Rum Talk......
Posted: Sun Aug 08, 2010 1:16 pm
Very pleased to finally be able to say that I now have a good sipping quality rum.
I am generally not concerned with accurate measures and quantites.
Bout 25% (or so) dunder seems to not affect my fermenting speed. At least not affect the speed to the point where I find any degree of concern.
Charged all of the thumpers with dunder also.
3 liters @ 65%:
2 alligator chared oak sticks
zest of one orange
4 or 5 dried cots
4 or 5 dried pineapple chuncks
teaspoon black tea
teaspoon whole peppercorns
teaspoon vinilla extract
The orange zest (to me) may be the most critical part of the profile. After a month it really developes a wonderful nose.
Age till ?
Dilute to 45%
Add 1 table spoon molassas per (I used 750ml) bottle.
I stilled pretty strickly and made very tight cuts. Perhaps being this strick is,,, too strick with rum. I don't know.
But because my base material was so smooth I kept my ABV a bit higher than a typical sipping rum.
Just a real buttery fruity feel.
Got em in the fridge now tring to settle out a bit of the cloudyness that the molassas addition created.
I'm going to leave these bottles in the fridge for a good long week to try and see if they will settle out better.
Any recomendations if they remain cloudy?
I am generally not concerned with accurate measures and quantites.
Bout 25% (or so) dunder seems to not affect my fermenting speed. At least not affect the speed to the point where I find any degree of concern.
Charged all of the thumpers with dunder also.
3 liters @ 65%:
2 alligator chared oak sticks
zest of one orange
4 or 5 dried cots
4 or 5 dried pineapple chuncks
teaspoon black tea
teaspoon whole peppercorns
teaspoon vinilla extract
The orange zest (to me) may be the most critical part of the profile. After a month it really developes a wonderful nose.
Age till ?
Dilute to 45%
Add 1 table spoon molassas per (I used 750ml) bottle.
I stilled pretty strickly and made very tight cuts. Perhaps being this strick is,,, too strick with rum. I don't know.
But because my base material was so smooth I kept my ABV a bit higher than a typical sipping rum.
Just a real buttery fruity feel.
Got em in the fridge now tring to settle out a bit of the cloudyness that the molassas addition created.
I'm going to leave these bottles in the fridge for a good long week to try and see if they will settle out better.
Any recomendations if they remain cloudy?