2007-01-04 17:03:56 · 2 answers · asked by Debbie H 1 in Food & Drink ➔ Beer, Wine & Spirits
Get some cheap rum and add about 1/4 cup of molasses, half a stick of cinnamon, and 2 cloves. Shake it well once a day for about a week, and then let it sit still for another 3 weeks. The solids from the molasses will settle to the bottom. Carefully pour the clear rum (now nice and dark and sweet from the molasses) into a new bottle taking care not to disturb the sediment. If you get a little, you can just let it sit another day or two and repeat.
It's extremely involved and ambitious to make it from scratch (i.e. fermenting cane sugar/molasses, and distilling).
2007-01-06 15:47:21 · answer #1 · answered by Trid 6 · 1⤊ 0⤋
Dark Rums are traditionally full-bodied, rich, caramel-dominated Rums. The best are produced mostly from pot stills and frequently aged in oak casks for extended periods. The richest of these Rums are consumed straight up.
I would not even try to make rum (homebrew) it is too easy to poison someone, like happened in Nicarauga, if you don't do it properly.
Leave it to the experts.
2007-01-06 11:23:54 · answer #2 · answered by Smurfetta 7 · 0⤊ 0⤋