Anybody know how to make rum?

Answer 1

In its simplest form:
A beer-like fermentation is done like one would make wine or beer, using cane sugar, molasses, or a combination thereof.
The fermented, now-alocholic wash is then distilled...usually twice.
The distillate is then cut to drinking strength (usually 40% or 80 proof, with obvious exceptions being 151 and others) and either sold as clear or silver rum, or aged in casks for varying lengths of time and sold as gold or dark rum.

As for the DIY method...that's another story for another time

Answer 2

Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America. Some major rum brands include Bacardi, Brugal, Captain Morgan, Appleton Estate, Havana Club, Stroh, Matusalem, Mount Gay, Bundaberg, Myers, Malibu Rum, Gosling's, Cruzan, Pusser's, Flor de Caña, Don Q, Ron Abuelo, and Ron Zacapa Centenario. Prior to Alcohol Prohibition, many of the finest rums were once produced in New England

Answer 3

The process of making rum is long (takes several years) and complex, that´s better to buy it.
FYI the process of making rum is:
Rum is an alcoholic beverage distilled from sugarcane by-products that are produced in the process of manufacturing sugar. Molasses, the thick syrup remaining after sugarcane juice has been crystallized by boiling, is usually used as the basis for rum, although the juice itself, or other sugarcane residues, is also used. The molasses is allowed to ferment, and the ferment is then distilled to produce a clear liquid that is aged in oaken casks. The golden color of some rums results from the absorption of substances from the oak. The darker, heavier rums are produced from a combination of molasses and skimmings from the sugar boiling vats. The fermentation of other substances in the molasses enhances the liquid's flavor and aroma.
After distilling, the rum is sometimes darkened by the addition of caramel and is aged from 5 to 7 years. Lighter, drier rums are more rapidly fermented with cultured yeasts and are aged from 1 to 4 years.

Source(s):

http://www.budweiser-beer.net/rum.htm...

Answer 4

ndtaya said it well, but I want to mention something.

Brewing your own beer or fermenting your own wine, the worst that will happen is a case of food poisoning. Not pretty, but as long as you have a somewhat healthy immune system, you will be fine.

Distilling your own hard alcohol and screwing up could make your concoction lethal. Leave it to experts!

Answer 5

The wonderful, caring, loving, friendly,fun-loving, nice, happy, courteous, good-looking, outgoing, hard-working, industrious, smiling people of Puerto Rico do.

And they do it very well

Answer 6

Yes.....grab a glass and pour in either Captain Morgan or Bicardi or any other of your favorite rums.

Answer 7

You bet