Coconut Rum

[Ghostpepperman]

Anyone ever try or make any Coconut Rum?
I just tasted a bottle of Captain Morgans 90 Proof coconut rum and it was really smooth and good coconut flavor.
Any input would be awesome.

Thanks

[S-Cackalacky]

That's a favorite of mine and my wife's. I haven't done it yet, but have given it some thought. My thought is to strip a rum wash and then do a spirit run with the thumper attached and shoot the thumper after heads have passed with some coconut milk/water/oil/shreds - whichever of those has the most/best flavor, yet to be determined. I had thought about just macerating, but figured all the oils in coconut would cloud up the rum.

[firewater69]

They sell a coconut cream in a jar at the grocery store here, from what i understand it's basically condensed cocnut milk, very thick stuff. has anyone experimented with it?

[Ghostpepperman]

Nope...not yet...I've seen it many times but never thought to have tried and make anything from it.

[midwest shinner]

I've made it a few times from my rums for the wife. I macerate around barrel strength on some shredded coconut and have had good luck adding a TINY bit of coconut extract when I proof it back and bottle it. I'm sure coconut cream would taste real good too but would def turn it into a cream liquor which didn't appeal to me as much as a clear coconut rum. This works better using a bit lighter of a rum cause a real molasses heavy one I found doesn't go quite as well with the coconut flavoring. But that's just my humble opinion

[MDH]

You can just steep coconut in a final spirit. You have to do it at a low proof, preferably the proof you will drink it at. Coconut in high proof ethanol will dissolve many of the fats from coconut. Over time these will react with the alcohol, but in the short term you will get absinthe or anisette like louching that will cause it to turn cloudy if you try to dilute it.

[Tokoroa_Shiner]

I Think Odin has done some experiments with coconut. Maybe he will chime in.

[firewater69]

What about shootin the coconut cream?

[thecroweater]

This is what I do with good results. I get the desiccated coconut and boil it for a good while, the I strain out the coconut and let the water set. There is a good bit of fat in coconut and it sets on the surface so I scoop the set fat of as best i can the strain the remaining water through cloth and temper my rum with it. A hit of maple or caramel syrup and you can turn a pretty raw rum into coconut rum smooth as a baby's bum. The other way I have done that turns out fine is get a green coconut (the drinking type, drill a hole in and drink out most or all of the milk and fill the nut with sweetened rum, cork it an leave it for a few days to a week. Works damn fine, maybe better than the coconut water but you can freeze the water
save the coconut cream for Pina coladas
Pina Colada
DRINK INGREDIENTS:
1 part coconut rum
1/2 part coconut cream
1.5 part pineapple juice
Mix the rum and cream then add the pineapple juice
http://homedistiller.org/forum/viewtopi ... 9#p7291149

[Ghostpepperman]

I've been thinking about it...how about when mashing in you add::
4 lbs dark brown sugar,
2-4 cans of coconut milk
add your water and yeast let it ferment and run it...

[FullySilenced]

http://www.instructables.com/id/Homemade-Coconut-Rum/" onclick="window.open(this.href);return false;" rel="nofollow

https://www.youtube.com/watch?v=vRzPcdaLVFY" onclick="window.open(this.href);return false;" rel="nofollow

[Ghostpepperman]

Thanks for those links FullySilenced ...they look very yummy.

[FullySilenced]

Odin has a thread going and its not working for him yet... can't get the yeast to do their thing....

[MDH]

It's not worth it to do it this way. Just make a brown sugar ferment, if you want coconut flavor without coconut texture, do a heavy infusion of spirit with coconut and redistill.

[Havenor]

I've been making an 80 proof coconut rum with this combo which works well.....shaved toasted coconut, clear vanilla, and Amoretti Coconut Cream syrup. Soak about 2/3 cup of coconut in a quart of alcohol for a couple weeks, strain, add one tbsp of vanilla, and then 6 squirts of Amoretti Coconut syrup. The vanilla accentuates the coconut, and the combo of the real coconut and the syrup gives it depth of taste. Dilute to 80 proof and done.

I've seen conflicting opinions on soaking the coconut pre-80 proof or not. I usually soak it while it's at a high ABV, never really tried making it while the alcohol was already at 80 proof but maybe I will next time. I don't like the idea of adding store bought syrup but rather than making a simple syrup I found this easier and a little goes a long way. The syrup is just enough to give it a little sweetness, takes the alcohol edge off.

[S-Cackalacky]

I made coconut rum as per my post from back in February up near the top of the thread. I shot the thumper with coconut milk - didn't work so well. It gave a different flavor - not coconut. After about 3 months of aging, I just started putting about 3 caps full of coconut extract in each new quart I dilute for drinking. It tastes pretty near like the Capt. Morgan's.

The rum I used was based on the brown sugar version of Hook Rum. I tried making a light rum as outlined in this thread - viewtopic.php?f=4&t=54894" onclick="window.open(this.href);return false;" rel="nofollow . With the coconut flavoring, it's a pretty good sippin' rum. If I try it again, I'll skip the thumper infusion and just flavor it with extract.

[Havenor]

If you get a chance and you're down in Sarasota, FL visit Siesta Key Rum, outstanding. It's a small micro distiller that recently, within the past year or so, began making an 80 proof coconut rum unlike any other I've tried. Most coconut rums on the market are around 30-40 proof and they all taste the same probably because they all buy their syrup flavoring from the same distributor. At Siesta Key rum he claims to actually toast and soak his own coconut. He also has other things added that he won't talk about but my nose tells me vanilla is in there and some sugar. My recipe above included a minimal amount of Amoretti coconut syrup (6 squirts per quart) only because I was too lazy to make simple syrup and I had the Amoretti on the shelf already. My goal when I started monkeying with the recipe was to emulate his so I need to give him credit and tip my hat to him. His is seriously good, and I think what I stumbled onto isn't far off his. If I were a purist I'd probably do what I suspect he does and make my own syrup concoction from my own toasted coconut and leave out as much sugar as I could, but making my own isn't a priority.

[MDH]

Natural almond oil, coconut oil, natural hazelnut extract and cocoa butter all rich in triglycerides will add a lot of what you are looking for in terms of both mouthfeel and taste. The almond/hazelnut should only be used in tiny quantities. The issue with standard vanilla is that it adds a lot of tastes that conflict with coconut. I prefer only a very brief infusion of tahiti (not madagascar) vanilla with most of my liqueurs and not too much more. With coconut rum you may want to even resort to artificial vanilla (Which is just literally lab-made vanillin and vanillic acid) just because these other tastes from natural vanilla can interfere so much with coconut's subtle taste.

[Rng4]

Siesta key rum is by far the best commercial rum I have tasted. I spoke with Troy one afternoon when I picked up a bottle of coconut rum. He does toast the coconut on site, and told me about all the different things he had tried before he found something he liked. The coconut is a little sweet for me to drink neat, but the spiced is great.

[Havenor]

I went to buy more flaked coconut today and discovered something nearby, coconut sugar. I had never heard of such a thing but I'm pretty excited about incorporating this into my rum. It's been apparent to me that coconut rum has to have some background sweetness to accentuate the coconut flavor. Coconut on it's own is noticeable but quite dry by itself. It would seem that including a little coconut sugar can only makes things better, and I wouldn't have to use any of the store bought syrup at all. I'll let you know how this works.

[DFitz]

I've made lime flavored rum using the same folks. It came out great. I did keep adding it slowly over two months but ended up using 2 oz. to a gallon.

http://www.amazon.com/gp/aw/d/B00JV0TXN ... ref=plSrch" onclick="window.open(this.href);return false;" rel="nofollow

[Jim Tom]

If you get a chance and you're down in Sarasota, FL visit Siesta Key Rum, outstanding. It's a small micro distiller that recently, within the past year or so, began making an 80 proof coconut rum unlike any other I've tried. Most coconut rums on the market are around 30-40 proof and they all taste the same probably because they all buy their syrup flavoring from the same distributor. At Siesta Key rum he claims to actually toast and soak his own coconut. He also has other things added that he won't talk about but my nose tells me vanilla is in there and some sugar. My recipe above included a minimal amount of Amoretti coconut syrup (6 squirts per quart) only because I was too lazy to make simple syrup and I had the Amoretti on the shelf already. My goal when I started monkeying with the recipe was to emulate his so I need to give him credit and tip my hat to him. His is seriously good, and I think what I stumbled onto isn't far off his. If I were a purist I'd probably do what I suspect he does and make my own syrup concoction from my own toasted coconut and leave out as much sugar as I could, but making my own isn't a priority.

I have two bottles of this and have to agree. The only rum that I have had that is better is from the same distillery; the solara style spiced rum that is released once a year. I picked up a few nuggets too while talking to the guys. The only experiments that I have done with coconut tell me that unless the coconut is well toasted, you will get the white or cloudy look. I'm convinced that it is backsweetened but how much, I don't know. $25 a bottle is well worth the price for his stuff and it gives me a benchmark as well as the Distiller's Reserve Spiced Rum. My next trials will be with about 1 cup of toasted in a liter of 42-45% so that after infusion and aging it will come out about 35-38%. Troy's is 35% and perfect.

[Farside]

I took some new make at around 120 and proofed it down to 50 proof using coconut water tat I strained through a coffee filter.
After about 6 months, it had taken on a light golden color and tasted great.

[8Ball]

For a subtle coconut flavor, add some organic coconut extract to the ferment. Then strip it out and add some more to the low wines.

[rolling]

For a subtle coconut flavor, add some organic coconut extract to the ferment. Then strip it out and add some more to the low wines.

I like this simply because I'd rather have all of my flavoring come through from the initial ferment, not added as an afterthought.

[The Baker]

For a subtle coconut flavor, add some organic coconut extract to the ferment. Then strip it out and add some more to the low wines.

I like this simply because I'd rather have all of my flavoring come through from the initial ferment, not added as an afterthought.

Why?

Geoff