On Sun, 10 Nov 2013 13:01:37 -0800 (PST), Timo
> wrote:

>On Monday, November 11, 2013 6:49:50 AM UTC+10, pure kona wrote:
>>
>> Dominos Sugar is made from beets. Don't think there is molasses in
>> beets- but I could be wrong.
>
>There is beet molasses. Cane molasses is supposed to be better for brown sugar. (And if Austrian rum is made from beet molasses, I think cane molasses is better for rum as well.)

Thank you, I don't know beet/sugar. Just cane sugar.

I do think they make some rum out of cane sugar but I have never had
any.

aloha,
Cea

On Mon, 11 Nov 2013 12:16:07 -1000, pure kona
> wrote:

>On Sun, 10 Nov 2013 13:01:37 -0800 (PST), Timo
> wrote:
>
>>On Monday, November 11, 2013 6:49:50 AM UTC+10, pure kona wrote:
>>>
>>> Dominos Sugar is made from beets. Don't think there is molasses in
>>> beets- but I could be wrong.
>>
>>There is beet molasses. Cane molasses is supposed to be better for brown sugar. (And if Austrian rum is made from beet molasses, I think cane molasses is better for rum as well.)
>
>Thank you, I don't know beet/sugar. Just cane sugar.
>
>I do think they make some rum out of cane sugar but I have never had
>any.

I mostly use turbinado cane sugar, it's a purer sugar than white sugar
and has only a very mild molasses flavor.
http://voices.yahoo.com/turbinado-su...55.html?cat=51

On Mon, 11 Nov 2013 17:24:55 -0500, Brooklyn1
> wrote:

>On Mon, 11 Nov 2013 12:16:07 -1000, pure kona
> wrote:
>
>>On Sun, 10 Nov 2013 13:01:37 -0800 (PST), Timo
> wrote:
>>
>>>On Monday, November 11, 2013 6:49:50 AM UTC+10, pure kona wrote:
>>>>
>>>> Dominos Sugar is made from beets. Don't think there is molasses in
>>>> beets- but I could be wrong.
>>>
>>>There is beet molasses. Cane molasses is supposed to be better for brown sugar. (And if Austrian rum is made from beet molasses, I think cane molasses is better for rum as well.)
>>
>>Thank you, I don't know beet/sugar. Just cane sugar.
>>
>>I do think they make some rum out of cane sugar but I have never had
>>any.
>
>I mostly use turbinado cane sugar, it's a purer sugar than white sugar
>and has only a very mild molasses flavor.
>http://voices.yahoo.com/turbinado-su...55.html?cat=51

Yes, I have seen turbinado and it reminds me of what we called "raw
sugar". Just out of the mill and on the way to the refinery, we'd
scoop handfuls as the conveyor went by. It was even warm. "Raw sugar"
had more molasses than the turbinado I see locally. The raw sugar also
was larger crystals. Childhood on a sugar plantation in the middle
of nowhere had its benefits. Thanks for letting me reminisce.

aloha,
Cea

On 11/11/2013 5:24 PM, Brooklyn1 wrote:
ast
>
> I mostly use turbinado cane sugar, it's a purer sugar than white sugar
> and has only a very mild molasses flavor.
> http://voices.yahoo.com/turbinado-su...55.html?cat=51
>


Purer? When I have brown sugar on hot or cold cereal I want some
flavour, not just sweetness. I use the darkest sugar I can find.

Dave Smith wrote:
>Brooklyn1 wrote:
>>
>> I mostly use turbinado cane sugar, it's a purer sugar than white sugar
>> and has only a very mild molasses flavor.
>> http://voices.yahoo.com/turbinado-su...55.html?cat=51
>>
>
>
>Purer? When I have brown sugar on hot or cold cereal I want some
>flavour, not just sweetness. I use the darkest sugar I can find.

Perhaps you should move to Harlem! LOL

On Tuesday, November 12, 2013 8:16:07 AM UTC+10, pure kona wrote:
>
> I do think they make some rum out of cane sugar but I have never had
> any.

Cane molasses is the usual source for rum. Some rum is made with cane juice (and some "rums" made with cane juice are usually distinguished from rum by the use of cane juice instead of molasses. E.g., cachaça.) It's a waste of energy (and therefore money) to convert the cane juice to sugar and then mix it back with water to make rum; just ferment the juice as is, or use molasses (which is a by-product).

We have a shortage of good rum in Australia - we make lots, and export lots, but unfortunately most of that is not good rum. But as a rum producer, we import less. Not too bad, can find good Caribbean rums, and occasionally others, such as Filipino rums. There are some good local rums, too, but they're not as popular as the bad local rums.