First distilled in 1888, “Bundy” is a true Australian icon, enjoyed far and wide. This recipe combines a number of essences to replicate the evocative flavours of molasses and caramel so prominent in Bundaberg rum.
8ml Brumby Rum essence
8ml Sunshine Gold Rum essence
18ml Top Shelf White Rum essence
68ml American Oak Spirit
or 10ml liquid American oak essence.
900ml of White Spirit at 40%
Mix all ingredients together and your rum is ready to go… HOWEVER the longer your leave rum the better it tastes so if you can put it out of your mind for a couple of weeks (or even months) you will be rewarded!
*For a truer Bundaberg Rum, use 600ml of 40% white spirit and 300ml of 40% Molasses rum spirit.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.