Robert: You can find it on the same shopping isle as sugar usually.

Rick: No argument, my point is that you can't make it by caramelizing white sugar, it's not the same as brown sugar.

If you try my recipe and don't like it than you can certainly tweek it by adding more or less molasses and/or using white sugar. I just know that it's really easy, inexpensive, and works well for my taste and everyone I know loves it.

John: Where I live even though it cost a bit more than white sugar, dark brown sugar is a better solution because molasses is very expensive. I'm hoping when I get to FL I can get a better deal on the stuff since they make it there. I use only the unsulfered molasses. I haven't tried any backset with rum but I have no problem with doing it. I bet it comes out tasty. I usually end up with four quarts at 85%. Oh, and by the say I do filter mine. Hey, that's just the way I like it.

wvriver: I'm glad you like it. I can't seem to keep it. I bottle it up in wine bottles and everybody who come by wants one. You are right, they want that more than any other.

A votre sante!

Of course, you can make brown sugar by partially caramelizing white sugar. If you think not, just try it. It's easy. Whether or not you think this is brown sugar, is up to you.

I've never tried to make rum from it ,partially caramelized white sugar, and the molasses I did use made an awful rum ,twice distilled. I still have some if there is a brave soul here who would likt to sample it.

Poses an interesting question I have had. I have a 3' X 24' column, with copper mesh, and no induced reflux. Large liebig condenser, and run just as fast as possible for stripping runs. Propane fired, and over a gal. per hour collection. 35 min. to collection temp for 25 L and 55 for 50 L. Fully insulated column and top half of kettle. The worst I ever get is 56% stripped from an avg. 18% wort. I usually run down to 30% or lower collection of tails. A pint sample of the hearts is usually pretty good, though harsh as most unaged spirits are.

Are you running low ABV mash, at say 6 to 8% for whiskeys or others? Running tails to very low ABV?

Just very curious as my results are so different.

I even got 52% doing an all grain mash at 9.5% beginning.

ok I have a question when distilling rum if you add some molasseses and brown sugar will it help at all or should I wait till its done to add
or should I do both
O and will adding any spices during distillation help at all
Its a question that keeps arising in my mind

Brenden, Like Elricko said, add spices to macerate or later some to flavor your rum. I read a fantastic article, by pintoshine last week on fermenting sugars and mollasses. If not useing a turbo, it is quite helpful to add 1/4 tsp. of epson salts to the wash at yeast pitching. Supplies magnesium which otherwise is lacking.

Had all the doors and windows open today, warm and sunny, but had to finally close them as the wind on this knoll was too disruptive. Maples are blooming, and bees are working.

Pintoshine!!! Have you seen his youtube? Check this out. This is a good looking rum:

http://www.youtube.com/watch?v=JbKQfzutmf4

Cheers