Easy Moonshine Rum Recipe 

my granddad had 6 girls and only one son with around 600 acres to work! times were made even more rough when his health went away having his first heart attack at 35yrs old. He was from black mtn N.C. and his farm was in Cumberland VA. and he paid for everything and raised his family with money from his small still he ran till he died at 56yrs old. I was 7. I am 53 now trying to learn what I wish he could have taught me- That's why I want to thank you west coast! every time I make a good jar I can feel him right beside me! thank you so much

And you're absolutely right about checking your water to see if it'll allow your yeast to multiply. My town water for some reason killed the yeast (chlorine? Hardness?) I ended up using distiller water from the pharmacy and it worked really well. Thanks for all your help.

I used Molasses a lot a few years ago. Buddy has a bee farm and have been using his honey during this spring. After dist, I can taste the wild flowers from the bees collection. We add 1 tsp of honey to each quart and the whole qt turns into a prize! Love the Molasses. Fresh mix started today. Will go throw in 1/2 gallon. I do go crazy with the Turbo Yeast. I throw in 2 whole packs into 15 gallons of water. Add 40lbs sugar then anything else to flavor it up. The sugar displaces enough water to fill my fermenter. Thanks for all your help and great info!!

I've been putting a chunk of charred sugar maple in my jars of home-made rum, about 7 days is good, and boy what a HUGE difference in drinkability. It takes on a golden color and a mellow sweetness.

I also have some cool char-oak-aging barrels with corn shine, and brandy shine aging out that is coming along nice.also..

Ha-i-ai ! am a ma-hi-an, of constant sorrow!... I never grow tired of that tune :)

Could you tell me how much of everything you used to make the rum? I want to use the exact amount to make sure it'll end out to be good.

Wcemichael- I did try this recipe and really enjoy it. I was able to get a gal, of black tar molasses and I used 32 oz. of it in a five gale pale along with dehydrated sugar cane juice. 6 pounds of that along with bread yeast and just a teaspoon of super yest. Thanks again.

Ok I get it. I'll follow the pound for pound scenario. I must say you do excellent work and I will enjoy watching your videos and thank you for answering my question much appreciated

now with what you put together there is good. I am trying the same recipe but a question about sugar, you did say brown sugar and i wonder if that would be enough molasses in the sugar or the extra should be added.

i have a question, ive done done a cheaper easier wash like this before exept maybe with a few wines. i made this yesterday, but im not realy having much action going on inside my bucket. had a lil atfirst, but nothing realy now. what should i do? more yeast or sugar?

Hello Sir Rum Chef, a fantastic informational vlog on the process of brewing rum. Thank you :)

Did you open top the barrel or air lock it ?? How many liters do you get of raw rum, (80% or better) from this brew ??

Love it....good to see you...your the best on RU-vid

Great video, can't wait to try this next time. Seems the only issues I've been having is finding an aging process that cuts through the "moonshine bite" taste.. still working through those issues with more filtering, more copper scrubbers (using reflux), different water, better ingredients, etc... definitely is a trial and error process..lol.. but loving every minute of it.. thanks again for the great videos/information. .:-)

fyi silver rum like bacardi is really aged in oak barrels and turns brown as dark rum. It is then carbon filtered to take out the color and some of the flavor profiles.but it does retain some of the flavors from the aging and makes is very smooth.

I have wanted to try this hope for the best I'll let you know thanks...

how do you go about distilling the mixture ?????

I wonder how it would taste freezer distilled

try using star anise or Licorice they taste quite similar and might give a christmasy taste like the cinnamon

that was really helpful.we in India always make it with mollases.But never knew how to flavour it.

Hi Micheal, if you wanted to give the rum a coconut flavor, would you put freshly shaved coconut in the mash or could/would you add it to the end product and use coconut shavings instead of wood shavings to flavor it?

HI, great video was wondering how much molasses did you use for the rum? I live in Scotland and was wondering if black treacle would do the same?

Thanks Michael, you've inspired me to make a still, and I'm Tea total. However I look forward to making lots of spirit and giving it away as gifts. Thanks once again :-)

hey there just wondering if I used fancy blackstrap molasses 1325g how much water and yeast should I use?

thanks i made it and it worked out great love it thanks again

Quick question wcemichael. What does it mean when distilling and the shine is clear. But over night it turns foggy?

Hi Mike,great video. This will sound like a silly question since I've never made rum.Did I correctly hear u say that after 2 weeks of fermentation the rum was ok to drink before distilling?

you are my new favorite person lmao

Thanks for the video works great! I want to try the spiced rum Will you give me the things to use thanks...

Hello I was just wondering once you have the match fermenting are you allowed to open it up and give it a store or should you just leave it?

I'm going to have to try that rum . what do you use to clean your worm to get that green out? I have nothing to run up the worm to clean it out .

pretty die-hard hobby distiller myself, I go all the way from malting my own grains, I have several nice recipes for my shine & brandys. this is one I've been very plezed with- 4 lbs cracked corn,2 lbs malted barley, 8 lbs of sugar- 5 gallons dist water, turbo yeast ready to run in 7 days- send through proofing- finish out at 100 proof..real nice!! keep them stills running !! be safe ya'll..

I made tequila with blue agave nectar nectar from Walmart it comes in 23.5oz jars for around $6 each. I used 7 jars of the nectar and 4 gallons of distilled water and turbo yeast. It came out pretty good

Should have said thanks a while back. Great recipe made better because of your experience and clear explanations.

I put some molasses in a corn mash a couple of times and it turned out really good. Can't wait to try this one..great video as always. Look forward to the next one....

What are the list of spices please?

Well done. 2 questions 1. approximately how much product to get in a 5 gallon wash distallation? 2. What do you usually temper it down to? Thanks

hello! great video.. what type of yeast did you use?

I made a rum wash using dark brown sugar & treacle, which I was told is the same as molasses. But it didn't have a rum flavour. It distilled out tasting more like whisky. I've now got some rum yeast & 5ltrs of horse-feed molasses. So I'm going to try using glucose (dextrose monohydrate) instead of sugar & see if that gives a better flavour.

Very good and informative as usual. Thumbs up, why did some idiot give it a thumbs down? Don't like it? Don't do it...... I'm looking forward to your new ideas on rum or other moonshine recipes. Thanks

Thank you I'm gonna try the bread yeast

What can I do with my extra mash if I am not ready to still it ?

I’m a dark rum lover and people I know realize this so they gift me spiced rum which I completely dislike, personally I enjoy Lambs navy rum. Straightforward dark room not too sweet so no headaches the following morning

Hi Again, You say a general rule of thumb 1lb sugar per 1 gal water. Based on just that alone for a 5 gallon wash, what roughly should the yield be? Is it based on the alcohol generated during fermentation? Ex. 15% wash yields 15% of the total wash volume. I tried the rum recipe, turned out really well, Thanks for that!

Looking forward to making this, just a question or two. Is that 2lbs of molasses, and approximately how much brown sugar? Also, do you have pressure relief such as an airlock on your container?

Hello Sir! thanks for sharing, i do have one question. When we distill the moonshine or rum, we need to cut off the heads, mainly it contains methanol which is harmful for us. Does that means i cannot drink the moonshine/rum without distilling it?

Why didn't you seal the fermentation airtight with a fermentation bubbler airlock? That's opening it up to the oxygen in the air for contamination otherwise.

How big was the jar of Molasses you used?

How long will mash last after it's quit bubbling before it spoils

If I don't want to distill could I just add this to coke in a 50/50 mix and drink it. How would that taste?

Should the mash be kept warm during the fermentation period? if so, how?

On a side note, I read that if you want to make lots of rum. Molasses at the market is kind of expensive, Local Co-op feed stores carry bulk boot strap molasses for a much more attractive price.

Awesome! im going to make this for my husband and save some money. he drinks rum like water lol

When do you use the vanilla extract? I didnt see you use it.

after watching your vid I made a run of rum. whooo doggy. Used your hickory chip aging trick... added some distillers caramel and wow. Just like the black navy rums that I love so much. Thanks for the info.

What do u use to sanitize your fermenter? IOstar? C-Brite?

Hi! Awesome! Can i have quantity of the ingredient?? I wanna do It but i'm scares about quantity

hey wcemichael; Loved your Video, Would you happen to know how to make Captain Morgans TATTOO Rum ? I have been hunting for a recipie for a long time ? Thanks Again !

I am at a loss I made a 1 gallon mash of corn meal in a 1 gallon jug and, after a 2 or 3 days it stopped fermenting, so I put it into a 5 gallon jug added, more sugar, water, and, yeast, and now I get no fermenting how do I get it to ferment again? Or what did I do wrong? Is the 5 gallon jug to big for a 2 gallon mash?

Thank you for your answer . you were right .i apologize for using those words ( nasty smel , awfull test ! ) it was´nt really that bad .i never ment your products . thanks again .you the best my man .

hi westcoast just to let you know how much i enjoy watching you make moonshine you are the best if my recipe dont turn out right i go back and watch you again to find out what i done worng i like the way you told mr smart ass off.if you have time may be you can tell me what i am doing wrong i am using a 3GAL pot still out of the 3gal i get 3/4 of a gal of mash i hate to throw out the rest of my wash can i use it over add it the next batch of wash i make? i love the mango recipe and your rum.westcoast on your up grade still i use a over size pot lit i tap it on with a rubber mallet it have no steam leaks save time puting in more wash you just tap it off.thank you for all your tip keep on brewing popjohn 66 yrs old you make my day

I'm 2 days into my rum mash and have a few questions. I used 7 lbs lite brown sugar, 4 lbs white sugar, and 24 oz Grandma's molasses in a 5 gal ferment bucket--way more sugar than the 1 lb per gal water you speak of. The triple scale hydrometer indicates about 17% PAV. The yeast combo I used was 3/4 oz dry active and 1/2 pkg turbo/amylase/nutrient combo advertised to survive up to 28% ABV ( 1 full pkg to 5 gal corn mash suggested ) and 1 Tbs wheat germ. At this point the yeast seems happy. Sound OK so far? Now comes the confusion----the slurry left at the bottom of the ferment ( dunder??) Should I reserve and add it as is in the next ferment? Stir it in and put in boiler? Use a 2 part clarifier and strain the residue out thru cheesecloth before boiling and discard? or use that in the next mash? This is my first attempt at rum so any advice will be greatly appreciated. I followed your recipe for corn mash and got 4 jars out of it after discarding heads and reserving tails. Proofed out at 80, 92, 95, and 110. Run in 2 batches, tails added to second batch. Must be an acquired taste to appreciate straight up but makes a great mixer. Keep up the good work and thanks, BobW

Greate vid! What spices do you use? All the best from Sweden!

Uou never. Showed or. Said a thing on the stiil process?

do you have to worry about methanol in your mash or just when you distill it?

curious about your cut method. Did your sugar shine and the results were very good many compliments from my other more experiences than myself big scale distillers, BUT...I got a bit over 2 quarts of middles. (I stopped middles cut at 90 proof) saved the heads and tails cuts to prime my thumper next run...Is 2 quarts of middles a good number for a 5 gallon run?

What type of Hydrometer are using it looks like the Hydrometer sucked the shine up into it.

How much molasses and brown sugar do you recommend to use for a 5 gallon wash?

wcemichael I am considering constructing a still and am wondering if I can use epoxy to seal joints. If not, can I use solder?

What did you do to turn the mixture white?

could you drink the rum dark or do you have to run it through a still

So I am guessing that the difference from sugar shine and rum is that sugar shine is just regular sugar based and that rum is molasses and brown sugar (which is just sugar and molasses anyway) based. Is that right? Btw, really like what you've been doing with your channel as of late.

hey I interested in the spices you used?

Receitas descritas e dosagens corretas ficaria fácil !

RUM YUM!!!

I found that letting it age sure makes it better to Thanks ...

so every time you make a mash you never use exact measurements?? Measurements would be super helpful for me. If you could be so kind please. I'm using a 5 gal jug. Thank you in advance. P.S. Your work is great!

Why all nort american distillers use sugar??it is better than pure molasses?

I read on a comment at : clawhammersupply.com about rum, that adding 4 oz of tomato paste buffers the yeast to keep up another week of etoh making. what have u heard?

By the way, I am using freeze disilling.

What do you mean by Distll?

Is it neccessary to loudly smack the sugar on the table every time I move it around? Is that how rum is made? Or is that purely to ensure hearing loss for your viewers maxing out the pinhole microphone in the potato you are using to record this?

These two choices of yeast, why?

Thank you for a great video , love the easy way you make Moonshine .with all respect , sir you should use Carbon clear in your mash ! it will help to take away all nasty smell and awfull tast . belive me i have tryde both metods.thanks again for good job .

Do you ABSOLUTELY NEED turbo yeast??

Using molasses as the only sugar source will give a smaller yield, due to a lot of unfermentable sugar components. So it's not a good idea...

YOU SAID THAT YOU'LL CUT DOWN ON THE SUCRE NEXT TIME, ISN'T POSSIBLE TO MAKE FERMENT MORE SOMEHOW TO PRODUCE MORE ALCOHOL INSTEAD, PLZ REPLY

Ok I've been wondering this for awhile now, I see agave nectar in the store and I know that stuff is sweet. I was wondering if it can be a shortcut to making some tequila?

I tried this wash out and after 7 days it stopped bubbling. I took it to the still and what I got out of it has a funky odor. Smells almost like over powered wine. My wife describes it as something just being rotten. Any items? Still a fun was to make. Smells great when your putting it together.

Could a man add say a apple brandy mash to add a little something extra to it and

The difference I have noticed to your video's versus others. When you have you mash sitting for the proper time, you don't have a airlock, but others do. Can you help me understand the different tactics?

Do you distill the whole cooler at once, or is your still too small to do that. The still you have on your videos looks very small.

does it actually taste like rum...im not wize in making my own alcohol, to me it looks like moon shine...

How you cook that ?

HELLO NAMASTE FROM NEPAL

once i make the moonshine rum am i able to drink it or do i have to distill it?

do you need to distil the rum or no?

The real challenge is to be last.

Do you have to be that careful with the quantity measurements?