Sulphur dioxide in molasses

nreeG

Member
Hey all I have searched about a fair bit but can not find a straight yes or no answer nor a theory that explains enough.

So my question is, Can one bubble out(airate) Sulphur dioxide added to BS Molasses?
Or is there something that can neutralise the Sulphur but not affect the ability to raise a healthy fungi/bacterial tea for our lovies?
 

DCcan

Well-Known Member
I think Crosby's molasses has the lowest sulfur content, if you can find that. Eastern Canada and NE US mostly.
Most molasses is a byproduct of sugar production, Crosby's is made different, lower sulfur for Rum manufacturers.
 

nreeG

Member
I know that one should go unsulphured from the beginning but, I am wondering out of experimental terms and want to furthur knowledge in this area
 

Dreaming1

Well-Known Member
I know that one should go unsulphured from the beginning but, I am wondering out of experimental terms and want to furthur knowledge in this area
Chemistry. You can do anything. But, it won't be practical, will cost way too much, will require hardware, and the knowledge of what needs to be done.
 
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