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Rum Mash

A homemade rum mash recipe that delivers rich flavor from natural fermentation and offers a delightful base for your homemade rum adventures.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1 gallon
Course: Drinks and Beverages
Cuisine: Caribbean
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 5 pounds crushed sugar cane or molasses
  • 5 gallons water
  • 2 pounds malted barley
  • 1 packet yeast preferably distillers yeast
  • 1 cup corn optional, for sweetness

Equipment

  • Large pot
  • Fermentation vessel
  • Hydrometer
  • Stirring spoon
  • Strainer or cheesecloth
  • Bottles for storing the mash

Method
 

  1. Heat 5 gallons of water in a large pot over medium heat until it reaches 160°F (71°C), about 15 minutes.
  2. Stir in 5 pounds of crushed sugar cane or molasses until fully dissolved, about 5 minutes.
  3. Add 2 pounds of malted barley and stir continuously for 10 minutes to activate enzymes.
  4. Remove the pot from heat and cool the mixture to 70°F (21°C), using an ice bath or natural cooling, about 20 minutes.
  5. Sprinkle 1 packet of yeast over the cooled mixture and stir gently for 2 minutes to distribute.
  6. Transfer the mash to a sanitized fermentation vessel and cover loosely, fermenting at 70°F (21°C) for 24 hours.
  7. Stir the fermenting mash occasionally during the 24-hour fermentation period to promote even yeast activity.
  8. After fermentation is complete, strain the mash through a strainer or cheesecloth into clean bottles, about 10 minutes.

Notes

Make sure to maintain a clean workspace and sanitize all equipment to avoid contamination.