As Harry mentioned thats fine to use. Blackstrap is from the last boiling of the cane sugar and only contains about 50 - 55% sugars by weight as he mentioned in the posting I sent ya.
Anyone who knows Harry, knows about his Great-Great Grandad's rum recipe listed in his Alcohol Library - http://distillers.tastylime.net/library/GGGDadsRumrecipe/index.htm
But since Im an American and cant read or speak Ozese, below is a translation he published in Tony's Homedistillers site.
Harry's Grand-dads recipe:
- How to make Rum out of Molasses and Brown sugar.
Take 4 gals molasses and 10 lbs sugar. Mix these together in 16 gals water. Now you commence setting mash in large wooden casks (not in any tin vessels) - only a wooden cask for good results. Put the above in cask the 1st day then when nearly cool add 1 ale bottle full of yeast (which is to start mask working). Remember when you put in the 4 gals molasses and the 10 lbs sugar into cask - have a little paddle made for stirring and stir constantly for fully 1/4 of an hour to blend things together, these will be mixed in hot water (not boiling) but just so as you can put your fingers in it without getting scalded. The hot water will melt the sugar and molasses splendidly and will give you more spirits and better rum. After you're finished stirring the 1st days lot also boil 8 lbs of old potatoes in muslin bag and put into the mash with yeast. And also with the yeast and 8 lbs potatoes you boil about 3/4 of a milk bucket of old maize in a sugar bag tied like a pudding and dont forget to drop this in the 1st days mash with the potatoes and yeast and again stirr well. This finishes the 1st days mash and dont take them out till the mash is fit to go into the boiler on the fire for distilling.
Second days setting. Put another 4 gals molasses and 10 lbs sugar into cask on top of the 1st days setting and stir well for fully ten minutes. This finishes the 2nd days setting.
Third days setting. Add another 4 gals molasses and 16 gallons water (no sugar) and again stir well (this finishes the setting of the mash).
To know when this is fit to put through you will see a little scum of bubbles will come to the top now and again. This will continue for two days sometimes three days then when scum is at its highest and starts to drop (Brew it). Don't forget when you finish the 3rd days setting to put a bag over the top of the cask then the lid belonging to cask on top of bag and a weight on top of it to keep warm and airtight. Have an occasional look at the cask when you finish setting the 3rd day because it works sometimes in 36 hours according to the hot or cold weather. In summer time it works a lot quicker than winter so a good idea is to brew in the summer time and stow away to get a bit of age so as it will not be too new to the taste, then sell in winter time when rum is more freely drank.
Now to make good rum to sell you want to know when distilling when to cut off the good rum from the second class stuff and the only way to do this is to get a hydrometer. (High means good spirits, low means poor spirits). You place this under the end of the worm in whatever you are catching the spirits in and as this vessel starts to get more than 1/2 full this hydrometer will start to float and register whatever proof the spirits is that you are making.
Now you always want two vessels one to catch the good 1st class spirits and immediately the hydrometer begins to register too low a reading pull the 1st class vessel away and pop the 2nd vessel under in its place to catch the 2nd class spirits. After a good while just have a teaspoon with you and dip same into the the 2nd class and throw a spoon full now and again into the fire and if it flares up like kero or meths that would be thrown in keep on as this is a sign there is still good 2nd hand spirits in the brew but after a while when what you throw in fire quenches the fire like water stop as this is the sign that you have taken all the spirits out of the mash. Anyhow you can taste it and if it has an alumny taste draw the charge from boiler and fill up again for another boil up.
Now the 2nd's have to be stowed away to themselves in a vessel and all the good 1st class stuff put to themselves as this 1st class brew is ready for sale without further distilling but in order to bring the 2nd class stuff to 1st class you have to put it through the still the 2nd time then it is 1st class and can now be stowed away with the other 1st class brew.
Now the next thing to know is how to do up your white spirits and tone it up for sale. Here is the rinkle. Aways put your spirits away in a large cask, or a wine cask is the best as rum and wine taste alike. Never put rum in a cask that beer has been in or you will spoil its taste. When you put it in the wine cask leave the bung hole open for 24 hours and as soon as you put it in the cask make a small curtain bag and put about a match box full of cloves in it and let down the bung hole tied with long piece of string so as you can lift it out. Then get a good well ripened pineapple and peel it and cut it in narrow strips about the length of a cigar and twice as thick and poke these down the bung hole, then get about 3/4 of an ordinary teacup full of seeded raisins and put these down the bung of cask into the spirits with the others, then put the bung back in cask and stow it away. Then when you are ready to sell your rum it is in its natural white state. Now you have to colour it for sale. Now to properly colour rum use white sugar not brown because it will make the rum too cloudy and dull and dark looking.
So in order to have a good clear clean bright looking spirit in a glass for drinking always use white sugar for colouring purposes. Buy a small frying pan for this purpose and dont use it for any other means because any greasy sediment will show in the coloured spirit. To colour say 5 gals rum put about 1/2 teacup of white sugar to start with in the pan, not over a blazing fire but on red hot coals; these should not be too strong to overburn the sugar or your rum will have a bad burnt taste so be careful and burn sugar to a good clean dark brown bubble. Keep moving the sugar in the pan with a long stirrer so as to evenly brown every grain then pour a cup of cold water in the pan on top of sugar at the same time stirring. When sufficiently stirred pour into a good clean bright quart bottle for colouring with. Of course you keep on burning sugar making bottles of the colouring till you have sufficient to colour your rum as it will keep in a bottle for a long time. The best guide is to buy a few shillings worth of good rum in a bright bottle and have this alongside of yours when you are colouring and you can compare the two so as you will not overdo things in the colouring or not give it enough colour.
Now everything is ready & OK for sale.
Finally i nearly forgot to mention when you are taking the rum out of the cask for colouring. When you colour, strain thoroughly before you put away for sale as the pineapple and cloves and raisins always leave a sediment and you in order to have a real clean article must strain real well.
Don't forget to get fully 22 feet of pure tin piping for the worm and 1 inch which means 7/8 waterway and when the worm is made must be coiled so as a gradual incline to lead the spirits through and no uphill position in the making as this means a blockage in flow and cause the mash to boil over. Get a good plumber to make the worm for you, should you not be able to get the pure tin you will have to get copper. But tin is more easy to clean all you have to do with tin after you finish each grew is to pour a bucket of cold water through it and it is always bright and clean. Understand when you are setting worm in cask at bottom it sticks out about fully 3 or 4 inches on a slight slope through a watertight hole through cask into catching vessel.
When distilling the 2nds in the white spirits state be careful not to have too strong a fire as this is very inflammable and will blow up so be carefull.
Say you have 5 gals of 2nd class brew cut off from the 1st class. When you put this into the boiler to distil put about 1/2 gal clean water in with it and it wont blow up, the water wont harm the brew, it will be of benefit to it and the rum wont be so fiery to taste.
For any second treatment the putting through of white spirits a person really wants a very much smaller boiler as the 50 gal boiler is too big. You only really need about a 10 gal boiler and you can have one made at the same time to just have the same size neck so as to fit the lid & pipe & worm & all and when boiling a mash use the 50 gal boiler, you never want to fill the boiler with mash - only slightly over 1/2 full or it will boil over in spite of you as it is just as hard to keep from boiling over as milk.
--- In Distillers@yahoogroups.com, "Pete H" <thursty2@...> wrote:
> Found me a supplier of molasses. Spoke with their distributor who says they get it from the factory (CSR in Queensland) without any additives. I notice it is called Blackstrap. Is there anything obvious in this analysis that makes it unsuitable?
> Potassium (K) 2.0%
> Calcium (Ca) 1.15%
> Magnesium (Mg) 0.61%
> Sulphur (S) 0.5%
> Sodium (Na) 0.10%
> Phosphorous (P) 0.07%
> Iron (Fe) 246.00 mg/kg
> Manganese (Mn) 82.40 mg/kg
> Zinc (Zn) 11.60 mg/kg
> Copper (Cu) 11.00 mg/kg
> The product brochure also states that the molasses contains sucrose, glucose and fructose but not to what extent.
- i got some, was told "food grade" again. no additives of any kind. ill do a little testing first. if all fails there will be a lot of happy deer around. well maybe one not so happy LOL.