rumdidlydum wrote:The problem is that the molasses varies so much in sugar content, so unfortunately assuming it's 50% sugar then doubling the recipe, it will increase the ABV of the wash to such a high level that will stress the yeast. :think:
Ok, so what would be your suggestion? I've done a Buccaneer Bob style ferment (2stepped ferment) would that be the solution or would I be better off not doubling it, to be safe?
Is there another way? Perhaps take the SG (even for a stepped ferment) although not totally accurate because of the viscosity of the Molasses, but it would give an approximate ... ? Then where would I stop?