Re: Nardy's rum log
Posted:
Thu Oct 20, 2011 6:53 pmby SBB
I believe caramel is the answer...... I think if you read through Harrys GGGP rum on AD it explains how to do it.
http://homedistiller.org/forum/viewtopic.php?f=14&t=4468
Re: Nardy's rum log
Posted:
Thu Nov 03, 2011 5:22 pmby Nardy
Well I ended up running the 3 stripped batches through and then blending into larger containers. I put the majority of the hearts in a 5L demijohn and put one single oak stick in that to age. Then with the rest I diluted some over-oaked previous batches in another 5L demijohn and a smaller 2L port bottle. After about 2 weeks (or however long it has been) the single stick has already given off a tinge of colour. Yum yum rum.
Re: Nardy's rum log
Posted:
Thu Nov 03, 2011 6:08 pmby Nardy
And I just put on batch 6:
6th Batch
5L dunder
3L Molasses
2kg raw sugar
2 Tbsn Tomato Paste
Topped up to 25L
Lowan's bakers yeast
Re: Nardy's rum log
Posted:
Fri Nov 04, 2011 4:57 pmby Nardy
Just sampling a bottle I had put away. Heavily oaked with toasted and charred oak, cinnamon and then after realising it was too oakey, I dumped a HEAP of raisins in it.
2 weeks later and it tastes awesome now. Might try this with a larger batch next time.