I think I Broke My Rum

[Farside]

I think I did something dumb. I added lime juice to my wash and also added the peel.

After stripped it and just finished the spirit run. It is intense lime. I'm hoping it fades with time but I don't know.

Anyone done this before and can shed some light on the future of this batch?

[The Baker]

I think I did something dumb. I added lime juice to my wash and also added the peel.

After stripped it and just finished the spirit run. It is intense lime. I'm hoping it fades with time but I don't know.

Anyone done this before and can shed some light on the future of this batch?

Try a splash in a glass of no-lime rum.
Who knows?

Geoff

[MartinCash]

Citrus is intense and will not go away or mellow much on its own. See if you like it diluted, otherwise cut your losses.

[Yummyrum]

Keep it for making Mojitos . Won’t need to add so much Lime juice

[howie]

Keep it for making Mojitos . Won’t need to add so much Lime juice

good idea.
if that's not nice, you could even reflux it, to get a light white rum, with a twist.

[Farside]

Hmm thanks for the tips.

I blended cuts tonight and it appears the worst of it is in a large hearts cut. I took a portion of it out and proofed it down from 120 to 50 using coconut water and I think it might turn out ok once things settle down.

My main collection still has lime but not nearly as strong as the hearts jar I sampled the other day so I live in hope.

[Saltbush Bill]

May I ask why you added lime juice and peel to a rum wash?

[Farside]

I was following a recipe that called for lime or lemon juice. So I thought I'd throw the entire lime and some extra peelings for good measure.

[MartinCash]

Just FYI the lime or lemon juice was probably to acidify the wash, and not for flavour. Peel is where the very strong citrus flavour lives.

Citric acid is more what we use these days, of you have to adjust, which with rum you don't always have to. I'd suggest not changing a recipe unless you have an idea what effect the change will have, and sticking to tried-and-true recipes at the start. Too late for this one, but do make a straight rum and see if there is a blend proportion that works well for some mixes.

[Farside]

OK it's been a few months and the molasses character is starting to assert itself. The rum is getting "bigger" and as a result, the lime is not quite as dominant as it was.

Certainly a good mixer, and in another 6 months it could be a decent drink once proofed down.

The strongest lime cuts I put to the side and proofed down to about 30% using coconut water. That is also shaping up very nicely.

[Hambone]

If it’s unpalatable I’d go hide it somewhere. Maybe someday it will surprise you…

[nerdybrewer]

Yes, there's a reason why so many food recipes call for just a little bit of lemon or lime zest.
The peel has intense flavor and oils and those come through the pipe when distilling.
You have learned much with this experience, don't waste the knowledge you have gained!
Also kudos for waiting and seeing, not just dumping.

[jonnys_spirit]

How about adding more lime zest? Take it over the top for a nice system cleaner digestif?

Good luck!
-j

[Farside]

I'm sitting in the shade during a heat wave and have discovered that this is pretty darn good on ice. Must be the heat (stroke)

[8Ball]

I'm sitting in the shade during a heat wave and have discovered that this is pretty darn good on ice. Must be the heat (stroke)

It will probably just get better and better. I always add a slice of lime to my rum & cokes …

[NZChris]

Nice result Congratulations.