Weak Rum

[violentblue]

I did a stripping run then a spirit run on my molasses and brown sugar rum. the flavors were nice coming off but a little weak, now that its aged for about a month, on a little applewood. its picked up some nice flavors, but it really doesn't taste too rummy. I'm wondering if I ought to throw it back in the still with some molasses and do a quick and fast redistillation (since I've already done my cuts) to get some of the flavor back.

I've mixed neutral with molasses and distilled before, and it came out quite strong, and not quite the flavor I'd like. but that was unaged.

I figure that aged in an oak barrel the flavor should mellow making for a nice rum, even if its just adding flavor back in.

[minime]

From the recipe development forum I will be trying this recipe sometime this year if all goes according to plan (for my wife as I don't care for rum)

Pugirum:

After many, many pounds of fermentables and different washes and procedures, I have come up with this recipe for Rum.

I want to say thanx to many people that have helped me and you may see some of there ideas in my recipe. THANX

I will start with my " Yeast Bomb "
2 vitamin B, crushed with mortor and pestal
5 teaspoons of 20-0-0, agrcultural fertalizer
1/4 teaspoon of epsom salt
1/4 cup bakers yeast
1 gallon water
Boil all for 15 minutes and strain.


The wash: 10 gallons total
2 gallons of feed molasses
4 LBS of cane brown sugar
the "yeast bomb" = 1 gallon
4 gallons water
3 gallons dunder or water for the first time you make the wash. Dunder is whats left in the still after a STRIPPING run!!!
1 cup bakers yeast

This will ferment out in less than 36 hours. So give it plenty of head room in fermenter or buy a good mop. Let sit for a day to settle.

Drain fermenter and leave about 1/2 gallon of wash in it. This leaves the yeast in there ready and willing to go with next wash. Strip this as fast as the still can go and I mean FAST. We are forcing the flavors through.

Make the wash again and pour on to the yeast left in the fermenter. Then strip again. Add the 2 stripped washes into still with equal amount of dunder that you have saved and the RUM OILS( see below )

Now for the tricky part. On the spirit run:
Run it easy, not to fast, not to slow.
Make the heads to hearts cut like normal and add heads to the vodka/neutral container, do NOT reuse these in your rum.
Run out hearts till you start to get the wet cardboard taste. On my still this is between 85% ABV and 50% ABV. Collect wet cardboard spirits and add to vodka/neutral container. Do NOT reuse these in you rum. For me this is from about 50% ABV down to 40% ABV.
Collect the 40% ABV down to 20% ABV in seperate container. These are your RUM OILS. Handle them with care and treat them special. Always add them to your still when you do a SPIRIT run and always collect them from the spirit run. The more times you use them the more concentrated they become. It wont take long and they will overflow into the hearts. This is the KEY to My rum.

To the full strength spirt run distillant I add:
One slice of pinapple per gallon
2 cloves per gallon
1/2 ounce of raisens per gallon
leave for a month shaking every now and then.
Cut to proof

I use home made carmalized sugar to color. Do not burn the camalized sugar but do make sure it colors up good. I have tried molasses but prefer the carmelized sugar.

This is a full body/taste rum. It is a fairly heavy rum and you will taste and smell the molasses.

Enjoy, Pugi

[blanikdog]

This rum is almost exactly the same as the rum I do. I add some lemon grass and a few peppercorns. Don't overdo the peppercorns.

blanik

[rumbaba]

I did a stripping run then a spirit run on my molasses and brown sugar rum. the flavors were nice coming off but a little weak, now that its aged for about a month, on a little applewood. its picked up some nice flavors, but it really doesn't taste too rummy. I'm wondering if I ought to throw it back in the still with some molasses and do a quick and fast redistillation (since I've already done my cuts) to get some of the flavor back.

I've mixed neutral with molasses and distilled before, and it came out quite strong, and not quite the flavor I'd like. but that was unaged.

I figure that aged in an oak barrel the flavor should mellow making for a nice rum, even if its just adding flavor back in.

Its no bad thing that it does not taste too "rummy". I have found that the majority comes over from the flavor process. If you like it, leave it. Dont fix somethin that aint broke. Thats how new recipes came about. If its good write the recipe down and repeat it.

[gs_moonshine]

I see you say you did a stripping rum and aged this. Maybe you ran it to fast because a stripping run is used to make another distillation on it.

[Bsnapshot]

I did kind of the same thing. I did a stripping run and the ABV was 45% and only removed the forshots. The rum smelled very good and had a smooth slight sweet taste to it. Then I did a spirit run and the ABV was 80% but I lost a lot of flavor.

I diluted it to 60% and am aging it with a piece of chard and a piece of toasted oak in a gallon jug. violentblue I would be interested what you get if you do redistill it with some more molasses.

[duds2u]

Running your spirit run at 80% will cause you to lose a lot of flavour. Next time dilute your spirit run wash to about 27%abv instead of 40% and you will get a lot less high proof heads and a lot more flavour in your hearts

[violentblue]

did a tasting today, sipped neat without any watering down, it tastes sweet with a slight taste of apple, considering I havent added any sugar or caramel taste is coming along nicely. i did notice a little bit of wet cardboard flavor from running a little too deep in the tails. I'm hoping this will work its way out as it ages.

the apple has added some nice flavors, I think I'll remove it from the applewood, and soak in some rasins for a week or two, then put it in an oak barrell. I'm doing up some caramalised sugar, but not really sure how much to add.