More Info On Molasses

There is no theory or specualtion, it certainly does add weight to the bud.
Molasses wont alter the taste at all, it will smooth it out a little though.

It sounds to me like you grew a strain that tastes like crap and want to blame it on the molasses. Perhaps it was the nutes you choose to use? Or some other growing technique you've used?

I know when I light up, people in the next room know its my weed by the smell of it and come running to get some.
Peace

Spittn4cash said:

Yeah Im glad I stopped using molasses now..even though it did appear as if it made the buds get bigger, whether it did or not is all theories and speculation.

But what I DO know is that I wont be using it anymore. Molasses taste worse than it smells..and it does NOTHING TO IMPROVE the taste of the bud.

**Every one I've smoked my bud with told me they didnt like the way my bud tasted bcuz of the after taste that molasses leaves.**

Its not tasty AT ALL so if you dont care about the natural taste of the bud and if you really dont want to experience each strains natural flavor then thats FOR YOU, go ahead and use the molasses. But if you want a really top quality smoke THEN DONT use molasses and use some other sugar cane substitute instead.

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Hey Videoman, Is Grandma's Gold Standard, All Natural Molasses the same as blackstrap? I can't find blackstrap anywhere.

Grandmas is blackstrap molasses, thats the brand that I use.
Peace

I have no idea what you have there buddy, do some research on it.
Good luck!

Okay thank you VM. I thought there might be multiple types by grandmas or somthing. But again thank you!

i know this was posted in a different manner, but thought the visual might help...

your molasses will be fine, by dirty it means it hasnt been filtred for human consumption. for plants it shall be ok, just watch the ph level and make sure you mix it well.

I used the Molasses on my last watering (about week 2 of flower; 10 day weeks). Have noticed alot more growth and crystals along with the sweet aroma of the molasses. I have my plants in 4x8 trays 8 to a tray in 7 gal pots. Everything looks great although i noticed what looks like bread mold (greenish in color) flecks in my trays where water hasnt completely evaporated yet and it also has formed a "skin" or film on the remaining water. Have any of you seen this? I am thinking it is some yeast type bread mold or something due to the remaining sugar in the water (kinda like making jail house wine). Anyone know if the mold is a bad thing or restricted to the water left in trays as it seems. No mold growth on or around plants or pots, just whever the water has pooled.

Ifigure anything to help me! i currently have 3, 4 foot double (40w) bulbed flourescent fixtures. I am currently into 10th day of flowering when I remembered to use 'grandmas molasses' so from now till 2 weeks prior to harvest I shall use it, and when harvest comes (with tubes, it's a LONG way off) I'll post w/ the results

where do they sell it? how much?

available in my local supermarket for about $2 a bottle this is standard molasses used for baking. I use about 1 tblspn per gallon, it looks like tea, but smells great! now my grow room smells like beer(c02 yeast setup), pot, and molasses! just like moms! well ok , not the pot smell, but the down-home goodness feeling that those smells bring about, m-m-m!

videoman40 said:

Grandmas is blackstrap molasses, thats the brand that I use.
Peace

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Gold label Grandma's molasses is NOT Blackstrap molasses.

"Molasses is a liquid sugar extracted from the juice of the sugar cane or sugar beets. In making refined table sugar, the sugar cane is harvested, mashed and the raw juices are boiled to extract the sugar grains for further processing. The remaining syrup is called first molasses. First molasses is then thinned with water and re-boiled so that more raw sugar can be extracted. The leftover syrup from the second boiling is second molasses, and so on. After three or more boilings, molasses is called blackstrap, which has a bitter taste, and is used primarily for cattle feed and industrial purposes.

Molasses is sold in a variety of grades. The highest grade is made from clarified and reduced pure sugarcane juice, before the sugar extraction process begins. The Grandma Molasses Company sells this as their "gold label molasses." Their "green label" is the first molasses described above. Either high grade or first molasses is appropriate for cooking. Molasses from sugar beets has a bitter taste, and is not sold for consumption.

Sugar, Part 2 (Liquid)

I disagree that it cannot be done in hydro. Granted, there are drawbacks: it can clog your system, and it promotes bacterial growth.

For the first, I run an aeroponic/dwc hybrid system (little 360deg sprayer nozzles), and I had no problems. I do have my pump in a filter bag though.

And for the second, if you supplement your res with beneficial bacteria/fungi, this is exactly what you want. This is key though - if you don't have the good guys in there, you WILL get root rot. (Unless your temps are way low and maybe just supremely lucky)

can i use this in my hydro? what are the chances of clogging my pump?

Blackstrap molasses has about zero sugars left in it. It is actually bitter to the taste. A grow buddy has used blackstrap to compare against Grandma's brand standard mollasses. He told me to get whichever is cheaper as they both gave about the same results. His report is that the swelling of the flowers is very pronounced and for weight alone the process is worth it. Something else he mentioned is heating the water to about 120 degrees before trying to mix the stuff. It stays mixed when the slurry cools.

I will be trying it on my next "water only" cycle, which will be on Friday. I will try to post some pictures, before and after. My plants are at 4 weeks of 12/12, but 6 weeks of actual flowering.