Pugi's Rum or "Pugirum"

[stevethebartender]

Just paid $20 for 25 litres in Melbourne

Nice! Do you remember where from?

[Saltbush Bill]

I buy it in Au for as little as 50c a litre....but need to buy it 200L at a time to get it that cheap.
You should be able to pick up smaller quantities for around $1.00 -$2.00 a Litre at most Stock Feed Supply places.

[Yummyrum]

Pretty much the same here Salty .
Get mine from Norco rural for $1.00 per liter . 50c a liter over 100liters .
We’re pretty lucky here . Big tanker delivers molasses straight from the sugar mills a couple of hundred clicks up the road . Just pure unadulterated blackstrap molasses .

Yum

[NZChris]

Lucky bastards. I have to crawl over hot coals to get Auzzie molasses.

[Jlanius]

I never found an answer, but the original recipe lists cane brown sugar. Is this what sells in stores as turbinado or “sugar in the raw”?

[NJen]

I never found an answer, but the original recipe lists cane brown sugar. Is this what sells in stores as turbinado or “sugar in the raw”?

Turbinado has less molasses than cane brown sugar, it's slightly more mild than brown sugar, but they're pretty nearly the same thing.

[Jlanius]

I never found an answer, but the original recipe lists cane brown sugar. Is this what sells in stores as turbinado or “sugar in the raw”?

Turbinado has less molasses than cane brown sugar, it's slightly more mild than brown sugar, but they're pretty nearly the same thing.

Right, but the recipe also calls for molasses. So is it feed molasses and brown sugar (the stuff you would find in the grocery store which is basically sugar and molasses)

[Saltbush Bill]

Yes that is brown sugar.....in Australia sometimes labled
" dark brown sugar".

[Jlanius]

One thing I just thought of. Is brown sugar made with unsulphured I wonder...

[still_stirrin]

One thing I just thought of. Is brown sugar made with unsulphured I wonder...

You wonder/worry too much. If in doubt....leave it out! Otherwise, run it!
ss

[shadylane]

One thing I just thought of. Is brown sugar made with unsulphured I wonder...

Just guessing 98% refined sugar and 2% unsulphured molasses

[Hermanji]

Can anyone advise on how much caramelised sugar to add per litre rum? I’m bottling my first batch of this recipe soon.

[NZChris]

I make a batch of caramel, dissolve it in water, then add high proof rum to 20% abv to preserve it. It might be better to go to a higher abv, but I'm still learning this game. From there on, I experiment, keep records and adjust each time.

It might be a good idea to start a new thread on the subject, or resurrect an old one.

[BoomTown]

I’m reading a brown sugar manufacturer’s label that say they use centrifugal force to extract the fluids from mashed sugar cane and their brown sugar result from the sudar crystals that forms against the wall of the spinning chamber. Seem to me that this ‘raw’ sugar may have the nutrients that the old rum makers used a three or for hundred years back.

I see some brown sugar discussions happened over the past decade, but can’t actually get to the postings. Does Anyone have experience using these types of brown sugars? And if so, what did you make, and how’d you make it?

Thanks in advance

Boom

[LWTCS]

Boom there is usually 3 passes through the centrifuge.
Each pass refers to a "strike".
So an A strike, a B strike, and a C strike.

A strike has the most asymmetrical crystal pattern. Kind of like rock candy. And the most color. Therefore the most flavor.
B strike crystals become a bit more uniformly symmetrical and have a very light straw color. Therefore much less flavor.
C strike has very uniform crystals and is at this point considered white table sugar.

With each strike, a slurry of propanol and finely ground sugar (think confectionery sugar) is mixed and added to the centrifuge. The slurry is what grows the next round of crystals.

[Saltbush Bill]

Raw sugar and brown sugar are two different things. Raw is further processed / refined to make white sugar.
Brown sugar is white sugar with mollasses added back to it after the refining process.
Least that's how it works here.

[MartinCash]

Hey SBB, I think quite a few Aussie 'raw' sugars are also refined sugar with added molasses, particularly home brand ones. Mostly only things marketed as panela or turbinado are truly raw. At least that's the way down here in the bit that hangs off the bottom of the map. Closer to the canefields might be different.

Worth looking at the list of ingredients.

[Saltbush Bill]

The mills where I live in northern nsw produce raw sugar only......it is then transported further south for further refining. The nearest mill to me is about 15 mins drive away...my information comes from blokes who work there.....I have no reason to doubt what they tell me about sugar production.

[NZChris]

Raw sugar isn't truly raw, it's just what comes from large sugar mills without further processing, lightly centrifuged crystals with some molasses still clinging to them. Chuck it in a bag and label it "raw". It should be the cheapest sugar on the market as it has the least processing.

When I was working in an Aussie mill and was sent to get the sugar for the smoko room, the operator would run a hose into a centrifuge to wash some extra molasses off the crystals, then scoop some out for us. It wasn't perfectly white, but it was near enough that the workers wouldn't complain. My job was growing the crystals to a suitable size for the centrifuges.

Panela, by any of it's regional names, is different because no molasses has been removed.

[BoomTown]

Raw sugar isn't truly raw, it's just what comes from large sugar mills without further processing, lightly centrifuged crystals with some molasses still clinging to them. Chuck it in a bag and label it "raw". It should be the cheapest sugar on the market as it has the least processing.

When I was working in an Aussie mill and was sent to get the sugar for the smoko room, the operator would run a hose into a centrifuge to wash some extra molasses off the crystals, then scoop some out for us. It wasn't perfectly white, but it was near enough that the workers wouldn't complain. My job was growing the crystals to a suitable size for the centrifuges.

Panela, by any of it's regional names, is different because no molasses has been removed.

Do have you used these ‘raw’ sugar for fermentation, if so how?

[NZChris]

I've used jaggery twice. Aimed for 16% sugar, used tomato paste, DAP, Vegemite, bakers yeast and water, 95F, stripped getting 34% low wines once and 30% the next time. The first one is nearly five years old now, so I should proof myself a sample.

[NZChris]

I found a sample of the 2015. Very nice. Closer to the flavor of the cane than molasses rums.

[Saltbush Bill]

Raw sugar isn't truly raw,

What exactly is that supposed to mean ? The raw sugar that I see and deal with is the "Raw Product " that other more refined types of sugar are made from. In the same way you could call sugar cane juice the "Raw Ingredient that Raw Sugar" is made from.
Definitions of Raw:
Synonyms: unrefined, natural, crude, unprocessed, basic, rough, organic, coarse, unfinished, untreated, unripe.

Do have you used these ‘raw’ sugar for fermentation, if so how?

At the same ratios and in the same way as any other sugar from my experience.
Its sugar with a minute amount of molasses left in it.
Again it is not brown sugar.

[NZChris]

Raw sugar is a sugar industry description.

What I made at Babinda had the water boiled out of it and was further refined by centrifuging, hardly something that constitutes 'raw' in my book, but you can call it whatever you like.

I have made rum out of raw sugar cane, crushed, squeezed and fermented only, that is truly 'raw' until stripping day.

[pickednick]

"Make the wash again and pour on to the yeast left in the fermenter. Then strip again. Add the 2 stripped washes into still with equal amount of dunder that you have saved and the RUM OILS( see below )"
Please help me about understanding this part.

amount of dunder = RUM OILS #1
amount of dunder = 2 stripped washes #2 ||| which one is true ? thanks.

[MartinCash]

You make the wash twice and use the yeast cake left from the first to ferment the second. Strip both batches of wash as Pugi describes. When you do your spirit run, combine the volume of both strips with an equal volume of dunder, and add any rum oils you might have saved.

[Tabucowboy]

Ok Pugi,

I made your recipe today and my brew room looks like a wreck. It smells amazing, but i cannot make a brew with out a mess. Yours has been the worst, but if it tastes anything like it smells, all good.

[StriaghtJakket]

Hey Guys,
Finally made this up! I have been mostly running Neutrals. Fermented out 3 x 23L washes's and Stripped well - with a couple of Pukes.
I removed the packing and the reflux condenser - ran it 'easy' - out of the 23 cut glasses it took 17! before the ABV dropped below 8o%
and then rapid decrease over the remaining glassed to No#23.
Not sure if i done something wrong, seems like most people describing hearts between 80 to 50%,
did the cuts today, Tails stuck out like a sore thumb on glass 14 @ 85%!
Is this Normal or was it run to slow? still took 7.5 hours for the 3 Strips with a broken pencil lead stream i guess.
Main thing - since i can go off Pugi's ABV guide ( and i never do - 1st time using a parrot ) the last 2 glasses are murky one is 49% and the other is 20% - would these be the 'rum oils'? i am assuming so as all 21 other jars are clear and these last to are a murky white/clear.
Cheers, SJ

[Saltbush Bill]

Figures are not adding up for me , presume your running some sort of reflux with packing and reflux condencer removed......so basically a pot still ?

[StriaghtJakket]

Hey SBB - i know, i am defiantly at a loss, it is a reflux/pot still combo - , 2" column with a shotgun condenser, no packing and took off reflux condenser. defiantly sucks, the final product is quite rough, thought I did fine with the cuts yesterday, but tasted today and i can taste clear heads - hoping it rounds out with some ageing. I might not strip a bunch anymore, just do one (batch) at a time until I get some consistency at least.