Old style rum wash
- For an old style rum wash we require in non-centrifugal sugars and
molasses that retain all their constituents except water. These sugars
go by many different names - In India they are called gur and jaggery.
In South America they are called piloncillo, panocha, panela, papelón,
chancaca, raspadura. The molasses is not centrifuged off the
crystallised sugar but drains off it. It appears that this molasses
has a sugar content of 70% compared to modern blackstrap molasses
which has had more sugar extracted, leaving a product with some 50%
sugars which cannot be recovered economically. The moisture content of
both is about 25%.
Here is an 18th century CE description of the manufacture of raw sugar
from sugarcane juice in Georgia (U.S.A.) from "Sugar and Tabby" by
Thomas H. Eubanks.
"The manufacture of raw sugar from cane juice requires 4 major steps.
First, the cane is crushed or ground by pressing it between the
rollers of a sugar mill. This milling process separates the sweet
juice from the rind. Second, the juice is clarified to remove dirt and
other impurities. Third, the clarified juice is then boiled to
evaporate its water content. The evaporation process is contined until
the juice becomes a thick syrup. Finally, when the syrup begins to
granulate, it is transferred from the boiling kettle to hogsheads or
other containers known as sugarmoulds where the thick syrup will
crystallise into raw sugar. Any syrup remaining in the containers
after crystallisation is then drained off. This syrup (molasses) is
sold in that form or reserved for distillation into liquor (rum)."
COMPOSITION OF SUGARCANE JUICE
Sugars 11-16% (average 13%), Moisture 70-75%
COMPOSITION OF SUGARS
Molasses, cane: Barbados - Sugars 70%, Moisture 24%
S.G. of molasses 1.4-1.5 (average 1.43)
Dark Muscovado (or Barbados)Sugar - Sugars 90%, Moisture 4%
Light Muscovado Sugar - Sugars 96%, Moisture 1.5%
If we want to mix white sugar and blackstrap molasses to make a 70%
sugar content molasses similar to that of 18th century Barbados
molasses, we can use the Pearson Square to find the right proportion.
(see msg 4986 for details)
To make a molasses with a 70% sugar content, we need 1.5 parts of
blackstrap molasses (50% sugars) and 1 part of white sugar (100% sugar).
For a 10%abv wash we would need 600 g of blackstrap molasses and 400 g
of white sugar/4 litres (1 U.S. gallon) of water. This should
correspond to a 18th century rum wash. (The 24% water content of the
blackstrap molasses has been ignored).
A dark muscovado sugar (also called Barbados sugar) is similar to
panela or jaggery or even Barbados molasses, and therefore can be used
to make an old style rum wash.
For a 10%abv wash we sould ned 700 g of dark muscovado sugar/4litres
(1 U.S. gallon) of water. For a 15%abv wash we need 1 kg/4l.