Does anyone have a recipe for butter rum using FTA or FA ? those are the flavors that im running
I use Starbucks Dark French Roast ground. I use a small mason jar. Fill it half full with coffee. Drape a coffee filter over a cup and pour in the ground coffee. Moisten with just a little pg and nuke for 2 seconds. Fill the same jar half full with pg and pour it over the grounds. Nuke for 10 seconds. Let it drain thru the filter for a half hour or so. Move the filter with grouns to another cup and pour the drained coffee over it. Nuke for 10 seconds. Let drain thru. I do this a third time and let it drain several hours the last time then bottle it. You will have a nice dark extract.
Headed to bed now but I'll answer any questions on that tomorrow.
Hi Jeri! I don't think I can help you with the butter Rum flavor. However, I have read that folks use it from 5% to 12% in a mix. I personally would mix up a single flavor to decide what % you may want to start with. I would add some sweet cream flavoring to bring out the flavor a touch. Sweet cream-I would start at 3% to use as a adjunct with the butter rum. However, I have never tried this. If I was to make this flavor I would start off at a lower % and work upwards.Does anyone have a recipe for butter rum using FTA or FA ? those are the flavors that im running
Fran, I'm very curious about your extraction method, can you please elaborate?
Bam! Thanks Fran! I found Jimi and Michael like Hangsen. Guess I'll have to try both!
Got a % on Cappella's Fran? And on Hangsen Jimi or Michael?
I am very surprised they are faster than before. Honestly, I expected a week travel time.
@Michael
I am thinking 8% Carrot cake (NF)
2% Loranns Cream Cheese
.5% Walnut flavoring (FE)
I made a new batch of the Cinnamon Roll and changed up the percentages to 3% FW Cinnamon Roll, 2% Lorann Cream Cheese Icing. I'm liking this one better, the cinnamon started tasting a little "muddy" at higher percentage. I'm wondering if a little dab of FA Fresh Cream would tame it.
Thoughts, suggestions?
You're welcome,Thanks for the suggestion Michael. I really just want to soften the bite of the cinnamon, something like that might work![]()