Inverting brown sugar for rum, should I?

[iwine]

Inverting brown sugar for rum??
I'm about to start my first rum. I’m planning to do 3 x 20L washes and do 3 stripping runs and one spirit run. I’m planning to use the dunder from strip 2 and 3 then combine all 3 for the spirit run for flavor.
I’m going to use is hook rum
Black strap molasses 2.5 L,
Dark brown sugar 2.25 kg
¾ tsp DAP
½ tsp citric acid
Expected ABV 10.3 Depending on molasses I assumed 50% fermentable.
Does clarifying the molasses affect the flavor? What is the biggest advantage to clarifying?
The big question is should I invert the brown sugar before putting into the wash??
I have checked the parent site and I have spent a week looking for the answer to my question with no luck.

I have a 22L pot still with a mixing bowl on the top.
I do have a thumper but I will NOT be using it on this recipe.

I also bought a small air pump for a fish tank and aeration stone. I will boil and disinfect these before using for aerating the wash before pitching the yeast.
If you see any errors in anything above. Please let me know.
My first was a failed cornflake (infection )
Second was a Gerber, I oaked with JD chips(turned out good)
Thank you
for helping the distillation rookie?

[T-Pee]

I think brown sugar is already inverted from the forming process. Molasses certainly is since it's cooked cane sugar.

tp

[rad14701]

Not sure how you'd determine when brown sugar was inverted considering how it's already darker than the indicative straw color that white table sugar turns... I've never had issues with either light or dark brown sugar rum washes myself... They almost always finish in under a week, and most within 4 days... Takes longer to clear than to ferment in my experience...

[iwine]

Thanx guys I respect your experience and answers.

The other question I had was
Does clarifying the molasses affect the flavor? for better or worse? I'm going after Dark/Black rum. Or is the reason is that it just makes easier to clean your BOP after distillation?

[rubber duck]

i invert white sugar and then add molasses, 50 lb inverted white sugar, 4 gallons molasses, topped off to the 55 gallon mark with tap water. 80f ferment temp and add backset if you have it.

[rubber duck]

and use good light molasses not the stuff from the feed store, tight cuts for the white dirty cuts for the aged.

[rad14701]

Clarifying the molasses should only have a minimal effect on your final product... All you would be removing is unfermentable solids that may or may not contain components which contribute to the flavor profile... Removing those solids would have a direct effect on the SG readings, making them marginally lower at each stage, however...

[iwine]

Thanx Duck and Rad I will take your advice. I'm starting tonight. Unless I have an issue I'll be back in a couple of weeks after distilling an let you know how I did. TKS again

[casper the Irish]

Look at pintoshines tried and trusted. He adds a tsp DAP per gallon plus vitamin B AND boiled lees with extra yeast. Why? Yeast gains no nutrient from sucrose, in fact sucrose and alcohol are a harsh environment to yeast. White sugar is pure sucrose, brown sugar is fructose/ dextrose which does support yeast growth. You can invert sucrose into the two isomers by boiling with fruit acid.

But I find molasses is already acid enough for yeast (bread yeast is better for rum) so be careful about adding any acid at all. That may be why brown is called for in most recipes