Putting older posts here. Going to try to keep the novice forum pruned about 90 days work. The 'good' old stuff is going to be put into appropriate forums.
Rum gets additional flavor from ex Bourbon barrels and caramelised (burnt) sugar. A suggested proportion would be 5-10 tsp/litre of rum which would give a sweetness of 2.5-5% which is in line with what is added to other liquors.
so what's the general idea on that? I have 4 liters of 60% rum aging on charred oak for 6 week now. When would be the perfect moment to add the sugar and at what ABV? I probably star out with little sugar as I do not like it too sweet...