Aussiedistiller, Home Distilling, Moonshine, Home Brew

Is there much difference in using brown and white sugar. Reason I'm asking cause brown sugar is that tiny a bit healthy. Gonna make a tpw 2moro.

Howdy,

Most folk would claim a taste advantage for a brown sugar compared to white table. A TP based wash would negate the flavour gain imho...a weetbix wash would be a better choice if your specifically chasing that caramel type taste.

Unsure how it's more healthy brown is simply white that's had juice/lower run sugars added back in i.e. it's white first.

It's also fairly expensive in my area at least compared to white sugar.

bt1

Furynfear wrote:Is there much difference in using brown and white sugar. Reason I'm asking cause brown sugar is that tiny a bit healthy. Gonna make a tpw 2moro.

By brown sugar do mean raw sugar?

All of the sugar is gone by the time you drink the stuff, mate... The yeast deals with it all.

Using brown or raw sugar instead of white will add a molasses-y flavour to your spirit, which you may or may not want...

Brown sugar is white sugar with molasses added back
Raw sugar is sugar that has not been processed (refined) as much.
Raw would be a healthier choice.

Would I want the molasses taste:
In my neutral, no.
In my whiskey, no. If you want caramel use come caramel/crystal malts. If you are not mashing you can just steep them in hot water.
In my rum, yes but molasses is a lot cheaper way of getting the taste.

So far I have not found the need for any brown/raw sugar in my brewery.

BTW, no yeast attenuates 100%, so there will always be some residual sugar in the wash after fermenting.

Maybe. I mean raw sugar? I no there probably is not much difference. Was just curious whether it was worth it or not.

No I wouldn't use it in a TPW, your aiming to have as little taste as possible in it. Raw sugar has more impurities in it than white sugar, therefore probably more flavour.

don't want the cancer causing, liver destroying, brain cell damaging ethanol to be made with the least healthy sugar :laughing-rolling:

Andy wrote:don't want the cancer causing, liver destroying, brain cell damaging ethanol to be made with the least healthy sugar :laughing-rolling:

:laughing-rolling: :laughing-rolling: :laughing-rolling:

Home distillings all about nothing but the best :D

I prefer raw sugar in ujsm/ Bwko type washes but generally I use whatever is cheapest when bought in bulk.
Brown sugar can be nice in rum and weetbix washes.
I doubt thaw any health based choices in sugar types will carry over to your finished product once the yeast has eaten all the sugar :-B

white is what i use the calarific value is near thge same so so jus go with what ya know i use white sugar with a table spoon of yeast into the boiling water to give the live yeast every chance ..there dead yeasty bodys act as the AFAN and the other stoff that yeast need to grow and take over ya wort,they are the organism that gives ya the alcohol

give em some thing to eat and ya will pleasly surprised and with temp controled ferment ya dont get the crap alc 's

anyway