Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Using molasses
Reply
 
LinkBack Thread Tools
Old 07-12-2013, 01:06 PM   #1
beertroll
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Shaftsbury, VT
Posts: 299
Liked 32 Times on 28 Posts
Likes Given: 23

Default Using molasses

I'm trying to formulate a mead recipe with just a hint of rum character, so I'm thinking of adding some mole asses. However, I don't want it to be overpowering. Has anyone done this? Any recommendations for an amount to use in a 1 gallon batch?

__________________
beertroll is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2013, 01:29 PM   #2
Jacktar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Ottawa, ON
Posts: 212
Liked 4 Times on 3 Posts
Likes Given: 1

Default

Heheh. "Mole asses". Sorry. : )

__________________
Jacktar is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 07-12-2013, 02:41 PM   #3
MarshmallowBlue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Boston, MA
Posts: 1,079
Liked 96 Times on 85 Posts
Likes Given: 55

Default

~1 cup (NOT PACKED) of light brown sugar gave my apple pie mead a nice smooth molasses character. It does take a while to develop in mead though. At least 4-5 months. But it stays as a note and not over-powering. So my guess is that if you were going with straight molasses instead of the brown sugar, it would be a fairly miniscule amount for a nice note of it.

__________________

Lifetime goal: 7,777 gallons --- gallons made 48
My Home Brew Blog
My Home-brewing Pinterest < It's a beautiful thing.

MarshmallowBlue is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2013, 03:30 PM   #4
beertroll
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Shaftsbury, VT
Posts: 299
Liked 32 Times on 28 Posts
Likes Given: 23

Default

Okay, assuming 3.5% molasses content in the the light brown sugar (according to Wikipedia), that should work out to around 1-1/2 to 1-3/4 teaspoons of straight molasses. That seems fairly reasonable (I was thinking maybe a tablespoon or so originally) to me. Just to clarify, that was 1 cup per gallon?

__________________
beertroll is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2013, 03:54 PM   #5
MarshmallowBlue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Boston, MA
Posts: 1,079
Liked 96 Times on 85 Posts
Likes Given: 55

Default

Yes, Sorry I should have stated that.

Edit: Also remember that if you need to add more you can, but you can't take it away if you add too much.

__________________

Lifetime goal: 7,777 gallons --- gallons made 48
My Home Brew Blog
My Home-brewing Pinterest < It's a beautiful thing.

MarshmallowBlue is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2013, 03:54 AM   #6
Goofynewfie
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Edmonton, Alberta
Posts: 1,507
Liked 249 Times on 173 Posts
Likes Given: 26

Default

What does mole asses taste like?

__________________

You cant always be young but you can always be immature

Goofynewfie is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2013, 01:49 PM   #7
Jacktar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Ottawa, ON
Posts: 212
Liked 4 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Goofynewfie
What does mole asses taste like?
I don't know b'y but you could ask Grandma Fancy. http://youtu.be/1sp9orff4y0
__________________
Jacktar is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2013, 02:41 PM   #8
beertroll
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Shaftsbury, VT
Posts: 299
Liked 32 Times on 28 Posts
Likes Given: 23

Default

Quote:
Originally Posted by Goofynewfie View Post
What does mole asses taste like?
Like rum, I'm hoping.
__________________
beertroll is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2013, 06:42 PM   #9
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,657
Liked 171 Times on 158 Posts
Likes Given: 26

Default

So if the OP wants a mead with a hint of rum flavour why not just make a traditional to whatever strength is wanted, fortify it with the strongest tasting rum avaliable then back sweeten and age........

Likely a hell of a lot easier than pissing about with molasses.....

__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2013, 08:38 PM   #10
dgrabstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: boulder, CO
Posts: 41
Liked 1 Times on 1 Posts

Default

I put molasses in every single one of my meads (in varying concentrations depending on style). It helps with yeast nutrients from its mineral content and adds a bold hit in the mouthfeel that is lacking in honey alone, and it's good you ask because a little goes a long way.

I always add a tablespoon to my 5 gal batches of mead as a yeast nutrient (only noticeable to very trained palates).

I'd say 1 tablespoon is low
1/2 cup is medium
1 cup is strong/bold/begins to taste like metal
Over 1 cup I've never tried

If you want a "rum" character in your mead then both molasses and oak flavors are what you want, not just molasses.

__________________
dgrabstein is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Using Molasses? Schlenkerla General Techniques 19 01-25-2013 03:05 AM
Molasses Rivercat96 Recipes/Ingredients 13 08-16-2012 08:28 PM
Using molasses jaiger Beginners Beer Brewing Forum 11 02-04-2012 02:54 PM
When to add molasses? jldc Recipes/Ingredients 1 11-25-2010 02:52 PM
Molasses Anyone? jaymack Recipes/Ingredients 2 08-23-2005 12:49 AM