Buccaneer Bob's Silver, Gold, and Black Rum Recipe

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Re: Buccaneer Bob's Silver, Gold, and Black Rum Recipe

Postby Buccaneer Bob » Sat Aug 26, 2017 5:46 pm

Thanks so much, Jafa5.

And yes, you can "can" the dunder or let it go funky, either way.

Most of us are letting our dunder get funky because it lends another layer to the flavor.

But if you don't like that flavor layer, you can just use the non-funky dunder to drive the pH down to where it checks the bacteria.
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Re: Buccaneer Bob's Silver, Gold, and Black Rum Recipe

Postby Jafa5 » Sat Aug 26, 2017 9:50 pm

Buccaneer Bob wrote:Thanks so much, Jafa5.

And yes, you can "can" the dunder or let it go funky, either way.

Most of us are letting our dunder get funky because it lends another layer to the flavor.

But if you don't like that flavor layer, you can just use the non-funky dunder to drive the pH down to where it checks the bacteria.
Thanks Bob :)

I'm going to let it get funked up and can it in two batches, 10 days and 20 days then see if I can keep a culture running like I do with kombucha and gingerbeer. They get recharged with fresh and some of the old gets ditched each run, so might work out. Depends how smelly it gets I guess haha. Not quite sure what I'm getting myself into here so hard to tell.

Today I ran the first control batch of a local fruit, so might try the same with that. Worth a try! The fruit is called a feijoa, it's a green shelled guava I think. I was looking to make a local bourbon or gin from it. It's a very strong flavour so might work.

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Re: Buccaneer Bob's Silver, Gold, and Black Rum Recipe

Postby Mikey-moo » Sat Aug 26, 2017 11:48 pm

Would Ralph like to share his recipe?
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Re: Buccaneer Bob's Silver, Gold, and Black Rum Recipe

Postby Jafa5 » Mon Aug 28, 2017 11:13 pm

Mikey-moo wrote:Would Ralph like to share his recipe?
I'll invite him and let him decide Mikey, I have it but not really mine to give away.
Simple enough though with molasses, brown sugar and honey. Certainly a good drop after oak and spices :)

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Re: Buccaneer Bob's Silver, Gold, and Black Rum Recipe

Postby Jafa5 » Fri Sep 08, 2017 8:21 pm

He hasn't joined yet but equal parts, honey, molasses and brown sugar. 2kg of each

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Re: Buccaneer Bob's Silver, Gold, and Black Rum Recipe

Postby Jafa5 » Sat Sep 09, 2017 2:21 pm

I ran a 50 litre wash yesterday and pretty good result from my honey, molasses and dextrose but a little salty taste from not cleaning the molasse. I'll do that on the next batch which I might put down today.
There is approx. 4 litres of wash that wouldn't fit in the still - initially I made it fit but found that it makes its way right through the column : (. So after a good clean and leaving some space in the still for expansion the first run went well.
I've got my first back set for the dunder pit which is awesome and also have a quick dunder I tried to make a couple of weeks ago. I used a gingerbeer plant as the innoculent and that seems to have gone pretty well, a little sour but mostly it smells good enough to drink.
So today I'm going to mix a few small batches with the hearts from the first run to get some ideas on flavours and start some essences. Using the fresh dunder, quick dunder and excess wash.

Last night while we were separating the heads tails and hearts we took a half shot glass of hearts, watered it down to 40% and added 1/4 tsp of the left over wash, the taste and aroma were amazing. The honey really shined through. Looking forward to doing the same with the back set and quick dunder today - once it's late enough to have a taste :)
In the mean time I'm making throwing pots and enjoying some quality tea :)

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Re: Buccaneer Bob's Silver, Gold, and Black Rum Recipe

Postby Mikey-moo » Mon Sep 11, 2017 3:50 am

Jafa5 wrote:He hasn't joined yet but equal parts, honey, molasses and brown sugar. 2kg of each

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Please thank Ralph for us :-)
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Re: Buccaneer Bob's Silver, Gold, and Black Rum Recipe

Postby Jafa5 » Tue Oct 03, 2017 4:41 pm

Oaked spiced and rum essence added in three different volumes but still needs a little time to age.
Local brewery preferred the one without dunder at this stage and they have a better sense of taste than me so I'll take that.
Dunder pit on week 3 ands looking good so I'm starting a new set of rum wash and try bobs recipe from scratch.
We normally drink the rum straight or with a little ice btw not with coke or anything.
Not sure if that makes a difference to how you oak or spice it usually

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Re: Buccaneer Bob's Silver, Gold, and Black Rum Recipe

Postby esxman » Sat Nov 25, 2017 11:24 pm

Bob , nice recipe ,well done a lot of inspiration there to try different things . My interest in a black rum , is I like to make the rum-baba desserts , and rum n raisin ice cream in the summer , to do justice to both you need copious amounts of spicy rum! I cannot get blackstrap here in Greece , so settled for a big jar of dark molasses cooking grade, a big bag of demarara sugar , and an english product called "treacle". Before I bought my still , I was using white rum and herbs to make a dark rum , and even bought a small bottle of 12 year old dark rum as a sniffer , like a wine sommalier , to try and get the aroma and taste true. I have all the spices , all the citrus in the garden , those I dont have I can buy locally . I have been adding a little dunder like you say , for the colour and sweetness , and I use some of my European oak dowels to get that dark colour , oh and a little caramel too .As you say ,filter and filter again if necessary . I might add I am popular with the ladies , its surprising how frequently cooking recipes like biscuits and cakes call for the dark rum , so I am busy giving away 1/3 litres bottles of my product .Thanks again for the bold recipe esxman
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Re: Buccaneer Bob's Silver, Gold, and Black Rum Recipe

Postby Buccaneer Bob » Mon Nov 27, 2017 3:59 am

Thanks so much, esxman.

Yeah, you should share some of your rum spicing recipes. I'm sure there are a few people here who would be interested.
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