"urs vonhuben" <vonhubenu@bluewin.ch> wrote in message
news:453cedc2_1@news.bluewin.ch...
> "timmy" <"timothy at open-networks.net"> wrote in message
> news:453b3ae0$1@quokka.wn.com.au...
> >> Also, has anyone tried to make alcohol with turbo yeast and brown sugar
> >> or turbo yeast and molases?
> >
> > yep. you end up with rum.
> > technically ALL spirits fermented with sugars from cane are rums.
>
> No, you don't. Rum it's what you get if you distill that stuff.
> Got no idea what it's called though, but it sure sounds like a hell of a
> headache.
>
>
> Urs
>
>

I've heard that molases doesn't totally ferment. i.e. doesn't go anywhere
near s.g. 990. Is this true of yeasts like turbo yeast?

If so, to make rum from the wash of molases, would it first be advisable to
add some enzyme to convert more of the molases to fermentable sugars?

Last question. I've heard that to distill and retain much of the aroma and
flavour of the base product, you need to use a pot stil as opposed to a
reflux stil i.e. making rum and brandies. Is this so?

Mike