This is the molasses I use for my rum, along with turbinado cane sugar. I am losing the sugar and going all molasses.
Need some help determining moly to water ratio I will need. Looking at 12 gal ferments.
I see the brix, then the sugars and sucrose listed. Do i just go by the brix? Deduct a percentage of other sugars that arent fermentable? Go by weight per gallon?
Hate to ask a newb question but this is my first all moly and all molassessess arent the same to try and copy another persons recipe.
There will be dunder used also, and Merry Christmas everyone
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