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Does anyone here pre-treat their molasses?
I tried the other day with adding water until around 50 brix, checked the ph at 5.2 then heated to 80°C for 45mins then let cool. I only have an electric boiler of 50L with a tap about 60mm (2 1/2 inches) off the bottom but the muck under that tap once I empty it out is unbelievable. The problem I'm having is the loss of brix on the overall amount that is going into the fermenter compared with the untreated molasses. I don't know if there is a lot of sugar in the muck still or was the muck inflating the brix reading in the first place. Any advice would be great.
Thanks.
Comments
Are you 100% certain your brix reading is not being changed by the rubbish solids (not carbs) you are dropping out?
Not having done this before, I would have presumed that it is imperative to use an agitator / mixer during the whole process.
All depends on your molasses quality - you have spec sheet?
good settling with the Ammonium Sulfate, Calcium MonoPhosphate, and Citric acid can do this amount of settling or more on a 50/50 mix by weight of the mloasses we use(70+% blackstrap reduced by plant to 45%TSAI):
The previous thread Molasses wash pH and stuck fermentations might be worth your read..
Thanks all, I'll get the spec sheet and post it.
This MSDS (Cane Molasses Safety Data Sheet (PDF)) had specific gravity 1.3-1.5. You’d be safe assuming 35% or slightly higher sucrose