Pineapple Rum experiment

[BigRig]

I tried plantation fancy pineapple rum recently and enjoyed it, i got a bunch of pineapples so I am now endeavouring to make it.

I am going in a little blind because understandably they have omitted the recipe quantities but what I could find out was they macerate whole peeled pineapple in a barrel with their dark rum for 3 months, and separately macerate the pineapple skin in a white rum for 7 days.

Then they run the white rum maceration back through a pot still and mix that product back into the dark rum & pineapples and in to a cask for a 3 month rest.

I will do things differently. The rum will be all molly run through my bubbler. 2, 3 or 4 plates haven't decided.

Recipe
40L of molasses
12 pineapples (put 2 aside for later) - cut 10 in to large chunks
Water topped to 180L
Bunch of different Nutrients
bakers yeast


Steps
1. 3 stripping runs with the pineapple from fermenter added to the boiler

2. Combine low wines, left over wash + remaining fresh pineapple for spirit run.

The wash tastes good, loads of pineapple, how much pineapple flavour comes through in the run will determine my next step.

I will see how this goes tomorrow.

Hopefully good pineapple is present so i can just oak with fresh pineapple for 12months.

Wish me luck.

[Puk]

I am watching this with interest.....:)

[WildPony]

Definitely keen to see how you get on as Stiggin's pineapple is my favourite off-the-shelf.

I did attempt to make a batch with a similar method to how they say they make it.

I ran molly wash and macerated a few pineapples (used 2 in 5lt) in the low wines for approx. 6 months.

I then combined these low wines with another ~5lt of low wines from a golden syrup wash.

Ran the still with about a pineapple or two worth of flesh and skin both in the boiler and in the vapour path (sight glass).

It turned out quite nice, only got about 6 months worth of oak, just using toasted spirals.

I have plans to make more very soon, with my new toy!

[BigRig]

Didnt get around to running it today, so it will wait until Tuesday now. We're you using french or American oak ?

Did you find there was a lot of pineapple flavour?

[WildPony]

I used the Still Spirits toasted American oak spirals.

It was quite subtle to my taste.
Noticable, but not overpoweringly sweet or anything - much like Stiggins'.

I also use golden syrup for my rum and found it plays nicely with the pineapple.
The ferments did not have any pineapple in them though.

[BigRig]

I got around to running some of this but had hardware problems so will finish it tomorrow.

I did a single run on the first batch with everything thrown in the boiler and off the still i couldn't detect any pineapple, i wasn't really surprised just hopeful.

I have also done 2 stripping runs which will be added to the left over wash and some vinegar for a 1.5 run. Hopefully will get some fruity esters.

Will update again tomorrow.

[BigRig]

I got around to running this last weekend with limited success.

I tried a 1.5 run and a single one and done.

There was plenty of pineapple on the nose but basically nothing on the palate.

I am left with a tasty, mild estery rum but i think it was more to do with the vinegar addition.

Obviously Stiggins tried all different methods and settled on theirs because it gave the most pineapple flavour but I wanted to give it a try.

Anyway, I am following their process now.

I have 5L of 4 yr rum with pineapple and 3L of the new make "pineapple" rum macerating with the skins. These will sit for a few months before I run the skins through the air still and blend.

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[bluc]

Interesting what nutrient you use?

[BigRig]

Used multivitamin and DAP

[BigRig]

Both macerations sat for 2 months. I took a small bottle of the rum/flesh to sample. Fantastic sweet pineapple flavour but not sickly.

The new.make/skins didn't have any sweetness but still had a good pineapple flavour. There was no oak in it but it darkened a lot.

I ran the new.make/skins through the airstill so I can blend back to the rum/flesh. The 2 spirits balanced perfectly.

I am glad I gave it a try to see what works but in the end i only confirmed what i knew all along > Stiggins process is tried and true and is the best.

This will be a regular drop in my bar.