[Syrupmakers] sorghum cutting

[Kevin Harbin]

I saw an article by the University of Kentucky, I think, that said if you do
not strip the cane, that letting it lay(not in a pile, but where air can get
to it) for 3-5 days or longer would allow the moisture out of the fodder and
it would not hurt syrup production.  It also said that laying for a week
would evaporate off some of the water content and make for more potent juice
when milled and less likely for the syrup to crystallize.  This is all
paraphrasing, of course.
Here are links to both articles.  This info is from the second one, under
"How to Harvest)

 
http://www.ca.uky.edu/agc/pubs/agr/agr122/agr122.htm

http://www.ca.uky.edu/agc/pubs/agr/agr123/agr123.htm
Kevin S. Harbin
Seneca, sc
kharbin at nctv.com

-----Original Message-----
From: syrupmakers-bounces at syrupmakers.net
[mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of Shaun Rhoades
Sent: Monday, September 17, 2007 12:56 PM
To: syrupmakers at syrupmakers.net
Subject: [Syrupmakers] sorghum cutting

Since there has been some talk about sorghum cutting I would like to hear
any comments on a couple of questions.

1.  How long could/should you wait after cutting cane before cooking
sorghum?

2.  How long can you leave stripped and topped cane standing before cutting.


On the first question I have seen the advantages of letting the cane sit for
three or four days before cooking.  However, I have never let any sit for 10
days.  It would be an advantage for my situation if I could let it sit for
seven days before cooking without any damage.   The same would be true on
the second question if you can leave stripped cane standing for a day or two
without losing any sugar or flavor.


Shaun Rhoades
Waldron Arkansas
479-637-2173

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