SORGHUM SYRUP TIME COMOING SOON

It's about that time of year again. I have 8 long rows of Sorghum cane about ready to cut and squeeze to make sorghum suryp.

Getting the solids out of the juice is one of the most difficult process when making surup.

I have come up with this idea of using a centrifuge to separate the solids from the juice before it goes into the cooking pan.
I took a Whirlpool top loading washing machine, took out the adjitator and crammed a lawn mower rear tire with the bead cut out down into the bottom of the drum and then made a disc to go over the bottom half of the tire bead to direct the juice to the inside of the old tire. Start the machine and put the juice down the middle of the spinning drum and tire. The solids are forced to the inside of the tire and the clear juice spills over the bead of the tire and down into the pump and is collected in a big reservoir until enough (about 100 gallons) juice is collected. Then it's pumped into the cooking pan that is 9 feet long and 3 feet wide with nine baffels to make the juice/syrup have to travel about 27 feet while cooking out the water to made syrup.

Talk about fun !!!!!!!!!!!!!!!

Tastes good too and the raw juice is better than Milk of Magnesia !

Zane

Now that's pretty slick! I haven't made molasses (that's what we always called it) in years but there is always a quart or two in the house. Love it on a biscuit. As a kid, my job was always stripping canes along with my cousins. When I got older I got to skim & scrape. Makes you really appreaciate a hot biscuit with molasses!