I rely on oak for the final color, the longer the better and add some honey to mellow and add a little of sweet and raising extract, made by myself for that brandy finishing good rums have, but now reading this thread I wonder if a faster solution to the problem would be to add some amount (i.e. 1/4 cup per gallon?) of maple syrup (the dark one used for pancakes) to get both color and sweet. Does any one have experience in it?
--- In Distillers@yahoogroups.com, "Mike Novak" <zedrally@...> wrote:
> You're all doing this the hard way.
> Pop down to your local Chinese Grocery and buy a bottle of cooking caramel for a couple of dollars.
> The one I use is KARAMEL MASAKAN, works a treat...even in Chinese cooking!