What was the concensus on putting citrus (oranges, grapefruit, lemons,
etc.) into the rum pot? There was something about seeds also -- does that
preclude strawberries?

"Casey Wilson" wrote in message
news:7D8Sh.6102$AS6.2148@trnddc04...

What was the concensus on putting citrus (oranges, grapefruit,
lemons, etc.) into the rum pot? There was something about seeds also --
does that preclude strawberries?

Happily, I just scored a genuine German Rumtopf on eBay
so I've been doing research.
Strawberries are fine. They'll probably be the first fruit that
goes in if you use seasonal fruit. Citrus is out, although many
people appear to use pineapple. Fruit with seeds such as
blackberries can be used if they don't bother you.

http://www.germandeli.com/rumtopfrecipe.html
http://www.astray.com/recipes/?show=Art%20cloninger's%20rumtopf%20(is%20it%20the %20real%20one?)
http://www.everything2.com/index.pl?node_id=1496624

As you can see, there is no one recipe. Have fun.
I can't wait for December.

Casey Wilson wrote:
What was the concensus on putting citrus (oranges, grapefruit, lemons,
etc.) into the rum pot? There was something about seeds also -- does that
preclude strawberries?



Citrus is out, but soft summer fruit such as strawberries, raspberries,
blackberries, are in. However, if memory serves, the rule is to put
them in, but take care not to use too many because they are so soft.

Peaches, apricots, plums, nectarines.. all good. Some sources say that
apple and pear are no nos, as they are too hard. That might be the case
with apple, but slices of perfectly ripe pear, I think would work nicely.

Pears are tricky as some varieties can go from perfectly ripe to over
ripe in as little as an afternoon.

As Bob pointed out, there are no hard and fast rules to rum pot, mostly
it boils down to personal preferences.

Abby

--
The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/

Childfree Abby wrote:
Casey Wilson wrote:
What was the concensus on putting citrus (oranges, grapefruit,
lemons, etc.) into the rum pot? There was something about seeds also
-- does that preclude strawberries?


Citrus is out, but soft summer fruit such as strawberries, raspberries,
blackberries, are in. However, if memory serves, the rule is to put
them in, but take care not to use too many because they are so soft.

Peaches, apricots, plums, nectarines.. all good. Some sources say that
apple and pear are no nos, as they are too hard. That might be the case
with apple, but slices of perfectly ripe pear, I think would work nicely.

Pears are tricky as some varieties can go from perfectly ripe to over
ripe in as little as an afternoon.

As Bob pointed out, there are no hard and fast rules to rum pot, mostly
it boils down to personal preferences.

Abby

How about cooking apples briefly in the microwave to soften them up
first? Sort of like the beginning of making applesauce, but leave 'em
in slices...

Gene

"gene" wrote in message
...
Childfree Abby wrote:

How about cooking apples briefly in the microwave to soften them up first?
Sort of like the beginning of making applesauce, but leave 'em in
slices...

I just reviewed about five recipes and they warn against apples and
blueberries.
None of the recipes I saw contained apples.
I had planned on using them because we have an apple tree,
but for this first year I think I'll omit them. We also live in Maine
and have blueberries all over the back yard, but I'll leave them out, too.

A question about rumpots...

It appears that some people here have experience with rumpots.
Some of the recipes I have indicate that the fruit inside is actually
fermenting.
I was under the impression that yeast can't exist when alcohol gets
toward the 20% mark. Rum is generally around 80 proof (40%).
Does the juice from the fruit dilute the run enought that actual
fermantation
can start, or is the recipe wrong?

Thanks for any insights.



--
Bob Becker

www.becker.org

"Bob Becker" wrote in message
...
A question about rumpots...

It appears that some people here have experience with rumpots.
Some of the recipes I have indicate that the fruit inside is actually
fermenting.
I was under the impression that yeast can't exist when alcohol gets
toward the 20% mark. Rum is generally around 80 proof (40%).
Does the juice from the fruit dilute the run enought that actual
fermantation
can start, or is the recipe wrong?

Thanks for any insights.

So far, my nascent (one month old) rumpot is a bit under two inches
deep in a ten-inch wide glass jar. The jar has a lid that is not air-tight
so I covered it with Saran wrap to seal it. The plastic is not bulging so
I'd say it is not fermenting. The contents a pineapple, grapes, prunes,
raisins and 151 proof rum.

"Casey Wilson" wrote in message
news:n%7Uh.561$0S1.208@trnddc01...

I'd say it is not fermenting. The contents a pineapple, grapes, prunes,
raisins and 151 proof rum.

151 Rum??? Wow! You're going to be one happy fella around Christmas time.

Thanks for the reply.

"Bob Becker" wrote in message
...

"Casey Wilson" wrote in message
news:n%7Uh.561$0S1.208@trnddc01...

I'd say it is not fermenting. The contents a pineapple, grapes,
prunes, raisins and 151 proof rum.

151 Rum??? Wow! You're going to be one happy fella around Christmas
time.

Somebody said earlier that the darker the stronger the better....

Bob Becker wrote:
A question about rumpots...

It appears that some people here have experience with rumpots.
Some of the recipes I have indicate that the fruit inside is actually
fermenting.
I was under the impression that yeast can't exist when alcohol gets
toward the 20% mark. Rum is generally around 80 proof (40%).
Does the juice from the fruit dilute the run enought that actual
fermantation
can start, or is the recipe wrong?

Thanks for any insights.





A rum pot is not supposed to ferment. The fruit is supposed to
macerated in the sugar and rum over time, allowing the flavours to blend.

Abby

--
The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/

Casey Wilson wrote:
"Bob Becker" wrote in message
...
A question about rumpots...

It appears that some people here have experience with rumpots.
Some of the recipes I have indicate that the fruit inside is actually
fermenting.
I was under the impression that yeast can't exist when alcohol gets
toward the 20% mark. Rum is generally around 80 proof (40%).
Does the juice from the fruit dilute the run enought that actual
fermantation
can start, or is the recipe wrong?

Thanks for any insights.

So far, my nascent (one month old) rumpot is a bit under two inches
deep in a ten-inch wide glass jar. The jar has a lid that is not air-tight
so I covered it with Saran wrap to seal it. The plastic is not bulging so
I'd say it is not fermenting. The contents a pineapple, grapes, prunes,
raisins and 151 proof rum.




You are doing it right! A rumpot is technically a method of preserving
fruit for the winter, or in this case, a christmas treat. If it is
fermenting, there is something wrong.

Abby

--
The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/