Anyone else making sorghum syrup?

Quote:

Originally Posted by cornbelt We're in a learning curve with this stuff. It has the advantage of a long carbon chain, so diabetics do a lot better with it than refined sugar. Which also means bread takes a lot longer to rise. It can be kept forever and a day and not go bad. Which means it can be used to keep wounds from getting septic (after a fashion). So it doesn't need to be canned. Also has minerals and such that's good for you, which is why they feed it to cows. Also because of the calories. And can be made into taffy. It will grow about anywhere corn does. And you don't have to boil near as much water out of it as maple syrup (it reduces to about 1/8). You can also roast it with cornmeal, eggs, & wheat bran to make "poor man coffee"). And if you get a bad batch, livestock or worms will dispose of it. And it can also catch flies.

Any syrup of sufficiently high sugar count and low water count is shelf stable, because it is the sugar that stabilizes it. But unless you reduce the water content enough it will become a growth medium.

The same old wife's about wound treatment is said about honey and maple syrup. Sugar syrups just deprive certain bacteria from air, yet other kinds of bacteria either thrive or release toxins in an anaerobic environment. Fact is that plain white table sugar works better for wound treatment.

As for diabetics, all sugar is risky. The best course of action is losing the sweet tooth and sticking to mostly fats and proteins for energy.

All unrefined syrups are higher in mineral count by definition. Even unrefined sugar cane syrup is a lot higher in minerals.

80% of the US lives in an urban setting. So almost none of them have the land to grow grain in decent quantity. Of the other 20% leftover most still are not skilled at large scale grain farming, have the right kind of land, or even have enough land. So it would be a huge stretch to say that even 10% of Americans could grow any kind of grain at all in respectable quantities. Sorghum being a lower value crop would be a poor choice compared to other profitable sugar producing crops.

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Anyone else making sorghum syrup?