Masterofnone

Just to bring this full circle, the BS MO I was referring to at the beginning of this post was FEED grade for livestock. Generally speaking It has a high ash count, and therefor tends not to do that well in fermentation, with quite a bit of solid settling that makes a mess:0/ Also, there is a component that is added by some companies, (carboxylic acid, perhaps) that will have an effect on fermentation. I was wandering if anyone had added molasses POST fermentation to the wash, and then stripped it. And if so, how did it work?

Are they clean and ready to use?

Could you add to the finishing tank, hold for a week, and then cold filter?

I would imagine that you caramelize some sugar and add some BSM to the process before it goes totally fluid. Was that your thinking, Joe?

PA...That sounds delicious, actually:0) My point is that, if, b/c of the generally high ash count, and the lower brix count, there is not much to ferment in the first place, judging by the tarry solids that fall out of suspension during the fermentation process. Sooo, in a way, the benefits to fermentation (with the feed molasses) are marginal, in fact, border on counterproductive, leaving the flavor component as the positive contribution. It would seem to me, that component could be added to the wash post fermentation and do it's work through suspension during the stripping phase. In fact, adding the BS M to a heated mash with agitation might convince the heavier components to rest in suspension for a longer period of time, and contribute more flavor. Just a theory:0) Anyone?

Bluestar...thanks for the help:0) I was specifically interested in CAN I do it and still produce a good spirit. I love the taste of a Black Strap spirit, but have had issues fermenting, and the settling of solids in the bottom of my blue ferment barrels is a bitch to clean up. The food grade golden molasses is less of an issue b/c it tends to blend and ferment nicely. Sooo...for that sludgy, black strap product from the feed store, could I add it to the wash as I heat for first run instead? And if so, what would you feel might be an appropriate ratio? Any input would be welcome, and thanks again for the time and effort.

Sooo...knowing that Black Strap (feed) molasses can have issues that complicate fermentation, I was wondering if it could added as a flavoring to a cane wash? Ferment the wash, then add the B S Molasses before the striping run? I know I have seen it mentioned on here somewhere. Point being, if it's the added flavor profile I'm trying to achieve, why wouldn't this work? I know it seems like cheating, but there are many roads that lead to Rome. Just wondering if this is one of them :0) Thanks!

Seeking the right mix of partners to open a Craft Distillery in or near the Loudoun County Wine Trail.

Thank you. I have sent you my email.

Has anyone had any experience with the DYE systems? I love the modular design and have seen a similar system in action. Looks like that type of set up might suit my goals as a small shop. The DYE systems are reasonably priced, expandable, and seem well engineered. While I would prefer to buy american, we do live in global society and it's not always easy, all things considered, to fit that bill. Looking forward to thoughts on this. Thanks in advance, Masterofnone