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The fermentable carbohydrates from sugar cane or sweet sorghum may be directly utilized in the form of cane juice or in conjunction with a sugar factory from molasses. Cane juice is prepared by crushing / diffusing the raw cane and after extraction, clarifying with milk of lime and sulfuric acid to precipitate the inorganic fraction. The extract may then be evaporated to the desired concentration and used directly in the fermentation. A major disadvantage in the utilization of sugar cane juice is its lack of stability over extended periods of storage. Molasses is the non-crystallizable residue remaining after the sucrose has been crystallized from cane juice. This heavy viscous material is composed of sucrose, glucose, and fructose at a total carbohydrate concentration of 50-60 %. Molasses may be easily stored for long periods of time and diluted to the required concentration prior to use.