Deer Molasses

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Deer Molasses

Postby islandrunner » Mon Oct 03, 2011 6:53 pm

Over one year ago I got a gallon of deer food from farm and fleet store, It was pure molasses, add 2 gallons water , sugar and yeast, worked hard, Let it age now for 1 year, cooked it, a wast of time, low proof at 110 to start, when I got about 3/4 a quart I stopped. tast strong and tast like molasses, Added it to my garden.
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Re: Deer Molasses

Postby Fastill » Mon Oct 03, 2011 7:58 pm

So you fermented it for a year before running???
I used wildlife habitats mollassas for most of my rum, It always tasted pretty strong and chemical like for the first 3 months of aging (after distilation) but really takes on amazing floral smells and flavors after that. Never pitch a harsh run, see how time affects it first. You will be surprised. Oak and age are your friends.
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Re: Deer Molasses

Postby zouthernborne » Sun Oct 09, 2011 2:21 pm

I've let my washes sit on the lees for a couple months at a time, simply because with all the beers, wines and meads on top of my likkers, I forget from time to time. I had nice results with them too, not absolutely sure that the extended wait before distilling was the reason though. I would suggest not letting it sit so long next time. I also wouldn't throw it out. Run it again.
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Re: Deer Molasses

Postby WalkingWolf » Sun Oct 09, 2011 6:52 pm

Sounds like he did his run and it is now 1 year in and he is not pleased with what he ended up with.

I agree with the sentiment expressed thus far. You shouldn't have thrown it out. My first attempt at molasses was the same. I found that if I took that and cut it 50/50 with a neutral then diluted down to 40% it made a rum that folks really enjoyed. To me, it always retained some of the original taste that I didn't particularly care for but for those folks that liked it they couldn't get enough.
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