My first rum

[Spankey]

OK got a little more then a gal of lowines from first run. Got 2 5gal carboys and my 30 litter bottling bucket full of wash about a total of 18 gal. There chugging away nicely the first to days the airlock looked like a full rolling boil was insanely cool. Can't wait till ferment is done. It smells so good still kinda like when I bake molasses cookies. Yummy. I'm not that much of a rum guy but a shot I pulled halfway through was the best damn rum I ever tasted. It was so good I'm scared I'm gonna like it way too much and drink too much if that's possible

[Spankey]

OK I have searched and cannot find an answer to my issue. I made a batch of rum bottled half white and half colored with caramelised sugar. after sitting in bottle for a week is has a sediment developing In the bottem of the colored rum. Used distilled water to turn the carmlized sugar into Carmel simple syrup so what's causing the sediment and should I be concerned with it

[nerdybrewer]

I personally would not be concerned at all, I'd let it sit another several months then maybe rack it off the sediment and then let it sit another few months then see how it tastes.

[rnw349]

Had the same thing happen, I filtered it through coffee filters. Let set a month or so, had more, filtered it again, that took care of most of it. I have a bottle from August 2015, it has a slight bit still. Tastes wonderful though. Did you use any fruit in your flavor/aging? I used pineapple and raisins, cloves and a cap full of vanilla extract to a gallon. No wood. It's a bit of a lighter rum. Cheers.

[Spankey]

Nope just a simple syrup made with caramelised sugar it tastes wonderful added a subtle taste of Carmel to the flavour profile. My Dunder is on its 11th cycle and it's created some very yummy back end flavour. I am tempted to create that disgusting Dunder pit lol. I also found food grade molasses for 13 a gallon. It's called honey Sweet molasses lol and everyone likes it more then Brier rabbit but if I mix the 2 they can't stop begging me for bottles lol. And I find the cuts on rum much easier then cuts on whiskey. So does anyone know why the carmlized sugar causes the rum to have a sediment. And keeping a bottle for that long is impossible. I am saving a bottle from every run that will probably never be opened. Also does rum have a shelf life or will it last for generations