Sulphured Molasses question.

pangea · Post by **pangea** » Wed Jun 08, 2005 2:46 pm

Can sulphured molasses be used for making rum? I did a quick look around but didn't find anything about it.

Yttrium · Post by **Yttrium** » Wed Jun 08, 2005 8:58 pm

Yeast don't ferment very well in sulphured molasses.

Post by **Grayson_Stewart** » Thu Jun 09, 2005 4:19 am

I'm pretty sure the purpose for adding sulphur is to keep down any growth in the molasses. You may see a warning on some molasses sold for cattle or deer feeding that stated the molasses is unmedicated. These would be better to ferment for a rum. Whatch out for the very small solids in some of this cattle grade stuff because it can send a scroched flavor across. I got a gallon and a half of burned rum if anyone likes that taste

pangea · Post by **pangea** » Thu Jun 09, 2005 4:48 am

Grayson_Stewart wrote:I'm pretty sure the purpose for adding sulphur is to keep down any growth in the molasses. You may see a warning on some molasses sold for cattle or deer feeding that stated the molasses is unmedicated. These would be better to ferment for a rum. Whatch out for the very small solids in some of this cattle grade stuff because it can send a scroched flavor across. I got a gallon and a half of burned rum if anyone likes that taste

Could you run that gallon and a half through again and leave some of the scorched flavor behind or will it stay with the spirits?

Post by **Grayson_Stewart** » Thu Jun 09, 2005 5:08 am

Since it came through the first time I am under the assumption it would come through again unless I tried to make nuetral spirits out of it.... and it may still come through.

The Chemist · Post by **The Chemist** » Thu Jun 09, 2005 6:17 am

Just call it "Demerara-style" and tell'em it's supposed to taste that way

Post by **Grayson_Stewart** » Thu Jun 09, 2005 11:05 am

Burned/schorched/blackened......be more of a cajun style rum wouldn't it Chemist? Kinda up your ally