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I decided to try making rum using molasses and brown sugar. On discussing this with the man at the brew shop, he said that the molasses from the produce store was unsuitable because of the salt added to it as a supplement for the farm animals. Would anyone know whether this is true?Does anyone use molasses from the produce store and are the results ok. I'm going to try distilling it off in my reflux still minus the scrubbers and at a faster rate than usual.
Regards.

quite a few people use feed molasses with great results.
some people use a combination of fancy and feed.
just ask for it un-sulfured .

I use horse feed molasses mixed with water - no other additions. It works fine.

I have used both feed molasses and fancy both unsulfered. Both with great results. Just check out the nutrition facts. On the bottle I have here, it says-"Ingredients: Molasses." nothing else. The best I found was at a restraunt supply where you could buy it by the gallon or 5 gallon, cheap. I love molasses , but that brown sugar comes in a close second .
Does the guy at the brew shop sell molasses by any chance?

Good luck!

I to have made rum with both feed grade and fancy. No difference in final product.

Uncle Remus wrote:I to have made rum with both feed grade and fancy. No difference in final product.

One differance though is the boiler cleanup after the run

I got molasses at the Co-Op, don't know if it was "feed" molasses or not but it worked fine with the brown sugar.

The stuff I got THM, my wife checked it out and said she'd use it for baking. We put this feed grade and Crosby's cooking molassis side by side and tasted both...no difference. The fancy molassis is about $4 for a half litre and the feed is $11 for a 20kg pail. This was bought at a place called Master Feed which is a big outfit. I don't know if you guys got it down there.

Maybe the major difference between "feed grade" and "food grade" is that the food grade stuff has to be certified for human consumption. Just a thought, not really sure if that's it or not but you might check into that end of it.

Maybe this will explain it http://www.mtnlaurel.com/Recipes/molasse.htm" onclick="window.open(this.href);return false;" rel="nofollow

We used to eat a lot of Blackstrap molasses, butter and biskets when I was a kid but since I've grown up and gotten married my wife isn't too keen on "Souther" cookin' so I don't get 'lasses and biskets much if at all anymore. Heck, I had to teach her how to make sausage gravy, go figure, LOL. That does explain it a bit better though. Thanks.

We still have "stir offs" around here every fall to make our own molasses. Its a lot of fun and work, (remind you of something else?), and there ain't nothing better than molasses stirred with butter and served with a big pan of hot biscuits.

Hillbilly Rebel wrote:We still have "stir offs" around here every fall to make our own molasses. Its a lot of fun and work, (remind you of something else?), and there ain't nothing better than molasses stirred with butter and served with a big pan of hot biscuits.

Dang it, now ya' done went and made me hungry.