Spiced Rum Recipe

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407driver
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Joined: Thu May 12, 2016 2:48 am

Spiced Rum Recipe

Post by 407driver » Sat Nov 26, 2016 7:39 am

First, let me say that I LOVE rum. I like it clear, aged and also spiced. I have limited myself to only drinking what I produced to clear until recently. My washes are 1 gallon molasses to 5 gallons of water with 6 lbs white sugar. This ferments better than trying to use 2 gallons of molasses. I add 2 tsp of Gypsum, 2 tsp Citric Acid, 2 tsp DAP and DADY yeast.

I decided to try my hand at creating some spiced rum and, If I do say so myself, the results were quite excellent.

I started with 1/2 Gallon of clear rum in a 1 gallon bottle. to this I added:

1. 2 cinnamon sticks
2. (2) 3" slices of orange peel with the white pith removed from the inside
3. 1/4 tsp Allspice (didn't have any allspice berries, would have used 4)
4. 8 cloves
5. 10 black peppercorns
6. 2 slices fresh ginger about the size adn thickness of a quarter
7. 4 TBS Vanilla extract (didn't have a vanilla bean)
8. 1/8 tsp ground nutmeg

I let this stand for 3 days, shaking it vigorously once per day. At the end of 3 days I filtered it thgough a coffee filter to remove any and all solids from it. It was VERY spiced and orangy tasting at this time.

Most spiced rum I find has some caramel in it to sweten it a bit and tone down the spicieness. I live in sugar country so I have something else to use instead, Cane Syrup. It is darker than caramel and not as sweet. I found that adding 1/2 cup to the 1/2 gallon added just the right balance of toning and sweetness.

I know that everyone does not like spiced rum but for those who do here this is. Try it, modify it and let me know what works best for you.

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