Re: Making rhum without molasas?
- Waljaco, you are completely in error. Molasses comes in several
different grades, from extra fine, which is the first cooking, down to
blackstrap which is third cooking usually. Bacardi and many other Rum
makers use first press juice and extra fine molasses. In the southern
USA first cooked cane Molasses syrup is a prized sweetener. The
jaggery and panella are excellent substitutes because they have only
been cooked to the constancy of candy for ease of transport and
marketing. You need to do a bit more research.
http://www.rumuniversity.com/ is an excellent place to start and will
enlighten you on the foundations of Rum.
--- In firstname.lastname@example.org, "waljaco" <waljaco@...> wrote:
> Panela (South America)) & Jaggery (India) are not molasses. They are
> unrefined sugars - at least 90% sucrose. Molasses is what is drained
> from these sugars during manufacture.
> --- In email@example.com, "Sherman" <pintoshine@> wrote:
> > Here are a couple of suggestions for actual molasses but this would be
> > premium grade first run molasses and is made solid by boiling.
> > http://en.wikipedia.org/wiki/Panela
> > http://en.wikipedia.org/wiki/Jaggery
> > These are pretty common in the USA in the International food stores. A
> > frind of mine from France tells me that Jaggery is common in Indian
> > and Pakastani food stores. Both these are about 90% fermentable sugar.
> > Good luck.
> > --- In firstname.lastname@example.org, "just me" <hifa222@> wrote:
> > >
> > > Hola Alex,
> > > I would like more information on macerating and I would like to know
> > how you make yeast nutrients. i boil some of my trubs for the yeast
> > shells. Gracios compas.
> > > ps my Spanish is more tex-mex than carib or south american.
> > >
> > > just me
> > > I just haven't been the same since they took my blankie away!
> > >
- Hey Billy
Glad you like it, but remember hooch without oaking is just "white
dog", lol. I have found faster results using a cup (about 64 grams)
per gallon of heavy toast american oak. Will be ready in much less
than a month. Remember go easy with the spices, specially cinnamon.
Some people claim to oak at high concentration and later dillute.
They say the perfect concentration is about 55% ABV, age and later
cut with (distill) water. Also watch out with honey. Too much will
give you some hazy booze at the very beginning, but it will settle
later. Use less than 50 ml per gallon (some people say 10 ml per
gallon is ideal, but it´s a matter of taste I guess) or you can
considered it as an extra spice an mix it after you age. I´ve tried
--- In email@example.com, "billy.turf" <billy.turf@...>
> I ended up breaking down and using the 24hr 2-component clearing
> from acoltec on both washes, they cleared up completly, looked likea
> carboid fulla pee!a
> Stripped them last night and today, and I couldn't resist but have
> little taste with a friend who had popped in.this
> Oh that's niiiice! Thanks for the advice.
> I can taste the cane sugar or rather smell it, and it's smooth...
> is stripping, I can't wait to taste it once I've run it throughagain,
> it's going to be just awsome.airator
> I'm starting a new wash without the tomato paste now, I got an
> yesterday, so here goes.