Quinn_the_Eskimo609 Posted September 1, 2021 Share Posted September 1, 2021 We are getting ready to start making rum and are trying to decide what molasses we should use (looking between Blackstrap and Fancy Grade). My question is about the conversion of sugar bases in the production of rum. We are also investigating the differences between cane sugar, brown sugar, and others as well as the previously mentioned molasses. Does anyone have any research or observations they would be willing to share? Thank you! Link to comment Share on other sites More sharing options...
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