[Syrupmakers] gelled sugarcane juice?

[chris jude]

Thanks,

I'm with Fair Game Beverage in Pittsboro, NC.  We do rum, sorghum cane
spirit and apple brandy.  I've been making sorghum syrup for years, but
this was my first try fermenting fresh sugarcane juice.  I did dose it with
some Amylase, and heated up about 1/3 of it to 150 degrees, which helped
get it fermenting and thinned it a little, but the whole juice was still a
bit thick.  Didn't seem to hurt the final fermentation that much, though I
bet I left some unconverted starches in there.

Thanks,
Chris

On Thu, Nov 13, 2014 at 1:33 PM, Lynwood Wagner <onjwagner at hotmail.com>
wrote:

> You may have a starch problem and need some amylase.   Might try a little
> with vinegar.
>
> L. Wagner
>
> ------------------------------
> Date: Thu, 13 Nov 2014 12:48:22 -0500
> From: vegbenz300 at gmail.com
> To: syrupmakers at syrupmakers.net
> Subject: [Syrupmakers] gelled sugarcane juice?
>
> I picked up a tote of sugarcane juice from a grower in South Carolina, for
> a rum fermentation.  The tote had been chilled immediately after pressing
> and I picked it up the next day.  Brought it back to my distillery for
> fermentation, and the next day found it had gotten thick, like mucous!  has
> anyone seen this happen with sugarcane juice? any solutions for thinning it
> again?
>
>
> chris
>
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