tag:blogger.com,1999:blog-8771934.post4490341297985168507..comments2024-02-22T22:16:29.435-05:00Comments on Bethune Catholic: Cooking SorghumJim Curleyhttp://www.blogger.com/profile/02225590468579353857noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8771934.post-18674257068676888432013-09-06T05:40:54.173-05:002013-09-06T05:40:54.173-05:00We read alot, especially from the KY extension on ...We read alot, especially from the KY extension on cooking it. If you don't have a sugar refractor or syrup hydrometer (we don't), you can tell by temperature 226-230 F.<br /><br />It really changes thickness and color right around 220 F.<br /><br />A farmer up the road had a press driven by a basic small engine, geared down. He also has one set up to be run by a mule, but only uses this on his 'field day'.<br /><br />Maybe next time, when we get more we can try some fermentation ....Jim Curleyhttps://www.blogger.com/profile/04924066199164967530noreply@blogger.comtag:blogger.com,1999:blog-8771934.post-68000675382741326892013-09-05T17:16:30.041-05:002013-09-05T17:16:30.041-05:00Ok so how do you know when enough is enough cookin...Ok so how do you know when enough is enough cooking?<br /><br />Did you use a stone press and mule to press the cane?<br /><br />How about a little fermentation followed by distilaion?Jim Dorchakhttps://www.blogger.com/profile/14430848125368240962noreply@blogger.com