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Angelic Alchemist

NewBee
Registered Member
Sep 14, 2009
650
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Houston, TX
www.angelic-alchemy.com
Specifically, dark rum. I just mixed 12oz of molasses into a gallon of light rum to make it into dark rum. It's VERY dark now, and has a weird beige precipitate at the bottom of the jug. Two questions:

1. What the heck is that precipitate? Is it sugar?

2. Did I use too much molasses?
 
I'm not an expert on rum, so I may be missing something. But the way to get dark rum is usually by aging it in charred oak barrels, not by adding molasses (even though the flavour is reminiscent).

But you will probably get something nice from this too.

I would guess the precipitate is the non-sugar content of the molasses that doesn't dissolve easy in the alcohol or water.
 
Dark Rum is a result of two processes. First, the darker rums tend to have more Tails (google this one) in them. In other words, the distillation was continued later than normal to get more of the flavor compounds extracted from the fermented molasses. Second, the product is aged in oak barrels that have been toasted longer to get a darker burn to the wood. This gives more color and flavor.

AA, the rum you have is much sweeter than you would ordinarily get since you are adding unfermented sugars to the light Rum. It may have a hint of the dark rum flavor, but is not the same. Still good for mixing though. Squeeze two limes into it, shake on ice and you have a pretty good Daiqueri.

Angus
 
Of course. Start with 100% rum, taste it. Then slowly increase the amount of molasses, tasting every 1 % increase, until it tastes right. Then, try drinking it on ice, straight up, with coke, with lime juice, with pineapple juice, with orange juice, in a Mai Tai, in a Zombie, in a strawberry daiqueri, in a pina colada...........

;)

Angus
 
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