Prep time: 5 minutes
Cook time: 10 minutes
Fermentation time: 2 weeks
Yield: 1.5 gallons 80 proof rum


  • 12.5 pounds raw cane sugar
  • 9 gallons water
  • 160 oz. unsulphured molasses

Heat water to 120 degrees Fahrenheit stirring sugar in a pound at a time.
Add molasses, 1 jar at a time, once most of sugar has been dissolved.
Stir thoroughly while adding so molasses does not burn.
For a more mellow, smoother finished product, allow to cool to 70 degrees Fahrenheit and add bread yeast. Aerate, then transfer to carboys.
For a higher yield (but a more unpredictable finish) use “Super Start” yeast and ferment at 90F.
Install air lock and allow to ferment for at least 2 weeks.
Let it settle and then distill