 Rank: Junior Member Groups: Registered
Joined: 5/31/2007(UTC)
Posts: 16
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"Hi to all..
20l of GOOD 42% alcohol and I am adding a 0.80dkg dissolved in 0.800 ml dist.water(boil it for half an hr) of brown sugar (gold or demerara) to test for the preperation of rum.
Mix it and setting a said.
Problem:
After 1 weak or so..I can see small particles on the bottom of the glass carboy.I was try it and it is so sweet and disolved between to fingers.
Why is that?Any suggestion on procedure?
What else I can use to sweetening ready to consumption alcohol to be close to brown sugar flavor?
Thank you for any help?
Gizy."
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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so what was the potential alcohol or the percentage of alcoholo before you added more yeast???
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Rank: Junior Member Groups: Registered
Joined: 5/31/2007(UTC)
Posts: 16
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i think you misunderstand my problem...the alcohol is ready to drink at 42%..i am just adding sugar to get sweetnes in this alcohol where later on i am adding my spices to make a rum.
but this sugar giving me a problem leaving particles on the bottom..
thank you for your replay
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Rank: Junior Member Groups: Registered
Joined: 8/7/2012(UTC)
Posts: 86
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what clearing method did you use???
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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"Try carmelizing your sugar first next time. Thats how i did anyway when i did a rum batch.
In this video she carmelizes white sugar but its the same for brown.
[video=youtube;_E623VT_330]http://www.youtube.com/watch?v=_E623VT_330[/video]"
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Rank: Junior Member Groups: Registered
Joined: 5/31/2007(UTC)
Posts: 16
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hi...that may be the solution...and prevent sadiment on the bottom..but if you carmelize the sugar so it is hot and in the liquid form..and my concern is if I pour it in to a cold alcohol..it may form hard pieces and may not dissolve.
Please correct me if I am wrong.
More hints on the proces PLEASE.
Thank you for answer.
Best Regards.
Gizy.
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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You are 100% correct. Have to wait till it hardens. Then the process is much like oaking. Throw a bunch of the carmel in a jar with your rum and let it sit and dissolve. The longer it sits the more that dissolves. Keep sampling and checking until you have the colour and flavour you are looking for. Might take a week or two. Rome wasn't built in a day. Then run it through a coffee filter and you are good to go.
I did pour some hot into a jar of proofed liquor(50%). Man did it smoke and bubble. Was actually pretty scarey. It also stuck to the bottom of the jar like crazy. Not my greatest moment.
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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As an alternative you could make syrup. My mom used to make it when we were kids. 1 1/2 cups brown, 1/2 cup white and a cup of water. Made the same way as caramel but when it cools it stays liquid. This could be used as soon as it cool with no delayed wait for the caramel to dissolve. I would keep my proof a bit higher though as the water content will bring it down a smidge.
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Rank: Junior Member Groups: Registered
Joined: 5/31/2007(UTC)
Posts: 16
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ok..thank yoou Sir...for your time and help....will try these two option..
best regards
gizy
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