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I've been lurking on this site for sometime now and decided to finally become a member. Although I felt like a member since day one. I have a recipe I was wondering if it could be called rum? I mean that's what I've been calling it for years, but since I have you guys at my fingertips I was wondering what y'all thought?
for a 8 gallon ferment I use
8 lbs dark brown sugar 1 cup clover honey 1 small can of tomato paste 1 pack ec118
Ferments in about 7 days with warm temps around 80 degrees in the winter
Much warmer in the summer months
I would tell you how I run it , but I think I use a different method just about every time. Although now I'm stripping two runs and adding them to the third coined by one of you guys on here . Anyway glad to be able to post now, love the site, keep up the good friendly vibes