Comments on: Rumtopf – A Family Tradition

By: Kelly

Kelly — Tue, 20 Sep 2016 19:26:15 +0000

The fruits do sort of let out their liquid in to the alcohol, they will get a sort of pruney look to them, and that is perfectly ok! One of my favorite ways to use the excess alcoholic juice is to create a simple syrup (just 1 cup water to 1 cup sugar bring it to a boil) and then add in 1/4 to 1/2 cup depending on your taste to the simple syrup. Bottle it up and keep it in the fridge. It makes a decadent ice cream topping for adults or add it in to another cocktail or spritzer.
You can also use that alcoholic liquid to flavor fruit pies, try adding a splash in to a berry or apple pie. And last but not least… Mulled Wine or Sangria. Use your standard Mulled Wine or Sangria Recipe and add a healthy dose of of the liquid and everyone will be asking you for your secret to amazing Sangria and Mulled Wine :)

By: Heidi M

Heidi M — Sat, 17 Sep 2016 14:45:07 +0000

I filled a large German crock pot for Rumtopf about 6-8 weeks ago. It was full to the brim with fruit with the correct proportion of sugar and rum. It all seemed to be going fine, however I’ve just checked it – only to discover that at least half of the fruit has vanished, the rest is fine and not mushy. There is masses of strong, alcoholic juice and a load of sugar at the bottom. I’ve put the fruit that is there in three large jars, covered in alcoholic juice and am left with half a crock pot of juice with sugar at the bottom.

Can I do anything else with all the juice apart from strain it and drink it over the next 10 years?!

By: Kelly

Kelly — Fri, 16 Sep 2016 03:17:43 +0000

And congrats on your new crock!!!!

By: Kelly

Kelly — Fri, 16 Sep 2016 03:17:03 +0000

You should be able to use the stones, you don’t need too much liquid over the top so just add enough that you can see there is no fruit exposed to air and you should be good. The fruits will squish over time on their own as they will leak out some of their own juices in to the liquor. Everything will go a sort of lovely caramel color with time, so don’t be alarmed by any browning you may see. You really just want to keep an eye out for mold or pests.

By: Nicola

Nicola — Mon, 09 May 2016 17:14:04 +0000

I just splurged on a proper Fermenting Crock Pot with a water seal that I hope will deter pests and weighing stones to keep everything submerged. Should I use these weights to keep fruit from popping up to the surface or would the stones weigh the fruit to mush?

By: Kelly

Kelly — Fri, 05 Feb 2016 17:57:00 +0000

It is possible that some fruit or fruit fragments floated to the surface.
If it is just a little film, you should be able to just spoon off, top it off with a little more high alcohol content liquor. It does create a few bubbles, that is normal. And sometimes a little film happens on top from fruit pulp floating up and getting exposed to the air. Everything submerged should be fine though :)

By: Kelly

Kelly — Fri, 05 Feb 2016 17:54:23 +0000

Yes, that it how it is traditionally done. You can do it as the fruits come in to season or all at once with a mix. :)

By: Nichelle

Nichelle — Fri, 14 Aug 2015 20:53:05 +0000

Can you do this in parts as you get seasonal fruits vs all at once?

By: Fez

Fez — Thu, 23 Jul 2015 16:36:46 +0000

Hi Kelly

I’ve started a Rumtopf which has been going for about 4 weeks, it all seemed okay until last week. it seems to have a film on top bubble froth? is that from the fermentation or has it gone off?

Thanks

By: Kelly

Kelly — Tue, 17 Mar 2015 22:16:27 +0000

I would not use canned fruits Alice. They would end up mush. Stick with fresh :)