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[gvid][/gvid] I’ve always been a rum guy, especially Jamaican rums like Appleton estates 12 year rare blend. I did this entire recipe as a process and am really happy with my results. I was inspired by the Classic Buccaneer Bob recipe but didn’t follow it to a tee. I found ways to put my own twist on it, and this was my outcome. The steps are kinda loose because I didn’t record the recipe while making it, rookie mistake I know. If anybody has any extra insight, feel more than welcome to drop it in the replies.

Also for a white rum I just did 30 minutes in the ultrasonic and then ran it through a charcoal filter again, came out clear. I heard that’s how Bacardi does it so I thought I’d try it and it worked pretty well.

And on the non white rums i charcoal filtered straight out the still and then did the whole aging process. I then put them in the freezer after straining then after a day in the freezer I ran them through a coffee filter and it cleared the particles.

When you say charcoal , do you mean charcoal or Activated carbon ?

Saltbush Bill wrote: ↑Tue Jul 18, 2023 1:33 am When you say charcoal , do you mean charcoal or Activated carbon ?

Activated charcoal, the real fine powder

texasred45 wrote: ↑Tue Jul 18, 2023 12:09 am And on the non white rums i charcoal filtered straight out the still and then did the whole aging process.

What is the theory behind filtering Rum that your going to age on oak and drink brown through activated carbon?

Saltbush Bill wrote: ↑Tue Jul 18, 2023 4:23 pm

texasred45 wrote: ↑Tue Jul 18, 2023 12:09 am And on the non white rums i charcoal filtered straight out the still and then did the whole aging process.

What is the theory behind filtering Rum that your going to age on oak and drink brown through activated carbon?

Shirley (surely) it wasn’t from George Duncan by chance, was it? His “show & tell” videos have created volumes of “what not to do”.
ss

still_stirrin wrote: ↑Tue Jul 18, 2023 7:37 pm

Saltbush Bill wrote: ↑Tue Jul 18, 2023 4:23 pm

texasred45 wrote: ↑Tue Jul 18, 2023 12:09 am And on the non white rums i charcoal filtered straight out the still and then did the whole aging process.

What is the theory behind filtering Rum that your going to age on oak and drink brown through activated carbon?

Shirley (surely) it wasn’t from George Duncan by chance, was it? His “show & tell” videos have created volumes of “what not to do”.
ss

Actually it was something on here that I saw saying bacardi white is aged just a little bit then filtered but idk I’m asking yalls advice for a reason lol

Activated Carbon removes flavour, if your looking for a white very mild flavoured white Rum it might be usefull.
I wouldnt be using it to make a Brown aged oaked Rum though, your just removing flavour.
You are right about Baccardi, the white stuff has been filtered, mostly to remove the colour after it is oaked from what I've read.

+1 to SBB on removing flavor.

That said, it won't remove all the flavor and if you want a white rum, you probably have to filter it. Not sure how else you'd remove any of the harsh flavors. If you're after the dark rum, filtering it is just removing some of the awesomeness you've created during all your hard work of fermenting and distilling. Age it on charred white oak. Whether that's in a barrel or using sticks in a glass jar, that will mellow out your spirit. Just know that you cannot cheat the clock. Getting one of those small barrels that allegedly age your spirit 10X is a fairytale. You'll lose way too much to the angel's share and it doesn't fully remove the harsh flavors in a short time. It does help, but not enough to make the amount lost worthwhile.