrometer should read around 1.000 FG.
Step 4 — Distillation (for licensed or educational use)
⚠️ Distilling alcohol without proper permits is illegal in many regions. This step is presented for educational purposes only.
Collect distillate in small jars to separate fractions based on proof and aroma.
Here’s an example of your output cut points:
| Fraction | Proof | Description |
|---|---|---|
| Heads | 150 | Discard (contains undesirable compounds) |
| 1st Jar | 142 | Light, clean rum tones begin |
| 2nd Jar | 130 | Rich, full rum flavor |
| 3rd Jar | 110 | Deep, spicy body |
| 4th Jar | 80 | Heavier, molasses notes |
| 5th Jar | 60 | Rich tail flavors (may blend selectively) |
Total Yield: About 1 gallon + 1 quart of spiced rum.
Step 5 — Aging & Flavor Finishing
- Combine your chosen hearts (best-tasting portions) into a glass container.
- Add a few additional cinnamon sticks, cloves, or a strip of vanilla bean if desired.
- Age for at least 2–4 weeks in glass or lightly toasted oak chips for a smooth finish.
- Filter and bottle when the flavor is balanced to your taste.
Tasting Notes
- Aroma: Warm molasses, clove, cinnamon, and subtle vanilla
- Taste: Rich caramel and spice with smooth brown sugar depth
- Finish: Lingering warmth and a hint of star anise
