Natural Molasses Soil 5 Kg 5kg

PREPARATION OF GRAPE MOLASSES: 1- Method (application before pressing) It is a process performed before grape must is obtained. Cleaned and sifted molasses soil is sprinkled on the grapes from which the must will be extracted, and after waiting for a while, the soiled grapes are pressed. The acidity of the resulting must is reduced by curdling it at 50-60 degrees for 5-15 minutes and then waiting for 4-5 hours. 2- Method (application after press) The grapes from which the must will be extracted are pressed and the must is obtained. Then, this must is boiled at 50-60 degrees for 5-15 minutes and then molasses soil is added and curdled. Meanwhile, the foam that rises to the top is removed with scoops and the molasses is placed in resting containers and left for 4-5 hours. During this rest, the soil added to the bottom of the container and the sediment formed by certain particles in the grape must settle. The upper clear part of the must is separated from the sediment, and the sediment is discarded. The separated clear must is transferred to the boiling kettles. Boiling is the process that gives molasses its dark color and consistency. During the boiling process, the sugars in the fermented must caramelize and darken. As the water decreases during boiling, the mixture takes on a thick consistency. While boiling molasses, the must must be boiled in one go and turn into molasses. When the wort is boiled, the remaining amount in the container should not be filled with new wort. This deteriorates the quality of molasses. The fact that the mixture boils well and emits a molasses odor is an indication that the molasses has reached its consistency. Boiling should be done in large, open-top containers. It is envisaged to add 3-5 kg ​​of molasses soil to 100 kg of grape must. An average of 1 kg of molasses is obtained from 10 kg of grapes.