Molasses...

[Dillon Alexander]

On Fri, 11 Mar 2011 22:09:41 -0800, Whirled Peas
wrote:


Thanks for the warning, I would have tried it with chicken.

That's a good indication of what it's best with then!

TY

--

Today's mighty oak is just yesterday's nut that held its ground.

[Annonemus.]

On Sat, 12 Mar 2011 16:59:29 -0600, Omelet
wrote:


Why not make something that *isn't* liquor. You don't need a still.

--

Today's mighty oak is just yesterday's nut that held its ground.

[:D !]

On Sat, 12 Mar 2011 23:50:37 +1000 in rec.food.cooking, atec77
wrote,

That's a load of nonsense. It's the sugar that ferments. Molasses
has, by definition, most of the sugar removed, so it's exactly the
wrong thing to start with to make clear booze. Freezing gives you
clear ice with everything else concentrated in the liquid. It's
exactly the wrong method for producing clear booze. You want
distillation.

[Alicia Glick]

In article ,
David Harmon wrote:


The stuff you buy in a bottle labeled "molasses" is 55% sugar. I
suspect the stuff used to make rum is pretty bad stuff. It's a
byproduct.


I've never tried it, but it sounds reasonable.


The problem with that is you need a still. People often have freezers,
but not many people have a still.

Another factor is that yeast won't grow in molasses that is 55% sugar.
You'll have to dilute it down.

--
Dan Abel
Petaluma, California USA
[email protected]