Hull brew wrote:It smells great and it tastes smooth, but tastes more like a scotch whiskey than rum. I reckon this could be because of the barrel stave which I am considering removing.
Any opinions welcome!
dans.brew wrote:Hull brew wrote:It smells great and it tastes smooth, but tastes more like a scotch whiskey than rum. I reckon this could be because of the barrel stave which I am considering removing.
Any opinions welcome!
It is really up to you and your taste... there isn't a right or wrong answer.
Perhaps the 26gms should of been the American Oak and the 16gms the ex Whiskey barrel stave. :think:
As far as the rummy flavour goes, there really isn't a substitute for time on oak... many do run quite deep into tails when doing their cuts in order to find them also.
RC Al wrote:Because of the rules in many countries, rum has to be in a barrel for X years to be called rum
White Bacardi rum has been through a filter (coconut carbon) after said time
Hull brew wrote:After trying Macs rum recipe, thought I’d write up my experience. The only deviation I made was to use Tate & Lyle black treacle (boy was it expensive!) instead of horse feed molasses. I have since sourced some ‘oss molasses and have fermented my first batch.
Because of impatience, I only stripped 3 washes of approx. 23 litres each. On reflection I think I should have at least gone for a fourth, as the flavours develop with the inclusion of the dunder in subsequent ferments.
The spirit run yielded 3.91 litres @ 77% once I’d taken the cuts after airing. A very tricky practice to the inexperienced, but one that I feel will get better with practice. The strength of the cuts was approx. 83% - 62%.
I diluted this down to 4.6 litres @ 68% and added 16g light toasted, slightly charred American oak and 26g charred ex whiskey barrel stave. It’s been ageing for 2 months now.
It smells great and it tastes smooth, but tastes more like a scotch whiskey than rum. I reckon this could be because of the barrel stave which I am considering removing.
Any opinions welcome!
The Stig wrote:American oak will make everything taste like whiskey .
Rum really needs French oak :handgestures-thumbupleft:
The Stig wrote:American oak will make everything taste like whiskey .
Rum really needs French oak :handgestures-thumbupleft:
RC Al wrote:The higher temps stress the yeast into producing esters that would be undesirable if you were making a neutral, but the rummies love the extra flavours they bring
You can wrap the fermenter in some blankets, add heating etc, but if your sg has already dropped most of the way, its possibly a bit late for this batch
Clever brewers (im getting there lols) do rum in summer and "speciality" washes that want an exotic low temp yeast in the winter
I just suck it up in winter and wait the month for the wash to finish
Users browsing this forum: Grunta and 66 guests