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

M mikehooker Grand Member (3 years) Austin Joined: Jul 17, 2014 Posts: 1211	M mikehooker Posted posted on Tue, Feb 16, 2016 4:21 PM Followed the instructions from the link on the previous page for making pineapple infused rum a la Stiggins. I'm not quite sure why the recipe calls for two whole bottles of Plantation dark. I just wanna get a taste first to make sure I like the stuff before I potentially toss two whole bottles of good booze down the drain. So I cut the recipe by about 1/4th and poured 12.5 ounces (half a bottle) of Plantation dark and just under half a pineapple into a glass container (see above), let it sit 24 hours, shook it up, let it sit another 24 hours, double strained, poured into an old Stiggins bottle and put it to the test. The first thing of note was the color difference. The homemade brew was much lighter and kinda cloudy. It smelled vaguely of rotten pineapple, like the fruit had turned during those 48 hours, which was a little unpleasant. It kinda tasted that way too but not in a completely off putting way. As Keith eluded to earlier in this thread... On 2016-01-22 12:41, kkocka wrote: Homemade infused pineapple rum will taste like a pineappley rum, while Planation's Stiggin's Fancy tastes like rum with pineapple notes. That pretty much nails it. I feel like less time infusing would have been better. It's entirely possible that since I only did a fraction of what the recipe called for, my rum to pineapple ratio was slightly off resulting in a different outcome. At any rate, the product I got I wouldn't sit and sip like I would Stiggins but figured I'd try it in a daiquiri to see how it compared... Surprisingly tasty. The sour/rotten notes from sipping it neat were blanketed by the sugar and it was nice and smooth. Not nearly as dynamic as Stiggins though. I'll serve some of these to friends and see what they think and then try another small batch with less time infusing. Real curious to hear results from others. C'mon people, get to it! Oh yeah, pertaining to the original question of this thread... alcohol content. Having tasted a shot of Stigging and "Not" Stiggins back to back, then having two ounces of "Not" Stiggins in a daiquiri all in a matter of minutes, I can say I've got a little buzz. So the stuff's not totally sterile. Whether it lost 5% alcohol content or not, couldn't say.

Followed the instructions from the link on the previous page for making pineapple infused rum a la Stiggins. I'm not quite sure why the recipe calls for two whole bottles of Plantation dark. I just wanna get a taste first to make sure I like the stuff before I potentially toss two whole bottles of good booze down the drain. So I cut the recipe by about 1/4th and poured 12.5 ounces (half a bottle) of Plantation dark and just under half a pineapple into a glass container (see above), let it sit 24 hours, shook it up, let it sit another 24 hours, double strained, poured into an old Stiggins bottle and put it to the test.

The first thing of note was the color difference. The homemade brew was much lighter and kinda cloudy. It smelled vaguely of rotten pineapple, like the fruit had turned during those 48 hours, which was a little unpleasant. It kinda tasted that way too but not in a completely off putting way. As Keith eluded to earlier in this thread...

On 2016-01-22 12:41, kkocka wrote:

Homemade infused pineapple rum will taste like a pineappley rum, while Planation's Stiggin's Fancy tastes like rum with pineapple notes.

That pretty much nails it. I feel like less time infusing would have been better. It's entirely possible that since I only did a fraction of what the recipe called for, my rum to pineapple ratio was slightly off resulting in a different outcome. At any rate, the product I got I wouldn't sit and sip like I would Stiggins but figured I'd try it in a daiquiri to see how it compared...

Surprisingly tasty. The sour/rotten notes from sipping it neat were blanketed by the sugar and it was nice and smooth. Not nearly as dynamic as Stiggins though. I'll serve some of these to friends and see what they think and then try another small batch with less time infusing.

Real curious to hear results from others. C'mon people, get to it!

Oh yeah, pertaining to the original question of this thread... alcohol content. Having tasted a shot of Stigging and "Not" Stiggins back to back, then having two ounces of "Not" Stiggins in a daiquiri all in a matter of minutes, I can say I've got a little buzz. So the stuff's not totally sterile. Whether it lost 5% alcohol content or not, couldn't say.

Post #759212 by mikehooker on Tue, Feb 16, 2016 4:21 PM