Bonny | Spiced Molasses Rum Distillers Recipe Kit BeerCo.au

Anne Bonny was an Irish American Pirate who marauded the Caribbean during the 18th century enshrined in legend as one of the few to have defied the proscription against female pirates.  Bonny did not conceal her gender from her shipmates, though when pillaging she disguised herself as a man and participated in armed conflict.  There will be no marauding or armed conflict in the fermenting, distilling and infusing of Bonny our Molasses Spiced Rum Kit.  Here we take the best herbs and spices and infuse them into a rich molasses Rum spirit for you to enjoy as you go about your business of modern day buccaneering.

Cheers #enjoyresponsibly #distilsafely #happybuccaneering

Bonny | Spiced Molasses Rum Distillers Recipe Kit Contents:

Note: Bonny Molasses Spiced Rum Distillers Recipe Kit contains enough fermentable molasses and spice mix to produce 90 litres of Rum Wash which should net approx. 9 Litres or 2 gallons of Rum for Spicing.  Feel free to buy more Yeast and Nutrients if you plan to ferment and distil multiple Rum washes.

• 14 Kg Bundaberg Molasses (Food Grade)
• 1 x 20g packet Still Spirits – Distillers Yeast – Rum
• 50g (45mL) of Still Spirits – Dark Spirits Nutrient
• 1 x 130g packet Still Spirits – Turbo Clear
• 1 x Spice Mix 45g (kit includes: Allspice, Cinnamon Sticks, Cloves, Ginger, Nutmeg, Orange Peel, Lemon Peel, Cardamom, Star Anise and Vanilla Beans)

Equipment Required: (NB: not included in Kit)

• 30 Litre AMPI HDPE Plastic Food Grade fermenter or larger with tight fitting lid
• Senior Airlock or S-Type Airlock and Grommet for Airlock
• Long Handle Plastic Spoon
• Hydrometer
• 250mL Glass Measuring Cylinder
• HI98103 Checker pH Tester

Vital Stats:

• Fermentation Batch Sizes: 30 Litres / 8 US Gallons
• Boil Time: 0 mins
• Starting Gravity (est.) 1.090
• Final Gravity (est) 1.010
• Rum Wash ABV: 10% 

Fermentables:

• 4.0 Litres (5.60 Kg) of Bundaberg Food Grade Molasses 

Yeast:

• 1 x 20g packet Still Spirits – Distillers Yeast – Rum

Aids:

Water Adjustments (Optimal fermentation pH is between 4.0 to 5.0):

• Calcium Carbonate (sold separately, NOT included in Kit) or Baking Soda
• Citric Acid (sold separately, NOT included in Kit)
• 1 x 130g packet Still Spirits – Turbo Clear (included in Kit) to clarify wash (rum wine)
• 50g (45mL) of Still Spirits – Dark Spirits Nutrient – (included in Kit)
• Still Spirits -Distilling Conditioner

Method:

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 Still Spirits – Dark Spirits Nutrient. Add another 12 Litres (3 gallons) of water to obtain a temperature of 32C (90F).  Stir vigorously or use an oxygen aeration kit to oxygenate the wort prior to fermentation.
2. Test the pH of your wash. The ideal pH is 4.5 to 5.0. Use citric acid to bring the pH down and calcium carbonate or baking soda to bring it up.
3. Pitch 1x 20g packet Still Spirits – Distillers Yeast – Rum – sprinkle on top of the wash.
4. Allow to ferment in the temperature range 20-35C.  A cooler fermentation will produce less esters and take longer to ferment for an arguably cleaner more pure flavour.  A warmer fermentation will ferment more quickly and produce some more ester character to your wash and final spirit.  Aim for the higher end of the range around 32-35C for a more full flavour higher ester Rum wash.
5. Fermentation should be completed within 3-5 days.   Wait for two consecutive days of consistent low Hydrometer readings. 
6. Once fermentation is complete.  Stir the wash vigorously to remove all of the remaining CO2.  Once degassed, add the contents of Part A of Still Spirits – Turbo Clear 130g stir well, then leave for 1 hour to stand.
7. After 1 hour, slowly pour Part B of Still Spirits – Turbo Clear 130g evenly over the top of the wash while stirring gently to help spread it evenly.  Do not stir vigorously as this will disrupt the clearing process.  Leave to clear for 24 hours.  During this time Part B will drop down from the top, taking all unwanted yeast and sediment with it to the bottom.  If you have temperature control of your fermenter or an old fridge feel free to crash chill to assist with clarification of your wash before distillation.
8. Complete the above process up to 3 times.  To add flavour and character to your second and third batches you can use some of the Dunder leftover from the previous distillation add flavour and character to your next batch of Rum wash.  Be judicious with your addition of Dunder – no more than 7% as a guidance into the next fermentation of the total volume of wash or 2L of Dunder.  What is Dunder? See below further reading and references for links.
9. Move the wash to your Still and prepare to Distil Happy! Recommended to use Still Spirits Distilling Conditioner (sold separately) as an antifoam agent
10. Complete a Stripping Run (discard the heads) down to 20% Alcohol. 
11. Move on to a Spirit Run – SEE BELOW for Spice Mix infusion options
12. Complete the Spirit Run, taking cuts of the Heads, Hearts and Tails.  Blend the distillate to your taste and dilute down to 40% and enjoy. Recommended that you use Still Spirits | Spiral Carboy | American Oak for added flavour and colour to your final spirit (Use minimum 55% Alcohol)
13. Enjoy your Bonny Spiced Rum!

Spice Mix Infusing Options:

Method 1 –

1. Complete a stripping run and a distilling run
2. Soak the Bonny Spice Mix in at least 50%ABV spirit (remember to shave nutmeg and cut the vanilla bean length ways)
3. Leave for 4-5 days depending on the intensity of flavour you like.  Shake every hour or so for first day and every now and them for the remainder.
4. **NOTE** The longer you leave the more flavour you will extract, however some flavours could become more prominent then others.
5. **ALTERNATIVE** Use a little molasses sugar to back sweeten and enhance the fruit flavours.
6. **ALTERNATIVE** Use some oak chips to add extra flavour and for aging

Method 2 –

1. Clean the botanicals by either soaking in Spirit above 50%ABV for a couple of hours to overnight or sanitise using Super Kill Sanitiser Spray
2. Before commencing the Spirit Run  put the Bonny Spice Mix into a Still Spirits Botanical Basket or Air Still Infusion Basket or Muslin Cloth and commence a spirit run taking cuts and noting the different flavour profiles merging.
3. **NOTE** Remember to shave the Nutmeg and cut the vanilla bean length ways to get the best flavour.
4. **ALTERNATIVE** You can simply add the spice mix to the wash without using the basket however you do run the risk of burning them and the off flavours coming through.

Method 3 –

1. Separate the Bonny Spice Mix and macerate them individually in at least 50%ABV spirit using Kilner Glass Jars.
2. Leave for 4-5 days up to several weeks depending on the intensity of flavour you like.  Shake every hour or so for first day and every now and them for the remainder.
3. Regularly taste till desired flavour is reached, then blend the botanicals together.
4. **ALTRERNATIVE** After blending the botanicals together run through the still once more to bind the flavours together and create a clear spirit.

Bonny | Molasses Spiced Rum Recipe Kit Contents:

• 14Kg Bundaberg Molasses (Food Grade)
• 1 x 20g packet Still Spirits – Distillers Yeast – Rum
• 50g (45mL) of Still Spirits – Dark Spirits Nutrient
• 1 x 130g packet Still Spirits – Turbo Clear
• 1x Bonny Spice Mix (kit includes: Allspice, Cinnamon Sticks, Cloves, Ginger, Nutmeg, Orange Peel, Lemon Peel, Cardamom Seeds, Star Anise and Vanilla Beans)

Note: Enough Molasses to make 3 x 30L Rum Washes.  Feel free to buy another 

• 2 x 20g packet Still Spirits – Distillers Yeast – Rum
• 2 x 130g packet Still Spirits – Turbo Clear

Optional Extras – Not included in Bonny | Spiced Molasses Rum Recipe Kit:

Equipment Required (SOLD SEPARATELY)

• 30 Litre AMPI HDPE Plastic Food Grade fermenter or larger with tight fitting lid
• Senior Airlock or S-Type Airlock and Grommet for Airlock
• Long Handle Plastic Spoon
• Hydrometer
• 250mL Glass Measuring Cylinder
• HI98103 Checker pH Tester

Distilling Aids (SOLD SEPARATELY)

• Calcium Carbonate 
• Citric Acid 
• Still Spirits Distilling Conditioner Anti Foam Agent
• Still Spirits -Distilling Conditioner

Further Reading and Watching and Knowledge Sources on How to Make a Spiced Rum!

• Mile Hi Distilling | How to Make a Rum
• Rick Morris | The Joy of Home Distilling
• The Deal with Dunder | Artisan Spirit Magazine

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