rum info please

[sleder]

i have been making pugi rum and it is missing the rummy taste. it is very heavy and flavorfull .
do you rum makers use carmalized sugar for the rummy taste?
if so what kind of sugar?
what color is the sugar when its done?
how much to add?
i have done what it says on the parent site and it dont have a sweet rummy flavor.
my ujssm,dwwg,and wposw are to die for, the close friends that have tried it can not believe stuff like that can be made at home.
i just want rummy rum. thanks sleder

[SuperDavid]

are you actually following the recipe and using molasses? thats where the rum flavour comes from, the molasses!

[sleder]

yes i am but thats not the rum flavor im looking for

i read alot of the rum info on the rum uni site it dose not say the kind of sugar used or how much.
i might reflux the rum and make essances to try get rummy flavor.

[rad14701]

We have several recipes in the recipe sections for variations of rum... Are you looking for light rum, dark rum, or spiced rum...??? You can use brown sugar for a light to medium rum, and can even add some extra molasses to make it darker and more flavorful... I guess it all depends on what your definition of "rummy" is... It also depends on how you distill the rum wash and age the final product...

[SuperDavid]

but molasses is the sugar...some people try and lighten the flavour by using brown sugar or white sugar to replace some of the mollases. but if your not getting enough "rum" flavour I'd say you would need more molasses and less sugar
I think maybe I'm not understanding what your asking.

[sleder]

thanks rad i would like amber or gold. all the rum ive had allways tasted a little butterscotchy .
sd the sugar for camalizing. the rum is made pugi rum style
it is good maybe its just too strong in flavor
thanks sleder

[Husker]

If you are wanting gold/amber, be aware that a lot of the 'better' flavored rums use toasted oak aging (for several years) to get good color, and many of the caramel and vanillin flavors.

You can 'fake' it with caramelized sugars (and vanilla extracts, or a bean), but it will only get you so far when trying to replicate the better rums.

For me, I have always liked a little caramelized sugar, a touch of raw molasses and part of a vanilla bean, letting the above macerate for a few months (up to 6 months). Also aging using some toasted oak sticks. This will help fill out a rum, but it will be different than a rum aged for 6 years in a toasted oak cask.

Good luck in your journey, H.

[schnell]

there's also a HUGE variation in molasses quality. most of what we see if pretty much, cough, cough, sugar.

some industrial commercial rums use feedstocks that may be half dirt, ash, bugs, and unidentifiable plant waste and other stuff that has crude generic names. a big chunk of "flavour" comes from that extra something.

some rum is flavoured w/ molasses, some with caramel, and some with wood. then there are those that do all of the above.

rather than attempting to replicate a known standard from the beginning, start familiarizing yourself with the results of your still, feedstock variations, storage, diluitions, porportions and cuts. Then make your projections and approximate your target. keep repeating till you get there or your liver fails ya.

[sleder]

thankyou all very much. my feedstock mollassas finishes at 10\50 with bakers yeast and brewing yeast.
the flavor just surprised me .
sleder

[manu de hanoi]

I read Jamaican dark rums use "skimmings", the foam you get when boiling sugar cane juice, in order to get the green/grassy flavor. I wish I could buy some.

[absinthe]

if you want a butterscotch kinda flavor caramelise some brown sugar and then add some to the taste and colour you would like.. i just use some molasses to colour mine