Rum Production

Rum Production (Edited by Ayan Santra)

1. Rum Production by Ayan santra

2. intro “Rum” is an alcoholic distillate made from sugar cane, or its derivatives like sugar cane juice, molasses The base is combined with water & yeast and after fermentation i t is distilled. Majority of rums are produced from molasses. Molasses-based rum is distilled via a column still; sugarcane-based rum is often distilled via a pot still.

3. types

4. process

5. fermentation Yeast is then added to the mash (molasses diluted with water or sugar cane juice), which is then fermented and converted into alcohol until it produces 8% to 10% alcohol

6. two types Spontaneous fermentation This relies on the yeasts and micro-organisms naturally present in the atmosphere or in the sugar cane juice. Such fermentation takes place in open vats and takes between 1 and 2 weeks

7. Controlled fermentation (batch) this kind of fermentation uses laboratory-grown yeasts. Such fermentation is over within 2 to 3 day

8. distilation The type of rum produced very much depends on the distillation method: , heavier rums tend to come from pot stills 68% and 70% alcohol) while lighter rums are produced by column stills alcohol content above 90%, .

9. agening ageing takes place in old bourbon barrels, rum can also be aged in cognac barrels and new oak barrels. There is no required minimum time period, but few rums claim to be aged for more than 8 or 12 years.

10. References www.google.com