[Syrupmakers] Getting Started With Sorghum

[Richard Harrison]

Sheri,
   Sounds like you may have enough sorghum to produce about 3 gallons of juice. Following Ken's advice, you can probably locate someone to mill your sorghum and take your juice home to cook on the stove this year. When you have your stalks milled, be sure to keep the juice cold to prevent souring before you get home with it. Keep it cool until you have a chance to cook it. If it's like sugarcane juice. the shelf life when refrigerated is about 4 days.
   For next year, you could save the mature seedheads to increase your planting many fold.
                                                       Richard

--- On Fri, 7/4/08, Sheri Ann Richerson <SheriAnnRicherson at exoticgardening.com> wrote:

From: Sheri Ann Richerson <SheriAnnRicherson at exoticgardening.com>
Subject: RE: [Syrupmakers] Getting Started With Sorghum
To: syrupmakers at syrupmakers.net
Date: Friday, July 4, 2008, 8:26 AM








Hi, it was 7 gram of seed. It made about a row and a half. The rows are approximately ten feet long. This is what I bought:
 




Mennonite SORGHUM 7g seed
Code: 72604
Price:$2.50
Quantity in Basket: none


[Mennonite heirloom from Jamesport , Missouri region.] This old fashioned cane sorghum is used for making a light-colored syrup on pancakes or waffles. Stalks are tall and thick. The red-hulled seed may be ground to make flour, especially for pancakes. Pkt.
 
Sheri
 
 





 
 
 
 




 
 
 
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