[Sca-cooks] sugar cane
selene at earthlink.net
Fri Jan 5 12:27:59 PST 2007
Stefan li Rous wrote:
>> Does sugarcane ferment? Or is the sugar concentration in the sap too
>> high for this?
> Yes, I am well aware that sugar is the prime constituent in rum as
> honey is in mead. However, honey will not ferment at it's natural
> density. That is why it can be used to preserve food. Sugar can also
> be used to preserve food items in its solid or syrup forms. None of
> this tells me though, whether the sugar syrup in cane in its natural
> form is dilute enough to ferment. Ie: Can you take advantage of this
> if you want it to ferment or must you take care to keep it from
> fermenting, if say you were using a stick of sugarcane as a
> marshaling staff or sword substitute?
Hmmm. Well the sugar content of dry wine is about 21 - 25 percent,
while straight cane juice is more like 10-15, so I don't see why it
wouldn't, if yeast was introduced. It's nowhere near as sugar-dense as
honey at something like 80 percent.
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