bluc wrote:I made a rum from honey panela sugar caramelized sugar raw sugar honey and molasses. So at first it tasted like brown sugar smells (if that makes sense). Then at week 2.5 it had a strong dish washing liquid taste... soapy wtf :angry-banghead: now it tastes like something from a hospital, any ideas what could have gone wrong?
Zipeddy wrote:Might be a dumb idea but rather than try to hide the medicinal/clove-y taste could you run with that flavour profile and aim for a herbal liquor?
Zipeddy wrote:Might be a dumb idea but rather than try to hide the medicinal/clove-y taste could you run with that flavour profile and aim for a herbal liquor?
bluc wrote:Absoultley nothing unusual about volume of end product, run, cuts or oaking. Oak at 15g/l 65% abv. Adding white dog helps a bit but not much just makes it tolerable, and feel I am throwing good after bad doing so. WIll take your advice push it to the back of the cupboard and forget about it.
Have made a bit of tried and proven rum and actually like it better young at around 6-8 weeks. From 3 months on it picks up a manky flavour I dont like all that much. Keeps the nice flavour I like as an aftertaste but the initial taste I am not a fan of. I have some at 10months old now so still early days..
bluc wrote:Perhaps that is what I will do with my normal rum remove some oak at about 1.5 months.
Normal run I can normally pick it at 3 weeks, weather I have my cuts right and weather it's a good brew or a great brew.
This stuff is just straight out horrible. Maybe there is nothing wrong with it and I just don't like the taste of fermented honey and or panela sugar :think:
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