How much carmamelized sugar should I put in Rum?

[Superking]

Right now, I'm aging a fifth of rum at about 70% ABV. I'm wanting to add a nice caramel flavor to it but I don't know when to add the caramelized sugar or how much sugar to add.

Should I wait until I'm done oak aging it?

Should I wait until I cut the ABV?

How much should I add?

Any help would be appreciated.

[defcon4]

I'm makin some rum myself (it doesn't have much flavor though, I need to build a new still). From what I've researched/heard the rum distilleries add caramelized sugar right before bottling. So I would say wait till your done aging it on oak then add the carmelized sugar. This way you can see the color imparted from the oak, making sure it's not over-oaked and also making sure it turns to that gold color. Then you just add carmelized sugar to make the color darker. It's usually added for color but not primarily for flavor.

[Tater]

I add mine to rum after lightly aging.However I do it for flavor not color.I use between 1 to 2 cups to a 3 gallon batch to taste.

[defcon4]

Tater: What kind of flavor does it impart? Is it a strong caramel flavor, or is it more mellow than that? I have some rum that I'm aging and (due to the amount of reflux in my potstill) it has almost no flavor. If I add this carmelized sugar will it make it taste like rum (I like Myer's dark jamaican), or will it just taste like oak and sugar?

About my potstill (i need to put this in the stills board). When I put a 12-13% ABV wash in, I keep the distillate steam in the 175-186 deg F range by adjusting the flame under my still. On the first run it comes out in between 85-90% ABV! Way too high for a potstill, when the spirit run slows down, I heat it up some more and collect a bit of 40% tails and that's it. I'm gonna try wrapping insulation around the lyne arm.

Superking: how's the current flavor on your rum? does it have character or is it bland like mine is? I guess this could affect how much caramel should/could be added.

[blanikdog]

Right now, I'm aging a fifth of rum at about 70% ABV. I'm wanting to add a nice caramel flavor to it but I don't know when to add the caramelized sugar or how much sugar to add.

I used to use caramelised sugar but someone in here or the parent site said they use molasses for a better flavour. I tried it and can HIGHLY recommend it. I add it before oaking and use around the same amount as burnt sugar and let taste be my guide.

[Tater]

[quote="defcon4"]Tater: What kind of flavor does it impart? Is it a strong caramel flavor, or is it more mellow than that? I have some rum that I'm aging and (due to the amount of reflux in my potstill) it has almost no flavor. If I add this carmelized sugar will it make it taste like rum (I like Myer's dark jamaican), or will it just taste like oak and sugar?[quote] -------- I only age on oak till its gets a good hint of color Then add rest of ingrediants It taste a little sweet I add other things to my rum vanilla honey sometimes molasses if Im out of honey .Ive taylored it over the years to my taste to go with coke cola or make fruity drinks with.I single run mine and it usally starts runnin at 140 to 150 proof after making cuts on forshots and heads to taste I usally catch till proof drops to 80.

[Superking]

Superking: how's the current flavor on your rum? does it have character or is it bland like mine is? I guess this could affect how much caramel should/could be added.

It had a lot of flavor but I don't exactly know how to classify the taste. This is my first rum so I'm not really sure how it's supposed to taste right out of the still without aging. I added some spices to it tonight from a recipe that I got off the internet. I think I may have over-spiced it a little but I think once I dilute it down to about 90 proof if will be tasting good.