Re: Dark brown sugar for rum?
- 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.
--- 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
> Unrefined sugar contains molasses,is about 98% sucrose, and you
> need only 4kg/20l water.
> You can get true unrefined sugar as jaggery from Indian or Sri
> shops or from Mexican and South American sources, or in a converted
> form which is more ususual in hi-tech societies. Dark brown sugar
> supermarkets is white sugar with added molasses (6.5% for dark,
> for light brown).
> You could use 6 kg of jaggery/panela/muscovado/dark brown sugar in
> 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.