There may have been a fourth picture here once

Potential ABV was at 7% originally, added enough sugar to bump it up to 13%

The rum has been distilled
Yield of 3L at 65%
During the stripping run, the first distillate had a nice baked apple flavor
During the spirit run there were lots of chocolate and caramell notes, with a light molasses flavor coming through from the middle to the end of the run

I used a new stave, a second use stave from the smokey whiskey and a second use stave from the port wine to age it on

i really should make some gin sometime, been pushing that out for far too long, just like limoncello
i am however completely out of neutral alcohol so i guess thats next on my to do list

Enigmatic Ghost Cluster car

Turns out the pear juice was ridiculously sour, with a pH of around 3 if not even lower and so the yeast wasnt doing much of anything
After adding in a few liters of apple juice the pH is now at a manageable level and its actually fermenting

It certainly didnt taste that sour but the pH measuring strips dont lie