Finally got this one made.
1.9 gallons of home made sorghum syrup
20 lb of honey
10 tsp DAP
8 tsp FermaidK
23 gal water
SG 1.071
Pitched some 71B first but it must have been mishandled, 2 days and no activity so ended up pitching DADY
2 stripping runs and then ran the low wine with about 2.5 gallons of left over wash.
24- 300 ml jars for the spirit run.
The heads smelled great, lot of honey. Very little of the acetone smells I usually get. Ended up going clear to jar #3, using 1/2 of it. I didn't want to lose those honey flavors but this will be a minimum of a two year age.
Middle was sorghum flavors. As it got to tails it was dusty sorghum and at jar 19 I was getting some old hay flavors. At jar 20 was when the cardboard started. I ended up keeping jar 19, but the rest went to feints keg. Ended up with 1.3 gal at 69%.
Put 7 cups on a medium toasted oak stick cut from a once used whiskey barrel. Put 7 cups on an oak stick that had spent year on UJSSM and keeping 7 cups white. Check back in two years for results.
Northern Rum
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subbrew
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fzbwfk9r
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subbrew
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Re: Northern Rum
Been meaning to do that. Will try when I get home this weekend
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subbrew
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Re: Northern Rum
Note from a tasting. I kept one jar white and have the other on oak sticks. A bit of background, I made the sorghum syrup, grew the stalks, pressed and boiled. It had a very vegetal note to the syrup.
The white:
Not much for aroma. The flavor is vegetal and grass. There is a hint of alfalfa blossom I assume is from the honey since it would have been largely alfalfa blossom honey. No real "rum" flavors, but I guess I should have expected that since the sorghum syrup was not very much like molasses.
Oaked:
Whiskey like aroma but milder. There is a sweetness from the wood. The vegetal flavors have become more earthy. I would have to classify it as a mild whiskey flavor. I like it much more than the white.
Overall, a fun experiment and I will drink it, but given the cost and/or labor for honey and sorghum syrup compared to molasses I will stick to rum.
The white:
Not much for aroma. The flavor is vegetal and grass. There is a hint of alfalfa blossom I assume is from the honey since it would have been largely alfalfa blossom honey. No real "rum" flavors, but I guess I should have expected that since the sorghum syrup was not very much like molasses.
Oaked:
Whiskey like aroma but milder. There is a sweetness from the wood. The vegetal flavors have become more earthy. I would have to classify it as a mild whiskey flavor. I like it much more than the white.
Overall, a fun experiment and I will drink it, but given the cost and/or labor for honey and sorghum syrup compared to molasses I will stick to rum.