Molasses - stuck ferm?
Posted: Wed Jun 18, 2014 3:50 pm
I'm trying to make rum and I've never fermented anything other than malt, so I'm in uncharted territory here. I made a 1.083 wash with this blackstrap. A little over 4 days later it's only at 1.040. I've read that there can be a lot of variation with the final gravity depending on the molasses, but still, this seems a bit high, no?
I used 20g EDV-493 rehydrated with Go Ferm, DAP, about 2 minutes of O2, and 20g of citric acid to put the pH at 4.75. The majority of the fermentation was between 76 and 78 dF, but the last 24 hours was closer to 72 becuase I brought it down to the basement last night as the wife was sick of hearing the airlock.
So I figure I have 3 options:
1. Suck it up and strip it
2. Give it a couple more days
3. Add a few grams of Fermaid K and give it a couple more days. (the recommendation is to add it when fermentation is 1/3 complete, so this would be considered late)
Whatcha think?
I used 20g EDV-493 rehydrated with Go Ferm, DAP, about 2 minutes of O2, and 20g of citric acid to put the pH at 4.75. The majority of the fermentation was between 76 and 78 dF, but the last 24 hours was closer to 72 becuase I brought it down to the basement last night as the wife was sick of hearing the airlock.
So I figure I have 3 options:
1. Suck it up and strip it
2. Give it a couple more days
3. Add a few grams of Fermaid K and give it a couple more days. (the recommendation is to add it when fermentation is 1/3 complete, so this would be considered late)
Whatcha think?