cachaca advice

[tomm292]

I was wanting to try something new, or at least new to me. I wanted to try a cachaca, but can this only be done with straight fresh cane juice , or would golden syrup yield something similar ? Or would this simply be a light rum from 1st boiled cane juice ? I talked to the supplier of golden syrup here in BC, and it is a boiled down sugar cane juice, not an inverted sugar syrup.
Would the process be the same as it is for rum ? Would you start a dunder pit from the backset , or would you start a new batch fresh each time ?
Just curious if any other members here have used Rogers Golden Syrup for this purpose, and if any experiences with it could be passed along.
I found a supply thats $45 for 25 kg of the golden syrup, so its definitely affordable to try out.
I will probably try it with and without a dunderpit , to see how the flavors develop. The syrup is close to 80% sugars, so i dont think any sugar will need to be added.
I will be picking the syrup in about a weeks time and get started on this soon.

[Kareltje]

A lot of information is available in Brazil. What I found is only a part of it:


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" onclick="window.open(this.href);return false;" rel="nofollow
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" onclick="window.open(this.href);return false;" rel="nofollow
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" onclick="window.open(this.href);return false;" rel="nofollow
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" onclick="window.open(this.href);return false;" rel="nofollow
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" onclick="window.open(this.href);return false;" rel="nofollow
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" onclick="window.open(this.href);return false;" rel="nofollow
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" onclick="window.open(this.href);return false;" rel="nofollow
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" onclick="window.open(this.href);return false;" rel="nofollow
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" onclick="window.open(this.href);return false;" rel="nofollow
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" onclick="window.open(this.href);return false;" rel="nofollow
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=" onclick="window.open(this.href);return false;" rel="nofollow
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" onclick="window.open(this.href);return false;" rel="nofollow
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.

Taken from http://homedistiller.org/forum/posting. ... &p=7423295
Feel free to add new findings.