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Molasses based Rum, stuck fermentation
 Rank: Junior Member Groups: Registered
Joined: 3/30/2009(UTC)
Posts: 12
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"Hey guys,
been making rum for a while and have always been using the brown sugar and unsulfured (food-grade in a jar) method.
Went over to a feed store and got my hands on 5 gallons of raw molasses (for horse treats).
Recipe called for 1 gallon molasses and 7 pounds sugar. mixed and cooled, only to find that the SG was only 1.12 and I was aiming more for a 1.15. had to add another 4 pounds of sugar to get to the 1.15 mark, which i found odd considering the amount of molasses in there.
Pitched Brewhaus's turbo rum yeast (first time using it as well), and the fermentation is stuck even after double pitching. not sure why :/
When I tasted the Molasses it did have a rather sulfuric after taste to it, I know that sulfuric compounds are used to inhibit yeast reproduction, but I don't know if straight up sulfur does.
Did the molasses somehow mess with my SG to the point I over sweetened and overwhelmed the yeast?
Was kind of hoping I scored with the cheap bulk Molasses."
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 Rank: Administration Groups: Administrators
Joined: 2/10/2002(UTC)
Posts: 501
Was thanked: 8 time(s) in 8 post(s)
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The problem could be one (or both) of two issues. First, the sulfur will inhibit the yeast and potentially ruin any chance of fermentation. Second, the Rum Turbo is intended for a molasses wash. The recipe that you have given is a hybrid of nearly 50% molasses and 50% sugar, so the nutrients being contributed by the molasses have been cut in half. It is quite likely that the yeast just peetered out because there was no nutrition left for it.
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Rank: Junior Member Groups: Registered
Joined: 3/30/2009(UTC)
Posts: 12
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Do you think its worth while trying to drop some DAP in there with some yeast energizer? Maybe help determine if its the sulfur or not? I'm trying to figure out if its worth while holding on to that molasses. I figure its just raw and untreated.
Or would it be better to try the wash again but with 2 gallons of molasses and no sugar?
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: Dman  Do you think its worth while trying to drop some DAP in there with some yeast energizer? Maybe help determine if its the sulfur or not? I'm trying to figure out if its worth while holding on to that molasses. I figure its just raw and untreated.
Or would it be better to try the wash again but with 2 gallons of molasses and no sugar? It would be worth a try. I would add a tsp. of epson salts also. Then if nothing happened, I would make a really strong yeast starter with a strong yeast like ec 1118. Read the label on your mollasses. Most raw, animal grade mollasses will have a sorbate or other preservatives, such to stop fermentation, mildews or moulds."
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Rank: Junior Member Groups: Registered
Joined: 3/30/2009(UTC)
Posts: 12
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Thanks Admin and mtnwalker2,
Just took a look at the batch. Its been about 4 days and I am seeing VERY slight signs of activity. There is froth on the surface, and the water seems visibly pushed in the airlock, through no noticeable bubbling.
I looked at the ingredients, Its definably not raw molasses. It has some veritable oil in it, caramel, Proponic Acid, Sulfuric Acid and Benzoic Acid which is meant for preservation.
I added DAP and energizer into the mix plus aired it a little. Do you guys think there is any chance the yeast can survive in that sort of environment?
Wondering if I should give up on the 4 gallons of molasses I have left.
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