[Sca-cooks] sugar cane

[Susan Fox]

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.

Selene