Cider using Molasses

I'm new here and this is my 1st post. I want to brew a 1 gal batch of cider using Molasses as the sweetener/sugar. Would anyone have an idea as to how much Molasses to use? we're trying to do something similar to Crispin's Lansdowne.

Thanks and Cheers

Depends on how much of that molasses flavour you want in your end product. In a 1 gallon batch, using molasses as the ONLY added sugar, you might start with 2 - 4 fluid ounces of molasses. Most of it will ferment out, but there will be some residual flavour; You'll just have to experiment as to how much added molasses will give you the flavour profile you're looking for. I can't taste 3 oz in 6 gallons, but I can sure taste 8 oz in six gallons. I use Grandma's Original Molasses:
http://www.grandmasmolasses.com/grandmas_products.asp

You might want to use either cane sugar or FAJC (thawed) to boost the ABV & just use the molasses as a flavour adjunct. The point being that you have Pretty much everything except the molasses flavour profile & with that acheived, you can always add more molasses until you reach the desired flavour.
That's the best info I can give you, as I've never used molasses in a 1 gallon batch.
Regards, GF.

Thanks for asking on this--I have a batch I'm thinking about doing with mollasses and brown sugar. I was thinking about 3/4 cup sugar and 1/4 mollasses.

I used a full 12oz jar of grandma's and 12oz of dark brown sugar in a 3 gallon batch.
It fermented out most of the flavor and left me with a hint of molasses taste and an amber color similar to Woodchuck 802.

I used about a half cup of blackstrap molasses in a gallon and it was delish. This stuff is thick, flavorful, and nutritious.

It's only a 5 year old thread

ericbw said:

It's only a 5 year old thread

Click to expand...

hahaha didn't see that. no matter, plenty of people search and lurk...like me. it's for those folks.