Q&A for How to Make Rum

This is not advised, as the aluminium can release chemicals that may alter the taste of the rum and ultimately spoil the batch.

Airlocks only need a small amount of water to work, just enough to allow the carbon dioxide to pass through, but for no air to pass back. A good homemade airlock can be made from a condom or a balloon with a few small pinholes. As they swell, CO2 is released, and as the deflate, they self-seal, preventing air from passing back.

It's up to you, but I suggest you leave it in the same vessel. Moving it may compromise the alcohol content.

Almost any airlock that allows the release of carbon dioxide and prevents the return of air is suitable.

No, there's too much chance of getting off flavors. Siphon it instead.

It depends, but typically the first 20-30% of distillate is what's called the heads. Seasoned distillers can typically tell by taste, as methanol has a much sharper, harsher taste on the tongue.

Sure you can. Just make the cuts to your needs. You may record the cuts temperature to use the data next time for your comfort.

Alcohol can be distilled any number of times. As long as the heads are discarded at some point in the process, then there is no issue. This could be the first, second, or tenth distillation (not that you would ever need 10).

This is dark rum.

You can use a wash or wine hydrometer and use a spirit hydrometer once you start distilling.

Due to the way aging alters the composition of the drink, skipping that process will means that your fresh batch may not taste like something you'd find in the store. However, if you want to skip the aging process and jump right in, go ahead. I once made a batch of wine at home and enjoyed it fresh after fermentation, so you might end up preferring the taste of your un-aged rum. Same goes for any other spirit. If you're planning to market and sell it, however, then you might be required to meet legal definitions of your country, some including minimum periods of aging.

I normally add flavor after the rum has been distilled and then distill a second time to impart the flavor.

The best way is to take the care necessary while distilling your product to remove the concern. Careful monitoring of temperature will help a lot. Methanol boils off at between 150 and 160 degrees Fahrenheit, whereas ethanol won't boil off until between 180 and 190 degrees Fahrenheit. That's why you throw away the first four ounces out of a 5-gallon batch (that's the nasty stuff that boiled off first).

This recipe typically makes between two to three liters of a concentrated rum per batch that can be diluted with water.

Put 10 gallons of purified water in a pot still. Heat it to boiling. Turn off the heat, then add 20 pounds of sugar and stir until dissolved. Then add the molasses and stir until mixed. Transfer it to 6.5-gallon fermenting buckets with tight lids and drilled for airlocks. Let it cool to around 100 degrees F. Then add the yeast and yeast nutrient. Let it set in the buckets until it is done fermenting. Place it back in the still and distill the wash with 10 gallons. You'll get 7 or 8 quarts of the good stuff (over 40%). Then take a couple more quarts of lower quality to put in your thumper keg.

Use purified water.