sorghum syrup

[Cornbelt]

Has anyone ever made this stuff? We planted an acre and are going through a slow learning curve. Lots of questions, but it's getting turned into syrup in spite of our ignorance and lack of experience. Most of the folks who remember making it regularly are in their 80's, but we're getting information here and there.

[blind ear]

Mother Earth News had articles on it back in the 70s. eddiegjr

[FourBee]

I've seen it done in the 50's back in the mountains of Arkansas.  The cane was pressed and the juice flowed into the beginning of a series of several square pans that were placed like stairsteps over hot coals of wood.  As the first pan boiled they scooped off the foam and the juice was released into the next pan and so on until the final pan was molasses.   I was told that process made the best sorghum.   

[Cornbelt]

Its the foam that's causing trouble. Last batch , we got about twice as much foam as syrup. After three days in a 100 degree oven, the foam was reduced to about a third, but I hate to throw away that much product. (Maybe we could market it as "brown marshmallow cream").  Next time, (tomorrow) we're gonna fill the pan fuller and maybe it won't get away from us. I cut the heat shield down about 6" to get the fire on the bottom only. Might help.
 Ended up pretty thick -about like pine tar; but O.K. for heavy syrup. Two pans would be better. We're thinking maybe to quit half way, set it aside and finish cooking it later in smaller batches.
  Another question is about the variety of cane. As many types as there are, they ought to result in different syrups. And probably different processing methods; with a different bugbear for each!
  At least it makes good cattle feed; once they figure out what it is. So far the cows are the most consistent part of the whole game.

[FourBee]

After three days in a 100 degree oven, the foam was reduced to about a third

Cornbelt; you didn't mention that you were scooping the foam off the top of the juice.   Those folks used a long handle spoon (large spoon) and scraped off the top of each pan.  The final pans usually didn't have any foam left.   Juice cooked in a deep crock or kettle makes it difficult to release the bad stuff to the top for removing.   Back when I was young, my Dad kept 5'w x 3'h x 15'L steel tank full of black strap molasses for his cattle.   I still have that old tank.

[Cornbelt]

Yeah, we're skimming it with a holey skimmer. That foam is something. Its so stiff I can turn a whole bowl upside down and nothing drips out.
 Saturday we tried a different cane (Theis) and added malt in case the problem with foam was due to starch. We did have a lot less foam, but don't know if that was why. We're still winging it.
  My old man had a blackstrap tank, too. They called it a "lick tank", 'cause it had wheels inside that the molassas stuck to when the cows licked on the top of the wheel. It was a good fly catcher, too. Turns out my brother and I both like sorghum and blackstrap; probably because we used to snitch it from the sweet-feed for the cows. (Our wives think we're about a half bubble off.)

[FourBee]

Turns out my brother and I both like sorghum and blackstrap;

Yep; me too.   Probably for the same reason.   Our tank is completely sealed except for two inlets at the top and a 3" Tap at the bottom corner.   Had to run it off in 5gal buckets.   That was before the wheel (in the lick tank).  You'd be surprised at how long molasses can stay warm in a steel tank during winter months.

[Cornbelt]

FourBee, I've been thinking. If you ever go off the deep end and loose all your marbles, that old blackstrap tank would make a great series of sorghum pans. -Just let me know if you ever need some seeds.
                     C'belt