Re: rum essence recipe
- LOL Geoff,
I understand where your comming from. Trying to get good cheap molasses
here in the US is a bitch too. Only stuff I can find runs around 2
bucks per 1/2 quart. But Ive found that by adding some with each sugar
wash and then saving the dunder / backset and adding it back to each
sucessive fermentation, you can get a very nice light rum after several
generations. Its the same princible and practice as when we make our
sour mash whiskeys.
The Ornery One,
--- In firstname.lastname@example.org, "geoff" <jeffrey.burrows@...>
>Ornery One. (May your giving hand never falter)
> Right Jim,
> (that bit of good info deserves a bit of suitable groveling) so.
> Oh Great Blinding Light of the Universe and Magnanimous Magnificent
>essence not making the real Mc Coy, drinking it and calling it essence.
> Right that's enough of that. The bleeding intention was making an
Thinking about it, that does sound like a better option.
>recipe from macrobert a try. But thanks you for the French "mélasse
> But in the pursuit of pure bone idleness, I'll give aforementioned
noire" name I shall have that typed out and presenting it to mucho
plenty stores in my area. Thanks again Jim