Discussion
No it’s not the name of my cat (that’s Lebowski, but he has to be the centre of everything) I’ve been de-cluttering and dusted off this old Rumtopf I’ve had for almost twenty years but never actually used!
As a child my parents very strict headmistress neighbour (I was friends with her daughter) made Rumtopf every year. My friends and I would ocassionally steal fruit from the Rumtopf or just open it to breath in the fumes. From the age of seven I always dreamed of having a kitchen Rumtopf when I had my own home and hence bought the above piece of West German pottery from an auction. Other than storing drawing pins and odds and ends I’ve not used it for anything else other than gathering dust.
I don’t want to part with it so this year I’m going to at last start a Rumtopf. Anyone else have any experience? What fruits do you prefer? What do you use your preserved fruits for after?
Is it better than Sloe Gin!?!
As a child my parents very strict headmistress neighbour (I was friends with her daughter) made Rumtopf every year. My friends and I would ocassionally steal fruit from the Rumtopf or just open it to breath in the fumes. From the age of seven I always dreamed of having a kitchen Rumtopf when I had my own home and hence bought the above piece of West German pottery from an auction. Other than storing drawing pins and odds and ends I’ve not used it for anything else other than gathering dust.
I don’t want to part with it so this year I’m going to at last start a Rumtopf. Anyone else have any experience? What fruits do you prefer? What do you use your preserved fruits for after?
Is it better than Sloe Gin!?!
I can't say I've got a huge wealth of experience, bit I've made a few fruit infused spirits - I guess that's what this is?
Have lots of coffee filters on hand. Don't add any sugar or syrup (if that's your thing) until you've filtered the spirits.
Citrus works best if you grate the rind. Be sure to avoid the pith - very bitter.
Berries work very well. Strawberries, black berries, raspberries. All good with gin, rum, vodka and tequila.
Softer fruits will filter *very* slowly. Banana, peach, nectarine etc are all a total pain in the arse, and take ages.
The more times you filter, the clearer the spirits will be.
To avoid grainy sugar, you can substitute sugar syrup to flavour. No problems in dissolving (and definitely after your filtration).
Minimum time in my experience is 1 month, but I've left some multiple years. As long as the fruit is covered, and the spirits are >35% ABV, you shouldn't get problems with mould.
Have lots of coffee filters on hand. Don't add any sugar or syrup (if that's your thing) until you've filtered the spirits.
Citrus works best if you grate the rind. Be sure to avoid the pith - very bitter.
Berries work very well. Strawberries, black berries, raspberries. All good with gin, rum, vodka and tequila.
Softer fruits will filter *very* slowly. Banana, peach, nectarine etc are all a total pain in the arse, and take ages.
The more times you filter, the clearer the spirits will be.
To avoid grainy sugar, you can substitute sugar syrup to flavour. No problems in dissolving (and definitely after your filtration).
Minimum time in my experience is 1 month, but I've left some multiple years. As long as the fruit is covered, and the spirits are >35% ABV, you shouldn't get problems with mould.
I’m not a Rum fan as such and considering using a Brandy, probably opt for Vodka or even Gin. I’ve made various fruit spirited infusions before, just in jars in dark cupboards. Using the Rumtopf will be more of a commitment so I want to get the spirit right.
As for fruit it’ll be Strawberries, Raspberries, Plums, Damsons, and Blackberries mostly - avoiding Bananas etc and de-stoning/dicing the bigger fruits.
Definitely want to use the fruit. Probably Trifles type desserts, Cheesecake? Or simply served with homemade Ice Creams.
As for fruit it’ll be Strawberries, Raspberries, Plums, Damsons, and Blackberries mostly - avoiding Bananas etc and de-stoning/dicing the bigger fruits.
Definitely want to use the fruit. Probably Trifles type desserts, Cheesecake? Or simply served with homemade Ice Creams.
[quote=Tony427]The whole thing about a Rumtoft is that you eat the fruit.
Add rruit when in season, rum, sugar and leave alone until Christmas.
Forgo the traditional Christmas pudding and just eat the Rumtoft with some whipped cream. A delicious way to get plastered.
Cheers,
Tony
[/quote
Spot on Tony , peaches apricots and berries , great with ice cream too .
Add rruit when in season, rum, sugar and leave alone until Christmas.
Forgo the traditional Christmas pudding and just eat the Rumtoft with some whipped cream. A delicious way to get plastered.
Cheers,
Tony
[/quote
Spot on Tony , peaches apricots and berries , great with ice cream too .
fttm said:
With respect I can't imagine the same results with Vodka or Gin somehow , have you tried a bold Spiced Rum ?
Mykap said:
Use dark rum and soft fruits only. It won't be the same with other spirits and the taste is of a sweet liquor not rum like at all. Fantastic with ice cream at Xmas. Biggest challenge is leaving it alone and not sampling before it's ready....
Thank you! This is the advice and guidance I was looking for. I wanted to do it as traditionally as possible (for old school/childhood days). I don’t recall the taste exactly other than bloody potent!I’ll do a bit of Rum research. I used to make award winning traditional Christmas Puddings and used a lot of Rum. In honesty I’ve not drunk any for sometime - due to the smell of working with it.
Gretchen said:
fttm said:
With respect I can't imagine the same results with Vodka or Gin somehow , have you tried a bold Spiced Rum ?
Mykap said:
Use dark rum and soft fruits only. It won't be the same with other spirits and the taste is of a sweet liquor not rum like at all. Fantastic with ice cream at Xmas. Biggest challenge is leaving it alone and not sampling before it's ready....
Thank you! This is the advice and guidance I was looking for. I wanted to do it as traditionally as possible (for old school/childhood days). I don’t recall the taste exactly other than bloody potent!I’ll do a bit of Rum research. I used to make award winning traditional Christmas Puddings and used a lot of Rum. In honesty I’ve not drunk any for sometime - due to the smell of working with it.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff