... A bit off topic.... A non-sulfury substitute for molassus would be a very, very dark honey. Avocado Honey was very, very pleasing to my mom. (She s aMessage 1 of 53 , Jul 1, 2008View Source
> Yes, we did consider rum. I don't remember why, but the brewing masterA bit off topic....
> convinced us that vodka would be better. I think it had something to do with
> the type of sugar the "molasses" would have come from, was it jagary or was
> it actually molasses as we know it today? Jagary would be lighter and not as
> bitter as molasses, which has a natural sulpher content.
A non-sulfury substitute for molassus would be a very, very dark honey.
Avocado Honey was very, very pleasing to my mom. (She's a molasses &
biscuits fan who is unfortunatly sensitive to sulphur.)
Buckwheat is more commonly available, but has a more nuttiness than you'd
find in mollases.
... Oh, those sound yummy! How well does the nimbu pani concentrate keep, do you know? I m used to cooking the syrup, and I m not a good enough cook to knowMessage 53 of 53 , Jul 3, 2008View Source
> You can findOh, those sound yummy! How well does the nimbu pani concentrate keep,
> recipes for panaka and nimbu pani online easily enough. For example:
do you know? I'm used to cooking the syrup, and I'm not a good enough
cook to know if that makes a difference.
Hmmm... I had wondered if we should do cold drinks for GNEW, perhaps we