- Nov 2 10:40 PMBob,
I bought some aussie supermarket treacle a while ago. It is like a lighter
molasses--as you say--a step closer to cane juice than the blackstrap
molasses sold for animal feed. Treacle would be perfect for making real rum
according to what I've read. Commercial rum distillers apparently tend to
use just such a higher grade of molasses. However, it'd be very expensive
for our purposes.
I've done three batches of rum recently. The first and second were a blend
of 50/50 feed molasses and raw sugar, by weight. My reasoning was that this
would roughly mimic a lighter grade of molasses while keeping costs down.
They produced superb results. The third was around 41% molasses and is
still aging (but smells great so far).
To get something close to Bundaberg Rum, you'll need to carefully take mid
to late tails -- say up to 92-93 degrees head temp or so, mix in a good
serve of caramel and use plenty of oak (but don't overdo it and ruin a good
thing as I eventually did with my first batch). Happily, those who've blind
tested my rums so far alongside Bundy have preferred mine as they seem to
lack that somewhat harsh edge and aftertaste. I'm new to rum making, so it
goes to show how possible a decent product is.
Good luck with it mate.
>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
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