beat sugar

[cranky]

BTW, Beat Sugar is a great name for a band.

That's funny right there

[Bushman]

Don't think you will find any difference in the sugars but if you make rum from the molasses i have read it's horrid..

I posted a quote on this earlier which agrees with your statement FS.

[choppinlow]

Cane sugar, imported cane sugar, is commonly found in supermarket shelves, and only in the brown type. No white cane sugar is commonly available around here, and brown beet sugar is not available, either. We get white beet and brown cane, that's it.

Nothing to do with GM or source of sugar, but "brown sugar" if it is normal brown sugar it is a natural sugar from concentration (boiling for example). White sugar has been refined. There is no such thing as natural white sugar. It doesn't matter the source (and GM matters less) all white sugar has gone through a chemical refinement process. You can concentrate sugars from many plants. All the syrup crops for example. Sorghum to maples. Cook them all down enough and you will get natural sugar crystals. This is not the case from beets. Requires chemistry. Napoleon was all about it and since Europe always has been to reduce dependency on cane crops they cannot produce. US also supported the beet industry for the same purpose of national security for sugar consumption. But beets are not like cane or other natural sugars. Similarly, beet "molasses" is not like normal cane or other sugar molasses.

[WooTeck]

beet sugar makes a nasty tasting drink from what ive read.

the Belgians use beet sugar for there beers.
just sayin

[WooTeck]

BTW, Beat Sugar is a great name for a band.

im sure someone will have beat you to it.

[wtfdskin]

Im going to play with this in the fall. Planted sugar beets in the garden for a poitin recipe. Will see how it goes

Sent from my SAMSUNG-SGH-I547 using Tapatalk

[choppinlow]

[quote="wtfdskin"]Im going to play with this in the fall. Planted sugar beets in the garden for a poitin recipe. Will see how it goes

And how are you going to get sugar from the beets? They don't have available sugar without processing unlike all the sugar crops like cane and sorghum.

[cranky]

And how are you going to get sugar from the beets? They don't have available sugar without processing unlike all the sugar crops like cane and sorghum.

My guess would be something like this
https://www.richters.com/show.cgi?page= ... d1340.html" onclick="window.open(this.href);return false;" rel="nofollow

[MichiganCornhusker]

Just mash 'em like taters!

[choppinlow]

And how are you going to get sugar from the beets? They don't have available sugar without processing unlike all the sugar crops like cane and sorghum.

My guess would be something like this
https://www.richters.com/show.cgi?page= ... d1340.html" onclick="window.open(this.href);return false;" rel="nofollow

OK, sure looks like an option! A lot of time and low yield for sure, but an option. I would be curious to see if anyone is willing to go through all of that and how much they actually make at 2 pound/gallon of sugar.

CornHusker, can you actually do that? Or I maybe I should state the question, have you done that? I didn't think the process was really about converting starches.

[MichiganCornhusker]

CornHusker, can you actually do that? Or I maybe I should state the question, have you done that? I didn't think the process was really about converting starches.

Oh, I've done that...
http://homedistiller.org/forum/viewtopi ... 38&t=50835

Done yams, too: http://homedistiller.org/forum/viewtopi ... 11&t=50820

Even pumpkins.

I have found that sweet potatoes will convert their own starches with heat. I suspect beets do as well.
But, you are right about yield, I think beets would be even worst than potatoes for fermentables per pound.

[choppinlow]

Yea, I meant on the beets specifically. Potatoes I get and other starches I get. Just wasn't sure it would work so well with beets since it I didn't think "sugar refining" from beets had anything to do with starch. Interesting.

[wtfdskin]

Thats pretty much how I planned to do it from what I was researching. Shouldnt be any more work than I have In pressing cider for brandy. Plan is to shred with a mandolin or slice in a french fry cutter, cook them down, then press in my apple press. The beets wont be the only source of sugar. Also going to use peat smoked malted barley.

Just havent come up with a ratio or how much I will be fermenting as the sg of the beet juice squeezins is up in the air.
Scary part for me is going to be mashing in the barley. Have no experience with grains other than ujssm. For $2.50 a pack for 250 seeds and I have extra space in the garden so ill give it a whirl.

If it comes close to Glendalough's poitin I will be happy.

Edit after reading MCH's links. Possibly pressing the beets may be a bad idea. Was going to ferment the beet squeezins but I may need to ferment "on the beet". Lol

Mash barley and ferment with the beets or ferment each separate then combine for stilling. Oh boy.

Sent from my SAMSUNG-SGH-I547 using Tapatalk

[Jimbo]

Maybe Jimbo could help settle this.

Hey, Jimbo, which do you prefer in your bourbons, cane sugar or beet sugar?

BTW, Beat Sugar is a great name for a band.

SUGAR ?!?!?!?! WTF

Only room for one kind of sugar in a bourbon, and thats Maltose sugar from a properly mashed grain kernal.

The Beat Sugars does have a nice ring to it. Raisin Cane maybe for a Rum saturated Ska or Reggae band playing music from the Islands.

[MichiganCornhusker]

Raisin Cane

Hmm, so 10-15 lbs raisins and a bunch of Pamela?? Sounds good!

[Jimbo]

Bunch of Pamela sounds a damn fine way to spend an evening.

[MichiganCornhusker]

Bunch of Pamela sounds a damn fine way to spend an evening.

Arrrr, bar phone auto correct....
Panela, bunch of Panela!
Although....Hmmm....