Home Distiller

Standing here at Rk. Anyone know anything about this? I guess can it be used Y/N?

Run a HD google search on Propionic acid and then decide for yourself.

Long story short it will work but is not the best option.

I shall walk away, Thanks for the quick reply.

Looks good. It has proprionic acid in it which may, or may not, be a problem. I guess it depends on how much of the stuff they put in it. There's a recent thread floating around about how to deal with the prorionic acid.

Haus you must not be a bull, stud, or pig if you didnt like that stuff lol!
Ga Flatwoods

Try a bakery and ask where they get their molasses or better still if they will sell a bucketful to you.

ga flatwoods wrote:Haus you must not be a bull, stud, or pig if you didnt like that stuff lol!
Ga Flatwoods

To old for the first two but I get called a pig daily...

S-Cackalacky wrote:Looks good. It has proprionic acid in it which may, or may not, be a problem. I guess it depends on how much of the stuff they put in it. There's a recent thread floating around about how to deal with the prorionic acid.

Here ya go... http://homedistiller.org/forum/viewtopi ... =3&t=58570

and my more frustrated sequel... http://homedistiller.org/forum/viewtopi ... =3&t=58676

The long and short of it... some suggest boiling the molasses in water and then decant the liquid for ferment. still_stirrin uses a similar product regularly and I just had my go at it.

I can say I have 10 gallons of molasses with propionic acid fermenting nicely in the basement....FINALLY.

I found (with feed/deer molasses) that getting rid of the propionic acid still left sub-par molasses. The food supply stuff isn't usually advertised, but bakeries usually know where to buy it.

heartcut wrote:Try a bakery and ask where they get their molasses or better still if they will sell a bucketful to you.

What is best given answer when they ask what it is for?

Huge batch of molasses cookies. Haha

"What is best given answer when they ask what it is for?"

gardening is the best answer. i actually use a fair bit around home and it works wonders.
here is a link for a quick read
http://www.rcwsproutings.com/?p=471" onclick="window.open(this.href);return false;" rel="nofollow

Haus6565 wrote:

heartcut wrote:Try a bakery and ask where they get their molasses or better still if they will sell a bucketful to you.

What is best given answer when they ask what it is for?

My go-to is a bunch of friends splitting it up. I do like the huge batch of cookies, though.

Haus6565 wrote:

heartcut wrote:Try a bakery and ask where they get their molasses or better still if they will sell a bucketful to you.

What is best given answer when they ask what it is for?

giant shoo fly pie....?

Mmmmmm

Tell em your wife is doing holiday baking and you're trying to save a buck by buying in bulk

Tell them the wife is having a fundraiser bake sale for the church and all sugar/molasses donations would be very appreciated lol

hellbilly007 wrote:Tell em your wife is doing holiday baking and you're trying to save a buck by buying in bulk

Antler24 wrote:Tell them the wife is having a fundraiser bake sale for the church and all sugar/molasses donations would be very appreciated lol

Fertilizer.

The thing is, propanoic acid is naturally occurring.

All cane molasses is going to have some measure of propanoic acid.

The spectra of short-chain fatty acids of rums show a
particular pattern, both in terms of quality as well as quantity,
resulting from the bacterial activity in fermentation media;
these compounds contribute to the formation of esters. Propionic,
butyric and valeric acid levels are particularly high in
rums compared with other spirits (Suomalainen 1975).
Propenoic acid indicates an intense bacterial activity (Fahrasmane
etal. 1983). Formic acid can provide information on
the conditions of rum production and also contribute to
quality evaluation; an increase in formic acid content often
reveals bacterial problems (Jouret etal. 1990).

Some molasses may have even more because of the propanol slurry used to grow sugar crystals during sucrose extraction in modern sugar processing plants.

LWTCS wrote:The thing is, propanoic acid is naturally occurring.

All cane molasses is going to have some measure of propanoic acid.

The spectra of short-chain fatty acids of rums show a
particular pattern, both in terms of quality as well as quantity,
resulting from the bacterial activity in fermentation media;
these compounds contribute to the formation of esters. Propionic,
butyric and valeric acid levels are particularly high in
rums compared with other spirits (Suomalainen 1975).
Propenoic acid indicates an intense bacterial activity (Fahrasmane
etal. 1983). Formic acid can provide information on
the conditions of rum production and also contribute to
quality evaluation; an increase in formic acid content often
reveals bacterial problems (Jouret etal. 1990).

Some molasses may have even more because of the propanol slurry used to grow sugar crystals during sucrose extraction in modern sugar processing plants.

..plus ya can't get enough of that formic acid either... like ants at a picnic

rgreen2002 wrote:

Haus6565 wrote:

heartcut wrote:Try a bakery and ask where they get their molasses or better still if they will sell a bucketful to you.

What is best given answer when they ask what it is for?

giant shoo fly pie....?

sfp.jpeg

gotta love shoofly pie.

Them Amish know how to bake.