kcm.MN
Well-known Member
- Location
- NW Minnesota
- Thread starter kcm.MN
- Start date
Traditional Farmer
Well-known Member
- Location
- Virginia
Sweet sorghum the stuff to make Sorghum Syrup out of,also locally called Sorghum Molasses many places in the SE USA.Great stuff I get it locally from a Mennonite fellow who makes some very good use it to sweeten my coffee every morning.If the juice isn't cooked down enough its bitter and tastes nasty.
db4600
Well-known Member
It was common in the Midwest as well. Plant it with silage corn to increase tonnage and feed value or alone as a crop to harvest.
Think of that harvest. Bind and gather the sorghum shocks, open the shocks and press each stock, gather again and run through a fodder cutter or silo filler. On the other hand the juice was cooked down until syrup was received.
The syrup is quite good on cakes and cornbread and also makes a quick tacky belt dressing.
Think of that harvest. Bind and gather the sorghum shocks, open the shocks and press each stock, gather again and run through a fodder cutter or silo filler. On the other hand the juice was cooked down until syrup was received.
The syrup is quite good on cakes and cornbread and also makes a quick tacky belt dressing.
caterpillar guy
Well-known Member
I've heard of it and understand the process. Never made any with it and i do like molasses. I think I like Maple syrup a little better though. Brown sugar and some cinnamon is good put into apple sauce when made. The brown sugar make that slightly browned color to it with the cinnamon giving it that delightful taste.
Traditional Farmer
Well-known Member
- Location
- Virginia
The sweet sorghum varieties common to the SE have a much higher sugar content than the common sorghum that is used for animal feed.About the same difference as sweet corn compared to field corn.And no one ruins it by adding processed sugar or flavoring.
Richard G.
Well-known Member
Ran one here for almost 40 years.
Richard in NW SC
Richard in NW SC
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