The Muddy Pond Sorghum Mill in Tennessee continues the time-honored tradition of sorghum making.
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- Опубликовано: 17 окт 2023
- "The Time-Honored Tradition of Sorghum Making Carries On at Muddy Pond Sorghum Mill in Tennessee: A Fascinating Insight into the Process, History, and Family Legacy"
🍯 The video is about the process of making sorghum syrup at the Muddy Pond sorghum mill, including the operation of the boiler and steam pump.
Season Finale: This is the video I have been waiting to film since last year. I first started documenting the Guenther family in December, 2022. In this 12th video of the series we watch the Sorghum Mill in full Operation. Sorghum is a year around operation but its only cooked during September and October each fall. This video was filmed on location at the Muddy Pond Sorghum Mill in Muddy Pond, Tennessee. Many thanks to the Guenther Family for letting me coming film what they do so the world can see. No worries for those who have fallen in love with the Guenther Family we hope to start filming season 2 in November.
Thanks for watching
John & Jodi
Watch all 12 Episodes of the "Meet the Guenthers From Muddy Pond" playlist at the below link.
• Meet the Guenthers Fro...
0:00: 🍯 The video is about the process of making sorghum syrup at Muddy Pond sorghum Mill.
0:00: The process involves firing the mill, cooking the syrup, and extracting the juice.
0:22: The family at Muddy Pond sorghum Mill welcomes visitors.
1:35: The speaker has been working at the mill since a young age.
5:50: 🔥 The video discusses the safety features of a boiler and the amount of wood needed to fuel it.
5:50: The boiler has a safety valve that releases pressure if it goes over 125 lbs.
5:59: The boiler currently has a little over 100 lbs of pressure.
6:14: The boiler burns a large amount of wood and can hold about six ricks.
12:50: 📚 The video explains the difference between sorghum syrup and molasses.
12:50: Sorghum syrup is made from sorghum cane juice, not molasses.
13:07: It takes about 8 gallons of sorghum cane juice to boil down into syrup.
13:23: The baffles in the cooking process prevent uncooked juice from mixing with the finished syrup.
17:54: 👨🍳 The video shows the process of determining the thickness of a liquid using visual cues instead of thermometers.
17:54: The thickness of the liquid is determined visually by comparing the size of the bubbles.
18:38: The liquid is strained before being pumped up.
22:47: 👩🍳 Eddie's oldest daughter, 24 years old, is skilled in various tasks including driving the tractor, splitting wood, doing chores, working fields, and cooking.
22:47: Controlling the speed, depth, and thickness of the juice is important when making sorghum.
23:02: The correct thickness of the sorghum is crucial for it to cook properly.
23:15: Sorghum should be thick enough to stay on a biscuit without dripping off.
27:28: 🍯 The Sorghum Mill sells honey sticks in various flavors, which are popular among both children and adults.
27:28: Honey sticks are sold for 25 cents each and can be used to alleviate sugar lows for diabetics.
28:05: The Sorghum Mill also sells fresh and hot sorghum.
29:29: Daryl Gunther, Mark's nephew, has been involved in the business since he was a child.
38:52: 🍪 A family started making sorghum and baked goods in the 60s to create extra income, and they continue the tradition today.
38:52: The family started making sorghum and soon people were coming for the bread and cookies as well.
39:35: The store is open every day except Sunday, and they have baked goods available on Tuesdays, Thursdays, and Saturdays in September and October.
39:41: The family had to strip the leaves and cut the heads of the sorghum when growing up.
43:39: 🌾 The speaker reminisces about his childhood memories of chewing on cane as a pastime.
43:39: Chewing on cane was a common pastime for the speaker and his friends during their childhood.
44:26: The speaker's father was also a hard worker who would continue working while talking.
48:34: 🌾 It is easier and more efficient to buy seeds from another person rather than growing and saving your own.
48:34: Buying seeds from someone else is cleaner, easier, and more cost-effective.
49:07: There are several different varieties of seeds available, including mixtures of white, red, and black.
49:26: Some varieties have shorter growing periods, such as a 90-day option.
53:39: 👩🍳 The speaker discusses how she learned about canning and cooking from her husband's family and the importance of family values.
53:39: The speaker learned about canning and cooking after marrying into her husband's family.
54:17: The Gunther family taught the speaker important life ethics, including the value of working together as a family.
Recap for / undefined by Tammy AI
#theappalachianchannel #sorghum #simplelife #simplelifestyle #simpleliving
Many thanks to the Guenther family for carrying on this old tradition and also to you John for bringing this to us.
Some of the prettiest country girls
I feel like you should keep making videos for yourself, as a journal, post them, and if people come by to see your progress.... it's a win. I know I watch new videos within a day or so. I just started my homestead and am constantly looking for ideas, advice, tips and tricks, and someone with the same interests. Good luck and we'll be here, ready to watch and cheer you on.
That is awesome that I'm only about 15 miles from Battle Creek
44:56
Sorghum syrup and butter on biscuits or toast is amazing!
I grew up seeing my grandfather and the men of my family making what we called "sugar cane syrup" here in northwest Florida. It was cooked in a sugar kettle with a fire beneath the kettle. I have eaten alot of biscuits and syrup in my younger days. Since the majority of my family has passed away, I do not think I will see this again, unless it is at a museum, so thanks for the memories.
I’m just amazed at how much wood the boiler consumes.
Never had sorghum, but that’s about to change !!!! Ordered on there website 😄 thanks for the video
Yay, the Muddy Pond Mennonites!!!! Thank you John and Jodi!!! ❤️❤️❤️
Thank you so very much for posting this , I’ve waited on it like the premier of a Hollywood movie. These traditions or arts I call them need to be carried on or they’ll be lost ! And this family is doing such a fine job of preserving them as well as allowing folks in to their family run business and rolling back the curtain to a truly organic process . No additives no cutting corners thank you all so much
My lands the lady telling us about baking is BEAUTIFUL..What a great family and tradition
Very nice great video! Have a wonderful day!!
Been to Muddy Pond many times and have eaten their sorghum. I have lived in Tennessee for 29 years and will admit that Tennessee has some of the most pretty women in the country!
We were at Muddy Pond last week some of the nicest people I’ve ever met, one of the best places we’ve ever been. Look forward to visiting again
We went there when I was a little girl on a school trip.
My Grt Uncle John had the only cane press in Randolph county, the last batch of sorghum and the last tobbacco went in my pocket and bought me a new car before I went to Vietnam, a 70 Boss 429.
I like your operation, i'm a retired Boilermaker so this is eye candy for me.
I love history and the old ways ❤
I bought a couple bottles of your syrup and it is "GOOOOOOOOD."