How to Darken and Spice Rum

[@hammondcheesa-angwich6009]

Man your videos are priceless, there’s nothing more valuable to me when it comes to this hobby then experienced knowledge.

[@karlstine2065]

You guys are geniuses

[@juiceweezle5043]

should you addd a vanilla bean while aging with the oak??

[@amberhesamisogynistheard2653]

Why not make a vanilla shipwreck rum: add vanilla, and a molasses and Demerara syrup aged on oak?

[@jrgordon47]

Just remembered something Ol Popcorn said in his last videos... All Bourbon is Whisky...But Not all Whisky is Bourbon...RIP Popcorn......Half lit...

[@Newbrewer]

Just spiced 2 jars using your recepie (minus the ginger) and all i had was vanilla beans. Shinw on guys 🇬🇧🥃

[@dougshelton69]

I like Cruzan rum..😁

[@MrPug1970]

What size mason jars are you using so I get the correct spices in there

[@philbillymoonshine7356]

quart

[@troysappersaucestrom2492]

Any suggestions on how to infuse peppers?

[@jrgordon47]

We can't wait 6 weeks...just put it in an Amber glass, sat back and sipped...

[@Guidomike]

At 5:40 when you all are tasting it you mention how you could clean it up and distill it again. After you let it sit with all the spice then you run it through again my question is: Would I have to take off the foreshot again and leave off the first little bit or since we’ve already done that are we ok not to?

[@philbillymoonshine7356]

Yes everytime you distill you gotta get rid of the fourshots. If you get still with a thumper running again would never be needed, Really if you quit collecting it at 90 it will be so much better

[@Guidomike]

Great so throw away anything from start till I reach 90 degrees Fahrenheit (that will be enough to cover my foreshot) and I understand I ll do this every time.

[@philbillymoonshine7356]

@@Guidomike No i was talking about proof not temp. Throw away the first 250 ML the first line on a one quart mason jar.

[@philbillymoonshine7356]

@@Guidomike What i am sayint is that you wont need a brita filter if you stop running at 90 proof, or just keep everything 90 and above seperated, and keep everything under 90 proof for your next run. Go watch my Uncle Jesses video.

[@Guidomike]

Damn I feel stupid my bad. I promise I’m doing my homework and watching lots of videos. Got cha. Thanks for responding. Appreciate it.

[@jesseduran5881]

What is the brown liquid he poured in the mix?

[@Konversekid]

Vanilla extract

[@joshuarogers1947]

Did you refilter to remove spices or just use a sieve??

[@FjHenderson]

I don't really care for the captain Morgan rum spice to much spice. I love the way sailor Jerry is spiced. Not a lot and tastes more like whiskey.

[@robdavis9430]

Going to try that!!

[@corneliusthecrowtamer1937]

I know this is old, but you should try to use Ceylon Cinnamon, as opposed to Cassia Cinnamon. A quick google will quickly show you the difference. It's probably not a big deal in this application, but Cassia Cinnamon will have high Coumarin levels, which can damage the liver and kidneys in excess amounts. Any time you're using Cinnamon in a way that's going to have you consuming more than a small amount, one should always use Ceylon Cinnamon.

[@MizterB]

Cinnamomum Burmannii ?

[@CalvinsCorner72]

Should explain how to add water back to the pot when your re distilling it twice. Just so we all know how. Thanks Man

[@marksolomon969]

Thought that the difference was that rum was made from a sugar wash, while bourbon was made from a corn and/or wheat mash.

[@philbillymoonshine7356]

Yes, i was explaining the difference between whiskey and bourbon, just as an example about the oak. Also bourbon has to be aged 2 years and has to be at least 51% corn. It is all white liquor, or white whiskey. That rum was made with black strap molasses.

[@philbillymoonshine7356]

I will make an awesome Bourbon some time hopefully soon,

[@creepychris3985]

Yeah white rum is rum that hasnt been put in a barrel.

[@dirkgreen1082]

What was the alcohol proof before you started this flavouring.?

[@bigeaze5711]

80-85

[@راشدالمعمري-ن8ك]

How to make weskey vol 40

[@kathrynm7932]

Would you please post the recipe?

[@oliverolover]

try using a sonic jewelry p;olisher...

[@Bamaboompa]

You need to go to HD & check out “Nuclear Aging”

[@kirkstinson7316]

Old post BUT the difference between whiskey and bourbon is the grains used to make your wash and the oak. NOT just the aging

[@rodionraskolnikov3853]

Explain

[@tzfatguy]

🤠🤠🤠

[@DeanHuczok]

Can't you just add the spices to the mash 6-8 weeks before distilling? Rather than distil, spice, and optional distil again

[@marksolomon969]

I believe that the distilling process will remove those spices from a mash. Spices are placed in the cooling column.

[@philbillymoonshine7356]

Mark is right, the flavors would be so faint, that is why you spice it after.

[@jeffhuntley2921]

Guy from Kentucky told me all bourbon was from Kentucky.

[@philbillymoonshine7356]

Kentucky Bourbon lol but bourbon is bourbon to me, you just put your states name in front. 2 things to be considrered bourbon is your mash has to have at least 51% corn, and it has to be aged for 2 years in new charred oak barrels.

[@jeffhuntley2921]

PhilBilly Moonshine. Learn something new every day. Like the fact I don’t have the patience to make bourbon

[@IBEONECOOLCAT]

@@jeffhuntley2921 that's why they make bourbon flavoring...mix ...small barrel 4 wks... bourbon!

[@jeffhuntley2921]

@Moonshiner Jay guess so. I heard if it was made outside of Kentucky that it’s just whiskey. Of course the guy that told me that was making it in his bathtub

[@toxichammertoe8696]

These guys live up to the Redneck stereo types