What would you do with 100kg of light brown sugar?

[ReUnitePangea]

Hi guys I came into over 100kg of free light brown sugar. "Golden Yellow".

Im on my 2nd batch of Pugirum. So happy with batch #1 and that was without dunder. Batch #2 is fermenting now. I'm doing a double batch and that still only uses up 8lbs at a time.

If you were me what recipe would you do to use up the "golden yellow" sugar?

First thought was just to modify Pugirum use roughly 1/2 the molasses and 2x the brown sugar and make a lighter rum.

Second thought was to just use Pugirum technique but do 100% light brown sugar for what Im sure will be a very light rum.

Third thought was to ask you guys if there is a recipe (does not have to be rum) that would help me use of over 100kg of light brown sugar.

Thanks all for your thoughts and suggestions.

[NZChris]

I haven’t done it with brown sugar myself, but I would recycle all of the heads, tails and dunder from the rum into it. Lees from the spirit run can be used as well.

Adjust the pH of the dunder and lees if necessary. Aerate well.

Use the original yeast bed.

Add heads and tails into the wash when stripping.

[MooseMan]

Chris's suggestion is a strong one and will get you plenty of flavour.

Since you have plenty, why not experiment a bit?
Make an all molasses rum with the cheap raw molasses for big flavour, but add some of your sugar to the ferment to boost the ABV a little, since the raw stuff is low in sugar anyway.
Deffo add dunder to the ferment, from a heavier molasses rum, that will get you lots more flavour that the sugar is missing.

You could also try a sugar head on grain, as your light grown sugar will I'm sure add some lovely complimentary flavour to it.
Check out Odins cornflake whisky for a base recipe to use.

[jedneck]

I would use it in uj. Its not to far from raw sugar flavorwise in my opinion. And raw sugar makes damned good uj. Other option would be a neutralish recipe like shady’s n add a full flavoured moleass to get rumy flavour. Is the joy/pain in ass of this hobby. So many options yo try

[Chucker]

Start baking? I mean, it sounds like you’ve got the likker part pretty well in hand with a lot to get used up.
That was always my excuse when buying a bunch of brown sugar and rolled oats, anyway.

[shadylane]

Chris's suggestion is a strong one and will get you plenty of flavour.

Since you have plenty, why not experiment a bit?

Plus one Moose
And after all the experiments are done, practice blending.

[Bolverk]

Id save it for cookies...

[NZChris]

Ha ha, that’s a lot of bread, smoked meat and cookies at my place.

One way of concentrating flavor from a wimpy wash that had a lot of sugar in it, is to remove some of the more flavorless jars from the middle of the spirit run when doing the cuts. Reflux them for neutral if you can.

[JustinNZ]

…and don’t forget to age it well with some nice oak. Mmmmm.

[Chauncey]

Have a tragic accident while turning it all into caramel. Rending you into twisted figure named "caramello" - a super villain with sticky sweet powers.