Post #783653 by Prikli Pear on Mon, Feb 5, 2018 7:47 AM

Update: The infusion experiment is a success. A strong jackfruit aroma and flavor permeates the rum. It's very nice. I decided to take this infusion for a test drive by making a simple daiquiri. Wow. Definitely too sweet. I hadn't really grokked before how adding sugar to rum smooths away the rough edges, but now I do. Again, when I normally use fruit in home brewing, the yeast converts the fruit sugar to alcohol, and the resulting beer or mead is fruity but dry. That's not going on here, so the jackfruit sugars go strait into the rum and linger. Knowing this has allowed me to adjust the use of syrups in cocktails when using this rum and I'm very happy with it as a mixer. A modest addition of tart juices, like passion fruit or pineapple, enhance the flavor. It's obviously a tropical flavor in cocktails, but not entirely familiar. If I didn't already know what it was, I'd probably be puzzling over it.

Going forward, I'd say one pound of jackfruit per 750ml of rum is a good ratio (even if I'm mixing metric and English measurements), and I need to improve my filtration if I'm doing this again (which I will). I've got some feijoa bushes in the back yard, and this spring I'm inclined to try some rum infusions using both the flowers and the fruit. :drink: