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Since molasses has unfermentable sugars, would Gluco convert them into fermentable?

Why not?. But the most sugars in molasses are fermentable. For example in dark molasses syrup only 3-4% of the sugars are ogliosaccharides (3-10 sugar molecules connected). So don't expect much more abv.

I've been researching and the info I've been finding says up to 5%
That wouldn't be enough to justify the time and energy.
Once again, all I got from my bright idea is an education

If you have gluco at home, why not adding it with the yeast at fermentation temp? Liquid glucoamylase works good at a low pH and slow but steady at room temp. Not much more yield, but perhaps a bit less sugar bite?

If enzymes would decrease the sugar bite, it would be worth the trouble

shadylane wrote:If enzymes would decrease the sugar bite, it would be worth the trouble

interesting thought. i just made up 20 gallons of rum this afternoon, im going to go add a cap full of gluco , why the hell not.

Keep us posted on the outcome