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- CothermanDistilling March 2017
- Fiji_Spirits March 2017
- grim March 2017
- kimbodious March 2017
- Pa_bon March 2017
- punkin March 2017
Bulk raw cane sugar from mill
Found out that a sugar mill relatively close by sells raw cane sugar to the public for $.35/lb. Bring drums and they will fill. They sell molasses also, if you have a receptacle they can drop a 10" hose into and open up the valve. They can only sell as feed supplement as they are not FDA licensed (USA).
Considering buying a few hundred lbs., but before I do I'm looking for feedback from others who may use raw cane sugar. Will there be a noticeable molasses component if used in a common corn, barley, rye UJ ferment?
Any pointers for using it? Melt in boiling water to kill any nasties?
Input appreciated. Thanks.
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I would Read the Big Rum Thread, and How Panela Cane Sugar is Made. Facility tour in Colombia.
myself, I would mix and heat to 180 or so and whirlpool off of the chaff/bugs/crap...
Use as normal sugar. It's all i ever use for UJ as it's a better allround flavour.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Raw cane sugar has the best flavour and it would be all I'd ever use if I had a reliable source; I make do with the commercially packaged refined 'Raw Sugar' from the supermarket. I worked in a sugar mill for years; there is a risk of impurities (it is a factory not a refinery). That mill produced 80 tons of raw sugar per hour so the throughput kept the level of impurities well down.
Crystallized sugar? No microbes making it though that.
Melting in boiling water or backset should take care of the nasties if any, correct?
yeppers.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
I'm going to go this week or next for a few hundred lbs.
Appreciate the responses.
Sugar mills treat the raw sugar as a bulk material not a foodstuff. It's sent up conveyor belts into huge overhead bins which empty in to hoppers on B-Double trucks and hauled to a bulk store etc, plenty of opportunity for post-crystallisation contamination.
Kimbo, here it is stored in enormous barns 1000' + long holding mountains of the stuff for later loading onto trucks for transport.
I use raw cane sugar exclusively right now. It is bagged in 50kg bags and sold in the stores tho. We get the occasional non sugar lump but it doesn't appear to effect product much.
I dump it straight into the 81 degree water and mix it up with the nutrient and yeast bill.
Not much molasses in it but I do get some additional flavor from it.