[Syrupmakers] (no subject)

[Forrest Moore]

Gail,

Thanks that seems to be the consensus on Sorghum. Is Sugarcane the same?

Forrest

On Mon, Oct 21, 2013 at 1:10 PM, Gail Cross <tenacity at fidnet.com> wrote:
> Forrest, from my experience and advice from others, two weeks is the maximum
> time to try and store cut & stacked sorghum----it starts to dry out
> significantly any later than that. I personally would not try and store over
> a week before pressing & cooking.
>
> Gail in Missouri
>
>
> On Mon, Oct 21, 2013 at 8:29 AM, Forrest Moore <forrest at vommoorehaus.com>
> wrote:
>>
>> Richard and Ken,
>>
>>
>> Thanks for the responses.
>>
>> So if I plant the seed cane soon or bank it I'll be fine?
>>
>>   How long can I hold the cane I am going to mill  and cook for syrup
>> and what is the best way to store it? I would like to save enough to
>> cook the Saturday after Thanksgiving as an event for family and
>> friends will I be ok if I cut it this week?
>>
>> By the way if anyone would like to come to see a rookie syrup making
>> session you are welcome. I am in West Central Georgia and will be
>> starting up this weekend.
>>
>> Forrest
>>
>> On Sun, Oct 20, 2013 at 3:04 PM, Richard Harrison
>> <rharrison922 at yahoo.com> wrote:
>> > Forrest,
>> >     The seed eyes of sugarcane seem to be the most tender, therefore, it
>> > has
>> > been a consensus to plant sugarcane before the harvest season (or to
>> > bank it
>> > for later planting). My guess is that 32 degrees F for a few hours could
>> > probably kill the eyes of sugarcane, especially the more tender
>> > varieties.
>> > There is some variability in cold hardiness among sugarcane varieties.
>> > However, my opinion is that the most notable characteristic of cold
>> > hardiness in sugarcane is its ability not to sour after a freeze. This
>> > characteristic is highly variable among varieties and it is highly
>> > desirable
>> > to have a variety that doesn't sour so fast after a freeze some years.
>> > One
>> > example of a sugarcane variety that tends to sour quickly after a freeze
>> > is
>> > the obsolete commercial variety CP 72-1210 (probably Georgia Green on
>> > Don
>> > Dean's website). I have had it sour in about a day, whereas, other
>> > varieties
>> > kept for 3 or 4 days or longer.
>> >     Hope this helps.
>> >              Richard
>> >
>> >
>> > On Sunday, October 20, 2013 11:23 AM, Ken Christison
>> > <christison at coastalnet.com> wrote:
>> > Forrest,
>> >
>> > From everything I have gathered over the years, it is best if you can
>> > store
>> > sorghum
>> > upright, such as against a wall under a shelter.  If it is piled and has
>> > moisture on the
>> > stalks, mold can grow pretty quickly.  Sorghum can withstand a light
>> > frost,
>> > but if it
>> > gets below freezing for several hours, you might have a problem.
>> >
>> > I can't help with the sugarcane question, but hopefully someone will
>> > answer.
>> >
>> > Good luck!
>> >
>> > Ken
>> >
>> > On 10/20/2013 10:59 AM, Forrest Moore wrote:
>> >>  Just looked at the 10 day forecast and temperatures flirting with
>> >> freezing are indicated. My questions are:
>> >>
>> >> If Sorghum is cut how should it be stored if milling can't take place
>> >> until after the potential freezing temperatures?
>> >>
>> >> At what approaching temperature do you cut sugarcane, for seed and for
>> >> syrup if there is a difference?
>> >>
>> >> Thanks,
>> >>
>> >> Forrest
>> >>
>> >
>> >
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>> >
>> >
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>>
>>
>>
>> --
>> Forrest Moore
>> Drahthaar vom Moorehaus
>> www.vommoorehaus.com
>>
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>
>
>
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-- 
Forrest Moore
Drahthaar vom Moorehaus
www.vommoorehaus.com