I haven't had Rumtopf in 20 years (since I was in Germany). So, I'm going to make it. I've been
through the FAQ, and have surfed my way through a mess of posts, but still have a few questions..
1) Some folks mentioned leaving headspace so juice doesn't boil over. Is this a true ferment that
will foam or bubble up? How much headspace is recommended? Some folks mentioned not making it
airtight, but others mentioned it had to be airtight. Making it airtight stands to reason so
that alcohol doesn't evaporate... but... if it *IS* a full ferment, it may need to expel
fermentation gasses. Anyone care to walk a newbie through these considerations?
2) Mention of Rum proofs was all over the map. After having gone to the local liquor outlets (the
largest stores here), basically everything was 80 proof. Some posts mentioned using 80 proof
was OK. But, in some posts, it has been said that it needs to be 108 proof and that anything
less than 100 proof will leave mushy fruit. Thus, I can mix an 80 proof brand with Bacardi 151
and come close. Does anyone want to discuss the fine points of proof and their effects on
final product?
3) As I am obviously getting a late start, I won't be able to add much quality, in-season fruit.
However, has anyone used frozen fruit? If so, is there anything special I need to do?
4) How much covering in sugar needs to be done?
5) Containers - traditional container is the Rumtopf, however, I'm a little leery of the acids and
alcohol working on the glaze. Am I ok doing this in glass?