Greetings Bernd!
This is an update to the threda I made a few weeks ago soliciting advice as I attempt to make rumtopf for the first time. Happily nothing is moldy.
I’ve chosen apricot as the current fruit and visited the local farmers market yesterday to buy high quality produce (roughly $12 per kg).
The fruit:rum ratio looks a bit lower than I would prefer, so I’m planning to double the amount of fruit/sugar while slightly decreasing the added rum volume. To keep the environment nice and alcoholic, I’m going to increase the alcohol percentage of the rum that I will add from 55% to roughly 65%.
Pic one is three weeks ago and pic two is from today.
Bernd
2022-07-02 02:03:00 ⋅ 1y
No. 190644
I’m currently letting the apricots macerate in sugar for a few hours before adding them.
Refined sugar
The strawberries are now pink/white. Very strong rum smell from this jar.
Bernd
2022-07-02 02:05:22 ⋅ 1y
No. 190645
Raw sugar
The picture doesn’t really show it, but the strawberries are notably darker than the refined sugar sample. Rich smell, less heavy on the rum.
Bernd
2022-07-02 02:09:54 ⋅ 1y
No. 190646
Brown sugar
Unsurprisingly, the rum is now darkest in this jar. However, the strawberries aren’t that much darker than the ones in the raw sugar jar. The smell is sweeter than the refined sugar, but not as pleasant as the raw sugar.
Bernd
2022-07-02 02:17:19 ⋅ 1y
No. 190650
Honey
Strawberries are similar in color to the refined sugar strawberries, but a little darker. The rum is also similar in color, but is cloudier than the other samples. The smell is primarily rum, but if you breathe in deeply enough you can detect honey.
Bernd
2022-07-02 02:48:32 ⋅ 1y
No. 190682
This is so cool o.o
It's a german word but I've only seen it in light novels so far
Bernd
2022-07-02 07:14:31 ⋅ 1y
No. 190736
Can't contribute anything of value, just posted to tell you that this is a great thread. Good work Bernd
Bernd
2022-07-02 09:35:27 ⋅ 1y
No. 190752
Showed this to moeder and she remembers her grandmoeder making such. Based!
Additional info: just right now she's preparing sour cherries for similars (but just cherries).
Bernd
2022-07-02 12:03:23 ⋅ 1y
No. 190873
nice stuff never tried with rum. been doing sort of the same though with pure alcohol infusion:
lemon zest for limoncello, blackberries, cherries, myrtle, loquat and lemon verbena have all made very good results.
I suppose tha flavour must change a bit since more compounds are extracted with the presence of so much water, and on top of that the flavour of rum of course which seems to be very dominant.
how loong you planning on infusing? I usuallly do 40 days.
Bernd
2022-07-02 17:38:11 ⋅ 1y
No. 190925
I neglected to post the finished pic from last night. I think I overdid it a bit with the apricots, but also as the jar gets close to being full I should be able to increase how densely I pack the fruit. I’m still planning to add nectarines, peaches, plums, and a jar of Luxardo cherries over the next few months. The alcohol content is very strong right now so I think I’ll be able to get away with the increased fruit percentage.
>>190682
>>190736
Thank you
>>190752
Very cool! I’ll probably experiment with single fruit varieties at some point in the future. Sour
>>190873
I’ve got limoncello in the freezer right now. Lemon verbena sounds interesting. I’ve been getting into bitters lately and at some point would like to come up with my own recipe. Do you add sugar?
I’m planning to let the fruit macerate until late November, since that is apparently the traditional length of time.
Bernd
2022-07-02 17:44:23 ⋅ 1y
No. 190926
Bonus: I’m saving the pits and will make amaretto at some point. The pits will probably go in the freezer for now.