On Mar 13, 11:33*am, "IPOD MAN" > wrote:
> * * I'm not finding anything on the net for this so thought I'd try see if
> anyone's had experience with this.
> * * A customer has sampled a commercial wine which was made with the
> addition of molasses. *He wants to recreate something similar with one of
> our port kits. *Does anyone have any experience on what quantity and time of
> additions to make a Molasses flavoured port ?
> * * Thanks

Molasses is a sugar and will ferment as a sugar. You can add some
molassas to your wine, but I would start with a small amount and taste
the must for flavor, or taste the wine, if you add it during the
secondary fermentation. Allow for additional fermentation if the yeast
will allow. If adding to a finished wine, it will sweeten the wine
and possibly restart the fermentation.

I don't know the alcohol conversion, but I'd guess it is close but
less than cane sugar by weight, as it is liquid. It will feed the
yeast as it ferments (chocolate only flavors). In some wines, I have
substituted brown sugar for white sugar. Brown sugar is basically
white sugar "flavored" with molassas. It has a slightly lower alcohol
conversion. For cane or beet sugar the conversion is approximately 1
pound sugar = 1% alcohol in 5 gallons or 5% alcohol per gallon.