removing strong molasses flavor

[Red Rum]

Been awhile since I've posted, too busy making the good stuff.

After using the Puggi Rum Recipe
11lbs brown sugar
1.8 gal molasses
5.2 gallon dunder
1 tsp citric
2 tsp tomato paste
1 tsp bicarb
2 tsp miracle gro (my addition)
1118 yeast

And aging;
french medium toast chips
3 weeks
24 hours of evaporation every week
shaking daily.
15 chips per 1/2 gal

I get a great full bodied flavored rum. but I have 2 issues;
1) I'm using a caribbean rum aged 5 years as my goal. Their product tastes sweet with a subtle hint of molasses and a deep brown color. Mine has been sitting a little over 3 weeks and has picked a nice deep color but taste woody and still strong molasses. How do I remove this? just let the wood work its magic?

2) I'd like to keep some white dog around for tropical cocktails. This recipe has such a strong molasses flavor it isn't ideal. Shooting to be "bacardi like" but I don't have a reflux and I'm actually making real rum so I understand there will be some taste difference. Tone down the molasses in the next batch?

as always your help is greatly appreciated.

[Jimbo]

Running it again will remove some of those flavors. For that slightly sweet character thats in yoru goal rum, try back sweetening with a little Panela. I did this and was very happy with the flavor and color it brought over. I ended up at 1 oz per fifth. then decant off the little bit of solids that settle out.

[noobsauce]

if you want both i would guess you are gonna need to save some up (with no oaking) and do a second spirit run on a bunch...you cant ask a booze to be 2 different things. then you will have a heavy rum and a light rum...and no oaking a light rum..."bacardi" doesnt and neither should you for a white rum

*for the sweet caramel...burn a little sugar in a pot (carefully). a little goes a long way....and by burn ..i mean melt it slowly untill it goes brown

[Red Rum]

thanks for the help; should have mentioned I'm double running this batch. Don't get me wrong I have a smooth good tasting product.

@jimdo help me out here I'm not familiar with Panela, actually first time I've heard of it

@noobsauce, thanks brother. Should have mentioned I'm splitting my yield into two categories. Half my bottles cut to 35%abv get chips the other get left alone for that white dog.

appreciate the help

[noobsauce]

IMO you should be oaking and ageing at a higher %...say 55 or so seems to be the target. even aging the white should be done at higher...then when "done" cut to 40% (what the commercial stuff is at)

[noobsauce]

looking back at your ingredient list....i think way to much dunder....molasses and brown sugar have ALOT of nutrients and the wash shouldnt require any....no ph boosters are required because molasses is very acidic

in fact my recipe for rum is quite simple...3 kg of brown sugar and 1.3 kg of blackstrap....add dunder and fill to 23 liters.....my bucket capacity without overflow from bubbling....nothing else is needed...then distill and add your caramel flavouring and age with oak...if white rum i distill twice and then add flavouring and no oak

[Jimbo]

@jimdo help me out here I'm not familiar with Panela, actually first time I've heard of it

Panela is sugar cane juice boiled down and sold in brick form. It can be had wholesale prices from sugardaddy here in HD. Or you could get a little for sweetenign from your local latinos market. You can read about in this thread and others here in HD http://homedistiller.org/forum/viewtopi ... 0#p7057866

[noobshine]

" Half my bottles cut to 35%abv get chips the other get left alone for that white dog." gotta oak at a higher proof brother. ever notice when you presoak your chips the water doesn't turn? need high proof akihol to extract from the oak.

[Buccaneer Bob]

Not to toot my own horn, but may I suggest you try Buccaneer Bob's Silver, Gold, and Black Rum Recipe the next time you decide to make rum? It's not the easiest recipe around, but I think it's going to give you everything that you're looking for.

My silver rum should have you covered on the "white dog", I think. And either my gold or my black rum should have you covered on the Caribbean rum.

Among the things I figured out along the way is that you can balance out that rum oil twang by how much you dilute your still charge on the spirit run. I used to dilute to 40% ABV, and I always had this overpowering twang. Then I started diluting to about 25% ABV and I got a much more balanced flavor coming out of the spirit run.

Basically the extra water acts as a sponge and soaks up a certain percentage of rum oils, and that's how you balance that rum oil twang.

Also, I don't think you're going to find the flavor that you're after through oaking or aging. That's where you really need to try my "dark rum essence", which is essentially a 50-50 mixture of fresh dunder and rum. Read through my recipe for more details.

[Red Rum]

All thanks for the help.

@Bob you're right that isn't the easiest recipe. But there are some good bits in there I enjoy.

I will definitely dilute to around 25% abv for my spirit run still charge. I think that should help a lot. I'm wondering if I should just develop a clean white dog and then work on developing some "rum essence" I found a post for a morgan flavoring I'd like to start with.

@noob where/how much/when do you put in the caramel flavoring?

I am going to do a spirit run on my 16gal this evening so I will have plenty to play with.

side bar, are rum oils bad for you? or just impart an unwanted taste, I do notice them in my distillate.

[noobsauce]

All thanks for the help.

@Bob you're right that isn't the easiest recipe. But there are some good bits in there I enjoy.

I will definitely dilute to around 25% abv for my spirit run still charge. I think that should help a lot. I'm wondering if I should just develop a clean white dog and then work on developing some "rum essence" I found a post for a morgan flavoring I'd like to start with.

@noob where/how much/when do you put in the caramel flavoring?

I am going to do a spirit run on my 16gal this evening so I will have plenty to play with.

side bar, are rum oils bad for you? or just impart an unwanted taste, I do notice them in my distillate.

i throw it in with it when its done and sitting in one gallon glass jugs....and the amount you use is up to you...nice part of deciding how much is the tasting...dont overdo it cause you can always add more later