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12641Batavia Arrack

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  • waljaco
    Jun 30, 2003
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      Batavia Arrack is a rum produced in Indonesia from molasses, but
      using traditional 'ragi' yeast cake which is called 'chu' in China
      and 'budob' in the Philippes. Important microorganisms in ragi
      fermentation are moulds of Amylomyces rouxii and yeasts Endomyccopsis
      burtoni. Of 41 yeast strains isolated from Indonesian ragi, 19 were
      amylolytic, none were proteolytic, but 14 were lipolytic. All moulds
      were amylolytic and 89% exhibited proteolytic activity. It is usually
      used as a starter for brewing 'Brem' rice wine (see msg 11017).
      For a 1894 description of the process see:
      Arrack Production in Batavia

      Batavia Arrack is produced by the Dutch firm E & A Scheer -

      In the 19th century it was an ingredient in punches (apparently to
      save on using the more expensive aromatic rums!). Here is one from
      the 1862 'Bon Vivant's Companion'.

      Arrack Punch
      12oz (350ml) Arrack
      8oz (250ml) Jamaican Rum
      4oz (120ml) lime juice
      4oz (120g) sugar (adjust to taste)
      24oz (700ml) water
      Let sit in the refrigerator for 1 hour to meld flavors, add a large
      block of ice and serve.