Mutineer Spiced Rum
Posted: Fri Apr 15, 2022 4:19 pm
I made a spiced rum and I am happy with how it came out so thought I would post the recipe and process I used.
in a 5 gallon bucket
1/2 gallon blackstrap molasses
1/2 gallon pineapple juice
1 1/2 lb dark brown sugar
2 gallons water (1st bucket had 3 gallons water since I had no backset for it)
1 gallon backset
yeast nutrient
rum yeast
I made 4 buckets and starting gravity ranged from 1.07 to 1.08 2 buckets finished at 1.000 1 bucket went to .999 and one wouldn't go below 1.01 but was sour so I ran it.
There was a 5th bucket, the first one I ran a stripping run on I tried to run hot and fast but it scorched. So after that I ran all my stripping runs low to avoid the scorch.
For my spirit run I used my gin basket for the first time to try and infuse some flavor in the vapor path. I loaded it with
1/2 a cinnamon stick
1/2 a vanilla bean (split)
4 all spice berries
5 coriander
6 clove
chunk of fresh cut pineapple
1 star anise
on the spirit run the star anise came through more than anything, there was a definite licorice taste. In the future I would 1/2 the star anise.
I proofed down to 100 and in 1 gallon glass containers I put in oak spiral, but it was a spiral I had previously used to age some UJSSM (playing on the idea of some run is aged in used whiskey barrels)
After oaking for a couple of weeks I decided to infuse with spices to try and bring out the flavors and tone down the licorice flavor.
I added in
1 vanilla bean (sliced)
1 cinnamon stick
4 all spice
6 cloves
chunk of pineapple
After sitting for a week the licorice was toned down and the other spices were pleasantly present. The only thing that did not really come through was the pineapple. I am hoping after being bottled a sitting for a while the citrus will come through.
in a 5 gallon bucket
1/2 gallon blackstrap molasses
1/2 gallon pineapple juice
1 1/2 lb dark brown sugar
2 gallons water (1st bucket had 3 gallons water since I had no backset for it)
1 gallon backset
yeast nutrient
rum yeast
I made 4 buckets and starting gravity ranged from 1.07 to 1.08 2 buckets finished at 1.000 1 bucket went to .999 and one wouldn't go below 1.01 but was sour so I ran it.
There was a 5th bucket, the first one I ran a stripping run on I tried to run hot and fast but it scorched. So after that I ran all my stripping runs low to avoid the scorch.
For my spirit run I used my gin basket for the first time to try and infuse some flavor in the vapor path. I loaded it with
1/2 a cinnamon stick
1/2 a vanilla bean (split)
4 all spice berries
5 coriander
6 clove
chunk of fresh cut pineapple
1 star anise
on the spirit run the star anise came through more than anything, there was a definite licorice taste. In the future I would 1/2 the star anise.
I proofed down to 100 and in 1 gallon glass containers I put in oak spiral, but it was a spiral I had previously used to age some UJSSM (playing on the idea of some run is aged in used whiskey barrels)
After oaking for a couple of weeks I decided to infuse with spices to try and bring out the flavors and tone down the licorice flavor.
I added in
1 vanilla bean (sliced)
1 cinnamon stick
4 all spice
6 cloves
chunk of pineapple
After sitting for a week the licorice was toned down and the other spices were pleasantly present. The only thing that did not really come through was the pineapple. I am hoping after being bottled a sitting for a while the citrus will come through.