--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:

>

> 'The Practical Sugar Planter' by Leonard Wray, 1848.

> Chapter 10,

> On The Distillation of Rum,

> pages 390-412.

>

> Contains interesting details of 19th century rum distillation.

> It is interesting to note that molasses then contained 75% sugars.

>

> http://tinyurl.com/5a6g9c

>

> wal

>

Au contraire, Wal.

The text goes on at length to refute the 75% claim...<extract>

**Avequin**gives the following analysis of

molasses, resulting from canes grown in the rich alluvial

soil of Louisiana, as comprised in 20 Ibs. : good crystalliz-

able sugar, 15 lbs. ; salts and organic matter, 1 lb. ; and

water, 4 lbs. He states the salts to be acetate of potash,

chloride of potassium, sulphate of potash, biphosphate of

lime, silica, and acetate of lime. The organic matter he

states to be gum, or a substance much resembling it, constituting

about one-ninth of the foreign matters contained in

the whole.

According to this analysis, he makes out the good crystal-

lizable sugar to be 75 per cent. ; the saline matter to be

4.35 per cent, and the organic matter only .65 per cent. of

the whole.**It appears to me that this analysis must be incorrect,**; for he gives us all the

to a degree quite absurd

sugar contained, as " good crystallizable sugar :" he can

discover no*un*crystallizable sugar, whilst he declares the

presence of 4.35 per cent. of saline matter. It is difficult

for us to reconcile this with what we know commonly

happens :**first**, we must convince ourselves that the manufacture

of the sugar had been perfected under the most

favourable conditions, in order to prevent the formation of

glucose or uncrystallizable sugar, by burning or concentration

at a high temperature.**Secondly**, that so large a proportion

of saline matter could exist in contact with sugar,

without rendering a portion of it uncrystallizable.**Thirdly**,

that 4 lbs. of cold water is capable of holding in solution

15 lbs. of sugar ! ! When we can credit all this, we may

then place some faith in such an analysis ; but until we can

reconcile these improbabilities,**we cannot but consider it as**.

being an unaccountable error

</extract>[Note: bold emphasis added for clarity]

Slainte!

regards Harry--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:

>

> 'The Practical Sugar Planter' by Leonard Wray, 1848.

> Chapter 10,

> On The Distillation of Rum,

> pages 390-412.

>

> Contains interesting details of 19th century rum distillation.

> It is interesting to note that molasses then contained 75% sugars.

>

> http://tinyurl.com/5a6g9c

>

> wal

>Further info, Wal. Page 398 says 65% (by parts or volume, not weight) sugar average is the norm...

<extract>

The

planter always reckons one gallon of proof rum for every

gallon of molasses that he uses. Now if we take common

average molasses as containing 65 parts sugar, 32 parts

water, and 3 parts organic matter and salts ; and suppose

that by careful fermentation and distillation, 33 parts (out of

65) of absolute alcohol be obtained, we may then reckon

33 lbs. of spirit, or about 4 gallons ; which is a return of

about 5^{2}/_{3}gallons of rum, 30 per cent. over proof, from

100 lbs. of such molasses. This agrees well with the

planter's calculation.

</extract>[Note: 30 overproof is 130 proof or 65% a/v]

Slainte!

regards Harry- Oops! Skim reading is dangerous! Thanks for the correction.

Molasses from artisan sugar makers (panela, jaggery) I seem to recall

is in the higher levels. Modern blackstrap molasses can be as low as

45% sugars due to greater efficiency.

wal--- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:

>

>

>

> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:

> >

> > 'The Practical Sugar Planter' by Leonard Wray, 1848.

> > Chapter 10,

> > On The Distillation of Rum,

> > pages 390-412.

> >

> > Contains interesting details of 19th century rum distillation.

> > It is interesting to note that molasses then contained 75% sugars.

> >

> > http://tinyurl.com/5a6g9c

> >

> > wal

> >

>

>

>

>

> Further info, Wal. Page 398 says 65% (by parts or volume, not weight)

> sugar average is the norm...

>

> <extract>

> The

> planter always reckons one gallon of proof rum for every

> gallon of molasses that he uses. Now if we take common

> average molasses as containing 65 parts sugar, 32 parts

> water, and 3 parts organic matter and salts ; and suppose

> that by careful fermentation and distillation, 33 parts (out of

> 65) of absolute alcohol be obtained, we may then reckon

> 33 lbs. of spirit, or about 4 gallons ; which is a return of

> about 52/3 gallons of rum, 30 per cent. over proof, from

> 100 lbs. of such molasses. This agrees well with the

> planter's calculation.

> </extract>

>

> [Note: 30 overproof is 130 proof or 65% a/v]

>

>

>

> Slainte!

> regards Harry

> - This account was most interesting, and ,as has been pointed out, the

molasses strenth was 75% sugar. This was due to inefficiency, and not

due to intention.

I was tempted to read the whole book (without buying it!). The book

can be completely downloaded in PDF for later reference

Tony

--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:

>

> Oops! Skim reading is dangerous! Thanks for the correction.

> Molasses from artisan sugar makers (panela, jaggery) I seem to

recall

> is in the higher levels. Modern blackstrap molasses can be as low as

> 45% sugars due to greater efficiency.

> wal

> --- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@> wrote:

> >

> >

> >

> > --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:

> > >

> > > 'The Practical Sugar Planter' by Leonard Wray, 1848.

> > > Chapter 10,

> > > On The Distillation of Rum,

> > > pages 390-412.

> > >

> > > Contains interesting details of 19th century rum distillation.

> > > It is interesting to note that molasses then contained 75%

sugars.

> > >

> > > http://tinyurl.com/5a6g9c

> > >

> > > wal

> > >

> >

> >

> >

> >

> > Further info, Wal. Page 398 says 65% (by parts or volume, not

weight)

> > sugar average is the norm...

> >

> > <extract>

> > The

> > planter always reckons one gallon of proof rum for every

> > gallon of molasses that he uses. Now if we take common

> > average molasses as containing 65 parts sugar, 32 parts

> > water, and 3 parts organic matter and salts ; and suppose

> > that by careful fermentation and distillation, 33 parts (out of

> > 65) of absolute alcohol be obtained, we may then reckon

> > 33 lbs. of spirit, or about 4 gallons ; which is a return of

> > about 52/3 gallons of rum, 30 per cent. over proof, from

> > 100 lbs. of such molasses. This agrees well with the

> > planter's calculation.

> > </extract>

> >

> > [Note: 30 overproof is 130 proof or 65% a/v]

> >

> >

> >

> > Slainte!

> > regards Harry

> >

>