molasses question

mmm...tasty · Post by **mmm...tasty** » Sat Feb 04, 2006 7:48 am

I understand un-sulfured molasses should be used to make rum. I found a feed store source of molasses for about .22 a pound that has .04% sulfur in it. Is this level too high for making rum and distilling in a pot-still? If so what does the sulfur do.... I assume there is a reaction with the copper.

Steve

stoker · Post by **stoker** » Sat Feb 04, 2006 8:27 am

a related topic

Post by **Tater** » Sat Feb 04, 2006 9:09 am

Id do a small wash of it and see. thats an awful small amount.Chemist would be a good one to answer this.

The Chemist · Post by **The Chemist** » Mon Feb 06, 2006 8:58 am

Is the "0.04% sulfur" listed with other nutritional data? It sounds low enough to be just the sulfur content of the living plant, not high enough to be "sulfured molasses", which are made from green cane that is fumed with sulfur during processing.