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Mar 8, 2021 · The basic ingredients for making homemade hummus are chickpeas, tahini, fresh garlic, fresh lemon juice, extra-virgin olive oil, sea salt, and an ice cube or ice-cold water.
- Overview
- Making the Mash
- Fermentation
- Distillation
- Finishing off the Rum
Rum has been produced in the Caribbean since the 17th century. This spirit is traditionally made with sugarcane juice, molasses, or brown sugar and just takes 4-10 days to make at home. To make your own rum, dissolve sugar and molasses in hot water. Then, add yeast and let the solution ferment to convert the sugar into alcohol. As the final step, distill the rum by heating the liquid and siphoning it into a still.
Yield: Approximately 2-3 L (0.5 - 0.8 gallons) rum
2.5 kg (5.5 lbs) molasses
2.5 kg (5.5 lbs) processed sugar
20 L (5.2 gal) distilled water
42.5g (1.5 ounces )hydrated yeast
Begin by placing 20 L of water in a clean boiler.
The operative word is clean. The slightest bit of contamination can spoil the rum. Before you start, make sure you're dealing with the cleanest ingredients and a sanitary area.
Clean and then submerge any utensils you will be using in boiling water. Turn the heat off the boiling water and soak your pot or barrel in the near-boiling water. Then dump the water. This will help kill off any potentially harmful germs.
Dissolve both the sugar and molasses in 20 liters of water over medium heat.
The sugar will dissolve easily, but the molasses will be tougher dissolve, as it is very sticky. Try not to boil the water. Continue to let it heat up until bubbles just start to form, and then turn the burner off.
Cool the solution to 28 °C (82 °F) and add the hydrated yeast.
Allow solution to ferment at 25° C (77° F) until the airlock on your pot stops bubbling.
The yeast needs heat to keep converting sugar to alcohol. So be sure to store the wash in a warm place or keep the room artificially heated. The airlock on the pot will let the carbon dioxide out without letting oxygen in.
It should take about 24 - 48 hours for the airlock to stop bubbling.
The airlock is a really important piece of the fermentation process. You can
yourself pretty easily, or you can buy one inexpensively.
Either way, be sure the airlock fits well and doesn't let additional air into the container. Why is it important that no air gets into the wash? The yeast feeds on oxygen from the sugar molecules, leaving ethyl alcohol behind (and spitting out carbon dioxide). If the yeast has a continuous supply of oxygen to eat, it won't be effective scavenging the oxygen from the sugar molecules.
Place a collection vessel under the distillate valve to catch your alcohol solution.
It's very important that all connections are tightly sealed and fit well.
Connect a water source to coolant input.
You want a water source to cool the alcohol vapor. As the alcohol vapor cools, it condenses into liquid ethanol. This will then drip from the condenser into a collection vessel.
Now siphon the solution into the still.
Be sure to siphon the mash carefully, avoiding the bottom, where the yeast collected.
Age your rum in oak barrels or toasted oak (optional).
Often, rum is aged in toasted oak barrels for 10 years or longer to add depth of flavor and color. If you don't have the luxury of a toasted oak barrel, or 10 years' time, you can safely soak your rum in toasted oak chips for three weeks to impart a signature taste. Filter your rum through a cheesecloth or clean cotton shirt to catch any of the wood particles.
Use water to dilute alcohol to expected proof.
Depending on the reflux still, your undiluted rum can be up to 95% alcohol, which is dangerously strong for consumption. Use a dilution calculator to bring your rum down to around 45% for the best taste experience.
Add flavors of other additives to improve the taste.
Make spiced rum by adding cinnamon, ginger, and cloves to the final rum mixture, soaking for 1 - 2 weeks. Some choose to add a small amount of caramelized sugar to the rum.
Jamaican rum punch is a fruity drink with a rum base. This tropical rum is popular among tourists and Jamaicans alike. This easy-to-make rum punch is made with simple ingredients; fruit punch, pineapple juice, lime and of course the rum! And if you want to spice up your rum punch, add a pinch of nutmeg or cinnamon.
- (65)
- Jamaican
- Drinks
- 57
Jun 22, 2018 · With a combination of scotch bonnet peppers, pimento (all spice), nutmeg, soy sauce and thyme amongst other seasonings, jerk sauce is JAMAICA in a bottle. You get hints of sweet, salty, lots of spicy and a kick of flavour that can only be described as “island-y”. You can use jerk sauce for a multitude of ways.
- Jams, Sauces, Dips & Spreads
- 4 min
- 45
Jamaican Sorrel drink recipe requires just six ingredients, Sorrel, ginger, pimento berries (allspice), cinnamon (this can be the leaf or stick), white rum and sugar to taste. There are some variations to this recipe, where citrus and other spices such as star anise are added.
- (34)
- Jamaican
- Drinks
- 212
Feb 27, 2023 · Jamaican Rum Punch. A tropical rum punch made with three varieties of rum, grenadine, pineapple juice, fresh lime juice, and orange juice for a refreshingly fruity party drink. Fresh lime juice is key to getting the unique flavor of this punch.
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Sep 7, 2023 · Making spiced rum is deliriously easy. Simply take your desired mix of spices and other ingredients, pop them in a bottle of rum for, oh, two days, then taste. Need the spice mix a bit stronger? Let it sit a day or two more, or, edit the taste profile as you go, adding more of an ingredient if you wish to push it forward.
