6KG of Demerara Sugar, anyone got a wash recipe?

[Anavrin]

Just started stripping this wash in the airstill, forgot how long it takes, 3hr once it starts producing to get 1500ml of strip!!

Can strip 25 litres on the big still in under 1 1/2 hrs once it producing but it's about to get modified so it's out of action.

Apart from the colouring from the dark sugar in the wash it was crystal clear, and the smell is very much like wine, (not tasted yet) a week in a cold garage helps, anyway I will crack on tomorrow and see if I can strip another two or three batches, just hope it tastes something like rum although I'm not too optimistic, I think I'll experiment with some oak on the final product.

[Myles]

Honestly I don't bother with muscovado because it is just a sugar beet white sugar stained with treacle.
The demerara is a propper less refined cane sugar. I typically use mostly demerara with a bit of tracle added. Plus lemon juice, epson salts and vitamin B.

I havent got there yet but I am after Trinidad gold rum. Mostly I slow ferment with real ale or bottom ferment lager yeasts.

[Easydrinker]

I don't really wish to pick a fight with you Myles,because I admire so many of your other informative posts here,but I have to say it as I see it.
You may indeed be correct,and some sugar marketed as Muscovado,may indeed be as you state.
Equally,I humbly suggest that your possible confusion may be explained by a paragraph towards the end of this post.

Despite losing my sweet tooth,with age;sugar remains a passion of mine.

What is muscovado sugar? Simply put, this is an unrefined cane sugar in which the molasses is not removed. It usually comes labeled 'light' (with less molasses) or 'dark.' Most of the artisanal muscovado sugars come from the island of Mauritius, off the coast of Africa.


Demerara sugar is a type of unrefined sugar with a large grain and a pale to golden yellow color.

This sugar is named after a once-colonized area in the now-independent country of Guyana, which first began producing and selling the sugar in large volume. The bulk of demerara production now takes place on the island of Mauritius, but the name appears to have endured. It is extracted primarily from sugar cane, rather than sugar beets, and tends to be more expensive than refined sugars as a result. The minimal processing gives demerara sugar a unique flavor and texture.

To make demerara sugar, sugar producers press sugar cane and steam the juice of the first pressing to form thick cane syrup. The cane syrup is allowed to dehydrate, leaving behind large golden brown crystals of sugar. Demerara sugar is not refined, so it has a rich, creamy, molasses-like flavor which enhances baked goods. The large grains also remain crunchy through cooking, which makes demerara sugar a great choice of sprinkled topping on scones and similar dishes which might otherwise have a uniform texture.

Another version of the sugar, known as London demerara, is actually refined sugar with added molasses, rather than raw sugar. London demerara retains the crunchy, big grain of demerara sugar, but the flavor tends to be less complex, and it is not always safe for vegetarians, since bone meal is sometimes used in the refining process.

Not wishing to cause offence,and so hoping that none is taken!
Robert.