Has anybody ever made "mead" with raw cane sugar?

[mr_stout]

I say go for a 50/50 mix of honey and cane sugar.

I'm thinking about giving it a try. Replacing the honey with raw cane sugar. I really like the taste of that stuff when dissolved in water, and I bet it'd make a really yummy fermented drink!! Is there any reason that I'm oblivious to that I shouldn't even bother trying this?

I added a raw cane sugar solution to one of my gallons of cider that I made last month, and it has been fermenting happily for several weeks now. I'm curious to try it as a full drink on it's own!

 

[MarkKF]

Can always try agave syrup. You can get that cheap sometimes.

 

[thisissami]

@mr_stout - going for 100% cane sugar this first time. I've got a 100% mead (well... 98%... there's a bit of blackberries that I picked in there) settling/developing flavors right now, and I wanna see what using a completely different sugar is like. I'll be experimenting far more in the coming years

 

[BruceH]

You could add burnt dark rye toast for a kvass flavor.

 

[biochemedic]

@mr_stout - going for 100% cane sugar this first time. ... I wanna see what using a completely different sugar is like. I'll be experimenting far more in the coming years

I'm not trying to be a downer, but it's still not mead...a worthy experiment, maybe (I would *definitely* go small batch!). Honestly, more than anything else, it sounds more like a wash for making rum at best, or prison hooch at worst...

 

[Schlenkerla]

I think you'd be making Rocket Fuel, that would generate some massive migraine level hangovers.

One idea is try to invert sugar then ferment that.

I have a invert link in my signature. Check it out. I'll post the link here in a bit. It doesn't show on the mobile app.

Come to think of it, try and sub real maple syrup for honey if cost isn't a matter to you.

 

[Schlenkerla]

This is the invert sugar thread...

https://www.homebrewtalk.com/forum/index.php?threads/628857/

Those of you who like authentic English ales, you should try this. Also, if you want color in your darker Belgians but want dryness. The brew like a monk author says you shouldn't use over 7% crystal malts in your grist. This will give get that darker color and dry your ale out a good deal.

This is super easy to make.

 

[Schlenkerla]

Another, thought.... don't try to make a pseudo mead, try a cider with a dark invert. That might actually be interesting.