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Showing results for tags 'Cane Juice'.
Found 3 results
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Does anyone know the shelf life of fresh cane juice? I live within 7.5 hrs from a sugar mill that I can source the cane juice from. Is this going to give me enough time to pitch it before spontaneous fermentation ruins it? Also, for those producing agricole method, do you use unclarified or clarified juice? The mill told me the unclarified juice will have a lot of mud in it ( i guess from the harvesting technique) and will give it a very earthy flavor.
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So I would love to make an agricole style rhum, but know that cane juice is basically only stable for a few hours, with all the agricole producers essentially situated on cane plantations. That being said I feel like I have heard of frozen cane juice, and was wondering if anyone knew if it was viable to get a shipment of cane juice essentially flash frozen at the source, which could then be quickly melted down and pitched for a fermentation? On a similar vein, is it possible to get a shipment of cane itself and press it in house for the juice? (Though that sounds like more trouble then it's worth)
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Similar to my post on cane juice, I am seeking a sugar source for rum fermentation as un-refined as possible. The least heat treatment, least separation, etc etc. There's the obvious thread about panela in the forum, but what about other cultural un-refined sugars? Muscovado, Sucanat, Rapadura, Demerara, and Turbinado come to mind. Does anyone (either on the sugar side or distilling side) have experience with these and Panela? How do they differ? Extending from that, I know sugar daddy is big here for panela, does he or anyone else stock Sucanat and Muscovado?
