46551RE: [Distillers] how do you make a good rum
- May 17, 2010Steve,
I'm not really the rum expert, but I can give you some data for a decision.
1.) Most modern sugar processes produce molasses from which most of the (fermentable) sugar has been extracted. This is important because they are first and foremost in the business of selling sugar, not molasses. Old-timey inefficient sugar processes left lots more sugars in the molasses, so that an all-molasses wash made more sense.
2.)I've never used #1 molasses, except for maybe (who remembers that long) that time back in 1954, but that time didn't turn out well.
3.)That depends on what you call "better". I use an agricultural-grade molasses that has *no* nitrogen additives (and I understand that may make it a rarity, although some others on the list also get it) and its flavor might classify it as extra-blackstrap. If you want *serious* rum flavor, this is a great way to do it. I confused the hell out of a hunting buddy when I passed him the bottle of my 149-proof whitedog super-blackstrap rum. He asked how it could be that it tasted thick and dark, when it was water-thin and clear. You might not care for its strong flavor, but it kinda grows on you, and that "silver" stuff tastes like aphid piss. Also, don't trust that 48% sugar; they may not all be fermentable. I use my molasses in this ratio: 10 pounds of brown sugar to 4 cups of molasses. From now on, I'll even forget the "brown" part and just use cheaper white sugar; the molasses has all the flavor I need.
4.)"sulfured" molasses may be every bit as good as unsulfured, at least until you try to ferment it. I believe the (probably metabisulfite) will retard your fermentation, making it even slower than normal, which can also be slow.
5.)See #1.) There's (almost) no sugar in most of it.
Zymurgy Bob, a simple potstiller
Date: Mon, 17 May 2010 23:53:26 +0000
Subject: [Distillers] how do you make a good rumI would like to make a really good rum so I have a few questions i hope that they can be answered from the experts on this list.
1. I have noticed many recipes require the addion of sugar is this the case because people are using blackstrap molasses with a very low sugar content.
2. If you use #1 molasses do you still need sugar.
3. Which would give you a better flavor blackstrap+sugar or #1 Molasses without sugar added assuming it has a 48% or better sugar content.
4.is sulfured molasses not as good as the unsulfured.
5. why are there so few all molasses recipes.
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