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What is the process for distinguishing between molasses and brown sugar?
One recipe has you get water to 150 mix molasses and brown sugar , start yeast under 80F.Buck Bob has you blend of molasses and waterferment several days then add sugar continue the ferment What can be said about the different methods. Pros/ConsMy apologies for newb question, In my mind if gives yeast a bestshot at converting some of the molasses into alcohol, where the sugaris a easier process somehow.
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6 Replies
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i think this is part of it (old post 2018 ) think from memory BB ferments at a rather high ABV, which is achieved by adding sugars in stages.This has the benefit of producing esters which give it a different characteristic to low ABV rums.Also, aged dunder will give it another “twist” as you will get a whole different set of esters from it.Adding dunder to the ferment is one way, but adding it to the finished spirit is something else again.
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On high SG Rum washes it can help to to add your sugars in stages as to not overwhelm your yeast and have it stall. How long have you been making rum? Where are you getting dunder from? Do you have you own pit?If it’s got hide or hair, I used to ride it. Wheels or tracks, I can drive it. Rotor or fixed wings, I can fly it.And if it’s grain, I’ll make a drop outta it!
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how long , total newby, have family and friends I go visit in Louisiana on weekends, and we learn together.dunder will come from a stripping run.
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Forgetting Bobs rum use SBBs. It’s easier, bullet proof, and it tastes WAY better.There are two types of people in this world.1. Those that can extrapolate from incomplete information.
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What he said! Double, Double, toil and trouble. Fire Burn and pot still bubble.
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Another ditto to the SBB recipe. I don’t have a compare to Bobs, but it is very straightforward.
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