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tater wrote:Id give it a good stir.You didn't say at what temp you were fermenting at.If its cool molasses will slow till its almost a fizz on top of wash.Ive got a honey and molasses wash been going for almost a month A way to tell how yeast are doing is to mix a few cups sugar in hot water a qt or so.Mix this into wash if ferment picks up for a bit odds are yeast and temp ain't the problem. Or like Huster said its done.Only time Ive gotten fast ferments with molasses was in hot weather.But even then Id let it go long as it would cause I prefer my molasses fermented completely out.I like distillers yeast best in molasses
sketchie wrote:manu de hanoi wrote:why the orange ?
PNW Smoker wrote:sketchie wrote:manu de hanoi wrote:why the orange ?
I read a molasses recipe on here somewhere that said to throw in a sliced orange. I've never fermented molasses before so I thought I'd try. It's to the point now where I can actually smell the orange through the strong molasses smell. I hope I can get around to running it before this coming weekend is out.
Should I rack off and let settle before going straight into the still? I'm kind of thinking I should.
HookLine wrote:What type and brand of sugar and/or molasses are you using?
blanikdog wrote:The only nutrient I use now is tomato paste. I tried DAP and again, tomato paste is less expensive. Shit, I'm a mean bugger.
HookLine wrote:Do you use tomato paste in your rum runs, or just let the molasses/brown sugar feed it?
PNW Smoker wrote:
My wife came out and said she actually liked the way it smelled and told me not to make "that corn stuff again" because it stank. Women what do they know.
PNW Smoker wrote:
My question is what should I do now??? Let it sit until it completely stops bubbling then pitch more EC1118 if the gravity isn’t where I want??? Pitch a higher tolerance yeast???? Suggestions are welcome.
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