1 Gallon( 3.78 litres) Crosby's fancy molasses
3 gallons water
1 quart backset
2 tbspns distillers yeast
1 5 gallon fermenter
First generation, backset is optional, really, and is a good way to test whether you prefer with or without. I've used UJSM backset and backset from this recipe, and they both are delicious. SG is 1.095 with backset and 1.100 without. I sprinkle yeast on top( at 95 deg F) and stir in with a whisk. When I rack into the still, I leave about a half inch to cover the lees so they will stay viable while I run. I've finished at 1.02 to 1.03 or about 9-10%abv. Could probably let it go longer, but it smells so DAMN good, I can't help myself.
Second generation and more, I put a quart of hot backset( right out of the still)in a BOP and add new mollasses and warm water to 95 deg F, and then add to the lees. No new yeast necessary. Starts almost immediately.
While running, it's hard to not sample too much as it smells divine( to me, anyway)
. It's also, hard to make cuts for the same reason 
, so I make sure to dilute with equal parts water and distillate and really try hard to smell cardboard. I save everything I can( heads and tails) to add to the next run. By the third generation, it is as flavorful as it gets as everything stays the same, unless you experiment( like everybody else does on here, just look at how many UJSM variations there are 
).Feedstock blackstrap is MUCH cheaper, but the stuff around here ferments and distills into the most vile thing imaginable. I ruined a good barrell trying to age it into something passable. Haven't been back see about getting any info about it. I'll just stick to fancy.