tell me about the 'sugar bite"

[greywolf]

Been hearing about this for years and still don't know what causes it. Is it purely a matter of stressed yeast from too high of a OG or from the sugar itself? I don't hear any bitching about the bite from the neutral or vodka or rum guys. So, what is the cause? No doubt a lower OG all grain will be smoother and have more grain flavor than a high OG sugar wash. But will a lower OG sugar wash still have the 'bite'?

 

[doug293cz]

Rum is basically distilled from a sugar wash, so the bite must be process related.

Brew on

 

[IAmPistolPete]

Rum is generally distilled from molasses, tho sometimes panela/brown/raw sugar or even fresh cane juice depending on the country of origin or style. The "sugar bite" comes from white table sugar. If it is fermented alone or with few adjuncts, then when distilled you get a pungent flavor character with no body and a bitter finish. Picture taking a heaping spoonful of sugar in your mouth and tell me what you really taste. It is true that many sugar washes will stress yeasts unless you add nutrients, water conditioners, etc, so that can contribute to off flavors as well. Often sugar washes are flavored with whole/cracked corn, cereal grains, or fruits in the fermentation in hopes the adjuncts add flavor & complexity to the distillate.

 

[doug293cz]

I visited a rum distillery in Key West some years ago, and they used sugar from bags to make their wash. Might have been demerara sugar, which is not as fully processed as white table sugar, so still contains a small amount of molasses, but they definitely didn't start with molasses.

My one experience with a pure sugar wash rum did not impress me as having anything more than a typical alcohol bite. I think I might still have a bit around, and if so, I'll go back and see if I can pick up a unique bite. The wash was fermented with Red Star yeast, and a good dose of yeast nutrient. Whoever distilled it used a column still, but it still maintained a distinctive rum character.

Brew on

 

[IAmPistolPete]

Also keep in mind the commercial rum industry is barely regulated so many producers use additives [dosage] of sweeteners, glycerin, vanillins, etc without having to mark it on their label.

 

[KiwiBruce]

Been hearing about this for years and still don't know what causes it. Is it purely a matter of stressed yeast from too high of a OG or from the sugar itself? I don't hear any bitching about the bite from the neutral or vodka or rum guys. So, what is the cause? No doubt a lower OG all grain will be smoother and have more grain flavor than a high OG sugar wash. But will a lower OG sugar wash still have the 'bite'?

The quick answer :- NO
The long answer :- I'm a Kiwi (so the Mods don't have fits that I've distilled before) It's definitely yeast stress. If the OG is kept at 8% to 10% potential alcohol, it doesn't happen, however go much higher and you do run a risk and Juniper doesn't hide it. The only way I've had any success in removing it was a slow drip through a column of Activated Charcoal. If you build one it MUST! be made of copper or SS...absolutely no plastic

 

[doug293cz]

The quick answer :- NO
The long answer :- I'm a Kiwi (so the Mods don't have fits that I've distilled before) It's definitely yeast stress. If the OG is kept at 8% to 10% potential alcohol, it doesn't happen, however go much higher and you do run a risk and Juniper doesn't hide it. The only way I've had any success in removing it was a slow drip through a column of Activated Charcoal. If you build one it MUST! be made of copper or SS...absolutely no plastic

Wouldn't glass also be acceptable for an activated charcoal column?

Brew on

 

[Agent]

I visited a rum distillery in Key West some years ago, and they used sugar from bags to make their wash. Might have been demerara sugar, which is not as fully processed as white table sugar, so still contains a small amount of molasses, but they definitely didn't start with molasses.

My one experience with a pure sugar wash rum did not impress me as having anything more than a typical alcohol bite. I think I might still have a bit around, and if so, I'll go back and see if I can pick up a unique bite. The wash was fermented with Red Star yeast, and a good dose of yeast nutrient. Whoever distilled it used a column still, but it still maintained a distinctive rum character.

Brew on

The one rum distillery I checked out was using 100% molasses, so to each their own I guess.

I've personally been very happy with my all molasses rums as well.