Add some butter to that and whew you got a winner! It's funny to hear of these old school processes, that I'm willing to bet work pretty darn good. Just hate to think of all the bacteria and smell that might come off that mollasis after it gets to fermenting. Sort of like stuff our grand parents did, that we blew off, but really worked well! Keep us updated to how this works! I have cofidence that whatever you guys do, will result in a nice end product.