Fwd: Rum and caramel
- Some clue can be got from cognac/brandy practice - see msg 5073.
Cognac can have up to 2% sugar, caramel coloring (start with
1tbsp/litre?) and oak essence (see msg 5074).
You can make caramel coloring by cooking on medium heat, 1 cup of
sugar in 1/2 cup water until it turns to caramel. Then add 3/4 cup
water carefully to dilute, bring to boil and simmer 2-3 minutes. Cool
--- In Distillers@y..., <strounge@b...> wrote:
I've just finished my rum distillation from raw cane sugar, it's come out
fairly close to the cuban style rums and makes a good white rum by
itself.I want to make it into a navy style rum, does anyone have an
idea as to
what might be appropriate levels of caramel and raw sugar to add to the
aging spirit to come out with something along the lines of Lambs or
--- End forwarded message ---