Cachaca

[The Chemist]

Does anyone know what "51" signifies? It is used on many brands.

[mikeac]

I only saw it one one brand when I was down in Brazil, and that was the name of the brand, I could be mistaken though...

[Aidas]

Does anyone know what "51" signifies? It is used on many brands.

I'm pretty sure that it harks back to strength. Cachaca used to be used a little stronger than most drinks, i.e. 51% ABV.

Aidas

[Fontinha]

Pirassununga 51 is the brand name. "51" stands for 1951, the year the company started their activity! at least that's what a google serach came up with... for any one that's speaks portuguese like me you could confirm on:

http://mundodasmarcas.blogspot.com/2006 ... -idia.html

tells all the history behind the brand

[LWTCS]

Can anyone bring this topic current?

I am currently not having good luck with finding an affordable molasas source. Local feed store only deals with animal grade.

My local grocer is selling Panela cakes/bricks cheap, so I started a (wash) batch and augmented with 32oz of molasas to try and ensure the desired flavor profile for rum rather than a Cachaca (sorta).

I in fact am running 2 ten liter batches so that I can recover some "rum oils" out of my 20 liter capability for my first distillation. After these two 10 liter batches I will move to single 20 liter batches and distill accordingly.

20 Liters:
7- panela cakes
1- 16oz molasas
4-cups Graham Crackers (in the spirit of the cereal washes).
4- multivites
1-lemon


Certainly any feedback is most welcome.

P.S.
The first ten liters is on its third day. Maybe finished tomorrow.

[schnell]

Animal grade molasses frequently has urea added as a nitrogen supplement.

Ironically some rum distilleries add urea to their molasses for much the same reason, though they're feeding it ot single celled organisms rather than the 4 legged variety.

My wife just walked in and saw the thread over my shoulder and mafde a suggestion: Bulk food grade molasses is often used in the environmental remediation field and is used in bioremediation. Maybe it's cheap in bulk. Maybe they won't look cross eyed at you when you buy a 55 gallon drum either.

[BillHoo]

I just ask my cousin (a caterer) to let me follow him to the restaurant supply store and to get three, one gallon jugs of molasses at $8 per gallon.

Most restaurant supply stoes are open to the public. This one requires a membership card to enter and checkout. Kinda like a Costco. The do bulk discount sales.

I should go back with him again one day to get a big hunk of foi gras and a whole suckling pig!

[kiwistiller]

I'm sippin on a caprihana at the moment. I made a batch of 'Cachaca-ish-stuff' by doing a slow ferment of a raw sugar wash, and then doing a single potstill run. It's a little rough around the edges, but... so are all the real cachacas i've tried so I guess thats the point. it fooled one of my bartender friends last night so I reckon it's pretty close, and this caprihanna sure is enjoyable. Ive been amazed at how this stuff has matured since bottling. Never had anything change so much without oak... not sure if it is an anomoly or what? it started out with a definate yeasty smell and taste, which has changed over about 2-3 months into a very fruity favour. Maybe I'm just crazy.

[plonker]

Hey guys, Im real keen to try to make a Martinique style cane juice rum, which, from what I can tell is a Cachaca style thing. Trouble is I do not have cane juice.. Hmm... a bit of a problem..
So I figure that mixing raw sugar with molasses and water should get me closer to what cane juice should be. What do you guys think?

Any suggestions as to the ratio of raw sugar to molasses???

[LWTCS]

I think you should try.
FYI the panella is reduced cain juice.

Good luck.

[kiwistiller]

I'd say to keep the molasses low or even consider leaving it out... I only had a splash in mine for nutrients.

[bum.jug]

Just got a hold of a 50lb bag of evaporated cane juice from the local bakers supply. 1.08 to .095 in about a week. I am not after Cachaca, but just messin' around with rum. Point is, I'm stripping it right now and the low wines taste like no other rum I've tried. Incredible. It'll be Agricole in the end, I guess, but this stuff tastes great.