Molasses

[WhiteDevil504]

Hey guys, so I have access to a significant quantity of this Molasses, the problem is it has 4% fat added and is marketed as fat fortified molasses blend. Anyone know if it's realistic to separate the fats during the clarification step? Unfortunately it seems to be what all of the nearby feed stores use, and no one nearby stocks the deer molasses locally. I am leary of fermenting with that fat content as I don't want a rancid wash and I imagine it could be a real pain to clean out of equipment later.... Anyone have experience with this stuff?

[Coyote]

My suggestion would be to warm a sample up slowly and
try to separate the fat.

Coyote

[WhiteDevil504]

Do you think I should dilute it down like I am clarifying? Or just warm it was is? My other thought was to freeze and see if the fat would rise and solidify...... Then I think maybe I just drive further, surely someone uses real deal molasses around here.

[WhiteDevil504]

Well for those curious I was unable to get this to separate, it appears they have some sort of stabilizer to keep the mixture homogenized. I tried heating, clarifying and never got the fat to come out of solution, I tried freezing and again it just formed a very thick sludge but never came out of solution. I might try to do a quick ferment and see what happens but I won't be starting a Dunder pit with it as I can't imagine rancid fat would add much to the flavor profile.

[Prairiepiss]

A lot of molasses have a fat or oil added to it. The stuff I get has vegetable oil added. I've had a bucket in the basement for nearly 2 years. I opened it up the other day to mix up some sweetfeed. And it was the same as it was the day I bought it. Other then being a little thick. Because it was cold. LOL.

[WhiteDevil504]

Good to know, I suppose 4% isn't a huge amount I just wasn't sure how it would break down in dunder.... I would imagine the propionic acid and the hypertonicity of the molasses is keeping the bucket content to sit. Once bacteria set in I wasn't sure what the consequences would be. Maybe I'll set a bucket out In the barn and label it well and see what happens. I suppose I have nothing to lose, though I think I'll still see if I can find feed grade molasses without added fat, someone's gotta offer it around here...

[toadfrog]

You can get dry molasses at the feed store if it is a real feed store . Run you bout 16 bucks give or take for 50 pounds . Bunch easier to work with .

[WhiteDevil504]

Yea I was under the impression that the dried molasses from feed stores was pretty low on sugar as it was the remnant cane pressings and solids not extracted during the rest of the process. Have you used it in distillation with luck?

http://homedistiller.org/forum/viewtopi ... 6#p7172998

[bearriver]

Dried molasses ain't worth a shit.

Get liquid molasses from a feed store or panela sugar from an ethnic market. Sugar Daddy sells panela somewhere online for a damn fine price as well...

[WhiteDevil504]

Yea for some reason all I can find here has nutritional oil in it...I should just hit up sugar daddy

[Boda Getta]

Never did a rum run but was reading earlier this morning the recipe for Hook Rum; he mentions it's sometimes helpful to ADD oil to a molasses wash to help prevent foaming. Maybe the added oil won't be a bad thing.

Good luck
BG

[scuba stiller]

WhiteDevil504, why don't ya work up a batch of Hook's recipe an see how good it really is. Nothing ventured, nothing gained.
Good luck, stay safe.

[toadfrog]

Well did the dry molasses thing . Didn't do much . Flavor was a touch different but that could be attributed to a lot of things . Found out they have changed the process for making it from years gone by . You guys were right . Awhole lot less convertable sugar in it .