As a reminder the little experiment I’m running is to see what sort of sugar produces the best tasting rumtopf. The test sugars are normal refined table sugar, raw sugar, brown sugar, and honey. Ratio is 2:1 fruit to sugar by weight.
Nothing too interesting to report so far. I did try an apricot from one of the jars a couple weeks ago and it was fantastic. I think the original recipe I was following called for way too much rum, so I’m scaling back how much rum I’m adding each month. The jars are getting pretty full so I’m worried I won’t have room for anything after tonight.
I’m currently allowing the new fruit to macerate for a few hours before adding it to the jars.
