Deer Molasses

Grain bills and instruction for all manner of alcoholic beverages.

Moderator: Site Moderator

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.
Posts: 88
Joined: Tue Aug 10, 2010 4:55 pm

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.
A.D.D. and HD don't go together. This hobby takes time and dedication to learn and do it right and safe.
Fill the pool before you jump in head first!
Site Donor
Site Donor
Posts: 897
Joined: Sat Mar 13, 2010 6:28 pm
Location: Where we drink more beer than you!

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.
I have a very assertive way. It's wake up, move your ass, or piss off home.
-Gordon Ramsay
12 Quart SS Stockpot, simple potstiller. Mostly running whiskey and rums.
User avatar
Swill Maker
Posts: 273
Joined: Sat Jun 04, 2011 10:43 pm
Location: Pacific Northwest

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.
User avatar
Angel's Share
Angel's Share
Posts: 1851
Joined: Fri Nov 20, 2009 6:04 pm
Location: LA

Return to Recipe Development

Who is online

Users browsing this forum: VLAGAVULVIN and 2 guests