Post #757557 by HopeChest on Wed, Jan 20, 2016 10:49 AM

Hi everyone!

One night a month and a half ago the missus and I hollowed out a couple of pineapples to make a few proper Pi-Yi cocktails. On a whim I put the removed pineapple in a large hermetically sealed jar, filled it up with Cruzan light rum, and then put it in the cupboard to do its work. We took a taste a couple of weeks back at the one month period but it was pretty rough, undoubtedly because it was pulled from near the top of the jar and not near the heart of the batch. Last night I finally strained and bottled it up. It filled an empty Plantation rum bottle I had lying about, and still had about a 1/5th left over. It is utterly delicious - very, very sippable and makes a fantastic daiquiri.

As we were drinking it we got to wondering about the alcohol content, as usually when you see a flavoured rum it's about 5% less alcohol content. Is that the case, or similar, when you do an infusion with fruit? I did my share of googling but was unable to come up with any specific info, so I'm very curious as to how much infusing can affect the alcohol content.

Cheers!