Molasses wash (x-post)

Production methods from starch to sugars.

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Molasses wash (x-post)

Post by Hutch- » Mon Nov 29, 2010 11:18 am

(x-post from the Novice forum) I started a molasses wash hoping to produce some decent rum, from everything I've read these often lead to a stuck ferment. Wanted to get everyone's thought on how to keep it going. I started with the following:

-2 gal. black strap molasses
-10 lbs. sugar
-75 g baker's yeast
-4 oz. tomato paste
-1 tsp acid blend
-6 crushed multi vitamins
-2 tsp ascorbic acid (to dechlorinate water)

I mixed everything in 16 gal of hot water, starting sg was 6.7% was shooting for closer to 10%. It seems to be fermenting, although not vigorously. These are some of the things I'm considering:

-aerate once daily by mixing aggressively with mortar mixer
-adding another 5 lbs. sugar to up the sg
-adding ale yeast to help ferment to dryness

I have it in an open top fermenter, should this type of wash be moved to a carboy with airlock?

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Re: Molasses wash (x-post)

Post by scarecrow » Tue Nov 30, 2010 12:51 am

Sounds like an overly complicated rum wash.

Appears to be low on yeast and I'm guessing low in pH.

Check temperature. I find anything below 24 Celsius makes for a real slow wash.

pH needs to be greater than 4.0.

Try and increase the yeast by about 100 gms. For 5 gal wash I use 4 tablespoons (about 80g)

I find I don't need any tomato paste. I use 1 multi, 1 vitamin B and a pinch of Epsom Salts. Finishes is about 4 days.


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