Ann Arbor Sugar Beet Project: Molasses Test

OK. After growing, harvesting and trying to figure out how to make sugar from sugar beets without having much of a clue, we finally managed to make something sweet.

Check out the video to see what we did.

The result was a earthy, molasses syrup that turned part crystalized and sandy when it cooled. It has a strong flavor and I figure it would be good in some bean dishes and for a molasses kick with sweet quick breads.

Another interesting discovery was sugar water. And I am really excited about the potential.

The process of making beet sugar from sugar beets entails a long cooking time like maple syrup to get to the crystal stage, but I found that it only requires a minimal amount of cooking to create sweet water.

It tastes just like sugar and water and I figured that if someone wanted to make a batch of sweet beverage, they could do it with a lot less fuel use from making crystal sugar and then adding back the water.

For example one could make sweet iced tea with the hot sugar water from and early stage in this process.

Sugar water can be a possible economically viable use of this with small cottage food beverage businesses being about to create a locally produced home grown sugar micro beverage industry.

Thanks

Brian

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4 responses to “Ann Arbor Sugar Beet Project: Molasses Test

  1. What time are you thinking of Brian? I can try to drop off my beets!

  2. I am very curious to know how you did, would you be able to make enough for a whole year’s worth of sugar, and is the taste mild enough that you could use it in place of sugar for anything? Could you make jams with it or is the taste too much?
    Seeing the results, do you plan on doing it again next year?

    I don’t have enough maple syrup trees to make enough sugar for next year at this new place, so I’m thinking about sugar beets instead.

    • Tooeya,

      I was able to make 1 1/2 pints of mollases from 15Lbs of beets, which ended up being 13.5lb of usable beets after peeling.

      The next test will be to make the more familiar brown and white sugar.

      Don’t forget that you also get the leftover beet peelings, which make great animal feed.

      Brian

  3. Pingback: Ann Arbor Sugar Beet Project: 350 Lb of Beets, no sugar yet « Last One Eating

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