I know someone's done the whole banana's foster thing and I'm wondering how it worked for you.
My friend and I made a dunkleweissen and plan to bottle it soon with some meyers' rum.
1. How much rum per gallon?
2. Add it to the bottling bucket with the priming sugar?
3. Anything additional to consider?
Just don't want to bump up the ABV so high it kills the yeast and prevents carbonation.