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Re: Dark brown sugar for rum?

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  • jbastard151
    Thanks. I will look into this. It was low on percentage, at 14%, and it had tons of residual unfermentables. Luckily, I scored the C and H for pennies on
    Message 1 of 2 , Mar 31, 2003
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      Thanks. I will look into this. It was low on percentage, at 14%,
      and it had tons of residual unfermentables. Luckily, I scored the C
      and H for pennies on the dollar. So, in the future, I will be
      looking for a cheaper alternative.

      Jack Bastard

      --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
      > Molasses has about 50% sugars which are not economical to process.
      > Traditionally about 8 kg molasses to 20l water would produce about
      10%
      > abv.
      > Unrefined sugar contains molasses,is about 98% sucrose, and you
      would
      > need only 4kg/20l water.
      > You can get true unrefined sugar as jaggery from Indian or Sri
      Lankan
      > shops or from Mexican and South American sources, or in a converted
      > form which is more ususual in hi-tech societies. Dark brown sugar
      in
      > supermarkets is white sugar with added molasses (6.5% for dark,
      3.5%
      > for light brown).
      > You could use 6 kg of jaggery/panela/muscovado/dark brown sugar in
      20
      > l of water to produce 15%abv, which might be a more economical
      > alternative to molasses. The 6 kg of dark brown sugar would contain
      > about 400 g of molasses (6.5%).
      > The recommended conversion is:
      > 1 cup of dark brown sugar is = 1 cup (200 g) granulated white sugar
      +
      > 1/2 cup of unsulphured light molasses.
      > Wal
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