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15751Re: [Distillers] Re: Treacle

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  • Robert Elliott
    Nov 1, 2003
      Hi Leigh,

      Have you made rum using just brown sugar and how did it turn out ?? Fill me
      in on your "trade secrets".

      Cheers,

      Bob.

      ----- Original Message -----
      From: "Murphy-Marsh, Leigh" <Leigh.Murphy-Marsh@...>
      To: <Distillers@yahoogroups.com>
      Sent: Sunday, November 02, 2003 1:45 PM
      Subject: RE: [Distillers] Re: Treacle


      Some people make rum entirely out of Brown sugar.

      -----Original Message-----
      From: Robert Elliott [mailto:r_selliott@...]
      Sent: Sunday, 2 November 2003 11:27
      To: Distillers@yahoogroups.com
      Subject: Re: [Distillers] Re: Treacle


      Hi Group,

      Thanks for all the info about treacle. It not only shows that I was correct
      in some respects but it also shows my ignorance to molasses. Interesting was
      to find out about brown sugar being white sugar with a molasses coating.
      Also of tremendous use was the fact that I should be reusing some of the
      "dunder" for a rum run.

      It now raises the question (with me) about brown sugar, seeing that it
      obviously has a higher sucrose level than molasses. Can it be used instead
      of treacle/molasses for a rum run. Surely someone out there with a curiosity
      like mine, has tried and I'm curious about the results.

      Cheers,

      Bob.

      ----- Original Message -----
      From: "Harry" <gnikomson2000@...>
      To: <Distillers@yahoogroups.com>
      Sent: Sunday, November 02, 2003 12:40 AM
      Subject: [Distillers] Re: Treacle


      --- In Distillers@yahoogroups.com, Robert Elliott <r_selliott@b...>
      wrote:
      > Hi Group,
      >
      > Can anyone tell me about Treacle (I believe that this name
      originated in
      > England??). What I have been led to believe is that it is the next
      stage up
      > the process ladder from molasses. Is this true? Can it be used
      effectively
      > for fermenting to do a rum run. If it is the next part of the
      process from
      > molasses, then wouldn't it contain less "unfermentable" solids (or
      in fact
      > would it contain more)? Any ideas on fermenting treacle would be
      appreciated
      >
      > Cheers,
      >
      > Bob.


      Hi Bob,
      I've used treacle to make rum. It works. It works better the
      second time when you've got dunder left over from the previous run
      to add to the wort.
      It's also very expensive. The last time I bought a tin 850gm (for
      home use) last week it cost me AUD $2.75 at Woolies in Cairns N.Q.
      It you allow that treacle & molasses only have about 50% fermentable
      sugars, that's $2.75 for 425gm. Compare that to raw sugar at $1.00
      per kg. or feedstore molasses at $30 - $40 for 200lt drum and you
      can see what I mean.

      HTH
      Slainte!
      regards Harry



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