I did a run of Rum some time ago, it has been aging in a barrel for about 3 months, but the flavor is still off, But the ggod news is I think I've figured it out. I cut the forshots and I cut the tails, but I left the heads in.
Here's what I was thinking to fix this.
say I have 20 litres (thats how big the barrel is) of spirit with too much heads.
I make some new molasses wash, say about 10 litres at 5-7% abv
in a pot still with a 5 litre max capacity, I mix 1 liter of was and 3 litres of spirit and a dash of strait molasses for flavor.
run the still, colect 1 litre of heads, one hearts, one tails. Hearts are set aside for aging, heads and tails go back into the still for the next run
next run, 1 litre heads, one litre of tails, one of off spirits, and one litre of molasses wash plus a small dash of strait molasses.
run the still, collect one litre heads, one hearts and one+ tails, set the hearts aside and repeat previous untill all the off spirits have been redistilled.
caramalise some sugar and add to spirit and put it back into the barrel to age.
what do the experienced shiners think?
Fixing Rum
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