Among ‘em have been a heavy rum I made some month ago which was stick oaked since than.
Folks loved it and I decided to make a new one but a little “lighter” with less molasses.
Now there happened something strange:
When I set the wash it had 16 brix (SG 1.066) and a PH of 5.4, that was yesterday.
This morning I checked it again and it came up with 21 Brix (SG 1.088) and 5.2 PH with a very good yeast activity.
I don’t use anything else than the brown sugar, molasses, some limes juice and bakers yeast.
The sugar and molasses I cooked together to dissolve the sugar.
Did some bitches liberate more sugar from the molasses or from where the heck is coming the additional sugar content?
I measured with a hydrometer and refractiometer, both say the same.
Thanks in advance
Joe