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Rum

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Rum

Postby Pa_bon » Tue Sep 19, 2017 5:23 am

Have never done it, would like to try. Cane grinding is fixing to start up and I may have a line on some freshly squeezed cane juice. Not molasses but raw cane juice. Have read some about rum and was wondering if this is something worth pursuing?

Thank you gentlemen.
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Re: Rum

Postby Tracker » Tue Sep 19, 2017 9:33 am

Don't know a lot about fresh squeezed cane juice except that I drank it at markets and found it quite sweet and tasty. Rum that I have sampled requires a stronger flavour than what I tasted as fresh squeezed juice.

I am sure that others would have tried your suggestion and I am prepared to defer to their experience.


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Re: Rum

Postby zapata » Tue Sep 19, 2017 4:42 pm

Fresh juice technically makes cachaca or aguardente, not rum. I've never used it myself, though I have had a good cachaca. It was rummy, but different. Reminds me slightly of tequila with the grassy vegetal notes.
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Re: Rum

Postby Pa_bon » Tue Sep 19, 2017 6:00 pm

Kinda what I figured. Thanks.
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Re: Rum

Postby zedzedtop » Tue Sep 19, 2017 8:36 pm

It's still rum. Agricole. I find it to be brighter and zippier than molasses rum.
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Re: Rum

Postby Tracker » Wed Sep 20, 2017 1:11 am

Rum - Wikipedia

https://en.wikipedia.org/wiki/Rum

Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.


I suppose that says it all.
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Re: Rum

Postby zapata » Wed Sep 20, 2017 5:09 am

Well there ya go, I guess cachaca is a type of rum, not a different category. Thanks.
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Re: Rum

Postby zapata » Thu Sep 21, 2017 5:49 am

Was thinking rum thoughts last night, and where my methods neccesarily vary from traditional production. One thing came to mind was skimmings. If you'll be around fresh cane juice, no doubt someone is boiling it down, which means there will be skimmings. Skimmings are an ingredient in both molasses rum washes and muck holes that I don't have access to. Might be worth trying to get your hands on some.
By all accounts it ferments fast and wildly with natural yeast, making an alcoholic brew in its own right, although I always pictured Jamaicans adding it to the wash fresh and unfermented and a reference at the end of this boston apothecary article confirms it.
https://www.bostonapothecary.com/2014/07/
Cane juice plus skimmings might make a very interesting and unique rum.

A couple definitions and historical references on skimmings in US context:
http://dare.wisc.edu/words/quarterly-up ... -skimmings
http://dare.wisc.edu/words/quarterly-up ... /cane-beer
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Re: Rum

Postby sugarcreek » Thu Sep 21, 2017 3:45 pm

Pa_bon wrote:Have never done it, would like to try. Cane grinding is fixing to start up and I may have a line on some freshly squeezed cane juice. Not molasses but raw cane juice. Have read some about rum and was wondering if this is something worth pursuing?

Thank you gentlemen.


Get to the fresh juice ASAP and dose it with some kMeta to kill the wild yeast.
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Re: Rum

Postby Pa_bon » Thu Sep 21, 2017 6:17 pm

Thanks SC. We'll see if my connection comes through.
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Re: Rum

Postby Saltbush Bill » Fri Sep 29, 2017 3:15 am

If you can get fresh juice the idea is very worthwhile pursuing. A small start up distillery in this area is making rum from fresh squeezed juice.
I got to sample some a while back and its very very good.
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Re: Rum

Postby Kareltje » Fri Sep 29, 2017 4:08 pm

Pa_bon wrote:Have never done it, would like to try. Cane grinding is fixing to start up and I may have a line on some freshly squeezed cane juice. Not molasses but raw cane juice. Have read some about rum and was wondering if this is something worth pursuing?

Thank you gentlemen.

Cachaca is the national drink of the United States of Brazil.
Not surprisingly there is much research on the subject.
Some in Portuguese, of course, but mostly a summary in English and of course the figures and tables are easy to read.
A series by or with André Ricardo Alcarde, about cachaca. Several aspects that are discussed on our forum are studied.
A lot in Portuguese, but mostly there is at least a summary in English.
For some articles there is only a abstract and you have to pay for the whole article. Or you can get them via your local university.

http://www.scielo.br/scielo.php?pid=S01 ... xt&tlng=es
Alcarde, André R. et al.
Composição química de aguardentes de cana-de-açúcar fermentadas for diferentes cepas de levedura Sacharomyces cerevisiae.
Chemical composition of sugar cane sipirts fermented by different Sacharomycis cervisiae yeast strains.
Quimica Nova 35 (8): 1612-1618, 2012

http://onlinelibrary.wiley.com/doi/10.1002/jib.14/full
Alcarde, André R. et al.
Ethyl carbamate kinetics in double distillation of sugar cane spirit.
Journal of the Institue of Brewing 118 (1): 27-31, 2012

http://onlinelibrary.wiley.com/doi/10.1002/jib.48/full
Alcarde, André R. et al.
Ethyl carbamate kinetics in double distillation of sugar cane spirit. Part 2: influence of type of pot still.
Journal of the Institue of Brewing 118 (4): 352-355, 2012

http://www.producao.usp.br/bitstream/ha ... sAllowed=y
Alcarde, André R. et al.
Aspectos da composição química e aceitação sensorial da aguardente de cana-de-açúcar envelhecida em tonéis de diferentes madeiras
Ciência e Tecnologia de Alimentos 30 (1): 226-232, 2010

http://www.scielo.br/scielo.php?pid=S01 ... xt&tlng=es
Miranda, Mariana B. de et al.
Qualidade química de cachaças e de aguardentes brasileiras.
Chemical quality of brazilian sugarcane spirits.
Ciênc. Tecnol. Aliment. 27 (4), (Campinas) Oct./Dec. 2007
Food Science and Technology (Campinas) 27 (4)

http://www.scielo.br/scielo.php?pid=S01 ... xt&tlng=pt
Alcarde, André R. et al.
Chemical profile of sugarcane spirits produced by double distillation methodologies in rectifying still.
Aspectos da composição química de aguardente de cana-de-açúcar produzida por metodologias de dupla destilação em alambique retificador.
Ciênc. Tecnol. Aliment. 31 (2), (Campinas) Apr./June 2011
Food Science and Technology (Campinas) 31 (2)

http://serv-bib.fcfar.unesp.br/seer/ind ... 4/849.html
Alcarde, André R. et al.
Perfil físico-quimíco de aguardente de cana-de-açúcar produzida por metodologias de dupla destilação em alambique simples.
Alimentos e Nutrição Araraquara 20 (3): 499-507 jul/set 2009

http://bj.ital.sp.gov.br/artigos/html/b ... n4432p.pdf
Alcarde, André R. et al.
Cinética de volatilização de componentes secundários da aguardente de cana-de-açúcar durante dupla destilação em alambique simples. (Only summary!)
Brazilian Journal of Food Technology 13 (4): 271-278, 2010

http://onlinelibrary.wiley.com/doi/10.1002/jib.42/full
Lima, Urgel A. et al
Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits.
Journal of the Institute of Brewing 118 (3): 305-308, 2012

http://www.scielo.br/scielo.php?pid=S01 ... xt&tlng=pt
Alcarde, André R. et al
Aspectos da composição química e aceitação sensorial da aguardente de cana-de-açúcar envelhecida em tonéis de diferentes madeiras.
Aspects of the chemical composition and sensorial acceptance of sugar cane spirit aged in casks of different types of woods.
Ciênc. Tecnol. Aliment. 30 (1), (Campinas) May 2010
Food Science and Technology (Campinas) 30 (1): 226-232

http://onlinelibrary.wiley.com/doi/10.1 ... edMessage=
Bortoletto, Aline M. et al (Only abstract)
Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça.
Journal of the Institute of Brewing 121 (2): 251-256, 2015

https://www.researchgate.net/profile/Al ... 903114.pdf
Corniani, L.S. et al (No English)
Influëncia das variedades de cana-de-açúcar e do tratamento do caldo na composição de congêneres voláteis e contaminantes em cachaça.
Universidade de São Paulo, Laboratorio de Tecnologia e Qualidade de Bebidas.

Of course you want to know about the practice, but I always think it does never hurt to know more about the subject.
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Re: Rum

Postby Pa_bon » Fri Sep 29, 2017 6:34 pm

Thank you sir. Will do some reading.
Overhead the albatross
Hangs motionless upon the air
And deep beneath the rolling waves
In labyrinths of coral caves
An echo of a distant time
Comes willowing across the sand
And everything is green and submarine

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