sulfured molasses

[crow]

starting to shit me , all i seem to be able to get here is sulfured molasses . Now when i worked in the wine industry we used metabisulfate to holt fermentation and when it got to the winery they added something to reverse to effects , does anyone no what the hell they use , or is there a yeast that will survive a sulfur environment

[Kimbo]

Ring em up and ask em ;-)

[crow]

a fella (dunderhead) on HD reckons he boils molasses with an alkaline like lime if it has preservatives in it wondering if its sulfur and would this work

[QLD.Andy]

Different Grades of Molasses!

The sweet liquid pressed out of the sugar cane is processed (boiled) three times, and syrup that remains after each boiling is molasses.

Light Molasses

The first boiling of the cane syrup leaves the lightest colored molasses, called light or amber molasses, or first press molasses. This molasses has a sugar content of about 65% and is the lightest in taste and also in appearance. This molasses is suitable for baking but can also be used as a table syrup.

You can generally substitute light molasses for darker varieties, but darker varieties cannot be substituted for light molasses…don't try pouring blackstrap on your waffles!!

Medium or Dark Molasses

If the syrup remaining after the first boiling is not sold as light molasses, it is boiled again to extract more sugar. The syrup that remains after this second extraction boiling is called dark molasses and it is darker and fuller tasting than light molasses, with a sugar percentage of about 60%.

You can generally interchange light and dark molasses in recipes.

Blackstrap

What's left over after a third boiling and extraction is called blackstrap. It contains about 50-55% sugar and is less sweet and far more flavorful (bitter) and robust than either medium or dark molasses. It is used in the cooking of certain cookies, and famously in Boston Baked Beans, and it is an incredibly healthful form of sweetener.

Blackstrap molasses concentrates many of the nutrients found naturally in sugar cane and is an excellent source of iron, calcium, manganese and Vitamin B and E, as well as many trace minerals. One spoonful of blackstrap is said to have as much iron as 9 eggs, and more calcium than a full glass of milk.

Sulfured or Unsulfured?

When unripened cane (green cane) is used to make sugar, the molasses is infused with sulfur as a preservative. When ripe sugar cane is used, no sulfur is needed.

[crow]

Cheers for that Andy . All the feed grade molasses I've come across so far here has been dark molasses 2% sulfur :sad: . PS any of you Vic fella's can point me in the right direction , mutter mutter can think of 5 or 10 places back home a could buy it hundred and fifty thousand ppl here and ya can't buy shit

[maheel]

got any horse feed / supply mobs around ? maybe ask the race course people ?

thats were i got some and it did not have sulfur in it.

tasted like shit when i ran it up the pot but.... :laughing-rolling:

[crow]

yes Victoria's second largest race cause is just up the road and Aust. largest horse studs are all around me and all the feed joint carry one brand and its full of sulfur :angry-banghead: :angry-banghead: :angry-banghead: :angry-banghead: :angry-banghead: :angry-banghead: :angry-banghead: :angry-banghead: :angry-banghead: :angry-banghead: :angry-banghead:

[MacStill]

Just try a small wash with it, a hook rum that uses raw sugar as well should ferment out ok.

2% sulfur in a few liters of molasses that's added to 30L of water & some sugar aint gunna amount to much is it ;-)

[crow]

:handgestures-thumbupleft: can but try , anyway if it slows it down a bit that won't be the end of the world . Long as I get it to ferment I'll be happy

[stubbydrainer]

Geez, I'm glad these a few sugar mills around here :laughing-rolling: :laughing-rolling: :laughing-rolling:

[crow]

yeah rub it in :-P

[stubbydrainer]

well, there is something to be said about molasses straight from the mill in 1000 ltr palicons at the produce store's here

[crow]

bout time I go barra fishing again I think could go home through that country these days , almost on the way . Hey any of you Vic muppets want to get outa this frozen hell hole for a couple of weeks in the next month or 2 :))

[crow]

Ok my apprehension about this product might be unfounded as I bought 20 ltr of molasses and after opening it , it had a slight sulfurous smell . Regardless I put down a McStill rum recipe and its fermenting like blazes so looks to me like there is not enough in there to be a big problem

[Linny]

I should be getting 20L of stock molases next week, so if it does happen to have sulfur in it,,, and it does ferment,,, just continue as normal ?

[MacStill]

I should be getting 20L of stock molases next week, so if it does happen to have sulfur in it,,, and it does ferment,,, just continue as normal ?

Yeh mate, you can still make nice rum with stock feed molasses :handgestures-thumbupleft:

[kelbygreen]

I think my first drum may of been sulfured it smelt different to the stuff I got now. They both are not very vigorous ferments at the start but ferment out in a week or little over, The product from the first drum is bloody nice. I think it takes longer to ferment if sulfured, Not sure if anything transfers over or not but mine was fine but it may of just been old or different supplier as both places said its go no preservatives in it

[googe]

From what ive done, stronge rich dark rum= stock feed. Smoother, zingyer refined rum= refined molasses.