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Re: molasses and enzymes

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  • billfitz49
    Thanks for the info. I live near a sugar refinery and use the same cheap, black, nasty molasses that the local rum factory uses. This molasses adds more
    Message 1 of 24 , Sep 29, 2009
      Thanks for the info. I live near a sugar refinery and use the same cheap, black, nasty molasses that the local rum factory uses. This molasses adds more taste to the rum than fancy molasses (I've used both and in combinations, as well as with sugar as in Harry's great granddad's recipe). Since I have the enzymes, I guess I'll do an experiment to see if adding it boosts the content of useable sugars.
      Bill

      --- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
      >
      >
      > Sidenote Bill,
      >
      > If you do attempt to use it, stay away from the "sulphered" stuff. Very
      > bad for distilling.
      >
      > I prefer the Golding Farms "All Natural and Unsulphered" fancy grade
      > molasses.
      >
      > JB
      >
      > Cane molasses
      >
      > Sulphured molasses is made from young sugar cane
      > <http://en.wikipedia.org/wiki/Sugar_cane> . Sulphur dioxide
      > <http://en.wikipedia.org/wiki/Sulphur_dioxide> , which acts as a
      > preservative, is added during the sugar extraction process. Unsulphured
      > molasses is made from mature sugar cane, which does not require
      > treatment with sulphur. There are three grades of molasses: mild, or
      > first molasses; dark, or second molasses; and blackstrap. These grades
      > may be sulphured or unsulphured.
      >
    • jamesonbeam1
      Welp consider yourself really lucky then. Im totally envious of ya Bill. The only blackstrap I can find around here is from the cattle feed stock store and
      Message 2 of 24 , Sep 29, 2009
        Welp consider yourself really lucky then. Im totally envious of ya Bill.
        The only blackstrap I can find around here is from the cattle feed
        stock store and wouldn't touch thats suff with a 10 foot pole (or a
        russian) with all the crap in it.

        Vino es Veritas,

        Jim aka Waldo.


        --- In new_distillers@yahoogroups.com, "billfitz49" <billfitz@...>
        wrote:
        >
        > Thanks for the info. I live near a sugar refinery and use the same
        cheap, black, nasty molasses that the local rum factory uses. This
        molasses adds more taste to the rum than fancy molasses (I've used both
        and in combinations, as well as with sugar as in Harry's great
        granddad's recipe). Since I have the enzymes, I guess I'll do an
        experiment to see if adding it boosts the content of useable sugars.
        > Bill
        >
        > --- In new_distillers@yahoogroups.com, "jamesonbeam1" jamesonbeam1@
        wrote:
        > >
        > >
        > > Sidenote Bill,
        > >
        > > If you do attempt to use it, stay away from the "sulphered" stuff.
        Very
        > > bad for distilling.
        > >
        > > I prefer the Golding Farms "All Natural and Unsulphered" fancy grade
        > > molasses.
        > >
        > > JB
        > >
        > > Cane molasses
        > >
        > > Sulphured molasses is made from young sugar cane
        > > <http://en.wikipedia.org/wiki/Sugar_cane> . Sulphur dioxide
        > > <http://en.wikipedia.org/wiki/Sulphur_dioxide> , which acts as a
        > > preservative, is added during the sugar extraction process.
        Unsulphured
        > > molasses is made from mature sugar cane, which does not require
        > > treatment with sulphur. There are three grades of molasses: mild, or
        > > first molasses; dark, or second molasses; and blackstrap. These
        grades
        > > may be sulphured or unsulphured.
        > >
        >
      • Geoff
        Hi, Jim. Hello,folks. I got 20 litres of molasses from the cattle supply shop and have used it in sugar washes (Bokakob s formula) though I haven t tried rum
        Message 3 of 24 , Sep 29, 2009
          Hi, Jim. Hello,folks.

          I got 20 litres of molasses from the cattle supply shop and have used it in sugar washes (Bokakob's formula) though I haven't tried rum yet.
          Before I bought it I enquired about additives. In our case the molasses supplier has a range of specialised products with additives for particular animals, but assured me that the straight molasses is just that.
          And I am pretty sure I asked about sulphur (this was a while ago!) and was told, no sulphur. I don't actually recall the conversation in detail but I know I WAS concerned about the sulphur and was perfectly satisfied at the time so it must have been OK.

          Regards,

          The Baker

          --- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
          >
          >
          > Welp consider yourself really lucky then. Im totally envious of ya Bill.
          > The only blackstrap I can find around here is from the cattle feed
          > stock store and wouldn't touch thats suff with a 10 foot pole (or a
          > russian) with all the crap in it.
          >
          > Vino es Veritas,
          >
          > Jim aka Waldo.
          >
          >
          > --- In new_distillers@yahoogroups.com, "billfitz49" <billfitz@>
          > wrote:
          > >
          > > Thanks for the info. I live near a sugar refinery and use the same
          > cheap, black, nasty molasses that the local rum factory uses. This
          > molasses adds more taste to the rum than fancy molasses (I've used both
          > and in combinations, as well as with sugar as in Harry's great
          > granddad's recipe). Since I have the enzymes, I guess I'll do an
          > experiment to see if adding it boosts the content of useable sugars.
          > > Bill
          > >
          > > --- In new_distillers@yahoogroups.com, "jamesonbeam1" jamesonbeam1@
          > wrote:
          > > >
          > > >
          > > > Sidenote Bill,
          > > >
          > > > If you do attempt to use it, stay away from the "sulphered" stuff.
          > Very
          > > > bad for distilling.
          > > >
          > > > I prefer the Golding Farms "All Natural and Unsulphered" fancy grade
          > > > molasses.
          > > >
          > > > JB
          > > >
          > > > Cane molasses
          > > >
          > > > Sulphured molasses is made from young sugar cane
          > > > <http://en.wikipedia.org/wiki/Sugar_cane> . Sulphur dioxide
          > > > <http://en.wikipedia.org/wiki/Sulphur_dioxide> , which acts as a
          > > > preservative, is added during the sugar extraction process.
          > Unsulphured
          > > > molasses is made from mature sugar cane, which does not require
          > > > treatment with sulphur. There are three grades of molasses: mild, or
          > > > first molasses; dark, or second molasses; and blackstrap. These
          > grades
          > > > may be sulphured or unsulphured.
          > > >
          > >
          >
        • rye_junkie1
          ... Hey Bill, I recently made some Rum that went 5 iterations before I had enough low wines to do a nice Spirit run. I used 2/3 Molasses and 1/3 Dark Brown
          Message 4 of 24 , Sep 29, 2009
            --- In new_distillers@yahoogroups.com, "billfitz49" <billfitz@...> wrote:
            >
            > Blackstrap molasses contains a lot of unfermentable sugars and starches. Has anyone had success using alpha-amylase and gluco-amylase enzymes in molasses mashes?
            >


            Hey Bill,
            I recently made some Rum that went 5 iterations before I had enough low wines to do a nice Spirit run. I used 2/3 Molasses and 1/3 Dark Brown Sugar. The first wash only fermented down to 1.010. I did this rum like a sour mash as it worked pretty good for me the last time. The second wash I added a tsp of the GA100 enzymes. It fermented about 2 days faster and down to .990sg. The 3rd wash I didnt add any just to see. Again only 1.010sg when finished. Washes 4 and 5 got the GA100 and both went to .990sg. My thoughts were the same as yours. And I think the results were accurate and speak that there is something to the theory. I added a 1/2 a orange to the low wines and let it sit for a few days in a carboy and then did the spirit run in my pot rig at 750 watts. It came out very nice and the orange carried over just enough to notice. Put a Gallon of the stuff on oak and the rest went to the reflux column.

            Mason
            Been Sick, Tired and Busy.
          • KM Services
            Good to see you back Mate Ken Mc _____ From: new_distillers@yahoogroups.com [mailto:new_distillers@yahoogroups.com] On Behalf Of rye_junkie1 Sent: Wednesday,
            Message 5 of 24 , Sep 29, 2009

              Good to see you back Mate

               

              Ken Mc

               


              From: new_distillers@yahoogroups.com [mailto: new_distillers@yahoogroups.com ] On Behalf Of rye_junkie1
              Sent: Wednesday, 30 September 2009 1:03 p.m.
              To: new_distillers@yahoogroups.com
              Subject: [new_distillers] Re: molasses and enzymes

               

               
              Mason
              Been Sick, Tired and Busy.

            • mavnkaf
              Hi Geoff, Some time ago I emailed Sugar Australia about similar questions you are asking but I already knew that treacle is about the closest thing to food
              Message 6 of 24 , Sep 29, 2009
                Hi Geoff,

                Some time ago I emailed Sugar Australia about similar questions you are asking but I already knew that treacle is about the closest thing to food grade molasses. Unfortunately CSR treacle is lighter in flavor and a lot more expensive.

                As for additives in molasses, they are called "Fortified Molasses supplements". They are usually sold by brand name. Some brands are; Pasture Plus, PROLIX and PEAK-F.

                They add stuff like; Prilled urea fertilizer, By-pass protein, Phosphorus and mono dicalcium phosphate and who know what else!

                According to Emma Page from Sugar Australia, Australian sugar mills don't use Sulphur in their process.

                See the email I got back from Emma, along with my vague questions (below).

                ======================================================

                website query - molasses/ treacle
                From: Page, Emma (epage@...)
                Sent: Thursday, 23 February 2006 2:23:18 PM
                To: mavnkaf@...

                Dear Marc,
                Thank you for your email to Sugar Australia. Sugar Australia does not make a food grade molasses, Treacle is our closest substitute. Like Molasses, it is black in colour and has some of the bitterness. A lot of liquorice manufacturers have been able to substitute a large proportion of their molasses use with treacle.

                We do not use sulphur in our process, nor do any of the Australian sugar mills to my knowledge (which would be the source of Australian molasses). Strength of flavour is largely dependent on the ash level. Ash is soluble inorganic mineral salts. These have been concentrated up from the levels originally found in the juice of the sugar cane plant. Treacle is about 4 to 4.5% ash. Molasses is about 10% ash, and will vary depending on source.

                Ash is not a controlled aspect in the milling industry, which is all about recovering sucrose (sugar). The molasses is actually a waste product that still contains about 50% sucrose. Therefore, there is unfortunately no way to increase the flavour "strength" of treacle.
                I hope this helps & best of luck with your recipe!

                Best Regards,
                Emma Page
                Receptionist
                Sugar Australia


                Name: Marc Verheyden
                Email: mavnkaf@...
                Query:
                Hi,
                I am trying to find a food grade molasses product (unsulphured), but I"am having no luck. Does CSR make such a product? Or is the CSR Original Treacle going to be the closest thing to food grade molasses, that I can get in the retail shops? The recipe I have calls for a strong molasses and I feel the CSR treacle is a little bit light. Is there a way to make treacle stronger in flavour?
                ====================================================================

                I hope this helps.

                Cheers
                Marc




                --- In new_distillers@yahoogroups.com, "Geoff" <gff_stwrt@...> wrote:
                >
                > Hi, Jim. Hello,folks.
                >
                > I got 20 litres of molasses from the cattle supply shop and have used it in sugar washes (Bokakob's formula) though I haven't tried rum yet.
                > Before I bought it I enquired about additives. In our case the molasses supplier has a range of specialised products with additives for particular animals, but assured me that the straight molasses is just that.
                > And I am pretty sure I asked about sulphur (this was a while ago!) and was told, no sulphur. I don't actually recall the conversation in detail but I know I WAS concerned about the sulphur and was perfectly satisfied at the time so it must have been OK.
                >
                > Regards,
                >
                > The Baker
                >
                >
              • Paul Smith
                Great info! Thanks for sharing.   I suppose that as treacle is lighter than molasses that we could just dilute some treacle down and boil to crystalise out
                Message 7 of 24 , Sep 29, 2009
                  Great info! Thanks for sharing.
                   
                  I suppose that as treacle is "lighter" than molasses that we could just dilute some treacle down and boil to crystalise out more sugar and so edge it towards molasses. Be a reather expensive way to get there though.
                   
                  I will note that my local stock feed supplier carries 2L jugs of grade 1 molasses (what he calls it) as a treat thing to give to your horse. Horses not having a rummen don't need the nitrogen that cows do so I would suspect that this molasses would be unadulterated, but can't be sure, and the guy behind the counter wasn't either! Nor was he keen on selling me some when I mentioned using it in cooking....
                   
                  P.

                  --- On Wed, 30/9/09, mavnkaf <mavnkaf@...> wrote:

                  From: mavnkaf <mavnkaf@...>
                  Subject: [new_distillers] Re: molasses and enzymes
                  To: new_distillers@yahoogroups.com
                  Received: Wednesday, 30 September, 2009, 4:48 AM

                   
                  Hi Geoff,

                  Some time ago I emailed Sugar Australia about similar questions you are asking but I already knew that treacle is about the closest thing to food grade molasses. Unfortunately CSR treacle is lighter in flavor and a lot more expensive.

                  As for additives in molasses, they are called "Fortified Molasses supplements" . They are usually sold by brand name. Some brands are; Pasture Plus, PROLIX and PEAK-F.

                  They add stuff like; Prilled urea fertilizer, By-pass protein, Phosphorus and mono dicalcium phosphate and who know what else!

                  According to Emma Page from Sugar Australia, Australian sugar mills don't use Sulphur in their process.

                  See the email I got back from Emma, along with my vague questions (below).

                  ============ ========= ========= ========= ========= ======

                  website query - molasses/ treacle
                  From: Page, Emma (epage@sugaraustrali a.com.au)
                  Sent: Thursday, 23 February 2006 2:23:18 PM
                  To: mavnkaf@hotmail. com

                  Dear Marc,
                  Thank you for your email to Sugar Australia. Sugar Australia does not make a food grade molasses, Treacle is our closest substitute. Like Molasses, it is black in colour and has some of the bitterness. A lot of liquorice manufacturers have been able to substitute a large proportion of their molasses use with treacle.

                  We do not use sulphur in our process, nor do any of the Australian sugar mills to my knowledge (which would be the source of Australian molasses). Strength of flavour is largely dependent on the ash level. Ash is soluble inorganic mineral salts. These have been concentrated up from the levels originally found in the juice of the sugar cane plant. Treacle is about 4 to 4.5% ash. Molasses is about 10% ash, and will vary depending on source.

                  Ash is not a controlled aspect in the milling industry, which is all about recovering sucrose (sugar). The molasses is actually a waste product that still contains about 50% sucrose. Therefore, there is unfortunately no way to increase the flavour "strength" of treacle.
                  I hope this helps & best of luck with your recipe!

                  Best Regards,
                  Emma Page
                  Receptionist
                  Sugar Australia

                  Name: Marc Verheyden
                  Email: mavnkaf@hotmail. com
                  Query:
                  Hi,
                  I am trying to find a food grade molasses product (unsulphured) , but I"am having no luck. Does CSR make such a product? Or is the CSR Original Treacle going to be the closest thing to food grade molasses, that I can get in the retail shops? The recipe I have calls for a strong molasses and I feel the CSR treacle is a little bit light. Is there a way to make treacle stronger in flavour?
                  ============ ========= ========= ========= ========= ========= ========= ==

                  I hope this helps.

                  Cheers
                  Marc

                  --- In new_distillers@ yahoogroups. com, "Geoff" <gff_stwrt@. ..> wrote:
                  >
                  > Hi, Jim. Hello,folks.
                  >
                  > I got 20 litres of molasses from the cattle supply shop and have used it in sugar washes (Bokakob's formula) though I haven't tried rum yet.
                  > Before I bought it I enquired about additives. In our case the molasses supplier has a range of specialised products with additives for particular animals, but assured me that the straight molasses is just that.
                  > And I am pretty sure I asked about sulphur (this was a while ago!) and was told, no sulphur. I don't actually recall the conversation in detail but I know I WAS concerned about the sulphur and was perfectly satisfied at the time so it must have been OK.
                  >
                  > Regards,
                  >
                  > The Baker
                  >
                  >



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                • gnikomson2000
                  ... I really feel for you guys. Where I live they water down the molasses, load it in 2000 gallon tanker spray trucks and spray it on dirt roads just to keep
                  Message 8 of 24 , Sep 29, 2009
                    --- In new_distillers@yahoogroups.com, Paul Smith <praxis178@...> wrote:
                    >
                    > Great info! Thanks for sharing.
                    >  
                    > I suppose that as treacle is "lighter" than molasses that we could just dilute some treacle down and boil to crystalise out more sugar and so edge it towards molasses. Be a reather expensive way to get there though.
                    >  
                    > I will note that my local stock feed supplier carries 2L jugs of grade 1 molasses (what he calls it) as a treat thing to give to your horse. Horses not having a rummen don't need the nitrogen that cows do so I would suspect that this molasses would be unadulterated, but can't be sure, and the guy behind the counter wasn't either! Nor was he keen on selling me some when I mentioned using it in cooking....
                    >  
                    > P.


                    I really feel for you guys. Where I live they water down the molasses, load it in 2000 gallon tanker spray trucks and spray it on dirt roads just to keep the dust down! You can get it by the 44 gallon drum from the canefarmers who get it back from the mills when the crushing season is on (that's now to December).


                    Slainte!
                    regards Harry
                  • Paul Smith
                    Hey, no fair gloating like that!   I can though get cane juice that has had ~70% of the water removed osmotically (this concentrate is added back to
                    Message 9 of 24 , Sep 30, 2009
                      Hey, no fair gloating like that! <grin>
                       
                      I can though get cane juice that has had ~70% of the water removed osmotically (this concentrate is added back to the pulped stalks to make cattle feed and further dehydrated before being baled and shipped out) on the other hand. Looks a bit like honey, but smells more like golden syrop....
                       
                      P.

                      --- On Wed, 30/9/09, gnikomson2000 <gnikomson2000@...> wrote:

                      From: gnikomson2000 <gnikomson2000@...>
                      Subject: [new_distillers] Re: molasses and enzymes
                      To: new_distillers@yahoogroups.com
                      Received: Wednesday, 30 September, 2009, 6:47 AM

                       
                      --- In new_distillers@ yahoogroups. com, Paul Smith <praxis178@. ..> wrote:
                      >
                      > Great info! Thanks for sharing.
                      >  
                      > I suppose that as treacle is "lighter" than molasses that we could just dilute some treacle down and boil to crystalise out more sugar and so edge it towards molasses. Be a reather expensive way to get there though.
                      >  
                      > I will note that my local stock feed supplier carries 2L jugs of grade 1 molasses (what he calls it) as a treat thing to give to your horse. Horses not having a rummen don't need the nitrogen that cows do so I would suspect that this molasses would be unadulterated, but can't be sure, and the guy behind the counter wasn't either! Nor was he keen on selling me some when I mentioned using it in cooking....
                      >  
                      > P.

                      I really feel for you guys. Where I live they water down the molasses, load it in 2000 gallon tanker spray trucks and spray it on dirt roads just to keep the dust down! You can get it by the 44 gallon drum from the canefarmers who get it back from the mills when the crushing season is on (that's now to December).

                      Slainte!
                      regards Harry



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                    • mavnkaf
                      I ll add my thoughts in between, P and Harry. ... ............................................................. Hi P, It s intresting that you mention cows
                      Message 10 of 24 , Sep 30, 2009
                        I'll add my thoughts in between, P and Harry.



                        > --- In new_distillers@yahoogroups.com, Paul Smith <praxis178@> wrote:
                        > >
                        > > Great info! Thanks for sharing.
                        > >  
                        > > I will note that my local stock feed supplier carries 2L jugs of grade 1 molasses (what he calls it) as a treat thing to give to your horse. Horses not having a rummen don't need the nitrogen that cows do so I would suspect that this molasses would be unadulterated, but can't be sure, and the guy behind the counter wasn't either! Nor was he keen on selling me some when I mentioned using it in cooking....
                        > >  
                        > > P.

                        .............................................................

                        Hi P,

                        It's intresting that you mention cows remmen's and we talk molasses supplements / mix's. Magnetic rods can be fed to cows to catch the metalic crap from contaminated or rusty metal drums, maybe from molasses drums. The rod stays with the cow for life, but it helpes the cow in the long term.

                        The local feed stock mobs around me can't tell me much about the molasses that they are selling either. But I'm very confident with the molasses that I buy. I decided to "shop" around in my local area for molasses, and I found, even though, each stockest got thier molasses from diffrent depots/ bulk sellers, it seemed to be the same quality product.

                        The only differences or variables were:

                        Handling and hygiene

                        Packaging and contaminates

                        Pricing

                        ............................................................

                        --- In new_distillers@yahoogroups.com, "gnikomson2000" <gnikomson2000@...> wrote:
                        >
                        > You can get it by the 44 gallon drum from the canefarmers who get it back from the mills when the crushing season is on (that's now to December).
                        >
                        > Slainte!
                        > regards Harry
                        >

                        Hi Harry,

                        Yes, I can, and will, get my next batch of molasses in barrel form, (200 L for $132 aud pick up). It works out to $.66 per litter I think?

                        Cheers
                        Marc

                        BTW, I get to keep the barrel and pallet.
                      • mavnkaf
                        Hi Bill, I m sorry that I have not posted to you. Anyway, are you aware of Harry s take on working out the sugar potenial from molasses. I find that when
                        Message 11 of 24 , Sep 30, 2009
                          Hi Bill,

                          I'm sorry that I have not posted to you. Anyway, are you aware of Harry's take on working out the sugar potenial from molasses.


                          "I find that when using molasses, it's more accurate than SG readings
                          to work out sugars and yields thus...

                          To work out the molasses sugar potential:
                          5L molasses x 1.4 -> 7kg x 45% sugars -> 3.15kg potential sugars"


                          I hope this you or anyone.

                          Cheers
                          Marc

                          Ps. Thanks Harry for that Formula, it seems right and has helped me heaps.


                          --- In new_distillers@yahoogroups.com, "billfitz49" <billfitz@...> wrote:
                          >
                          > Blackstrap molasses contains a lot of unfermentable sugars and starches. Has anyone had success using alpha-amylase and gluco-amylase enzymes in molasses mashes?
                          >
                        • Geoff
                          ... snip ... Twould seem simpler to use part treacle, part molasses. Regards, The Baker
                          Message 12 of 24 , Sep 30, 2009
                            --- In new_distillers@yahoogroups.com, Paul Smith <praxis178@...> wrote:
                            >
                            > Great info! Thanks for sharing.
                            >  
                            > I suppose that as treacle is "lighter" than molasses that we could just dilute some treacle down and boil to crystalise out more sugar and so edge it towards molasses. Be a rather expensive way to get there though.

                            snip

                            > P.


                            'Twould seem simpler to use part treacle, part molasses.

                            Regards,

                            The Baker
                          • mavnkaf
                            No Baker, If it was me, which what do now is 50/ molasses, 50/ Raw Sugar. Raw Sugar is the guts of all molasses base products, and @ $0.90 per kilo. And to
                            Message 13 of 24 , Sep 30, 2009
                              No Baker, If it was me, which what do now is 50/ molasses, 50/ Raw Sugar.

                              Raw Sugar is the guts of all molasses base products, and @ $0.90 per kilo. And to boot, it has all the minerals to helpe fermentation, which means less cost.

                              Cheers
                              Marc


                              --- In new_distillers@yahoogroups.com, "Geoff" <gff_stwrt@...> wrote:

                              > 'Twould seem simpler to use part treacle, part molasses.
                              >
                              > Regards,
                              >
                              > The Baker
                              >
                            • Geoff
                              Thanks, Marc. The Baker
                              Message 14 of 24 , Sep 30, 2009
                                Thanks, Marc.

                                The Baker

                                --- In new_distillers@yahoogroups.com, "mavnkaf" <mavnkaf@...> wrote:
                                >
                                > No Baker, If it was me, which what do now is 50/ molasses, 50/ Raw Sugar.
                                >
                                > Raw Sugar is the guts of all molasses base products, and @ $0.90 per kilo. And to boot, it has all the minerals to helpe fermentation, which means less cost.
                                >
                                > Cheers
                                > Marc
                                >
                                >
                                > --- In new_distillers@yahoogroups.com, "Geoff" <gff_stwrt@> wrote:
                                >
                                > > 'Twould seem simpler to use part treacle, part molasses.
                                > >
                                > > Regards,
                                > >
                                > > The Baker
                                > >
                                >
                              • jamesonbeam1
                                Hi Baker, Harry and all, Yea really Harry - your gloating now. Maybe I ll come down under and see if there any jobs available on those trucks lol, but would
                                Message 15 of 24 , Sep 30, 2009

                                  Hi Baker, Harry and all,

                                  Yea really Harry - your gloating now.  Maybe I'll come down under and see if there any jobs available on those trucks lol, but would hate to see the fruit fly population on the roads down there ;).  

                                  The only decent molasses I've found where I live in the US, is the fancy grade stuff that sells for 1.95 US a quart (health store blackstrap is even more expensive).   I read in the Home Distiller's forum that the Pennsylvania Dutch (Almish Country) sell their own brand of Blackstrap for 6-7 bucks a gallon with no additives.  So yea, now im really jealous Harry...

                                  But seriously, Baker and others - be very careful using cattle grade blackstrap molasses.  There can be all kinds of crap in it.  We had a bad experience here a couple of years ago, while back trying out sweet feed for horses (remember that one Mason...).  This stuff and alot of the cattle feed grade molasses contains perservatives.  One of which ya'll should look out for is propionic acid.  Heres a excerpt from an earlier posting I wrote:

                                  "Theres all kinds of crap and leftovers in sweet feed, including persevatives.  Many of us here have tried it including my fellow co-mod Mason.  He will tell you the ugly results..... 

                                  The biggest problem in using animal feeds for fermentation foder is Propionic acid which is commonly used in animal feed as a persevative to inhibit molds,  YEASTS (ie fungi), and bacteria...  Read below:

                                  "Propionic acid inhibits the growth of mold and some bacteria. As a result, most propionic acid produced is used as a preservative for both animal feed and food for human consumption, and can be used as a preservative for Ballistics Gel. For animal feed, it is used either directly or as its ammonium salt. In human foods, especially bread and other baked goods, it is used as its sodium or calcium salt. Similar usage occurs in some of the older anti-fungal foot powders."

                                  Vino es Veritas,

                                  Jim aka Waldo.


                                  --- In new_distillers@yahoogroups.com, "Geoff" <gff_stwrt@...> wrote:
                                  >
                                  > Hi, Jim. Hello,folks.
                                  >
                                  > I got 20 litres of molasses from the cattle supply shop and have used it in sugar washes (Bokakob's formula) though I haven't tried rum yet.
                                  > Before I bought it I enquired about additives. In our case the molasses supplier has a range of specialised products with additives for particular animals, but assured me that the straight molasses is just that.
                                  > And I am pretty sure I asked about sulphur (this was a while ago!) and was told, no sulphur. I don't actually recall the conversation in detail but I know I WAS concerned about the sulphur and was perfectly satisfied at the time so it must have been OK.
                                  >
                                  > Regards,
                                  >
                                  > The Baker
                                  >
                                  > --- In new_distillers@yahoogroups.com, "jamesonbeam1" jamesonbeam1@ wrote:
                                  > >
                                  > >
                                  > > Welp consider yourself really lucky then. Im totally envious of ya Bill.
                                  > > The only blackstrap I can find around here is from the cattle feed
                                  > > stock store and wouldn't touch thats suff with a 10 foot pole (or a
                                  > > russian) with all the crap in it.
                                  > >
                                  > > Vino es Veritas,
                                  > >
                                  > > Jim aka Waldo.

                                • billfitz49
                                  Hi Mason, Sounds like an excellent system you have there. I ll try something similar. Thanks for the info. Bill
                                  Message 16 of 24 , Sep 30, 2009
                                    Hi Mason,
                                    Sounds like an excellent system you have there. I'll try something similar.
                                    Thanks for the info.
                                    Bill

                                    --- In new_distillers@yahoogroups.com,
                                    "rye_junkie1" <rye_junkie@...> wrote:
                                    >The first wash only fermented down to 1.010. I did this rum like a sour mash as it worked pretty good for me the last time. The second wash I added a tsp of the GA100 enzymes. It fermented about 2 days faster and down to .990sg. The 3rd wash I didnt add any just to see. Again only 1.010sg when finished. Washes 4 and 5 got the GA100 and both went to .990sg.
                                    >
                                  • billfitz49
                                    Hi Marc, Thank you for the formula, and Harry, thank you for originally working it out. I m in the middle of the largest molasses wash I ve done, 120 liters,
                                    Message 17 of 24 , Sep 30, 2009
                                      Hi Marc,
                                      Thank you for the formula, and Harry, thank you for originally working it out.
                                      I'm in the middle of the largest molasses wash I've done, 120 liters, and for the past 2 days have been throwing in more and more sugar because I overestimated the sugar content in my molasses. Your formula will be a big help.
                                      Regards,
                                      Bill

                                      keep throwing in more and more sugar. --- In new_distillers@yahoogroups.com, "mavnkaf" <mavnkaf@...> wrote:
                                      >
                                      > > "I find that when using molasses, it's more accurate than SG readings
                                      > to work out sugars and yields thus...
                                      > To work out the molasses sugar potential:
                                      > 5L molasses x 1.4 -> 7kg x 45% sugars -> 3.15kg potential sugars"
                                      >
                                      Cheers
                                      > Marc
                                      >
                                      > Ps. Thanks Harry for that Formula, it seems right and has helped me heaps.
                                    • Paul Smith
                                      Personally I d be inclined to look at the sticky brown sugar instead of raw sugar as I think it has a richer taste.   P. ... From: mavnkaf
                                      Message 18 of 24 , Sep 30, 2009
                                        Personally I'd be inclined to look at the sticky brown sugar instead of raw sugar as I think it has a richer taste.
                                         
                                        P.

                                        --- On Wed, 30/9/09, mavnkaf <mavnkaf@...> wrote:

                                        From: mavnkaf <mavnkaf@...>
                                        Subject: [new_distillers] Re: molasses and enzymes
                                        To: new_distillers@yahoogroups.com
                                        Received: Wednesday, 30 September, 2009, 1:46 PM

                                         
                                        No Baker, If it was me, which what do now is 50/ molasses, 50/ Raw Sugar.

                                        Raw Sugar is the guts of all molasses base products, and @ $0.90 per kilo. And to boot, it has all the minerals to helpe fermentation, which means less cost.

                                        Cheers
                                        Marc

                                        --- In new_distillers@ yahoogroups. com, "Geoff" <gff_stwrt@. ..> wrote:

                                        > 'Twould seem simpler to use part treacle, part molasses.
                                        >
                                        > Regards,
                                        >
                                        > The Baker
                                        >



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                                      • gnikomson2000
                                        ... I find the whole molasses situation in the US really laughable, considering that the World Molasses Price is actually set at a little place just down the
                                        Message 19 of 24 , Sep 30, 2009
                                          --- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
                                          >
                                          >
                                          > Hi Baker, Harry and all,
                                          >
                                          > Yea really Harry - your gloating now. Maybe I'll come down under and
                                          > see if there any jobs available on those trucks lol, but would hate to
                                          > see the fruit fly population on the roads down there [;)] .
                                          >
                                          > The only decent molasses I've found where I live in the US, is the fancy
                                          > grade stuff that sells for 1.95 US a quart (health store blackstrap is
                                          > even more expensive). I read in the Home Distiller's forum that the
                                          > Pennsylvania Dutch (Almish Country) sell their own brand of Blackstrap
                                          > for 6-7 bucks a gallon with no additives. So yea, now im really jealous
                                          > Harry...



                                          I find the whole molasses situation in the US really laughable, considering that the "World Molasses Price" is actually set at a little place just down the road from you called...New Orleans :)

                                          Here's an old (2004) report on the pricing...
                                          http://www.statpub.com/open/99457.html

                                          So maybe you guys wanna ask someone over there WTF is going on?


                                          Slainte!
                                          regards Harry
                                        • jamesonbeam1
                                          Welp Harry, Me thinks it a question of supply and demand. Whats not sold to cattle feed factories is bought up by the rum makers. Bout the only other uses up
                                          Message 20 of 24 , Oct 1, 2009
                                            Welp Harry,

                                            Me thinks it a question of supply and demand. Whats not sold to cattle
                                            feed factories is bought up by the rum makers. Bout the only other uses
                                            up here are for making molasses cookies, shoofly pie and heath food
                                            buffs lol.

                                            Even Alex, who lives in the Dominican Republic, said he has problems
                                            getting blackstrap since all the rum makers buy it up a year in advance.

                                            Vino es Veritas,

                                            Jim aka Waldo.


                                            --- In new_distillers@yahoogroups.com, "gnikomson2000"
                                            <gnikomson2000@...> wrote:
                                            >
                                            > --- In new_distillers@yahoogroups.com, "jamesonbeam1" jamesonbeam1@
                                            wrote:
                                            > >
                                            > >
                                            > > Hi Baker, Harry and all,
                                            > >
                                            > > Yea really Harry - your gloating now. Maybe I'll come down under and
                                            > > see if there any jobs available on those trucks lol, but would hate
                                            to
                                            > > see the fruit fly population on the roads down there [;)] .
                                            > >
                                            > > The only decent molasses I've found where I live in the US, is the
                                            fancy
                                            > > grade stuff that sells for 1.95 US a quart (health store blackstrap
                                            is
                                            > > even more expensive). I read in the Home Distiller's forum that the
                                            > > Pennsylvania Dutch (Almish Country) sell their own brand of
                                            Blackstrap
                                            > > for 6-7 bucks a gallon with no additives. So yea, now im really
                                            jealous
                                            > > Harry...
                                            >
                                            >
                                            >
                                            > I find the whole molasses situation in the US really laughable,
                                            considering that the "World Molasses Price" is actually set at a little
                                            place just down the road from you called...New Orleans :)
                                            >
                                            > Here's an old (2004) report on the pricing...
                                            > http://www.statpub.com/open/99457.html
                                            >
                                            > So maybe you guys wanna ask someone over there WTF is going on?
                                            >
                                            >
                                            > Slainte!
                                            > regards Harry
                                            >
                                          • jamesonbeam1
                                            BTW Harry, We use tar and gravel on the back roads up here to keep the dust (and fruit flies) down.... [;)] JB. ... uses ... advance. ... little
                                            Message 21 of 24 , Oct 1, 2009

                                              BTW Harry,

                                              We use tar and gravel on the back roads up here to keep the dust (and fruit flies) down....;)

                                              JB.


                                              --- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
                                              >
                                              >
                                              > Welp Harry,
                                              >
                                              > Me thinks it a question of supply and demand. Whats not sold to cattle
                                              > feed factories is bought up by the rum makers. Bout the only other uses
                                              > up here are for making molasses cookies, shoofly pie and heath food
                                              > buffs lol.
                                              >
                                              > Even Alex, who lives in the Dominican Republic, said he has problems
                                              > getting blackstrap since all the rum makers buy it up a year in advance.
                                              >
                                              > Vino es Veritas,
                                              >
                                              > Jim aka Waldo.
                                              >
                                              >
                                              > --- In new_distillers@yahoogroups.com, "gnikomson2000"
                                              > gnikomson2000@ wrote:
                                              > > I find the whole molasses situation in the US really laughable,
                                              > considering that the "World Molasses Price" is actually set at a little
                                              > place just down the road from you called...New Orleans :)
                                              > >
                                              > > Here's an old (2004) report on the pricing...
                                              > > http://www.statpub.com/open/99457.html
                                              > >
                                              > > So maybe you guys wanna ask someone over there WTF is going on?
                                              > >
                                              > >
                                              > > Slainte!
                                              > > regards Harry
                                              > >
                                              >

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