Conradino23
Well-Known Member
So molasses is a viscous by-product of the refining of sugarcane, grapes, or sugar beets into sugar. The word comes from the Portuguese melaço, ultimately derived from mel, the Latin word for "honey".[1] The quality of molasses depends on the maturity of the source plant, the amount of sugar extracted, and the method employed.
Here I'd like to give you recipe for a homemade grape molasses, which comes from Italy
As we all know any molasses will work with organic soil providing they're not too rich in industrial chemicals.
To make your own grape molasses plenty at home you'll need:
10 kg of red grapes (merlot, chabernet, pinot nero - whatever you have nearby)
2 spoons of wood ash
pot
big bowl
strainer
squeezer
Step 1 is washing the grapes under running water
Step 2 is squeezing them to a juice
Step 3 is adding wood ash
Step 4 is straining the juice, so you do not have any pulp, seeds or other remains
Step 5 is boling the juice for one hour on a cooker in a pot
And voilà , after that you should have a thick, honey-like liquid, which can be stored in jars and then used for soil activation during flowering after diluting. Warning: DO NOT BOIL THE JUICE TOO MUCH, JUST SO IT'S AMBERISH AND THEN TAKE IT OFF THE COOKER!
This recipe is perfect for growers living in "grape countries" and following old school DIY style, who want to cut the costs and make sure they get the real thing
Good luck!
Here I'd like to give you recipe for a homemade grape molasses, which comes from Italy
As we all know any molasses will work with organic soil providing they're not too rich in industrial chemicals.
To make your own grape molasses plenty at home you'll need:
10 kg of red grapes (merlot, chabernet, pinot nero - whatever you have nearby)
2 spoons of wood ash
pot
big bowl
strainer
squeezer
Step 1 is washing the grapes under running water
Step 2 is squeezing them to a juice
Step 3 is adding wood ash
Step 4 is straining the juice, so you do not have any pulp, seeds or other remains
Step 5 is boling the juice for one hour on a cooker in a pot
And voilà , after that you should have a thick, honey-like liquid, which can be stored in jars and then used for soil activation during flowering after diluting. Warning: DO NOT BOIL THE JUICE TOO MUCH, JUST SO IT'S AMBERISH AND THEN TAKE IT OFF THE COOKER!
This recipe is perfect for growers living in "grape countries" and following old school DIY style, who want to cut the costs and make sure they get the real thing
Good luck!
