My first rum- I'm lookin for advise

[mogogear]

My first 23 L batch has just made it through the pot still ( did two runs ) My final result is about 100 Oz of 78% spirit. So now my question for opinion and imput, What are a few suggestions on flavoring. I'm not interested in a "Morgans" spiced Rum. I want to maybe do some white and some dark Rum maybe rustic style.
I have read the site ( and done some searches on the forums) and have seen references to using some Cinnamon and or vanilla as well as some carmelized sugar , and some Sherry maybe. Oaking is a separate question , I think reserved only for a "dark" rum?? I am making this for a friend as a barter payment. He has a serious TIKI jones, and Rum is what he wants. I am a Scotch fanatic and am really feel out of my element with something that asks you to actually put sugar back in??!!! I made a sugar / molasses wash from a recipe recommended on HD.org

Thanks for all input

mo

[MyDBear]

go easy on the cinnamon...vanilla bout one teaspoonn per bottle but that is my taste you might have ta add a little bit and taste till ya get it the way that you like it

[Guest]

go easy on the cinnamon...vanilla bout one teaspoonn per bottle but that is my taste you might have ta add a little bit and taste till ya get it the way that you like it

I like to add pure vanilla extract, Brown sugar syrup(lots of brown sugar and a little hot water), and a bit of maple syrup.

[The Chemist]

I agree with the Bear about the cinnamon. Vanilla is a good idea. Put in one peppercorn per 750 ml bottle--it'll surprise you!

[Backwoods]

I've been puttin a whole vannila bean in mine (at around 80 proof) and then tasting daily till I get just the right flavor then pull it out. It has a much more subtle flavor than extract (which I like as well) if your looking for just a hint of vanilla, more of a background flavor. But I agree on taking it easy with the cinnamon, I've had rum go from quite tasty to down right rough real quick with a cinnamon stick left in to long!

[Guest]

I agree with the Bear about the cinnamon. Vanilla is a good idea. Put in one peppercorn per 750 ml bottle--it'll surprise you!

I agree with the peppercorn, It works great in brandies and other spirits that I have tried...I haven't tried it with rum, but I bet it would help there as well.

[mogogear]

Thanks for the feedback-
1. I'm hearing about a tsp of vanilla extract per 750 bottle- give or take for preference, or dunk a bean for a while.
2. Peppercorn(1) in a 750 bottle( for how long? or is it something you can't over do?
3. I'm gun shy of cinnamon now- so it "86'd"

After I flavor, I assume I then oak if I'm inclined to?

3. Carmelized sugar- about how much and is it important about where in the flavoring process it occurs? I understand the degree of carmelization is a personal call. I do have a refractometer so I can adjust to a precise brix leve or add by volume measure.

FYI-My brix reading on my finished spirit is 12 ( I was in the juice business for years and Orange juice brixes at 11.8 by national manufacturer standards) I thought that was odd- but I have never made Rum before , so what do I know? Not much yet- but with you guy's help I'm learnin.

mo

[MyDBear]

dont be gun shy of cinnamon just remember it is powerfull use it sparingly.a little bit goes a long way.

[swpeddle]

I tend to add a little blackstrap molasses to my dark rums, but be aware that black strap has some sediment in it, so you have to filter it a little when you;re finished aging. To filter out the sediment, I just use a couple of cotton balls in a funnel and that takes care of most of the blackstrap sediment. I also put in a curl or two of orange peel to add a little citrus tone to the rum.

Steve
PS I also do the pepper/vanilla bean/cin bark/toasted oak routine as well....

[Guest]

Thanks for the feedback-
1. I'm hearing about a tsp of vanilla extract per 750 bottle- give or take for preference, or dunk a bean for a while.
2. Peppercorn(1) in a 750 bottle( for how long? or is it something you can't over do?
3. I'm gun shy of cinnamon now- so it "86'd"

After I flavor, I assume I then oak if I'm inclined to?

3. Carmelized sugar- about how much and is it important about where in the flavoring process it occurs? I understand the degree of carmelization is a personal call. I do have a refractometer so I can adjust to a precise brix leve or add by volume measure.

FYI-My brix reading on my finished spirit is 12 ( I was in the juice business for years and Orange juice brixes at 11.8 by national manufacturer standards) I thought that was odd- but I have never made Rum before , so what do I know? Not much yet- but with you guy's help I'm learnin.

mo

Don't use too much peppercorn, one peppercorn per 750ml, about 2-4weeks aging on it.

[The Chemist]

FYI-My brix reading on my finished spirit is 12
mo

I'm confused. I don't generally use Brix, so forgive if the question annoys. But from a conversion applet, I see that 12 deg. Brix is 1.0475SG. Forty percent alcohol is 0.9472SG, and gravity decreases with increasing alcohol. So, what's up. Did you already add caramel? Have you added sugar (a common practice in commercial rums)?

[DBM]

I use five corander seed instead of orange peel. It gives it slight hint of orange. Also use 1/2 stick of cinnimun and two cloves (whole cloves don't grindum up). This is per quart now.

[mogogear]

Chemist,
I have used brix in my day job alot- the juice business, and to check fruit for sugar content in my grapes etc. I just checked my finished spirit for no reason. And it had a 12 degre reading. I'm with you, I didn't expect a reading at all. It indicates to me that there is sugar content in the spirit. I guess, since I have never brixed alcohol before I am making that assumption. And no, I haven't added anything to it. It is virgin at this point. So I am scratching my head along with you. I had planned to use the refractometer to get a feel for a brix reading after I had added carmelized sugar.

So all those following this thread- Thank you- but please chime in on how much carmelized sugar you add to a 750ml. A tsp or percentage amount is good for me. I assume you do the flavor part , then oak the spirit you want to oak afterward?

mo

[Grayson_Stewart]

So all those following this thread- Thank you- but please chime in on how much carmelized sugar you add to a 750ml. A tsp or percentage amount is good for me. I assume you do the flavor part , then oak the spirit you want to oak afterward?

mo

2 to 3 teaspoons of carmalized sugar per 750 ml has worked for me in the past. As you mentioned, this is an individual preference and adjust accordingly. I always oak first then smooth with sugar.

It takes time with the sugar as well...I found that it may taste different to me a day or so after adding sugar so take it slow, add in small doses, and check the next day.

With that out of the way, I'm interested in finding out why your refractometer is faulty or how you got 1.2 lbs sugar to a gallon of distillate.

[mogogear]

Grayson,

I checked my refract against distlled water = 0, I checked it against the facory produced OJ that I work with= 11.8 ( department of citrus gold standard or Grade A O) , so the refract is working OK. Since it works off of light refraction through a prism, maybe it is just a fluke? Who knows .I'll do a reading on some of my Scotch, and some store bought rum amd my almost rum and see if I get a different answer or more confusion.

Thanks for the sugar info.

mo

[snakeoil]

I've been experimenting with rum for 2 years now - caramalising I found to be a bit tricky and the effect differs with the degree of burning - I use raw sugar and enough water to liquify, heat until it goes candy then go carefully with the burn stage - let it cool and solidify to candy, then pour a little hot water over it and put is back on the stove - if you do it correctly you will end up with a dark liquid caramel. With this brew I only use 10 to 20ml per 750ml bottle .

I also use about 20ml of maple syrup per bottle (real, not synthetic).

I also recommend trying orange or mandarin zest (thin shavings of the skins) - place about 2 tablespoons of zest in a container and pour your rum into it - agitate a bit and pour it out - It doesn't take long to get the orange/mandarin flavour - do more passes to suit your taste

[Guest]

for a simply divine rum you need nothing but 2 weeks on some splints of burnt oak this will color to a light amber. split up some oak any type to fit the bottle and cut to about 4 inch long. burn em black in a flame then put 2-3 per quart in and wait 2 weeks. If you did a proper wash that is all you will ever need. If you want spice then try all the other stuff. save the peppercorns for whiskey or brandy or to crush on your eggs for breakfast.

[The Chemist]

for a simply divine rum you need nothing but 2 weeks on some splints of burnt oak this will color to a light amber. split up some oak any type to fit the bottle and cut to about 4 inch long. burn em black in a flame then put 2-3 per quart in and wait 2 weeks. If you did a proper wash that is all you will ever need. If you want spice then try all the other stuff. save the peppercorns for whiskey or brandy or to crush on your eggs for breakfast.

If you don't register, I'm gonna start calling you the "Cat in the Hat".

You seem to be very opinionated, but not very well informed. Maybe your just an old bastard that's been doin' it that way for years--I don't know. But some of the things you've said are just full of shit.

[Tater]

what he said

[Guest]

Not opinion just a sugestion. If you are looking for a flavored or spiced rum then all the addins may be what you are looking for. If you are looking for a plain rum with good flavor ,and you find you need to use all sorts of addins it may be time to go back to square one. Molassis is quite variable you may need a differant source. You may need a differant yeast, bakers has a real good flavor for rum. You may need to fraction differantly. You may need to ferment differantly. Rum has a very good flavor on its own, if done well and some charred wood and a little age is about the only things it needs, to beat out most comercials.