[Sca-cooks] sugar cane

Nick Sasso grizly at mindspring.com
Fri Jan 5 06:30:51 PST 2007

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org]On Behalf Of Terry Decker
Sent: Friday, January 05, 2007 8:53 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] sugar cane

>> Does sugarcane ferment? Or is the sugar concentration in the sap too
>> high for this?
> Stefan.  Bubbie.  Baby.  Does the word "RUM" mean anything to you besides
> the Royal University of Meridies?
> Selene

I would think sugarcane would be more likely to mold than ferment, since the
sap is sealed in until you break the cane.  Fermentation and rum occur in
the extracted cane juice.

Bear > > > > >> > >

Think of a yeast cell eating sugar like a slug having salt poured on it.  If
the concentration of sugar is too high (not enough moisture) the yeast
cannot digest it, or will even rupture and have its own moisture sucked out
with dried sugar.  The specific gravity or concentration of sugars makes a
difference.  It is the same reason that honey (and crystalized sugar) is
nigh invulnerable to pathogens . . . pH and water levels are wrong.  Add a
little water, and you can almost see the mold grow.


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