I have made up to 100ltrs of UJSSM up to now and not having the luxury of small barrels to store it to mature, I have been experimenting with modifications to my likker stored in 5lt glass jars.
The latest experiment is "WOW".
After oaking with a handfull of peppercorns for 3 weeks I still found it a bit harsh, I guess I could have left it longer. Anyway after diluting to 40% I put in 6 dried apricots a splash of maple syrup and a vanilla pod.This was then left for another week, I just tried a shotglass of this mixture, and hey its got the nice rounded taste I have been looking for. I am definatley going to do this again.
I'm thinkin about tater's comment about a "chared peach". It seems like a dried apricot would tolerate a few passes with the torch better than a ripe peach.
Wonder what a dried "Chared" appricot would do for you?
I always use dried apricots in my rum. And slices of pineapple as per Harry's GGGP recipe. I'll try this in my next UJSM.
blanik
Simple potstiller. Slow, single run.
(50 litre, propane heated pot still. Coil in bucket condenser - No thermometer, No carbon) The Reading Lounge AND the Rules We Live By should be compulsory reading
I live in a region that prides itself on three industries, race horses, viniculture and orchards. The horses are nice to look at cantering around the paddocks, but that's where my interest in the biting, kicking, charging, stomping bastards ends. The other two are very much in my thoughts, so I asked around about apricots hoping to get a few cases. Don't know about other areas, but the orchardists pick their fruit half green and sour as buggary - assuming that buggery is sour - because that's what the consumer wants.
I've just discoverd that an bloke I know has a huge tree that's loaded and he picks them when ripe. He's going to pick ripe fruit and freeze it for me until he gets enough to work with. I love tater's idea of using a charred peach and as soon as I get enough I'll let you know how charred cots taste, LWTCS. Another bloke has peaches so I've set the wheels in motion to try charred peaches as well. Going to be a busy summer. Nothing like distilling in 45c temperatures.
blanik
Simple potstiller. Slow, single run.
(50 litre, propane heated pot still. Coil in bucket condenser - No thermometer, No carbon) The Reading Lounge AND the Rules We Live By should be compulsory reading
blanikdog wrote: Nothing like distilling in 45c temperatures.
blanik
Helps off-gas those high volitiles though.
It is the very things that we think we know, that keep us from learning what we should know.
Valved Reflux, 3"x54" Bok 'mini', 2 liebig based pots and the 'Blockhead' 60K btu propane heat
