clarifying molasses for backsweetening

[Dan P.]

I am currently sipping a (to my definition) navy rum, which is distilled molasses wash, back sweetened with the moasses from which the rum was made. It is a fairly dry molasses. It makes a great drink. I'm thinking of a rather cleaner tasting Wood's, if anybody is familiar with that.

Anyhoo- a question. I like the effect of backsweetening with molasses, but it makes a hell of a murky mess out of things.
Has anybody had success in clearing the murk?
Ideas welcome, but experience even more so.
I was thinking that you might be able to filter it out, with coffee filter/cotton wool/whatever your usual filter.
Or wait for the sediment to drop out??? Not sure if that is going to happen.
Or, some way of clarifying the molasses before adding it to the rum.

Anybody?

[Prairiepiss]

What kind of molasses you using?

[Dan P.]

What kind of molasses you using?

I'm using culinary molasses. I'm afraid I don't know the sugar content, but I'm thinking it's on the lower side.