Rum Recipes

Rum Recipe Walkthrough Guides For Home Distilling

Below you’ll find some amazing rum recipe guides that we’ve discovered throughout the distilling community.  Try them for yourself and let us know how your batch turns out!

How to Make Rum Recipe

Making moonshine is an art that has roots stretching thousands of years into our past. Getting hands on with this process is a way to experience history first-hand. The overall process is relatively simple on its face. However, as with so many things, once you begin the process of trial and error you will learn the nuances that can make is quite challenging. Starting off the process with the right moonshine ingredients will make all the difference in the spirits that you’ll be able to create.  A quick and simple overview of the process of making moonshine is as follows:


  • Gather Your Materials and Moonshine Ingredients
  • Mix Your Chosen Type of Mash
  • Ferment Your Mash
  • Prepare Your Still
  • Transfer Fermented Mash to Your Still
  • Run Your Still
  • Separate Foreshots, Heads, Hearts, and Tails
  • Clean Your Still

For a more complete guide on making moonshine, check out our how to make rum article. We also have complete guides on how to make vodka, how to make moonshine, and how to make gin.

Rum Recipes

Below you’ll find some amazing rum recipe guides that we’ve discovered throughout the distilling community.  Try them for yourself and let us know how your batch turns out!

Ever been curious to make your own homemade rum?  If so, we’ve got the perfect step-by-step guide for you here.

Rum Recipe

This is a simple rum recipe that will win the blind taste test up against the top rated bottles of rum that you find on the liquor store shelf. Nothing on the shelf can beat a handcrafted small batch rum recipe.

6.5 Gallon Rum Recipe

Ingredients Needed for a Rum Recipe;

7 lbs of cane sugar

5 lbs of unsulfured molasses

1 cup of honey

1 packet of Mile Hi Distilling Rum Yeast 133 gram packet

Materials Needed for Rum Recipe;

8 Gallon Fermentation Bucket with Lid and Air Lock

Large Stainless Spoon

8 gallon or larger stock pot or brewing pot

Pot Still

Process for making a rum recipe ;

Heat up 2 gallons of water to boiling then slowly mix in sugar until dissolved then add one cup of honey. After sugar is dissolved then add molasses then top off to 6.5 gallons. Move contents into an 8 gallon fermenter. When temperature is under 80F and over 70F add in one packet of Mile Hi Rum yeast. Stir in the yeast and save a little to sprinkle over the top.

Put the lid and air lock on and let sit for 24 hours then mix for several minutes then put the lid and airlock back on and let it sit for 8 days. Keep at between 70F-75F for optimal fermentation. After fermentation is complete sit the 8 gallon fermenter on a counter top and siphon the wash out from the top of the fermenter through a strainer with cheesecloth into another clean bucket. Leave the heavy sediment on the bottom so don’t siphon this out. Then siphon filtering through cheesecloth one more time then the wash will be ready to distill.

We suggest to use a pot still to distill your rum. Pot stills will carry over flavor. Run the still real slow at about 140-160 proof to get a clean rum spirit. Depending on the still design some distilleries will run the rum recipe through a stripping run then through a final spirit run at 160 proof.

Ideas for after distillation;

Leave it as is for white rum.

Add oak chips or oak spirals to glass jars and let age for a couple months.

Put rum in a used whisky barrel and age for several months. This has become popular with distilleries and makes a unique rum.

Now that you’ve created a great spirit, check out these great rum cocktail recipes and enjoy!

Coconut Rum Recipe

First make a homemade rum by following our rum recipe on our moonshine recipes page. After following the rum recipe and making a rum then follow the directions below on how to make a coconut rum. This is coconut rum recipe to make a quart jar of coconut rum.


2 mature brown coconuts



white rum


Drill a hole in the end of the coconut and drain water into a container. The coconut water can be filtered through a coffee filter and chilled to be enjoyed later as is. We won’t be using the coconut water for this recipe.

After the coconuts are drained then put them in the oven for 15 minutes at 300F. Then remove coconuts from the oven and let sit until the coconuts cool to room temperature. This will cause the coconuts to get brittle and make it easy to break them to ultimately get all the white raw coconut meat. Break the shells off the coconuts using a hammer and use a vegetable peeler or grader to get the brown skin off so what is left is raw white coconut meat. Wash the coconut meat to remove any dirt or particles from breaking the shells.

Put the coconut meat in a food processer or blender or you can use a cheese grader. Chop / blend the coconut up into small pieces finely graded. Put this in a bowl ready for later use.

Put 2 cups of water in a pot on the stove and turn on the heat to bring up to a boil. Add 1.5 cups of sugar stirring continuously so it does not caramelize. After sugar is dissolved then turn heat to a simmer and add 2 cups or more of the raw white coconut meat that has been finely graded. Let this mixture simmer for 3 minutes stirring continuously so nothing sticks and burns to the bottom.

Take this mixture of sugar, water and coconut meat and fill two of the one quart mason jars 1/3rd to 1/2 full. Top off with white rum then put on the lid and this mixture will stay macerating or soaking for 3 weeks. Shake the jar at least once a day for three weeks. Keep in a cool dark place.

After three weeks of this mixture soaking then strain through cheesecloth or fine strainer into a mason jar. Keep in the refrigerator ready to enjoy.