Sugar cane and fruit as a mash?

[Daftbrazilian]

Hi so I live in brazil I've seen some posts about people using sugar cane juice as mash. However I'm looking to make my own first mash for the first time we have alot of fruits and a juicer for the sugar cane plus fields down the street. Has anyone tried using sugar cane juice as base plus fruits to make a mash?

[still_stirrin]

Hi so I live in brazil I've seen some posts about people using sugar cane juice as mash. However I'm looking to make my own first mash for the first time we have alot of fruits and a juicer for the sugar cane plus fields down the street. Has anyone tried using sugar cane juice as base plus fruits to make a mash?

FYI - a “mash” is a ferment using grains, typically so-called because of the process involved to convert the grain starch to sugars is called “mashing”. So, we use the industry standard nomenclature here likewise. When you say “mash”, we understand that to be a cereal grain ferment. Mixing terms adds confusion and often results in replies that ask more questions to understand.

Similarly, a fruit ferment (and honey ferment as well) is called, “must”. For example, winemakers ferment must to produce the wine.

And sugar ferments (where the majority of the fermentable material is processed sugar, even from sugar cane) are “washes”. But, if you’re using primarily fruit for the fermentables and merely supplementing with cane sugar juice, I would call it a “must” as well. Although, if the juice is raw squeezing from the cane press, your product would have a light molasses quality. But the fruit character would predominate.

So, coming back to your question …. “has anyone done this before?” Well, sure … it has been done before. And you can probably find an archive thread with discussion of the outcome if you search for it. The fact is, this website has been around a while and the experiences here are worldwide. Any question you can think of has been asked and answered many times already. And you can learn a lot from these archives. But you’ve got to dig and then read a lot. So help yourself … it’s FREE.

There are many experts and even some professionals on the website. The world’s knowledgebase is here … literally libraries of knowledge.

It is always great when you have a local source for ingredients to your hobby venture. It adds a personality not only for your toolset and processes, but also a nice signature for your liquor cabinet. So learn to use your resources and practice, practice, practice. And have fun.

But always, be safe, responsible, and discrete.
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[Demy]

As an experimenter I tell you to go ahead and do it! I have made ferments based on various fruits but where I live there are no sugar canes... I'm very envious! You could also take a look at how molasses is made and imitate it at home to make other products.

[NZChris]

I keep most things separate, so sugar cane gets made into Cachaça, various fruits get made into their brandies, grains get mashed for whiskey etc..

Cuts are often very different for different fruits, grains etc., so I like to ferment and distill each separately and blend later, which is almost never.

[malt_lover]

Just leave sugarcane juice as is, wild yeast will ferment it very fast, you’d be surprised.

[Tōtōchtin]

Use the cane as your base, make some 93% alcohol and macerate your fruit in that. Many ways to skin a cat...
Tōtō