Thread: Homebrew Bayrum Recipes

Sounds good and I think I'm going to give it a shot.

Two questions though:

- Could you explain the bit about heating it up as I didn't really get that bit;
- Is the quality of the rum important or not?

Steven

Originally Posted by nerobot

Sounds good and I think I'm going to give it a shot.

Two questions though:

- Could you explain the bit about heating it up as I didn't really get that bit;
- Is the quality of the rum important or not?

Steven

1. it doesn't have to be hot, just not cold. if it is cold, shaking it up won't release as much of the spice. if it's room temperature or slightly above, it will be spicier.
2. sort of. you aren't drinking it, but better rum usually smells better. I used the Cap't because he is relatively cheap but smells nice. I would think that using premium aged Jamaican rum is a horrible waste, but that using the nasty discount stuff in a plastic bottle is also kind of gross. So, pick a cheap rum that is good enough to drink.

Originally Posted by jockeys

1. it doesn't have to be hot, just not cold. if it is cold, shaking it up won't release as much of the spice. if it's room temperature or slightly above, it will be spicier.
2. sort of. you aren't drinking it, but better rum usually smells better. I used the Cap't because he is relatively cheap but smells nice. I would think that using premium aged Jamaican rum is a horrible waste, but that using the nasty discount stuff in a plastic bottle is also kind of gross. So, pick a cheap rum that is good enough to drink.

Cheers. Now where's the rum section (can just hear my gf reading this and thinking "oh here we go.......")

Steven

Jockeys,
My recipe that I use is exactly like yours except that I also added black peppercorns and lime peel.
I let mine stew about 2 weeks before adding the glycerin and it's ready to go.
The last batch I made I added a little witch hazel to it but it made it cloudy and took too much of the burn away when used.

Originally Posted by Churchill

Jockeys,
My recipe that I use is exactly like yours except that I also added black peppercorns and lime peel.
I let mine stew about 2 weeks before adding the glycerin and it's ready to go.
The last batch I made I added a little witch hazel to it but it made it cloudy and took too much of the burn away when used.

pepper and lime, eh? sounds pretty good, I might have to try that!

I am going to have to try out a batch. I wonder what it would be like with a little orange essence. Reduce the cinnamon add an extra clove and have an orange bay rum spice. Solids will infuse faster under heat, but alcohol has a lower boiling temperature than water. If you get it to hot, you will evaporate the alcohol, and go flambé if you have a point of ignition.


If you are wondering about the glycerin/terrorist comment. Cut pure glycerin with nitric acid and you have nitro glycerin. I would not suggest trying it unless you want to blow yourself up.

On second thought, leave the clove the same, add a star anise and a tablespoon of Jamaica allspice and the orange essence/zest. I think that one would smell good, probably taste pretty good if you left out the bay leaf. Almost like mulling spiced rum.

Originally Posted by jockeys

pepper and lime, eh? sounds pretty good, I might have to try that!

That does sound good.

Can you use the regular Captain Morgan's? I made some up last night, but couldn't find a "dark" like you put in the recipie, so I bought the Private. I also upped the clove count a lot (probably 8-10 of the little spikes). I don't drink, so I don't know how it's supposed to smell, but so far it smells nice. I opened the jar this morning, and liked it. I may up the bay leaf, though. I'd like more of that.

Oh, I also doubled the recipie, but took out 25% of the cinnamon after smelling it this morning. It was overpowering everything else but the rum.