Sugar

Rum = made exclusively from sugar

TYPES

Sugar Cane = the inside of the sugar plant stem is squeezed out or scrapped out

Brown Sugar = raw, no bleaching process not fully processed, little molasses in it which makes it brown

Sugar in the Raw = unprocessed

White sugar = This white color is from the bleaching chemicals so that the sugar looks pretty [clean look not dirty look] for putting in coffee or cooking.  These chemicals are not required to be disclosed on a food content label.    When 4 lbs of sugar is mixed in 5 gallons water = there is a definite purple color to the liquid mix.  This type of sugar is readily available cheap low quality but should be avoided because of the chemicals present.  It is low quality and should not be used for distilling because of the bleach chemicals still present.  Question; Do you put bleach in your food????

After fermenting cycle white sugar will smell like processed food and the taste will be pungent.

Corn Sugar =  Is clear when 4 lbs is mixed in 5 gallons water.  Is the only type of sugar that is 100% fermentable. Other sugars generally 15% is not fermentable and will leave a very slight sweet taste if you can detect it.

Corn syrup – Made with one processing stage less. Excellent for small batches

Molasses = sulphur dioxide is a preservative used before processing,  NO sulphur in sun ripened cain sugar = purest … sulphur may affect distilling process.  Best to use the NO-Sulphur molasses.  It is sun ripened cain = the purest …

sugar from grain = sugars available from grains for fermenting –  about half the material

sugar from fruits  = sugars available from fruits for fermenting – about half the material

 

Liqueurs = sugar must be added