hi all has anyone tried a rumtopf or rumpot over here its a german tradition apparently just get a ceramatic container i found mine at a bootfair for £2.50 then fill with fruit and half the fruits weight of sugar then pour a 40% rum over it all and try to wait a few months. i couldnt resist a tiny taste and wow the flavour already is fantastic.
rumtopf
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Heisenberg
Active Member
My grandparents had one of these when I was a child but I never got to try it, I might ask if it's still about and put it to good use. Enjoy yours.
calumscott
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nixhaz said:
Not if you use strong enough rum...
My folks used to do one every year, amazing over ice cream...
The trick is to start it in soft fruit season so your strawbs (don't use rasps, they do break up) get pickled in the highest possible ABV.
This is the stuff to use: http://www.amazon.co.uk/Stroh-80-rum-80 ... B005UXPPIO
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oldjiver
Landlord.
When I was in Germany in the 60s they would put a layer of fruit, cover it with sugar and then cover it in rum until the rum was 25cm over the mixture. Then more fruit, sugar and top up until the rum was 25cm again. At Xmas they strained off the rum to drink and made a cake with the pickled fruit.
Tim_Crowhurst
Landlord.
I use Wray & Nephew rum. The flavour isn't as overpowering as with a dark rum, and at 64% ABV it's still plenty strong enough to pickle the softer fruit. My current batch is mostly exotic fruits, which should give the rum a good flavour.
calumscott
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Brewtrog said:
Once it's had fruit and sugar steeping in it for year it tastes nothing like paint stripper... Unless of course the consumption of it had destroyed the brain cells responsible for the memory of it... :hmm: that's definitely possible...
Tim_Crowhurst
Landlord.
That's what I use, Jonny, although my rumtopf clip-top is 3.2L, so I suspect it's a little larger than whatever you've bought. I use smaller 1.8L ones for sloe gin, as they take exactly a litre of gin each so it's easier to figure out how much gin I need.
A variation on this theme is Blackberry Whisky;
2/3rds fill a kilner jar with blackberries, then sprinkle sugar over them until it covers the bottom half of the fruit. Top up the jar with whisky (not your decent stuff), close the lid and shake gently. Store in dark cupboard and shake daily until the sugar has dissolved.
After 6 months decant into a bottle and allow to mature. It tastes not so dissimilar to port and the whisky soaked blackberries are delicious so utilise accordingly!
2/3rds fill a kilner jar with blackberries, then sprinkle sugar over them until it covers the bottom half of the fruit. Top up the jar with whisky (not your decent stuff), close the lid and shake gently. Store in dark cupboard and shake daily until the sugar has dissolved.
After 6 months decant into a bottle and allow to mature. It tastes not so dissimilar to port and the whisky soaked blackberries are delicious so utilise accordingly!
