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-   -   Brown-freakin'-sugar, thank you. (http://www.homebrewtalk.com/f32/brown-freakin-sugar-thank-you-105605/)

JoeSponge 02-26-2009 03:07 AM

Brown-freakin'-sugar, thank you.
So there I was, walking through the grocery store pricing brown sugar every time I went shopping, thinking that I was justifed in the expense, etc., etc.

Then, while catching some Alton Brown, he says that all the BS is, is sugar w/ a coupla ounces of molasses. Sugar is white, molasses is dark brown, add 'em together and you get... brown-freakin'-sugar, thank you. First they take it out, then charge us again to put it back in.

Well, moleasses aren't the only thing that stinks!

OK, enough jokes. So, local prices for 5# sugar average $2.50 (IIRC). A quart of molasses is between $2 and $3, depending upon the grade. The recipe calls for 3 oz of molasses to a # of sugar, so that's 10 "shots" to a quart, or 20 - 30 cents / #.

So, in a pinch, you get your own BS for about 75c / # -- or you can wait until Xmas and buy it when it goes on sale.


Actually, I wonder what straight molasses in AJ would be like. Prob a stronger taste, but BS is supposed to be a little sweeter than sugar, so a little less might yield the same proof.

AB - he da bom
Alton Brown Sugar

Brown sugar (Wikipedia)

Rant off.

MacBruver 02-26-2009 03:15 AM

I just watched that episode too, pretty cool. There's been a few times when I'm cooking that I've actually gone to the store for some brown sugar... not even knowing I could just use some of that bottle of molasses buried in the back of my cupboard, just like AB says...

Tusch 02-26-2009 03:44 AM

Yup, haven't tried the mix yet, but some on here have brewed with molasses without the brown sugar.

Also, Alton is my culinary hero (as an engineer he hits my nerd nerve too)

Snuffalupagus 02-26-2009 04:01 AM

one thing that IS different and from personal experiance is *quite* a taste treat in cider, is Turbinado type sugar - raw - unbleached sugar BEFORE they take the natural molasses out. adds a subtle rum/caramel like note to cider.
it is expensive - but worth it. "Sugar in the Raw" is my personal preferance.

try it and see!

MacBruver 02-26-2009 05:27 AM

Hmm... I almost got that instead of corn sugar at the store tonight.. damn. It was pretty much the same price, too. Oh well... next batch :D

Snuffalupagus 02-26-2009 05:42 AM


Originally Posted by Hopaholic (Post 1160109)
Hmm... I almost got that instead of corn sugar at the store tonight.. damn. It was pretty much the same price, too. Oh well... next batch :D

:) it's pretty bitchin' in coffee too.
I rarely use white sugar in coffee - We actually still have a operational sugar mill and active cane fields here on maui. I like to use local Raw sugar :)

epimortum 02-26-2009 03:40 PM

MMM Raw Florida sugar, the memories of youth, gnawing on the cane good stuff.

Pogo 02-26-2009 03:57 PM

Once upon a time, in a land far, far away...a Private was pulling KP in the old brown-boot Army.

I was ordered to add brown sugar to a pot of boiling water so that the men would have syrup to go with their pancakes.

It's not maple, but I still prefer it on my pancakes.


Freezeblade 02-26-2009 04:14 PM

This is the very reason that I don't use brown sugar, well, refined brown sugar, anymore. I've found the joys of unrefined brown sugars, and where I live, that means Piloncillo (Panela - Wikipedia, the free encyclopedia). That stuff's good on anything that would require brown sugar.


MacBruver 02-26-2009 05:51 PM

So many good things to ferment, so little time... Now I have another thing to try. Drat! :)

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