Fwd: Re: [Distillers] Reconstituting sugarcane juice
- --- In Distillers@yahoogroups.com, "Héctor A. Landaeta C."
On 8/16/04 8:48 AM, "waljaco" <waljaco@...> wrote:
> When I tried it, the taste was fine, but the colour was dark, unlike
> clear sugarcane juice, most probably from the heating action on sugar.
Long time pal! I have a slight correction to point to you: I¹ve
how much? Like 6 or 7 tons of sugar cane into cachaça so far and I¹ve
seen a clear ³guarapo² as we call the juice. The typical color is as of
that fancy Chinese green tea, sometimes darker, depending on the
season cane gives a deeper color, like that of Nestea and rainy season
which is a lousy time to pick cane because of the mud fest, is like a
watered down tea.
Interesting experiment you are making. From experience I can tell you
the closest equivalent of dry ³guarapo² is panela or papelón which is just
it¹s semi-crystallized through boiling form. They do float out some
that gets in the surface of the foam on the open boiling cauldrons but
mostly cane bits and pieces.
Panela is used regularly in our Andes region to make ³miche² (our
moonshine that, IMHO, beats the hell out of the corn version our neighbors
of the far north favor), which is normally spiced up ³a la² gin
still) with herbs and roots.
Salud mi pana!
Colonia Tovar - Venezuela.
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