Aussiedistiller, Home Distilling, Moonshine, Home Brew

As title suggests, does anyone know of a supplier in Perth that has sugar cane juice?

Mollases is not quite getting me the white rum I'm after and I want to try a few experiments with it

Sugar cane is just sugar. I suppose a few botanicals from the cane might add a little flavour, but why not just use less molasses and more sugar?

I'm on a 3rd generation of rum (adding the dunder from the last distillation to the next ferment) and find the white rum is very drinkable and mixes quite well. But the real value comes using French oak dominoes. Most bought rum just doesn't compare for smoothness and flavour. :handgestures-thumbupleft:

Hi Urrazeb
Mate the cane season is from June to November or whenever they finish the crush.
So at this time of year you have very little chance of getting any.

Even when working in the sugar mills we didn't have access to buying the clarified liquor.
Perhaps there are health food shops that would trade in it during the season.

Some traditional rums are made from the liquor, I gather that is what you are experimenting with?
Hope you find a supplier... it would be interesting to see what a rum based on cane juice tasted like.

DBV

Thanks DBV

So far I have tried the following;

*Refluxed mc rum
*Double distilled mc rum - 5plates no packing
*Halved mollases & replaced with white sugar
*qtr mollases and replace with white sugar
*refluxed mc rum on french oak

None of these are getting me close to what I'm chasing, this leaves me with two paths- carbon filter or change the ingredients to adversely affect the flavour.

A lot of white rum is made from cane juice, I'm predominantly chasimg untreated raw juice but am in the wrong part of the country for good supply.

The aim here is a light rum with some flavour, not the mollases flavour... It's something different, think Mount Gay Rum

Next up for the run trials is a cut rum put through the neutralser, rum is one flavour that just doesn't thin out very easily

You got my curiosity going there so i started looking into this juice, i thought molasses was cane juice 8-} :laughing-rolling:

Anyway came across this mob. You've probably tryed them already but just incase.

They don't appear to have a website but their number is there. Hope they might be able to help.

http://www.yellowpages.com.au/wa/perth/ ... sting.html

One thought I have is that besides using just using less molasses and more sugar you could oak it for 2/3/6 months to get the flavour and then run it through a carbon filter. That should strip the color and some of the congeners that may be contributing to the flavors you are not wanting and "mellow" the rum out. You might want to experiment with a rum that you already have to see what a run through a filter will do to change the flavor profile.

Just thinking on this a little more, perhaps during the season you could get one of the mills to ship you a couple of 200 ltr drums of the clarified liquor.
The reason I say the liquor and not cane juice - is water.
You could basically have a sugar cane juice concentrate instead of juice.
Saving you freight for the quantity of juice you get.... IE just add water when it gets to you.
How much you add would be an experiment in itself.

Just thinking out loud. :think:
You mentioned Mt Gay rum.... I have to say - that is one of the few commercial rums I would even entertain drinking... and not expensive either. :handgestures-thumbupleft: :handgestures-thumbupleft:

I like the sound of your experiments, keep at it.
Have been thinking of rum recently as it is one of the things I haven't tried yet.
Living in cane country, it's not like there is a shortage of molasses during the season.
At a $1/ltr from stock feed places it's cheap as.

DBV

Have a look at jaggery from India.

http://www.thehindu.com/news/national/t ... 766067.ece

This mob will sort you out...

http://www.thesugarcaneshop.com.au/

bt1

woodduck wrote:You got my curiosity going there so i started looking into this juice, i thought molasses was cane juice 8-} :laughing-rolling:

Anyway came across this mob. You've probably tryed them already but just incase.

They don't appear to have a website but their number is there. Hope they might be able to help.

http://www.yellowpages.com.au/wa/perth/ ... sting.html

Hey WD I did give them a call a while ago and they didn't know what I was on about (language barrier) and she was telling me it's $4.50 a glass repeatedly :angry-banghead:

I have read that white rum is just carbon filtered aged mollases rum but fail to see the commercial viability in using a 'second grade' product (mollases) age it then filter it when in rum country there is ample sweet nectar available 8-}

The experiments will never end as so far this summer I have been using commercial white rum a fair bit on those hot days as I received some from Santa and I know I can make it... Just got to nut it out

Ok these mobs depending on container sizing may be right up your street...

http://www.sugaraustralia.com.au/LiquidSugars.aspx

http://www.bundysugar.com.au/products/specs_liquid

Now heads down, get it underway and when you got a Mount Gay nailed we want the details :handgestures-thumbupleft:

bt1

:text-+1: :D :D

Good luck Zeb I think this will be a hard one, by the time you tone down the molasses flavor it would be hard to get other carry overs :think: makes sence to replace most of the molasses with a substitute. Or a blend of two types :think:

Muppet wrote:Good luck Zeb I think this will be a hard one, by the time you tone down the molasses flavor it would be hard to get other carry overs :think: makes sence to replace most of the molasses with a substitute. Or a blend of two types :think:

See I don't think so Muppet, rum distilleries have been making white rum for ages, it can't be that hard :shock:

I think I just have to find the right mix as you say, whether that be in the fermenter or the bottling

bt1 wrote:Ok these mobs depending on container sizing may be right up your street...

http://www.sugaraustralia.com.au/LiquidSugars.aspx

http://www.bundysugar.com.au/products/specs_liquid

Now heads down, get it underway and when you got a Mount Gay nailed we want the details :handgestures-thumbupleft:

bt1

Bundy is a no go, they use all their raw cane juice for their own production purposes, minimum buy for the "Fine Liquid Sugar" is a shocking 25 tonne making it a little uneconomical for me.

I have flicked off an enquiry to Sugar Australia and am currently awaiting a response :pray:

Here's what I would try for a test 50L wash

10kg "raw sugar"
A little DAP
Couple of vitamin B tabs
EC 1118

*maybe* a very small dollop of tomato paste for extra nutrients, or some other tasteless yeast nutrient.

This will give you a very light rum as the raw sugar is reasonably low in molasses flavour.

Worth a shot IMHO :handgestures-thumbupleft:

I will get one of those on mac, cheers

I might try get my hands on some panela (sp?) as the dry version of cane juice seems more available.

Failing these two more experiments I will try it with palm sugar as it resembles a more organic product than refined sugar.

Few more experiments yet then it seems :O)

Urrazeb wrote:I might try get my hands on some panela (sp?) as the dry version of cane juice seems more available.

Failing these two more experiments I will try it with palm sugar as it resembles a more organic product than refined sugar.

Few more experiments yet then it seems :O)

Looked into that, not a cheap way to make rum! From memory it was like $7 - $8ish a kilo and that was buying in bulk (20kg bags).......

Also look for rapadura sugar (same thing)

I think you may find that the white rum flavours your chasing may also come from their own secretly kept yeast strain :think: