Rum Flavoring

[roberto188]

I recently finished my 2nd rum batch. Thought I would toss this out for information/commenting. I fermented 2.5 gallons of Feed Molasses with Red Star Bakers Yeast. Then ran it through my reflux. Threw the heads out, kept the hearts and collected tails up to 90C. Mixed hearts and tails. Dilluted to 40% with distilled water. Then I Nuked/Oaked Medium Toasted chips only 1 round with ALOT of chips (This stuff is cheap no reason to skimp). Once cooled I filtered and added 1 teaspoon of Grade A Fancy REAL Maple Syrup, no the fake stuff.

Came out quite nice if I do say so. Perfect neat or on the rocks.


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[WalkingWolf]

roberto, you seem to have an affinity and interest in rum -- it would serve you well to read the earlier post on the PugiRum thread. There is some good thought-provoking discussions there. Who knows, there might be something there you haven't seen yet.

PugiRum

[roberto188]

Read through the Pugirum post. A lot of stuff there. What specifically do think a reflux still would do different than a pot still? I don't have a way of controlling the heat input so I can't really detune and run it like a pot still.

[roberto188]

Ok so here I am a few days later and my rum now tastes different. Slightly astringent, less rummyness. Is it possible that storing in large mouth mason jars affects flavor? The taste is very alcoholly. Almost like badly flavored vodka. Any ideas?

[firewater69]

Too many wood chips, maybe? What ratio of chips to alc?

[roberto188]

I did about 1/4 cup of chips to 750ml of 40% ABV rum. Like I said, I nuked it once or twice to get the desired color and taste. First two days it tasted great, now it's not nearly as smooth and the Rum flavor seems to have dissipated. Also has a bit of an astringent feel to it.

[firewater69]

There really is no substitute for time, put it up and forget it for a while and see what time can do for it, also it's easier to overdo it with chips, as there is more end grain exposed. i like to use 3/4"- 1.0" x 3"-4" long pieces, toasted @ 415° for a couple of hours, nice vanilla & caramel flavors. If you find you don't like it you can always run it again.

[roberto188]

Cool. Thanks Firewater. I'll let it sit a while. I'll also look into some sticks instead of chips.

[firewater69]

[roberto188]

Tried some near last night. Much better than on the rock for whatever reason. The coldness seems to somehow drown out the rum flavor/aroma. Will continue to let sit.

[roberto188]

I just received a 5 liter Oak Barrel from my cousin-in-law last week.Cleaned it, and loaded it up with 65% ABV distillate. I'm gonna let that sit a while and see what happens.

[T-Pee]

Threw the heads out, kept the hearts and collected tails up to 90C. Mixed hearts and tails.

If you dumped all the tails in there, that sure didn't help.

tp

[roberto188]

90C too high a temp to be mixing tails? From the smell and taste at them time it was kind of sweet. When it started to go above 90C it seems to get kinda nasty smelling/tasting. Please keep in mind i'm doing this from a 4 foot reflux column because the only temperature control I have is unplugging 1 of my electric heaters. If I could control the heat, I would detune and run it as a pot still. Any advice for rum from a reflux column?

[humbledore]

Roberto I am not a rum guy. But the heat on that reflux still won't stop you from running it like a pot still. For the stripping run just open the valve wide and let 'er rip, collect it all. Then dilute and run it again (usually after several strip runs). I don't see how the heat control is a huge factor. Just increase water to the reflux coil enough to knock it down.

And don't try to figure out heads/hearts/tails by temp. Smell and taste my friend. I assume you've read kiwi's guide to cuts, if not it's a good read.

[roberto188]

Thanks Humbledore. I was under the impression that having temperature control was important, that running a potstill on lower power made it easier to make the cuts, just took longer. I've done tons of neutrals and just starting out with rum. Next time I guess I'll detune and run as you said. Thanks.

[roberto188]

Ok after 1.5 weeks in the barrel this is what I have. It's 65% abv. Should I let it age at this proof or dilute to drinking strength then age?

[MyUncleMo]

I'd let it age another month, then check again. Depends what you are after.
Right now you have some oaked rum - it might be really tasty.
You could have some aged rum if you can wait
Good luck!!

[still_stirrin]

Pour youself a half liter and temper to drinking proof (80-85-90). Enjoy.

Let the rest age longer...wait on it...wait on it...wait on..it. It'll get better.

ss