rumoholic
11-09-2009, 08:23 PM
It's a big surprise to find such a giant ministry about rum so it's a pleasure to be a member of it! I am enjoying rum for the last 7-8 years although in Greece we don’t have a lot of brands, so my rum taste experience is probably poor...
The last month i managed to have a 5 Lt glass distiller so that i can try to make my own house rum! I'm going to make a double distillation, but as in Greece it's not possible to find sugar cane i'm going to use brown raw cane sugar. I have the recipe but my first problem is that in the super market i can find a lot of types of such a sugar that has colours from dark brown to yellowish (bright) brown... Of course the feedstock, the base material, is the most important for the quality of the final product, so i’m looking for some help, as a true beginner... What should i choose? the most raw cane sugar, the darkest the better? or what?
Anyway there is a lot of things to learn, sorry for my english... and a lot of greetings from Athens!
The last month i managed to have a 5 Lt glass distiller so that i can try to make my own house rum! I'm going to make a double distillation, but as in Greece it's not possible to find sugar cane i'm going to use brown raw cane sugar. I have the recipe but my first problem is that in the super market i can find a lot of types of such a sugar that has colours from dark brown to yellowish (bright) brown... Of course the feedstock, the base material, is the most important for the quality of the final product, so i’m looking for some help, as a true beginner... What should i choose? the most raw cane sugar, the darkest the better? or what?
Anyway there is a lot of things to learn, sorry for my english... and a lot of greetings from Athens!