StillSmart

Hi Guys

Anyone know where you can get the cheapest Brown/Demerara Sugar, there seems to be some good discounting going on with supermarkets and white sugar, so much so it's cheaper than the brown sugar.

I thought the brown sugar would be much cheaper as its less processed but it appears to be more expensive! (Although I have only looked in Aldi so far)

As far as I recall it has always been so in the UK.
I may be wide of the mark,so feel free to correct me,I always thought that UK white granulated came from UK grown sugar beet.
Demerara,and Muskovado etc coming from imported sugar cane,or more likely just imported syrup,hence a higher cost.
Robert.

I think its more likely to be supply and demand, yes raw sugar has less processing but they probably only sell a fraction of the volume that refined sugar does.

Tate and Lyle do use UK beet, but also cane - The large 5Kg bags I picked up the last time said it was from a cane sugar source, I've also had beet in the past, price was the same.

For bulk, try a restaurant or hotel supply. Or ask your local baker.

N.B. You can make alcohol out of beet sugar, but not rum.

I got mine from the local scoop shop, sold from drums by the kilo. It seamed reasonable at the time and it was cheaper than buying it in packets, but the actual price I cannot remember.

Edit,
Just looked up an old post I paid 1.80 a kilo, which now does not seem much cheaper than the supermarkets. Probably seemed like a good idea at the time?

afaik, generic brown sugar is white sugar with colour and flavour added.

Could molasses be used in place of brown sugar? I am thinking of buying it by the gallon for horse feed which is a lot cheaper than the supermarket stuff.

I bet they could produce an interesting Rum,would have to experiment to find the amount to use though,couldn't guess at the sugar content,but would expect lots of flavour.
Robert.

I asked the original question because I asked RumJohn how he makes his rum, he suggested I could use brown sugar, without the need for any nutrients and double distil it, before aging it on oak, least that's the plan when I find a cheap enough supply.

@Aethelstan: Yes - you could use molasses in place of brown sugar. The brown sugar I use is not the stuff that looks pretty. It is sticky and gets its brown color from the added molasses. Not what you would have in your kitchen.

You can use white sugar with a bit of treacle, but these days I mostly use propper Demerara sugar as it is less refined cane sugar and not coloured beet sugar.

I mostly wait for offers in the supermarket and stock up, but you can get 25kg bags online.