help with rum recipe

[DCT]

need help getting threw this 4 gallon wash....here is how im starting right now
48oz full flavor unsulphered molasses, clarifying in 96 oz water....going to add 3 1/2 lbs brown sugar, will this be enough total sugar for a 10% wash of 4 gallons?
should I invert the brown sugar like in a gerber wash? will i need any nutrients? how much bakers yeast for a 4 gallon wash....thanks for all help, need answer quick as my molasses is cooking.
thanks

[Dnderhead]

go ahead with it as is that is about 8-10%, aerate good and add yeast, 1 Table spoon or a pack, some nitrogen will help if you have it.
that will keep you out of trouble until others git to answer, if needed other ingredients can be added later.

[DCT]

HAD MY MATH WRONG
i will use 4.5 lbs of brown sugar, i think 48oz of molasses should be about 1.5lbs of sugar for a total of 6lbs of sugar
do i need to invert the brown sugar or just add to the molasses???
what about adding 2 tbsp of tomato past to wash?

[Dnderhead]

use as is, molasses has most every thing you need, to ferment. no inversion necessary.

[DCT]

all i have for nitrogen is miracle grow 28-8-16
nitrogen 24%
ammoniacal nitrogen 3.5%
ura nitrogen 20.5%
phosphate 8%
soluable ptash k20 16%
boron .02%
copper .07%
iron .15%
manganese .05%
molybdenum .0005%
zinc .06
is this safe & how much to use?

[DCT]

im also out of distiled water, im on rural water, anything I can add to offset possible chlorine in water...i thought read or heard by adding some lime or lemon juice? only one packet of yeast needed? by sugar washes take alot more, why so less for rum? sorry for all the dumb questions, i just like to understand thoroughly what im doing

[Dnderhead]

If it is chlorine heating -cooling will take it out,,as well as airing, one pinch of yeast will work,, it whould have a longer "lag" (growth period)
as I said if wanted you can add more later.

[Dnderhead]

acids to remove cholamine.not necessary with chlorine

[DCT]

will my miracle go work?
thanks

[myles]

Some folks use fertilizers I never bother. I boil up some bakers yeast to explode the cells and use that as my nutrients. The only thing I do add in is some epsom salts and vitamin B. Do have another look at 'yeast bomb' its probably all you need.

Oh I have also started phasing in the sugar in 3 or 4 batches on my rum washes.

[SMiTH]

what does the phasing of the sugar do to the wash?

[myles]

what does the phasing of the sugar do to the wash?

If you add all the sugar in 1 go it can stress the yeast due to osmosis. By adding it in a few batches it tends to start fermenting faster and ferment with less off flavours. Some of the wine yeasts don't like a lot of sugar at all, and for those you really do need to keep an eye on the specific gravity.