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  • Sugar cane syrup vs. molasses - American Distilling Institute Forums
    Hi all, Is anyone out there making rum with cane syrup instead of molasses? If so, any plus minus to the cane syrup? I'm aware of shelf stability and all that in regards to molasses, but are there any other significant kickers to cane syrup vs molasses? Much appreciated!
  • AndrosGolds Content - American Distilling Institute Forums
    Hi all, Is anyone out there making rum with cane syrup instead of molasses? If so, any plus minus to the cane syrup? I'm aware of shelf stability and all that in regards to molasses, but are there any other significant kickers to cane syrup vs molasses? Much appreciated! February 22, 2020 8 replies
  • Making Rum - Technique - American Distilling Institute Forums
    Jon, Rum (or rather, sweet sorghum cane syrup spirits) is something I'm also interested in, and similarly ignorant about But I'm going to toss in two bits from a mead makers perspective Sterilizing the must I see two answers A The easiest way, mechanically, to reduce the brix of the molasses is by adding hot water
  • EZdrinkings Content - American Distilling Institute Forums
    Sugar cane syrup vs molasses Rum January 26, 2022 On 2 29 2020 at 7:15 AM, AndrosGold said:
  • Bulk Molasses Suppliers - Rum - American Distilling Institute Forums
    Generally, cane molasses is either the by-product of a sugar mill in the manufacture of raw sugar or it can be the end product when no raw sugar is made and molasses of very high quality is the objective
  • Sugarcane juice or crystals, for cachaca - Rum - American Distilling . . .
    Not sure you can really make a cachaca style rum without cane juice, but it is worth trying There are great rums made with molasses, syrup, refined sugar, pure juice, and a combination of any and all
  • Choosing a Molasses - American Distilling Institute Forums
    We are getting ready to start making rum and are trying to decide what molasses we should use (looking between Blackstrap and Fancy Grade) My question is about the conversion of sugar bases in the production of rum We are also investigating the differences between cane sugar, brown sugar, and o
  • Cane Sugar Fermentation - American Distilling Institute Forums
    We use molasses in ours and typically have to adjust the pH one time only after the initial crash, and after that it stays fairly solid With pure granulated and an overdose of yeast you will probably need to adjust every 12 hours for the first day or two, if not more often depending on activity You should be able to ferment dry within 3-4 days
  • Heavy rum with fresh sugarcane juice - Rum - American Distilling . . .
    Hello Everyone, There is a lot of high ester and heavy rum made with molasses but i don't see a lot of products made with just fresh sugar cane juice with these characteristics Do you have advice, link to forum, experiments, articles about how to make heavy rum with just sugarcane juice? (and ma
  • EZdrinking - American Distilling Institute Forums
    EZdrinking started following Road Map for Opening a GIN distillery in Los Angeles , Sugar cane syrup vs molasses and TTB updates guidance on "processing" rules for reduced excise tax rates January 26, 2022





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