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Sugar Cane Browning


Nick-san

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This is a question for anyone who grows and mills their own sugar canes or has knowledge of the process. I am wondering why all of the sudden our new crop of cane that we are milling has been brown milkshakey color whereas usually it is a dark green and ferments out to a yellow tan color. We are thinking oxidation but it's never happened so quickly before (it's already brown when being milled). We will be distilling the juice later this week and next so we'll have a better idea if the browning effects the flavor or not. Also, we usually harvest the cane before it flowers and the cane we are juicing now has started to grow it's tassels. I know allowing this to happen is a waste of plant energy and results in lower yield but am unaware if this would be the result of browning. Any help is much appreciated.

Cheers!

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2 hours ago, Nick-san said:

This is a question for anyone who grows and mills their own sugar canes or has knowledge of the process. I am wondering why all of the sudden our new crop of cane that we are milling has been brown milkshakey color whereas usually it is a dark green and ferments out to a yellow tan color. We are thinking oxidation but it's never happened so quickly before (it's already brown when being milled). We will be distilling the juice later this week and next so we'll have a better idea if the browning effects the flavor or not. Also, we usually harvest the cane before it flowers and the cane we are juicing now has started to grow it's tassels. I know allowing this to happen is a waste of plant energy and results in lower yield but am unaware if this would be the result of browning. Any help is much appreciated.

Cheers!

Where are you cultivating? If you’re uncomfortable listing specific location lemme get a general tegion or at the very least an approximate long/lay and hardiness zone. Commercial or organic? 

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