Home Distiller

I remember seeing a post in one of the forums about clearing molasses prior to distilling. Can anyone point me in the right direction, and possibly give me some feedback on their experience with this?

Thanks!

Don't do rum myself, but I recall that the trick is to add the molasses to hot water, mix it up well, and let it settle overnight. Then rack off the liquid from the sediment, throw the sediment away, and add yeast (and citric acid?) to the liquid.

I use food grade black strap molasses and never clarified it. I just add hot water, wait till it cools and add the yeast, let it ferment then rack into my boiler.

AfricaUnite wrote:I use food grade black strap molasses and never clarified it. I just add hot water, wait till it cools and add the yeast, let it ferment then rack into my boiler.

same here. the stuff is so dark you would be hard pressed to be able to see if it was cleared or not.

search for aroyo in the homedistiller's library.

There is a trick about pH with involves sulfuric acids (nasty nasty) and milk of lime (nasty too).

I never did it but it doesnt seem usefull with modern day molasses

AfricaUnite wrote:I use food grade black strap molasses and never clarified it. I just add hot water, wait till it cools and add the yeast, let it ferment then rack into my boiler.

I do the same with molasses from the feed store and have been quite successful so far. I reckon that my Rum is better than any store bought stuff, but I may be biased.

blanik