Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi crew

I was wanting to know where you perth stillers buy your blackstrap mollasses?
Iv called 3 stockfeed places and none of them could tell me if it was unsulphered.
I fly home in a week and thought I'd be able to go past mirco bros in neerabup on way north but they weren't sure either.
Anyway, is there a way to tell if it's sulphered in the first place?
Got 2 new fermenters waiting at home to start up mcstills rum recipe.
4 weeks down, 1 to go!
Thanks in advance.

Hey LG,

I give up trying to find someone that could tell me what they were selling,
my nearest stockfeed place rang there suplier & they didnt know either. So :angry-banghead: :angry-banghead:

My local bloke sells Thompson & Redwood molasses 20kgs for $25 which is way cheaper than (macro bros :handgestures-thumbdown: ) those cunts ripped me big time.
I think there is a company that delivers up your way once a month or so i"ll see if i can find them again. might be helpful
it called Farmer Andys Mobile Stockfeeds
cheers

Cheers Gas On.
Yeah it's a blow out they can't tell you about something THEIR bloody selling (or seem to care bout findin out),
I fly back into perth an have a car so can go driving for it if I can't find anything north of river.
Anything to be sure it dosnt have preservatives in it.
So yeah any info good info
Thanks again Gas On

CHEERS bloke. Will try an track Him down an see what his caper is.

I honestly don't think that the amount of sulphur that they add to molasses is really gunna worry the ferments that we do :snooty: :snooty:

Cupcake wrote:I honestly don't think that the amount of sulphur that they add to molasses is really gunna worry the ferments that we do :snooty: :snooty:

It's never slowed mine down ;-)

I doubt any molasses I've ever used was sulphur free & I cant recall ever having a ferment going wrong using it.

Cheers cupcake n mcstill.
I was under the impression the sulpher would have killed the yeast but if you guys arent chasing unsulphered stuff...
At least I now know where every stockfeed store is north of the river!
Can't wait to get this wash down.
Thanks for answering a pretty silly question( in hindsight).

Not so silly mate,if you don't ask the question,and end up traveling 3 hours every time you want some molasses,well that silly :laughing-rolling: :laughing-rolling: Unless there is a real hot sort running the stock feed store :laughing-rolling: that's just normal

When molasses is pumped out of a sugar mill it has no added sulphur, it is at around 90 degrees and is very viscous, it is then stored in massive tanks or huge lined dams covered with a fabric cover, some of these at the mills are around 30 metres by 100 metres and five metres deep, so they can contain 15,000 litres or more.

If anyone tried to add sulphur they would need to heat the molasses to at least 60 degrees, which takes lots of energy, add the sulphur and then mix it well. If you have ever tried to mixx a small amount of anything into a very thick liquid you would know this is not easily done. I am not aware of any supplier in Australia that does this and can see no reason why you would add it.

molasses is so high in sugar no bacteria can live, because it is so thick no oxygen can get in either so the only thing that may cause sulphur is if some sulphur reducing bacteria were to be living in the top layer of the molasses and it will be producing small amounts of sulphur.

I have not heard of much molasses being imported into Australia, Australia is one of the largest exporters of molasses and the only time imports come is is because of a drought and there has been a very poor sugar cane crop, I think one year in the last 20 would be it. When it is imported it normally comes from India or other asian sugar mills.

The other reason not much imports come in is the cost, the importer expects the graziers to put up the cash before it is ordered and graziers don't like this as they are not sure if they will use it all. All very complicated so does not happen much.

Thanks for the insight John :handgestures-thumbupleft:
One question, how come Molasses will ferment on its own if no bacteria can live in it?

Kimbo wrote:Thanks for the insight John :handgestures-thumbupleft:
One question, how come Molasses will ferment on its own if no bacteria can live in it?

I was wondering that too.

BackyardBrewer wrote:

Kimbo wrote:Thanks for the insight John :handgestures-thumbupleft:
One question, how come Molasses will ferment on its own if no bacteria can live in it?

I was wondering that too.

Is it watered down at all at that stage?

No, I,ve seen it so thick it will hardly come out of the tap and still ferments.
Sugar cane has a lot of wild yeast on the husk, but i cant see how it would survive the milling process.

John Power wrote:molasses is so high in sugar no bacteria can live, because it is so thick no oxygen can get in either

I don't understand :think:

In fact, i think Mac is having a similar problem right now IIRC :angry-banghead:

Kimbo wrote:
In fact, i think Mac is having a similar problem right now IIRC :angry-banghead:

What problem is that mate ?

Cupcake wrote:I honestly don't think that the amount of sulphur that they add to molasses is really gunna worry the ferments that we do :snooty: :snooty:

McStill wrote:It's never slowed mine down ;-)
I doubt any molasses I've ever used was sulphur free & I cant recall ever having a ferment going wrong using it.

Ive never had a problem with just buying plain old stock feed molasses either

Ive also never had straight mollasses ferment, but have had it ferment once diluted down to less than 50/50 with water, presumably from wild yeasts.

McStill wrote:

Kimbo wrote:
In fact, i think Mac is having a similar problem right now IIRC :angry-banghead:

What problem is that mate ?

Was it you that had the molasses fermenting in the container or someone else? :think:
Dunno, somebody said it. ;-)
Coulda been the bloke at the stock feeders :think:

Yup I've had that happen :handgestures-thumbupleft:

hmm just reading all this... :? ... why would they say it has sulphur in it if it don't, I mean its not like a big bonus "yay got some free sulphur with this this time" but there it was on the label x% sulphur

The one i used to use called Queensland mollasses has 0.40 % sulfur in a 25kg drum, sweet fa.