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I tried the recipe with black strap molasses, (the recipe im following is the blackstrap vs fancy molasses) I did everything to the "t" although the only difference is I used bakers yeast now its been just over a day and theres no cap no bubbles nothing is the yeast dead? is it a stuck fermentation I mean I don't understand why its stopped working I have the rye whiskey in the same room and that's going fine its nearly done infact so it wouldn't be the temp I wouldn't think the only thing I can comment on I may have did wrong was add to much yeast if that's actually possible? I used 6 tablespoons of bakers yeast as I didn't know the correct amount so could that be it perhaps?

p.s like the thread says it took about 3 hours to get a cap so did mine so I don't know what to think hopefully someone can let me know, thank you all