Pineapple-Infused Rum - Alcohol Content? - Tiki Drinks and Food

A AceExplorer Grand Member (8 years) Deep in the Jacksonville Flori-duh jungle. Joined: Apr 03, 2008 Posts: 2566	A AceExplorer Posted posted on Fri, Jan 22, 2016 1:12 PM One more thing I just thought of -- a flavor chemist at my local rum factory told me that consistency is EXTREMELY important to any major manufacturer. So they have a list of criteria, and they test batch vs. batch and adjust as needed to ensure consistency. Us home folks get a lot more variation due to varying sugar content and acidity of the fruit. Since nobody posted pineapple acidity and sugar content ("ripeness") with the recipe for this elixir, we're each going to get a different result. But I think that's what Vic Bergeron and Donn Beach also had to live with, right? There is a certain amount of seat-of-the-pants and down-home variation in what we do in our homes, but not in commercial quality assurance labs. That's fun -- today your batch is better than mine. Tomorrow my batch may be better than yours.

One more thing I just thought of -- a flavor chemist at my local rum factory told me that consistency is EXTREMELY important to any major manufacturer. So they have a list of criteria, and they test batch vs. batch and adjust as needed to ensure consistency.

Us home folks get a lot more variation due to varying sugar content and acidity of the fruit. Since nobody posted pineapple acidity and sugar content ("ripeness") with the recipe for this elixir, we're each going to get a different result. But I think that's what Vic Bergeron and Donn Beach also had to live with, right? There is a certain amount of seat-of-the-pants and down-home variation in what we do in our homes, but not in commercial quality assurance labs. That's fun -- today your batch is better than mine. Tomorrow my batch may be better than yours.

Post #757675 by AceExplorer on Fri, Jan 22, 2016 1:12 PM