Posted 18 April 2012 - 07:57 AM
Posted 19 April 2012 - 08:08 PM
Posted 20 April 2012 - 07:40 AM
We use domino sugar, specifically "homemaid molasses". It is grade A molasses that comes to us via Baltimore. They tell us that it is LA or FL molasses( we wanted domestic). It is expensive compared to blackstrap but provides a very clean product with lots of flavor. It is also very high in sugars. Our last batch was listed around 80 brix. Yeast goes nuts with this stuff. Anyway,shoot me an email if I can be of any more help. email@example.com
Posted 20 April 2012 - 09:47 AM
Posted 20 April 2012 - 02:19 PM
Don't discount yeast as a major contributor to the rum profile.
Posted 22 April 2012 - 07:06 PM