What is this?

[AkTom]

Update... from the original 10 gallons, I have diluted into about 18 gallons. I’ve pitched more yeast into the 3 different fermenter vessels. The molasses had more sugars than I thought. Each of the 3 are at 1.062 now.
I’m up for another suggestion.
I’m thinking about putting in 4.5 gallon buckets and saving to add to future batches.
I don’t think adding more yeast is going to help. I don’t want to waste what I have, but maybe it can be slowly added into other batches?
1.060 after 2 or 3 days and no sign of activity.

 

[Shine0n]

Well Tom, I think this one may go down as a bad batch. When I return home from work late this week I'll post a pick of my molasses I use which reads exactly the same ingredients and sugar content.

I've had no problems with it but it could be my water with alot of minerals that helps, who knows.
Sorry it didn't work out, I've been there and know the feeling of lost money.

Not a bad idea of adding to another ferment, just don't add too much.

 

[AkTom]

I stopped at a friend’s bakery and picked up 6 4.5 gallon buckets. About3.5 gallons in each. I have room to store them. So I’ll keep them for a while.
I have another jug of the same molasses. Do you think I should try it switch brands?
Thanks again for your help.
Tom

 

[Shine0n]

When I use that style of molasses I use 2 gal per 16 gal ferment, I do however use 16 lb brown sugar in it.
I you have fermenter room try making a larger ferment, say if you have a 20 gel fermenter make 16ish gallons with my recipe
2 gal feed moll
16lb dark brown sugar
1/2 cup fleischmann's bread yeast.

I only use this molasses when diluted extremely well to minimize the chance of stalled or non ferment.

 

[zuzuk]

i was reading all this
so to ask ,,on what temp u need ferment anything using bakers yeast ?
and do i need to haveve ventilated room for it (co2) ?
i was looking and after these advices for alc
i tell to my selph whynot make just to see if i can
some rum
i like rum and gin
youtell me to use 1118 for normal wash and around 20-22 celsius temp
wonder is it same for bakers yeast
and last which rum recipe is easy to make and taste ok ?