Coconut flavor

[Dominator]

I have an idea for a new recipe and it will need some coconut flavor. I have two options, shredded coconut or copra meal. Copra meal is basically toasted/dried coconut that my missus uses for feeding her horses. It has bugger all sugar/carbs but has a high oil content so is good to fatten them up with out excess energy. I wanna use it cause it smells fuckin awesome.

First question is can I use the copra? It is feed grade so not made for human consumption. In saying that, so is the molasses we use for rum. I reckon it will be fine cause it will be distilled but SWMBO is worried.

Second question, if i go for shredded coconut, should I add the coconut to the wash to ferment or should I add it to the finished product for flavor. ie. macerate. It will be a flavored wash, kinda like a whisky.

How does the flavor change by adding an ingredient to the ferment or macerating, besides the amount you use?


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[crow]

I doubt you will pull much flavour through the still, maybe some if your planning on doing a toddy type thing but if your adding it to a rum or whiskey wash I think your efforts will be wasted (which might be a good thing for the whiskey).
There is a thread around about coconut rum some use essence I used desiccated coconut. I boiled it for a long while then let it cool, then scooped the coconut fat off the surface and strained it and filtered it through a tea towel

[kiwikeg]

viewtopic.php?f=23&t=1631&p=51693&hilit=coconut#p21445

[Dominator]

Awesome. Thanks fellas.


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