Cocoa Rum Wash Experiment

[inksanity]

1 litre of water
1 litre of spirit
20ml cocoa powder
10ml coffee
Licorice root

30 mins soak before running.

Are you not 2 litres shy mash ?

[Mash]

Nope. The output is more or less 1 litre.

IMO It's good way to trial recipes. Two hour run and you know!
Think my Sputnick method without the Basket.

[FullySilenced]

Not sure about the Licorice Root but the airstill try would be worth a go as a test bed....

I would have done cocoa first...

Cocoa powder can vary by brand and whether it has been Dutched or not...

happy stillin

FS

[Mash]

Dutched?

[FullySilenced]

Dutching neutralize the cocoa's acids makes the chocolate very very dark...

http://www.seriouseats.com/2014/08/diff ... itute.html

enjoy the reading...

FS

[Easydrinker]

the neutralize the cocoa's acids makes the chocolate very very dark...

http://www.seriouseats.com/2014/08/diff ... itute.html

enjoy the reading...

FS

Thanks FS, and what a serious foody site to discover.

Robert.

[Mash]

How can you tell if it has or not ? PH?

[gaza the instructor]

This could be the answer to Cracken Rum

[Mash]

This could be the answer to Cracken Rum

Hmm. That had already occurred. Much experimentation required.

[Easydrinker]

Scratches head.
Humm?

Robert.

[inksanity]

so far figures are as follows with Cocoa rum wash

SG by day 3 is at 1062 ABV sitting at 7.48% {standard equation}or 8.84% alternate equation

SG by day 4 is at 1035 ABV sitting at 10.76% {standard equation}or 12.36% alternate equation

SG by day 5 is at 1023 ABV sitting at 12.60% {standard equation}or 14.34% alternate equation

SG by day 6 is at 1016 ABV sitting at 13.52% {standard equation}or 15.29% alternate equation

Wash is sitting at a temp of 21deg c

[inksanity]

well been aging away in rum barrel chips and it tastes great no chocolate coming thru but dam its smooth as silk can only get better in time

[Phantom]

well been aging away in rum barrel chips and it tastes great no chocolate coming thru but dam its smooth as silk can only get better in time

Hum? I really don't know at what stage they add molasses, caramel etc for flavour and colour. Before or after the oak ?

[inksanity]

Wow have taken the chips out and vanilla and caramel coming thru tasting very good still no chocolate but its all good had a rum and coke after work today it was sureall drinking it knowing I made it

[Easydrinker]

It can get kinda boring mate
Most of the spirits that I have drunk in the last few years are my own.
And I have reached a happy plateau from where I do not expect many happy surprises.
I can produce cheap spirits, some of them very good.
And from where I sit, it really won't get much better.
It doesn't stop me trying.

Robert.