In my spiced rum I start with my own rum cut down to 96 proof.... I'll put it in 1/2 gallon jars with a tea ball with a split 3 in. piece of vanilla bean, about 2 gr. of Galangal root, about 3 in. of tangerine skin, two cloves, half a stick of crunched up cinnamon stick and a good pinch of walnut partitions then set it in the sun on my back porch for 2 days....I shake it anytime I walk past on my way to the garage. After the two days I pull out the tea ball, clean it and fill it with medium toast oak chips...drop it back in and leave it in the sun for 4-5 days doing the same shake routine until it gets a nice golden color. Then I will back sweeten it with a very small amount (about a level 1/2 teaspoon or less) of molasses to taste. I have to hide any more than a single jug of it when my friends come over otherwise they leave me with none for myself.....LOL Often I end up having to fill about 4 or 5 half pints and give them out as gifts.😎
Hello, I don't think I meant to imply that there is no spiced rum in Europe. It is my understanding that any rum with more that 20 grams of sugar cannot be labelled as rum due to new EU legislation. They must be labelled as a "spirit drink." And most commercial spiced rums have a lot of sugar in the.. It's still rum, but it just can't be called rum. Thanks for the comment.
Instead of adding the simple syrup, I would go with an already sweet base rum from Hawaii. Ko Hana and Kolia are both delicious and sweet rums. I also like the recipe from the Smuggler's Cove book on making your own spiced which I have been doing for a few months now using a variety of bases of rums. Both of the Hawaiian rums and Appleton Estate 12 year are my favorites so far.
Yes, use a 750 ml bottle of a mild silver rum such as Cruzan or Bacardi. It would be waste to use a robust, full bodied rum. This recipe does come out rather dry. But that is a good thing because then it allows you to add sweetness to your taste. But I like it dry and enjoy it with just a few ice cubes and let the ice dilute the rum while it melts.
@@thefloridarumexplorer4566 awesome and thanks for getting back with me on that.. i make my own rum and I’m glad i found your page because I’ll be trying several things you show here! Keep them videos rolling 🍻
Try a clap at the beginning of recording and record audio with your camera. When aligning the audio with the video align the external audio recording with the camera audio.
Personally I love Ginger but your love for it seems to be very conditional. Have you ever tried removing the ginger on day three then letting the other stuff flavor the rum for the full week?
Okay, I realize that this video is over 2yo, BUT! You seem to be getting your vanilla beans from the wrong place. For about a year now, I've been getting Grade A vanilla beans for about $8/oz. (wide range of number of beans - don't by by the number for the best prices). However, you have to buy more than one bean at a time. Not a problem if you can vacuum seal what you don't use and ensure that the seal is very good. I have bought many, many beans by the ounce. Typically in increments of two ounces at a time (co-op sales). I have bought as many as 16 ounces in one go. I have been purchasing from VBK*, out of South Dakota of all places. (*vanilla bean king). BTW, I have been making my own vanilla extract, and good vanilla extract is NEVER colorless. That imitation crud is not the real deal, it has one flavor profile, vanalin. You are missing out on the other 300 or so flavor compounds with the chintzy stuff. Lots of uses for vanilla extract including adding it to savory dishes. If anyone does decide to make their own vanilla extract, MUST be 1 oz beans (or more) to each 8 ounces 70ºP - 100ºP alcohol of choice, in order to meet or beat FDA requirements to be called a pure vanilla extract (allowed to add 3% by weight sugar and still be okay). Sorry if that is tooooo much info.
In my spiced rum I start with my own rum cut down to 96 proof....
I'll put it in 1/2 gallon jars with a tea ball with a split 3 in. piece of vanilla bean, about 2 gr. of Galangal root, about 3 in. of tangerine skin, two cloves, half a stick of crunched up cinnamon stick and a good pinch of walnut partitions then set it in the sun on my back porch for 2 days....I shake it anytime I walk past on my way to the garage.
After the two days I pull out the tea ball, clean it and fill it with medium toast oak chips...drop it back in and leave it in the sun for 4-5 days doing the same shake routine until it gets a nice golden color. Then I will back sweeten it with a very small amount (about a level 1/2 teaspoon or less) of molasses to taste.
I have to hide any more than a single jug of it when my friends come over otherwise they leave me with none for myself.....LOL Often I end up having to fill about 4 or 5 half pints and give them out as gifts.😎
I made a my own spiced rum last week and it was so much better than anything that you can buy at the liquor store.
Yep! We have a bunch of spiced rum on the shelves in our liquorstores in Sweden 👍. Great video. Will for sure try this at home 👌
Awesome content! Greetings from Poland
Dzien Dobrey! I am happy you enjoyed the videos.
Love seeing how to make my own homemade version! Thanks!
Really enjoyed your rum lesson.
you're a natural, love the set
Great vid 👍 in Denmark we do have spiced rum, so does other countries so hmm about your source of information ☺️
Hello, I don't think I meant to imply that there is no spiced rum in Europe. It is my understanding that any rum with more that 20 grams of sugar cannot be labelled as rum due to new EU legislation. They must be labelled as a "spirit drink." And most commercial spiced rums have a lot of sugar in the.. It's still rum, but it just can't be called rum. Thanks for the comment.
Can’t wait to try this!
Instead of adding the simple syrup, I would go with an already sweet base rum from Hawaii. Ko Hana and Kolia are both delicious and sweet rums. I also like the recipe from the Smuggler's Cove book on making your own spiced which I have been doing for a few months now using a variety of bases of rums. Both of the Hawaiian rums and Appleton Estate 12 year are my favorites so far.
Thanks for the suggestion. I'll have to try out those Hawaiian rums! I have the Smuggler's Cove book and will also need to try their recipe as well.
Sailor Jerry's and Bumbu Rum is the best rums out there! I'm a rum fan! My friends call me The Pirate! 😂🤣😅
I have to admit Sailor Jerry is my favorite commercial spiced rum.
Oh, we do have spiced rums in Europe.
How much rum you use for the recipe? I’m guessing 750 ml?
Yes, use a 750 ml bottle of a mild silver rum such as Cruzan or Bacardi. It would be waste to use a robust, full bodied rum. This recipe does come out rather dry. But that is a good thing because then it allows you to add sweetness to your taste. But I like it dry and enjoy it with just a few ice cubes and let the ice dilute the rum while it melts.
@@thefloridarumexplorer4566 awesome and thanks for getting back with me on that.. i make my own rum and I’m glad i found your page because I’ll be trying several things you show here! Keep them videos rolling 🍻
Try Vanilla flavoring in your simple syrup for a surprise!
Hi Joe, I'll have to try that. Thanks for the suggestion!
Try a clap at the beginning of recording and record audio with your camera. When aligning the audio with the video align the external audio recording with the camera audio.
Personally I love Ginger but your love for it seems to be very conditional. Have you ever tried removing the ginger on day three then letting the other stuff flavor the rum for the full week?
Hi Tyler, I have not tried removing the ginger early. It's a great suggestion and one that I will have to try the next time I make another batch.
Cut the ginger in half rather than cutting back on the marinating days.
Okay, I realize that this video is over 2yo, BUT! You seem to be getting your vanilla beans from the wrong place.
For about a year now, I've been getting Grade A vanilla beans for about $8/oz. (wide range of number of beans - don't by by the number for the best prices).
However, you have to buy more than one bean at a time. Not a problem if you can vacuum seal what you don't use and ensure that the seal is very good.
I have bought many, many beans by the ounce. Typically in increments of two ounces at a time (co-op sales). I have bought as many as 16 ounces in one go. I have been purchasing from VBK*, out of South Dakota of all places. (*vanilla bean king).
BTW, I have been making my own vanilla extract, and good vanilla extract is NEVER colorless. That imitation crud is not the real deal, it has one flavor profile, vanalin. You are missing out on the other 300 or so flavor compounds with the chintzy stuff. Lots of uses for vanilla extract including adding it to savory dishes. If anyone does decide to make their own vanilla extract, MUST be 1 oz beans (or more) to each 8 ounces 70ºP - 100ºP alcohol of choice, in order to meet or beat FDA requirements to be called a pure vanilla extract (allowed to add 3% by weight sugar and still be okay). Sorry if that is tooooo much info.
Store bought simply syrup is a modern day scam.
So you need to use already made rum... yeah I'll just buy it spiced and save time..
Whats with the 70's porn music lmao
It was royalty free, lol.
DRY AS HECK GEEZ Zzzzz