Spiced Rum Recipe Kit

• Fermentation Batch Sizes: 30 Litres / 8 US Gallons
• Boil Time: 0 mins
• Starting Gravity (est.) 1.075
• Final Gravity (est) 0.9987
• Rum Wash ABV: 10%
• 
  

30 Litre Rum wash

• 5.6 kg (4L)

Yeast:

• 1 x 20g packet of yeast
• 1x packet of nutrient

Finings:

• 1 x packet Clearing

Spices

• 1 x Spice Mix 15g (kit includes: Allspice, Cinnamon Stick, Cloves, Ginger, Nutmeg, Sweet Orange Peel, Lemon Peel, Cardamom, Star Anise and Vanilla Bean)

1. Heat 8 Litres (2 gallons) of water to 77C (170F) and add to fermenter. Dissolve 4 Litres (5.6Kg) of Molasses and stir vigorously. Add the 50g (45m) of nutrient. Add another 12 Litres (3 gallons) of water to obtain a temperature of 32C (90F). Stir vigorously to oxygenate the wort prior to fermentation.