To prepare the rum we need sugar cane molasses is molasses waste of sugar production, used in traditional technology of production of rum.

I've got the biggest pot in the economy - 8 l So I dissolve molasses and sugar in two doses. First molasses is heated with water. Was stirred and heated until complete dissolution of the molasses. Allow to cool to 30 degrees and pour into a fermentation container. To do the same with sugar.

Pour into fermenting capacity of the remaining water. Yeast if necessary to razraditi and to contribute in the fermentation tank. Stir as it should. Put the water seal or wear a glove. To put the fermentation container in a warm place until the end of fermentation.

The first time overtake to the water. Bard (VAT residue) do not empty.

To measure the strength of the raw alcohol. To calculate the amount of water needed for dilution to 20-25%. A quarter of the required water to replace the bard (Cuban recipe rum bard is called "thunder"). This technique will greatly improve the flavor of the finished beverage and give light notes of sweetness. To overtake a second time with the fractionation.

Dilute the distillate to 40-45%. After he will rest 3 days, You will get a white rum. If you want to get a gold or dark rum, it is necessary to survive. Best in the barrel, but in the absence of the barrels to insist on the chips. If you insist on oak chips, then every 2 days, shake well the jar and open it for a few minutes. While the rum breathes, can be a little bit to try. When you see a hint of woody taste remove chips.

Bottle and leave to rest for another 3 days.