Molasses Wine: What Could Possibly Go Wrong?
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- Опубліковано 8 чер 2024
- We've been told that molasses tastes like it sounds until a year or two of aging. Well, let's put that to the test and make some molasses wine. It's a wild ride, I'll say that.
Ingredients:
24 oz Molasses: amzn.to/4c5Gmeg
96 oz Water
1 package Bakers Corner Active Dry Yeast (or Fleischmann's): amzn.to/3yO8SCZ
Additions:
Back Sweeten with Brown Sugar to Specific Gravity of 1.028 (or sweetness of your choice)
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Baster: amzn.to/4bP3luB
1/2 Baking Sheet: amzn.to/3yTuwWz
Auto Siphon: amzn.to/3Vxl1VJ
1 Gallon Wide Mouth Fermenter: amzn.to/4bLUDNw
Tiny 2 piece Airlock: amzn.to/3xiercl
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Have I thought about making this? Yes, am I gonna make it now, nope! Thank you for your sacrifice
I mean...in those upset people's defense. Those packet jokes were indeed....tearable.
LOL
😂🤣😂
Yep. I tried using molasses in homebrewing back in the 90s, because it's listed as a possible *flavor* ingredient in the "Joy of Homebrewing" because of its lower amount of fermentable sugars. There's no getting away from the fact that great BBQ sauce often includes molasses. If you love BBQ, it is almost impossible *not* to associate the taste of molasses with BBQ sauce. The presence of alcohol makes molasses taste even _more_ like BBQsauce.
You did nothing wrong. All you've done is enhanced the aspects of molasses *that makes it great in BBQ sauce.*
"I'm not a fan of drinking marinade" is spot on.
You could use it to cook all cuts of pork, and I'd guess duck would be amazing. You could also use it to make a sauce.
*Loved this video.*
I was genuinely hoping your choice of yeast would solve the issue of molasses fermenting into something that tasted like thin BBQ sauce. I'll be back here in a year to see if time creates something better.
For my 6th grade project at school in Scotland I fermented treacle with bread yeast and then distilled it using a water cooled glass distillation tube. It produced some high proof Rum? that evaporated when you put it in your mouth. We thought it was fun and I got an 'A' from my very understanding teacher! The title was Exploring the making of HOOCH from Treacle fermentation. Our teacher did ask we put our experiment in the back room. This was 50 years ago.
Yeah, that wouldn't fly today, lol.
Wow!! Too bad my & the darling husband's ancestors migrated from Scotland to the colonies! Our 6th grade was most assuredly less interesting!
@@mkdouglas8919 I am also in the colonies now and I lucked out with my Chem teacher a marvelous one. I brew Scrumpy and various ciders now, some hopped.
It's re-alived! IT'S RE-ALIVED!!!
Wooo!
When I first started, I saw Paw Paws wine and thought oh how easy and no money spent. Then I found this channel. Now I have 5 carboys, yeast nutrient, acids, sanitizing solutions, multiple airlocks, hydrometers, about 25 40 ounce empty glass bottles, ect ect. Thanks, just thanks for costing me all this time and money. All I wanted was to make a little wine out of my blackberries.
Oh yeah I have a braggot, a mead, and a wine going all at once.. So actually thank you
Go all in, make a fermented barbecue sauce 😂 put some garlic, onions herbs, spices in primary and age it on charrd muskeet.
No idea if it'd work, and it's not exactly a sipping drink... Maybe an April fools thing.
There is marinades that use alcohol as the “acid“ so fermented barbeque sauce would probably make a really great marinade/tenderizer. Would be interesting to see what dishes Brian and Derica (sorry, I am horrible at spelling names) would come up with to use it
I gave a presentation at Phoenix Fan Fusion on mead making, and I was primarily able to do that because I learned so much from you two!
That is awesome!
I must admit that after watching this video I am re-alived.
LOL
Dear Lord this video keeps getting better and better, now your drinking a 2. OK, we are going to name this "Gunpoint Cooking Wine" with the tag line "' 'cause the only way I'm drinking that is at gunpoint!" Medic! Man down! Thank you for your service. So hilarious.
Couple of things:
If you can get a hold of some of the dorm/office fridges for cheap used, they are great for things like cold crashing and dry aging (or building you own home made refrigerated kegerator). Like deep freezers, they are stupid simple and last almost forever. You want the ones in the 4~6 sf range rather than the true mini-fridges. Try to get single door models and you can pull out the racks to open up space. I got three of them when a local hotel upgrade their rooms, with one for dry aging, one for cold crashing/bulk cooling, and the last slotted into my home bar.
As an alternative to molasses I would recommend trying sugar cane juice. It is what is used to make French and Cajun style rums rather than molasses and produces a more fruity and herbal final product. The key is finding it at a decent price. Florida and Louisiana account for over 90% of the US production and anyone in those states should be able to find a local supply if they look. A nice thing about sugar cane juice is it has an average SG of 1.0875 and pH of 4.885, which makes it pretty much ready to go without any additions (though I add Fermaid O).
If you guys can find some local to you in Florida I would recommend trying it out as a comparison to molasses. Think you will like the results more.
Respiratory therapist here, CO2 is about 20x more soluable than O2 in water. When you swirle a brew CO2 is more likely to be released (also reabsorbed) than O2 is absorbed into the brew, especially with an air lock on.
Thanks.
Interesting observation. Not only am I a home brewer, but have been an RRT for these past 18 years and always look forward to conversing with someone else in the field. Do you have a recommendation for how one could maximize 02 absorption prior to fermentation to build up the colony without approaching the cusp of impracticality (i.e.-expensive 02 injection system, etc???)
I would like to see a follow up cooking video with this being used.
For what its worth I am watching you from Red Hills, Jamaica W.I. and you are BOTH my friends. Great job every time. CHEERS!!!
Much appreciated
I'm very happy that Derica considers us friends, and all I had to do was sit through Brian's tearable jokes. :)
It was very thought provoking to learn the process of Re-Alive'ing yeast, and I await the mandatory service towards scientific endeavours of what my friend imagines the use of this concoction... I'm curious to hear about it's cooking use, and hope to hear how it turns out.
I was one of the people who asked for this. I'm glad y'all did it and not me. But that being said, I still may try a half gallon rift off this recipe. Maybe add some ginger, clove, and cinnamon to it.
After thought about the molasses (?)...
1) you'd said you wanted to use blackstrap ... you didn't have that available possibly why it kept the acid and 'vinegar' pallet.
2) I wonder if you'd cooked out the molasses first with some of your water to further concentrate the molasses down (?) and possibly cook off anything not 100% organic from the manufacturing process.
Just throwing that out there.
And lastly: I love how in march maybe adding a hint of orange, or hoping for a rhum note when it's done went to BBQ sce with hints of Worcester in under an hour (spanning 3 months)! 😂 love your channel! Can't wait for the one year recap!
Maybe? Honestly this is not promising enough to make me want to try it again, lol.
I am in the UK and managed to find Star San, so no excuses there!
Also, who on earth is out there getting mad at people on UA-cam for saying "Bejeezus"?! There's much more to life.
Chemsan does pretty much the same thing, and is sometimes easier to find.
BBQ Sauce Wine and Derica's implied friendship have re-alived me. Truly, this channel is a fermented miracle.
I consider both of you not only wise entertaining, but also very, very, very informative. Keep up the good work.
Much appreciated!
I think if you made a braised beef stew using that and a malted stout then paired that with a bloody mary ( and added a dash of molasses mead for the Worcestershire part), it'd make your taste buds re-alive!
I started off by getting the kit from Golden hive and two other Wide Mouth fermenters from Amazon. Now I've got 9 total fermenters and more on the way. This has become such a fun hobby for me. My favorite part is gifting bottles and surprising people with how easy and delicious home-made brew can be!
I was trying to up load a pic of young Frankenstein saying " IT'S RE-ALIVED " but I guess that's one option still not available
I look forward to hearing (or seeing) whenever you decide to try this out in cooking!
For what it's worth, most of the fermentation recipes I've seen using molasses have (1) used it as part of a ~50/50 mixture with brown sugar, (2) used a much lower SG, and (3) brewed it in the style of a beer where you have some kind of intense bittering agent. The idea is that combining brown sugar and molasses can give you a taste approximating that of malt... if you've ever tasted malt syrup and molasses this kind of makes sense.
I can see that, yup.
I appreciate the volume and frequency of your content. Started a cherry cider yesterday (no apple juice added; I consider it cider, at least by English standard lol, as long as it's a carbonated alcoholic beverage made from orchard fruit.)
Thank you for another great video. It's great to see someone so honest at this day and time. This wine should make a great MOJO replacement.
"you'll know how to cast the line, but you may not catch a fish" - might have worked there.🤣
The two of you tasting this was fun to watch. Thanks for taking one for the team. Though it sounds distinctly like it’s not worth using as a drinking wine. I think I’ll do a small batch to use as marinade like you will be doing! Also, per recommendation is got me a spaddle!! Can’t wait to have it, your recommendation for the pitcher turned into one of my MOST favorite kitchen Utensils I have! You both are awesome and thank you for the fun and for the science!
Happy to help and glad you enjoyed it.
As an East coast Canadian MolAsses and rum are part of our culture. I was curious about this, thank you for saving me the time money and pain of making this.
BTW its fun to see one that well to be polite didn't pan out.
I've done "friendship cider" like people do sourdough bread. Rack a batch of cider, swirl the yeast at the bottom, pour some in the next batch, and keep going. Done that up to 3 times with one packet of yeast.
I'm glad y'all are doing this one. I've been curious about it for a while. I'll watch it later.
I'm re-alived eating oat groatd eith cherries & elderberries while watching yall drink moleasses
LOL
you guys are great! you inspired me to get into mead making and its been really fun
Your work has re-alived me, thank you.
Glad to help
The spaddle jokes had me rolling on the floor 🤣
You guys are awesome and funny. I like this channel bc It simplifies brewing terms and technics .
Thanks, glad you like it!
I was so hoping this was going to work as I love the taste of molasses in baked goods. Maybe something magic will happen over a year.
My blueberry wine RE-ALIVED when I bottled it so I've been burping the bottles every second day or so for a couple of weeks. The bigger bottles I'll burp until still (for wineskin roulette), but with the smaller bottles, I now have a pretty tasty sparkling blueberry cider.
Love your channel. Tried a metric crap tonne of new things. Thanks guys!!!
You are welcome!
I made a rum wine last year, started with unsulfured molasses and brown sugar, then back sweetened with brown sugar and added conditioning spices: a cinnamon stick, a Bay leaf, 5 Allspice berries, 2 whole cloves, 1 star anise, also added an American oak spiral. Turned out very nice…not at all like a bbq sauce. 😂
Great video! I made a brown sugar wine with just a small amount of added molasses a few years ago, it was blackstrap molasses though. It took forever to finish and had some funky smells, but after a year or so it was quite nice.
I very much enjoyed this video. I love molasses and am very intrigued by how this turned out. I bet it would make great baked beans
Brian: "let's make molasses wine."
Me: "let's not."
no but in all fairness I'm making a spruce wine based on the hometowns video and there is molasses in the recipe. Cooking molasses not strap molasses. But it has molasses in it, all the same.
Cool I got a jar of molasses for a recipe I wanted to try and used a tablespoon of it. Now I have something else to try it in.
Are you sure you want to repeat this?
😅No need to worry about zealots' feelings...
Don't be mad at me!😢
Tell Derica, thank you for being a friend ❤
Actually really needed to hear that this morning.
Hope you guys are having a nice weekend
Re-Alived! 😁
And "all the ways of cooking all the things". Great video!
YAY!
Blazing Spaddles!!!! -insert mel brooks meme- So the recipe is how you Rick Roll your audience? 🤣I truly enjoy y'all's channel.
ROFL!
Re-Alived!! Love it! Sort of how I feel driving home after work on Friday!! (Which is Saturday in real life).
LOL
Baked beans. Maybe? First time making a cooking wine! Congrats! lol. I am surprised it didn't taste like rum at all. Very interesting.
Ohhhh, no way! So I'm in the middle of aging/trying a few bottles of molasses wine I made last year, so I'm super excited to see this episode. Cuz the concept of fermented molasses is deeeeeply interesting to me.
You may be disappointed...
@@CitySteadingBrews I made 4 bottles, and I've been trying them at different points during the aging process. So far I've only made it to the 6 month bottle.
But I added several spices to the vint and honestly? It's an acquired taste, but I think there's something there. I'm kind of cautiously optimistic about trying them years down the road.
Well, even if the brew was less than stellar, it's good to know that Derick considers us all her friends, even if Brian is withholding judgement. But we already knew that Brian is "selectively social" from his t-shirt. It's all good.
Now, if you'll excuse me, i need to go RE-ALIVE some yeast.
Dr. Derica Frankenbrian: “it’s Re-alived! That’s a cork pop for the win!”
Also ive been using the little two piece airlocks for a hot minute. I love them. They are super easy to top off.
You should put that in a spray bottle and use it to glaze grilled or smoked meat when you make bbq.
Great video, it would be interesting to get a follow-up on how this did as a cook wine.
I made some molasses wine a year or so ago. It tasted pretty much, exactly like black olives out of a can when it was young. I tasted it again just a few weeks ago, and it's now closer to teriyaki.
wow! very fun video!
Very interesting. I made a surprisingly good "Colonial" Molasses Ale that had orange peel, rosemary, and juniper berries.
"we need to change the rules" ... it's your game, your rules. In this case, it seems like the rule change was completely called for. By the way, thank you for the experiment. I had actually bought molasses for this purpose. Now I won't waste the fermentation space. Thank you.
Wife and I was given a large container of sorghum as a gift. Not sure what to do with it ...we thought why not wine! Sooo....we did. Same results like your molasses wine. BBq sauce flavor...and the wife uses it to cook with...she uses it to marinate venison which is great. And we still don't think it tastes that great....kinda close to a stout taste. Thank you to both of you for videos. Try making a tomato wine, we have and would like to see your results. The Johns
I accidentally made a bbq brew a few years back. I wanted a smoked kilju so I added some charred pecan sticks, and the sweet and smokey was 100% barbecue
Always loved the jokes about the packages... Always loved the fact they foiled you to tear them, too.. Without your scissors, the packages won the fight!
Thanks for the video, i was wondering about a pure molasses fermentation for a while.
Thought the only recipes i could find were gruit/small beer with herbs, spices and/or hops added to it and only aiming for something like 2 percent abv, or actual beers with only a few ounces of molasses added as a spice rather than the base fermentable.
I think if i'll ever try a molasses fermentation i'll definitely consider the molasses itself as a spice and not the main ingredient.
also an update on my ginger beer:
two weeks in the fermentation has slowed down significantly; i can hear a bubble passing through the airlock about twice an hour, but visually the surface of the brew still looks rather active, so i'll wait a little longer until i check the gravity.
I'll definitely try to carbonize it, if successful one might even call that RE-ALIVED!
Please 🙏 keep us updated how this is to cook with. I cook all our meals from scratch, and I’m super tempted to make a batch of this to find out for myself. While you were describing the flavour I kept imagining marinating chicken in it for using Korean food
Thank you for doing this... so i don't have to... Ive been curious about it and now i know i don't want to ferment molasses... great vid friends
Of course!
Man, the faces Brian is making starting around the 53:20-ish mark, after downing both. Yeah, I'm going to make THIS! 😆
Good luck. 😜
Hilarious. I've been waiting for this episode...😅
Love the videos. Been watching for about a month and also collecting what y'all and other mead creators have said to get to brew mead which luck for me wasn't a lot since I had a beer starter kit that I used once. I started my first batch of mead today and it's starting og is 1.114 target to get to is 1.04. the batch ingredients are as follows. 14.5lbs of Kirkland wildflower honey, 71b yeast, and water to 5 gallons. The reason I'm doing a 5 gallons batch is I've got five 1 gallon fermenters and want to do 4 different flavors with one gallon been bog standard mead.
Target 1.040? Erm... it's best to just let it finish. Most times we let them go dry and sweeten to taste. 71b will easily ferment that to dry.
@@CitySteadingBrews that's what meadmakr batch builder suggested. I'll do what you suggest though. Out of curiosity have y'all ever back sweetened with honey powder? And if so is it as good as sugar?
I saw your old VacuVin video a while back for degassing. Is this something you continue to do? I find it rather good at degassing my projects.
Not really, we let them sit long enough that they degas naturally.
I tried making a historical ginger beer with a molasses base and it turned out very much the same way. weirdly savory, slightly sour, not really something I'd drink but would probably make for a pretty good stir fry sauce
That is definitely the most unusual ingredient you've used so far! Very interesting project, I will be waiting a video with one year tasting.
Also, it is very important for this beverage to be re-alived! ☝
Dunno, I think coca cola and kool aid were up there...
But re-alived for sure.
Been looking forward to this since I spied in the tour of the new Fermenstation. 😜
Having done a fair amount of molasses washes for other products, I've tasted a fair amount of what would be close to to rum wine... It gets a sour taste which isn't exactly enjoyable. And that's from someone who loves sour candies and berries.
I'm watching this video because I love y'all and to see if you do better than I do and make something tasty.
Hey just as an extra method for degassing if it helps. I like to take the carboy, put it on a furniture slider, and then do nice mellow swirls. Idk if this method is effective but I’ve noticed it’s easier to control the swirl cause I’m not holding the carboy in the air. Hope this tip helps.
Not a bad idea!
I've added molasses to brews to add complexity similar to how to you guys use honey using mainly bread yeast, and I've had mostly good experiences. As far as aging it definitely helps, but thats true of anything (more info I use a molasses from a local orchard that grows their own sugar cane so it may vary)
Kepp on being yourselves 🎉
My molasses wine dyes my bottles and glasses until I run them through the dishwasher, hahaha
Can't wait for the one-year taste test. I am intrigued by the potential for cooking uses.
Also, maybe a different brand of molasses would yield a different result or, perhaps, a different yeast. Anyway, IT'S RE-ALIVED!!!!!!!
Maybe!
It might, dunno. Not all that motivated to ferment molasses again either way, lol.
Understood. Maybe you could start a competition...😅
I am wondering if there is any risks of backsweetening if im using a a car boy. The neck is too tight to fit anything reasonable to stir and I'm worried about oxidation if i were to stir/shake the secondary. Any suggestions?
Mix as best you can really. Not a lot of risk but I wouldn't shake it no.
Hi,
I have a question about using raisins.
It is hard to find ones without sulfates where I live.Is it smart to use sulfated raisins in conditioning,or can I cook them or something to make them more suitable for brewing?
You can try boiling them. It sometimes helps or just add them later.
If you have a problem with the funnel you can also put a theespoon with the stick side down next to the funnel pointing outward.(be carefull taking the funnel out not to drop the theespoon into the mix :P
Thanks for tackling the tough questions, like should you ever use molasses in any brew ever, so we don't have to!
Exactly!
What is the type of rubber bands that you use to hold the air lock on the carboy?
They come with broccoli for us!
I was wondering it looked familiar to that type of band but i didn’t know if you found them on amazon or anything, thank you so much friends!
so I just pulled my light brown sugar wine (brown sugar if I remember correctly is made with molasses) off the other day. day 1, aka 0 aging. this was so smooth, what I don't understand is it tasted like apple juice with that mouth of a sweet wine. I unfortunately do not have the SG to give for starting as I didn't have the correct amount of brown sugar when I started it and it was a 1.06-7 SG and I added more to it a couple days later when I was able to make it back to the store. (note adding more to the active fermenting mad it VERY angry) when it eventually stopped fermenting it was at a 1.02. first taste was apple juice. it was amazingly pleasant, and probably one of my favorite drinks to date.
I had done a test in the past using white sugar, light brown, and dark brown sugar. for this I just used fletchmans yeast
the white was little to no flavor, the dark brown was less than pleasant (a bit bitter) but the light brown sugar at that time popped with a fruity floral flavor which is why I tried again
this time I used a wine yeast RC212 and I have 0 regrets and want more
now i sound silly given yall cover brown sugar later xD
oh yeah i also added 2 tea bags of black tea
have you guys ever used Ambrosia Honey before? I just picked up 4lbs of it and am excited to try it! Apparently it has caramel/floral notes? Im so excited to brew something up with it today.
Have never had it, sorry.
Thanks for the laugh ! 😊
Sounds like a great baked bean/chili additive.
Erm... maybe. Kind of strong.
Your outcome is exactly what molasses wash/wine tastes like. Not any mistakes on your part, it's just a very strange taste.
It's not just that it tastes salty, it IS salty. Grandma's molasses has 20mg of salt per serving. With two bottles of molasses your 1 gallon ferment has almost an entire gram of salt added.
The high mineral content (Iron especially) adds totally whacky flavors as well. Much of the "meaty" flavor that you mentioned as bacon is that iron-rich mineral mix.
After making it you can definitely see why rum went on to become the beverage of choice despite the fact that it would have much much simpler to just drink the pre-distillation wash/wine.
Lol, yeah... there is no way anyone would choose the wine over rum!
Re-Alived
I want to see some cooking videos from this experiment. I am really wondering if this might be something you would want to repeat just for cooking purposes.
We're not a cooking show :)
I have a question. I have already pasteurized my wine and I'm ready to bottle. Can I use a funnel and just pour into the bottles. I have a auto siphon but no bottling wand. Is there a concern at this point over oxygenating the liquid? First batch nerves. :)
Nope, please use an autosiphon as oxidation is DEFINITELY still a concern.
Cook with tofu? Or use as fluid for seitain
Love the thumbnail 😂😂😂😂❤
Yeah, I thought it was pretty funny.
Re-alived, my new favorite word. I am wondering, have you ever used the lees cake to start a new batch of mead or wine? Would it even be possible? If it is, would it change the taste characteristics if you used the lees from the molasses wine in a traditional honey mead?
It's possible but not as consistent or reliable as pitching yeast.
Word of caution from personal experience I’ve made this before and loved it with cider, my wife however experienced the worst hangovers she’s ever had from less alcohol than a usual night. Idk what it is but either some people react badly to the residue not sugar stuff, or I messed up despite a lot of successful batches before and after of other brews.
Years from now we will look back on this as the day fermented BBQ sauce began.
Maybe!
But I doubt it. 😀
Okay but what if you take some and purposely Vinegarize it? for marinades and such?
If you wanted to, sure.
Honestly watering some of it down and using it as a marinade for a pork tenderloin going on the grill/smoker sounds delicious.
Made cherry mead a few months ago. Turned out AMAZING. I call it my sleeping potion lol. But it came out with so much sediment in my 1 gallon I only got 2.5 bottles of it. Just invested in my first 3gal fermenter so i can get a better yield
I'd be delighted to visit the high-end grocer and find paper-wrapped bottles of B & Ds fermented steak sauce and marinade selling like, well, hotcakes.
I bet some of your fans start experimenting.
Reduce it down by 50% and use it as a glaze or topical. Marinade and braise would give good layers.
Another AWESOME video! Even if the brew looked like "mud". I wonder if Sorghum wine is a thing. Different plant and flavor than molassas.
It's very different, yes.