Rum fermentation from Morasses

[Eckardt M]

Good evening everyone, hope all is well.

I am in need of some advice please.

I made a 20L fermentation using molasses. I started Tuesday evening. The OG was 23 Brix, the temp was 30°C when I added the yeast. I used 10g Distilla Max RM yeast (on the packets it says 50g/100L) and also added 10g of the Distilla Max nutrients. I checked the PH, it was 5.6.

Wednesday it was fermenting like crazy, the aroma was nice. Everything going as planned.

Tonight I opened to check how things are going and found the fermentation has stopped. Opened the lid and and got a smell of between sour and rotting. Tasted the fermentation, man oh man it is bad.
Checked the PH, it was at 5.3. Checked the Brix, it was 14. Temp was at 31°C.

Now I don't now what I did wrong?

Your help would be appreciated.

Regards
Eckardt