10 lbs of pure cane dark brown sugar. Warm 3 liters of water to 70-80C in a large cooking pot.
Start with 55 gallons of hot water about 105-110 degrees F which is hot enough to dissolve the sugar.
Brown sugar moonshine recipe. Two pounds of corn sugar per gallon of water. Hold temp above 165F for 10 minutes to kill bacteria. Then put a couple hand fulls of ice in the sugar water to cool it down.
You might need to let it sit for an hour or so until the temperatures comes down to around 80F. 4 gallons approximate of prepared water see other distilling information 1 sacket of Rum Yeast for substitution see other distilling information Procedure. Heat 2 to 3 gallons of the water to boiling in a large stock pot then reduce heat.
There is light brown sugar regular brown sugar and dark brown sugar. 2 to 4 oz of yeast per ten gallon batch. The higher molasses content of dark brown sugar makes it ideal as a shine base for rum.
Brown Sugar Moonshine Recipe1 cup Everclear15 cups Brown Sugar15 cups Water2 dashes Ground Cinnamon2 dashes Ground Nutmeg2 whole Cloves1 oz. After the sugar has completely dissolved and you are waiting for the mixture to reach temperature 70F re-hydrate your yeast by. Pour 18 lbs of sugar into the hot water and stir until dissolved.
Warm up part of the water only warm enough to disolve the corn sugarFinish adding cool water to help cool down the mash to 80 degreesAdd yeast at 80 degrees and let ferment for 7 to 14 days and distill. For this recipe we use dark brown sugar. Bring the syrup to boiling cook for 10 minutes skimming off the foam.
Pour the sugar water into. The only difference between light and dark brown sugar is the amount of molasses used. One thing that you should pay attention to when using brown sugar in your moonshine is the color of the sugar.
Dunder beat me to it. Raw sugar is the first pass through the refining process and brown sugar is fully refined white sugar with molasses mixed back in. While heating stir the mixture of sugar raisins and water with a large brewers paddle or spoon until the sugar has completely dissolved.
Pour in the citric acid 25 grVERY SLOWLY youll get a lot of foam decrease the heat. Traditionally molasses is used as a base for rum recipes. Dissolve the brown sugar andor molasses in the water.
Add sugar 6 kilos and slowly stir the mixture until it becomes homogenous. These names simply refer to the amount of molasses included in the brown sugar.