Still making sorghum syrup the same way as was done years ago. Roy and Doris Moore have been making it this way for 26 years in Brush Creek, Tennessee.
Love the video, when I was a little girl. Daddy would alwyas bring home a big can of Pine Mountain Sorghum syrup from his trips ( he was a truck driver ), Mama would make wonderful butttermilk biscuits and we would take butter and mix it on our plate with the syrup to put in to a hot biscut, wonderful memories!
Roy's right Doris, the good Lord made us for tilling and tending to his creations. My Grandparents raised 7 children on 88 acres of South Carolina farm land. They were there till their late 80's. Then my Aunts and Uncles decided they were too old to be lone and took them off the farm. Grandaddy died not to long afterward. Living in the city wasn't were he could thrive. But our prayers(the grandchildren) were answered when he died in his farm home during a visit. God Bless ya'll !
My mother and I driving up around Henagar, Alabama looking for an old house site saw an operation going on just like in your video. They had the stalks stacked in "teepees" and a screened in shed where they their boiling operation was going on. Warms my heart to see people still doing things the old ways.
I used to make syrup with Raymond Keel in Minnesota. I bought the horses he used to turn the press. We had to duck as they turned it round and round. It was a lot of work. People complained about the prices and lined up each year to do it again. We hardly made a dime but I shall always remember Dolly and Queen, the two half quarter horse half Welsh ponies who did the hard work and I did the duckin' and feeding. God bless you all. In time it will all be forgotten...and a sadder world it will be.
I took care of my grandfather in his last days ( he was over 100 when he passed) and in his mind he sometimes saw things from his past on the farm in Kentucky. I remember one night, he was frantic that I was going to be burned, because he thought there was a barrel of sorghum cooking in his room, and that it was tipping over. Having now seen the process myself, I can see why he was so concerned. Processing the hot syrup, with it boiling away so strongly, looks like hot, tiring, and potentially dangerous work. Videos like this one are really preserving a piece of agricultural history. Thanks for sharing.
After watching this video, made a trip out to Brush Creek. Roy(81) and Doris(80) were absolutely great wonderful people. They gave us a tour of the farm and educated us all about how the Sorghum is made - from seed to jar. The Sorghum they make is the best I have ever had - much darker and richer than others. This is going to be the 30th year of production. If you are any where near Brush Creek, TN it is worth the trip (45min from Nashville). Hope to make it out in Sept for harvest.
Thank you so much for posting this video. I was raised on Sorghum Syrup and nothing is better, even maple syrup IMHO. My granddaughter LOVES it on her Nana's biscuits...and this video will help me teach her how it is made and why it is important to know about natural food products.
+Tanya Briggs You are quite welcome Tanya. It's good on lots of things but I am partial to biscuits as well. Nothing better in the morning. Thanks for the comment.
Fascinating video! Thank you to the whole family for documenting how to make this wonderful Southern treat of a syrup! Sorghum syrup on hot biscuits, cornbread or panakes is absolutely delicious - or added to hot or iced tea -even coffee - it's like nothing else! And unlike refined cane sugar, actually has some minerals and nutrients left in it - not just empty calories. It would be more than a shame if this practice were ended!
As the video showed, stripping the leaves and cutting off the tops happens at the time you cut it. There is no need to wait on that. We like to let the cane set for several days so that it doesn't take so long to cook off the water. We do that in a shock.
I used to live in North Carolina, but had to move to New York(Not the city, the mountains). Anyways, we used to help our neighbors grow sorghum all the time. We'd plant massive pumpkin and honeydew farms... if only I could do that here... by the way, its still snowing outside.
Thanks for the comment. This is a shortened version of a DVD that I made that shows a bit more detail. We had fun making the video and wanted to capture some of the things Dad and Mom do that others might not. It even inspired my brother and sister to help last year and that was priceless. My Dad at 80 (81 this year) was still able to work circles around all of us. This may be the last year but in September my wife and I will be there to help as long as he wants to continue.
Yes, unfortunately the old ways are fast disappearing. Dad has always used a tractor, however I have heard him tell about using a mule or horse turn the mill. Last year was supposed to be our last year, but it wouldn't surprise me if Dad decides to do it again this year. Thanks for your kind comments.
Sorghum syrup is my all time favorite, when I was a kid, in the 50s, I remember someone making syrup cakes that were so good. Sorghum is getting hard to find and I'm afraid cooking it is going to be a lost art. Thanks for the video it was great!.
2013 was the last year Mom and Dad produced it. Dad was 83 this year so it was about time for them to quit. I still have some from the last production but when it's gone, it will be all gone.
In Fort Smith, AR, there was a plant that made Sorghum Syrup and on the building it boasted that it was the "biggest Sorghum Syrup factory in the world". The photo is from 1915. It may have been a marketing gimmick or it may have been true...or both.
@HvensFury If you have 90 frost free days, it will work out fine. In fact, we just planted ours last week and should have about 80 frost free days left. It doesn't need to be "mature" to use the juice, just to get your seed back. You can buy the seed from U of Mississippi or I got mine from Albert Lea Seedhouse in Albert Lea, MN.
Many years ago, most of the neighbors grew their own sorghum and even had a small mill to squeeze the juice out. It's something that just a few folks do these days. Dad had to cover the plants last week because they were expecting frost in Tennessee. He plans to have the plants set by now so hopefully we don't get any more cool weather.
If they are done....what are the plans for the equipment. I would love to get the local Historical Society to do this. Our area used to do a lot of sorghum syrup. I believe we did an acres and one half. It was a real project. And as for that ducking and feeding...when we were done I had several head bonks....proud I was of them all. As for Dolly and Queen, I ended up with them and cared for them for the rest of their lives. Queen (the daughter) was buried last year.
@androshi Once it's in the jar, you just close the lid and you are done. No preservatives of any kind. Dad adds a tiny bit of Amylase to the juice to help break down the starch into sugar.
Molasses of ANY type is hard to find here in France, & back in the States, I found sorghum molasses the best -- nice sweet taste. If anyone is going to visit Paris, they ought to contact me. There are some products I always want from the USA which are legal to bring in your luggage carefully packed, & that gives you space in your bags to take back treasures, some of which I can swap you for or just buy what you bring me. I can get molasses in one French health food store but it is bitter.
Pam Lachute You can use it in baking but the best way to eat it is with some butter and a biscuit. Sorghum syrup is like moleasses but sweeter and quite a bit lighter in color.
@MrRmh3481 Hi Bob. It's not corn, it's sorghum cane, like sugar cane. The top of the stalk develops a seed head that you cut off before squeezing the juice. My Dad saves several and that gives him the seed for next year.
@wrf121 The pan originally had slide gates that you lift to move the juice, however they never worked as designed so were welded shut and we use dippers to move the juice from each section of the pan.
@MrRmh3481 Some are grown for silage. These are grown for their juice to make sorghum syrup. Once the juice is all squeezed out, they aren't much use as silage but the cows still love them. We have a friend that we give them too and his cows are quite happy about that.
@jota4u Most folks eat it on a biscuit after mixing it in a plate with some real butter. It's very sweet tasting. Others use it when cooking for cookies or cakes.
thanks for that great video! I had some sorghum molasses at Lamberts, home of the flying rolls, in Branson and that stuff is for!! I live in south east iowa and thought about growing some next year and maybe make my own :) thanks for sharing!
@ConcernedMushroom Sorry I haven't answered sooner but we just finished this years crop. Wasn't as good as some but have about 45 gallons of sorghum syrup. Leaving it for 4 days lets some of the water evaporate so it doesn't take as long to cook. You can leave it as long as 14 days. Our last cooking was shocked for approximately 10 days this year.
@TheSaint135 - they normally sell it in Smith County at the Farmers Market. You can get some if they have it just about anywhere you see them as well as at their house. They don't mail/ship it anywhere as it is in glass jars.
I don't think Dad is done even though he is 81 this year. He uses the tractors for other jobs around the farm. I think it totals about 60 acres. My youngest sister has shown some interest in continuing to produce it but it's doubtful if that will happen.
I agree, that's awesome ! I'd love to see more of the pan, we are in need of a new one. Are there doors to open to move the juice from each section or do you have to dip it ? Really like the elevator to remove the squeezed stalks !
Well, just keep me in mind. If that Sorghum press is ever for sale (I'll bet the freight would be a killer) let me know. It is about time I took a flyer on something to lose money on. Paul,
I bet they were tickled you stopped by. We'll be there around the 15th of September unless they tell me otherwise. This will be our 5th year helping. My wife and I will be going to help as long as Dad wants to keep doing it.
@KrisWiggly Unfortunately no, as it doesn't ship well unless we put it in plastic jugs/containers. Of course that would add some prohibitive cost as well.
I wanted to contact these folks but was told that he passed in 2016 . I would have liked to meet them and am planning on a trip this next year to Tennessee very sad
Loved the video! Thanks. I am just now harvesting my first (very small) crop of sorghum. Why do you leave it sit for 4 days after harvesting? Does this increase the quality or quantity of your syrup yield or is it just because you're so tired from harvesting? Thank you again for your video and I look forward to your response. :)
How long to maturity for the sorhgum? I live where there is a short growing season now and I'm wondering if we have enough moisture here or enough warm months.
Very interesting! Thanks for showing your technique. Always enjoyed sweet sorghum syrup on pancakes and biscuits but never knew where it came from... When you cut the corn stalks have they flowered yet? Or do you cut them after they have flowered but not produced corn? Thank you, Bob
What do you do with the waste from juicing? can it be fed to animals like goats or cows? also, how many acres did you farm to get 150-175 gallons of juice?
John Smith The cane stalks or "pummies" are a favorite food for cows. My Dad told a story once of feeding the skimmings to the hogs because they would walk around afterwards like they had been drinking alcohol. It's probably not good for them. Wasn't much of it anyway. Dad's cane patch was about 300' X 30'. He normally planted 8 rows.
subash singh 12 foot pan and a batch is actually about 2 - 300 foot rows. Normally get about 150-175 gallons of juice that cooks down to about 12-15 gallons of syrup.
It's just a personal preference. Tennessee and Kentucky are the largest producers of sorghum. It's more of a dark amber color where molasses which is produced from sugar cane is almost black.
Love the video, when I was a little girl. Daddy would alwyas bring home a big can of Pine Mountain Sorghum syrup from his trips ( he was a truck driver ), Mama would make wonderful butttermilk biscuits and we would take butter and mix it on our plate with the syrup to put in to a hot biscut, wonderful memories!
Roy's right Doris, the good Lord made us for tilling and tending to his creations. My Grandparents raised 7 children on 88 acres of South Carolina farm land. They were there till their late 80's. Then my Aunts and Uncles decided they were too old to be lone and took them off the farm. Grandaddy died not to long afterward. Living in the city wasn't were he could thrive. But our prayers(the grandchildren) were answered when he died in his farm home during a visit. God Bless ya'll !
My mother and I driving up around Henagar, Alabama looking for an old house site saw an operation going on just like in your video. They had the stalks stacked in "teepees" and a screened in shed where they their boiling operation was going on. Warms my heart to see people still doing things the old ways.
I used to make syrup with Raymond Keel in Minnesota. I bought the horses he used to turn the press. We had to duck as they turned it round and round. It was a lot of work. People complained about the prices and lined up each year to do it again. We hardly made a dime but I shall always remember Dolly and Queen, the two half quarter horse half Welsh ponies who did the hard work and I did the duckin' and feeding. God bless you all. In time it will all be forgotten...and a sadder world it will be.
I took care of my grandfather in his last days ( he was over 100 when he passed) and in his mind he sometimes saw things from his past on the farm in Kentucky. I remember one night, he was frantic that I was going to be burned, because he thought there was a barrel of sorghum cooking in his room, and that it was tipping over. Having now seen the process myself, I can see why he was so concerned. Processing the hot syrup, with it boiling away so strongly, looks like hot, tiring, and potentially dangerous work. Videos like this one are really preserving a piece of agricultural history. Thanks for sharing.
Reminds me so much making syrup with both my grandfathers down here in Hiram Ga
After watching this video, made a trip out to Brush Creek. Roy(81) and Doris(80) were absolutely great wonderful people. They gave us a tour of the farm and educated us all about how the Sorghum is made - from seed to jar. The Sorghum they make is the best I have ever had - much darker and richer than others. This is going to be the 30th year of production. If you are any where near Brush Creek, TN it is worth the trip (45min from Nashville). Hope to make it out in Sept for harvest.
Thank you so much for posting this video. I was raised on Sorghum Syrup and nothing is better, even maple syrup IMHO. My granddaughter LOVES it on her Nana's biscuits...and this video will help me teach her how it is made and why it is important to know about natural food products.
+Tanya Briggs You are quite welcome Tanya. It's good on lots of things but I am partial to biscuits as well. Nothing better in the morning. Thanks for the comment.
Fascinating video! Thank you to the whole family for documenting how to make this wonderful Southern treat of a syrup! Sorghum syrup on hot biscuits, cornbread or panakes is absolutely delicious - or added to hot or iced tea -even coffee - it's like nothing else! And unlike refined cane sugar, actually has some minerals and nutrients left in it - not just empty calories. It would be more than a shame if this practice were ended!
As the video showed, stripping the leaves and cutting off the tops happens at the time you cut it. There is no need to wait on that. We like to let the cane set for several days so that it doesn't take so long to cook off the water. We do that in a shock.
I used to live in North Carolina, but had to move to New York(Not the city, the mountains). Anyways, we used to help our neighbors grow sorghum all the time. We'd plant massive pumpkin and honeydew farms... if only I could do that here... by the way, its still snowing outside.
Thanks for the comment. This is a shortened version of a DVD that I made that shows a bit more detail. We had fun making the video and wanted to capture some of the things Dad and Mom do that others might not. It even inspired my brother and sister to help last year and that was priceless. My Dad at 80 (81 this year) was still able to work circles around all of us. This may be the last year but in September my wife and I will be there to help as long as he wants to continue.
Yes, unfortunately the old ways are fast disappearing. Dad has always used a tractor, however I have heard him tell about using a mule or horse turn the mill. Last year was supposed to be our last year, but it wouldn't surprise me if Dad decides to do it again this year. Thanks for your kind comments.
Enjoyed you video. We produce Maple Syrup and a recent article about Sorghum Syrup peaked our interest. Giving it serious thought for next year.
Sorghum syrup is my all time favorite, when I was a kid, in the 50s, I remember someone making syrup cakes that were so good. Sorghum is getting hard to find and I'm afraid cooking it is going to be a lost art. Thanks for the video it was great!.
2013 was the last year Mom and Dad produced it. Dad was 83 this year so it was about time for them to quit. I still have some from the last production but when it's gone, it will be all gone.
It sounds like your Dad made some good sorghum, but I understand his decision.
In Fort Smith, AR, there was a plant that made Sorghum Syrup and on the building it boasted that it was the "biggest Sorghum Syrup factory in the world". The photo is from 1915. It may have been a marketing gimmick or it may have been true...or both.
@HvensFury If you have 90 frost free days, it will work out fine. In fact, we just planted ours last week and should have about 80 frost free days left. It doesn't need to be "mature" to use the juice, just to get your seed back. You can buy the seed from U of Mississippi or I got mine from Albert Lea Seedhouse in Albert Lea, MN.
Many years ago, most of the neighbors grew their own sorghum and even had a small mill to squeeze the juice out. It's something that just a few folks do these days. Dad had to cover the plants last week because they were expecting frost in Tennessee. He plans to have the plants set by now so hopefully we don't get any more cool weather.
If they are done....what are the plans for the equipment. I would love to get the local Historical Society to do this. Our area used to do a lot of sorghum syrup. I believe we did an acres and one half. It was a real project. And as for that ducking and feeding...when we were done I had several head bonks....proud I was of them all. As for Dolly and Queen, I ended up with them and cared for them for the rest of their lives. Queen (the daughter) was buried last year.
I was taught to remove the leaves and tops the first day; on the second day cut the tops off and bundle the stalks for processing.
I never new sorghum stems where a source of Sugar, thanks for the sharing!
@androshi Once it's in the jar, you just close the lid and you are done. No preservatives of any kind. Dad adds a tiny bit of Amylase to the juice to help break down the starch into sugar.
As they did most everything together, both Dad and Mom passed in 2016. We are left with many happy memories of making sorghum with them.
Molasses of ANY type is hard to find here in France, & back in the States, I found sorghum molasses the best -- nice sweet taste. If anyone is going to visit Paris, they ought to contact me. There are some products I always want from the USA which are legal to bring in your luggage carefully packed, & that gives you space in your bags to take back treasures, some of which I can swap you for or just buy what you bring me. I can get molasses in one French health food store but it is bitter.
Last full weekend in Sept here in Morgan County Ky we have a Sorghum Festival. Good job on the video
What a great video, I have never heard of Sorghum syrup before, what do you do with it?
Pam Lachute You can use it in baking but the best way to eat it is with some butter and a biscuit. Sorghum syrup is like moleasses but sweeter and quite a bit lighter in color.
Jim Moore That is so interesting! I would love to try it, have a wonderful day !
@MrRmh3481 Hi Bob. It's not corn, it's sorghum cane, like sugar cane. The top of the stalk develops a seed head that you cut off before squeezing the juice. My Dad saves several and that gives him the seed for next year.
If you are near Brush Creek, Tennessee feel free to stop by Dad's and he will have some for sale. If you are near Santee, SC I have some as well.
Thank you for this awesome video
@wrf121 The pan originally had slide gates that you lift to move the juice, however they never worked as designed so were welded shut and we use dippers to move the juice from each section of the pan.
@MrRmh3481 Some are grown for silage. These are grown for their juice to make sorghum syrup. Once the juice is all squeezed out, they aren't much use as silage but the cows still love them. We have a friend that we give them too and his cows are quite happy about that.
@jota4u Most folks eat it on a biscuit after mixing it in a plate with some real butter. It's very sweet tasting. Others use it when cooking for cookies or cakes.
thanks for that great video! I had some sorghum molasses at Lamberts, home of the flying rolls, in Branson and that stuff is for!! I live in south east iowa and thought about growing some next year and maybe make my own :) thanks for sharing!
I have to head out there in September! Thanks for the video!
@ConcernedMushroom Sorry I haven't answered sooner but we just finished this years crop. Wasn't as good as some but have about 45 gallons of sorghum syrup. Leaving it for 4 days lets some of the water evaporate so it doesn't take as long to cook. You can leave it as long as 14 days. Our last cooking was shocked for approximately 10 days this year.
This was an awesome video. Thanks for sharing.:)
@TheSaint135 - they normally sell it in Smith County at the Farmers Market. You can get some if they have it just about anywhere you see them as well as at their house. They don't mail/ship it anywhere as it is in glass jars.
I don't think Dad is done even though he is 81 this year. He uses the tractors for other jobs around the farm. I think it totals about 60 acres. My youngest sister has shown some interest in continuing to produce it but it's doubtful if that will happen.
Doubt if I will be taking a trip to France any time soon. I visited Paris while I was stationed in Germany in the USAF. Beautiful city.
I agree, that's awesome ! I'd love to see more of the pan, we are in need of a new one. Are there doors to open to move the juice from each section or do you have to dip it ? Really like the elevator to remove the squeezed stalks !
We do save some of the heads for next years seed so it kind of recycles itself.
Well, just keep me in mind. If that Sorghum press is ever for sale (I'll bet the freight would be a killer) let me know. It is about time I took a flyer on something to lose money on.
Paul,
wish i can spend some time learn to make that from u
I bet they were tickled you stopped by. We'll be there around the 15th of September unless they tell me otherwise. This will be our 5th year helping. My wife and I will be going to help as long as Dad wants to keep doing it.
@KrisWiggly Unfortunately no, as it doesn't ship well unless we put it in plastic jugs/containers. Of course that would add some prohibitive cost as well.
@MrRmh3481
Thanks for clarifying. I thought it was corn stalks, but now know its sorghum stalks grown for silage.
The whole family is in on it.Even grandmaw and grandpaw....;)))))
💚💚💚
I wanted to contact these folks but was told that he passed in 2016 . I would have liked to meet them and am planning on a trip this next year to Tennessee very sad
Yes, unfortunately both Dad and Mom passed in 2016. All of the equipment was sold, but we are left with many happy memories. Thanks for your comment,
Loved the video! Thanks. I am just now harvesting my first (very small) crop of sorghum. Why do you leave it sit for 4 days after harvesting? Does this increase the quality or quantity of your syrup yield or is it just because you're so tired from harvesting? Thank you again for your video and I look forward to your response. :)
Great video! Thanks for sharing it! Can you say how much sorghum syrup can you get from 1 acre? I have never practiced this job. Thank you again! :)
Hard to say but Dad usually has about 1/3 acre and ends up with about 100-150 gallons of syrup.
How long to maturity for the sorhgum? I live where there is a short growing season now and I'm wondering if we have enough moisture here or enough warm months.
I live in Knoxville, tn, where can I buy some of that?
Very interesting! Thanks for showing your technique. Always enjoyed sweet sorghum syrup on pancakes and biscuits but never knew where it came from... When you cut the corn stalks have they flowered yet? Or do you cut them after they have flowered but not produced corn?
Thank you,
Bob
It's not corn, but sorghum cane. Similar in appearance but much different at the genetic level.
what does it taste like? And what uses does it have?
Thought you'd enjoy this new video about a man whose family has been making cane syrup since the mid 1800s: Joe Todd - The Cane Syrup Maker
What do you do with the waste from juicing? can it be fed to animals like goats or cows? also, how many acres did you farm to get 150-175 gallons of juice?
John Smith The cane stalks or "pummies" are a favorite food for cows. My Dad told a story once of feeding the skimmings to the hogs because they would walk around afterwards like they had been drinking alcohol. It's probably not good for them. Wasn't much of it anyway. Dad's cane patch was about 300' X 30'. He normally planted 8 rows.
Jim Moore Thank you!
I like mine in my oatmeal with some blueberries
I want some
Hi,
How long is this Pan and how much syrup is produced in one batch?
What is the operating cost?
Thanks
subash singh 12 foot pan and a batch is actually about 2 - 300 foot rows. Normally get about 150-175 gallons of juice that cooks down to about 12-15 gallons of syrup.
do yall sell any jars of it, i would like to purchase some
TheFishman88 Unfortunately 2013 was the last year we produced any. Mom and Dad are getting too old for all the work this requires. Sorry.
Be sure and tell Dad that you saw the video in UA-cam.
I just want to know where I can buy a case of your syrup.
Sorry but we haven't made any in a number of years.
Jim Moore I hate to hear that.
Is it any good on pancakes Mr.Moore ?
Yes, some folks like it on pancakes.
Why not cane sugar instead of sourghum ? If you're goin to do thaT.Cane sugar dont do as well in Tennessee or what ?
It's just a personal preference. Tennessee and Kentucky are the largest producers of sorghum. It's more of a dark amber color where molasses which is produced from sugar cane is almost black.
This looks great! Can we buy it on AMAZON? What is the brand name you sell it under?
+Guy Mats No, not available on AMAZON. Unfortunately, We don't make this anymore. Mom and Dad decided to take it easy after 30 years of making it.
Jim Moore like to know if your mill is for sale or know of one for sale. Thanks
Dave Harr
It's possible. I'll have to check with the family.
Jim Moore thanks
Dave, leave me an email address where I can contact you. Use the About tab on this page to send me a private message.
how long is Sorghum Syrup good for?
Because it's pure, it doesn't really go bad. If it starts to form sugar, pop the jar in the microwave and it goes right back to syrup.
Meg
Watch grandmaw and grandpaw carefully,you might learned yourself something.....