Good brown sugar recipes

saltwatersniping · Post by **saltwatersniping** » Tue Mar 11, 2008 7:00 am

Does anyone have any tried and true brown sugar recipes?

mikeac · Post by **mikeac** » Tue Mar 11, 2008 7:26 am

Check out some of the rum threads, I think there are some good ones in there.

GingerBreadMan · Post by **GingerBreadMan** » Tue Mar 11, 2008 1:40 pm

I've been running a half brown sugar - half fancy molasses recipe while I'm learning to make the cuts. For yeast, I've tried turbo yeasts - had some packs I needed to use up, and I've also used baker's yeast/EC-1118 yeast combo. I think rum is a simple recipe (at least that's my novice opinion) and formulating the right cuts and either backsetting or running feints with the new wash really brings out the character.

I've stopped making rum for the moment to allow some stuff to age so I can compare and taste test differences.

The next rum recipe I am going to try is Pintoshine's recipe in the tried and true forum. The next step in my learning is to formulate a good wash with the proper nutrients and learning more about them to get a good clean fast ferment that I like. And then I want to learn more about molasses, because I think there is quite the difference in different regions - my molasses just might not be the same as yours - which almost seems to be an issue here at the boards with making rum and flavor.

Uncle Remus · Post by **Uncle Remus** » Wed Mar 12, 2008 6:26 am

GingerBreadMan wrote:I've been running a half brown sugar - half fancy molasses recipe while I'm learning to make the cuts. For yeast, I've tried turbo yeasts - had some packs I needed to use up, and I've also used baker's yeast/EC-1118 yeast combo. I think rum

You shouldn't mist different strains of yeast. They don't get along. They fight each other to the death, till the stronger one triumphs.

That's the theory anyway

GingerBreadMan · Post by **GingerBreadMan** » Wed Mar 12, 2008 6:38 am

I was going by the theory that the baker's yeast would die off first, but ferment first - as I would just pitch it without rehydration. After it's been in the wash for a couple of hours I would rehyrdate the EC-1118 properly and pitch that. After the baker's yeast is dead - the EC-1118 uses it as nutrients. Well that's my theory and I'm sticking to it

My next batches, I'll be smarter. I'm thinking of using a bit of wheat germ for nutrients and two packs of EC-1118. I started a DWWG that I'm going to distill Friday night. I'll get a sense of taste and imagineer how much wheat germ would provide nutrients and flavor to the molasses wash.