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?