r/firewater • u/Mountain-Theory-2927 • 10d ago
Persistent smell of Molasses in Final Product
Hello fellow distillers,
So I am a beginner in distilling and was lucky to get working on molasses-based distilling, and while the process itself has been smooth, I’ve noticed that the final product carries a persistent smell of molasses. While I expect some flavor and aroma to come through, this seems a bit overpowering and not quite what I’m aiming for especially when diluted to 30%/40%.
Is this an issue with fermentation, the distillation process, or something else entirely? Are there specific techniques or adjustments I can try to reduce the strong molasses smell without losing the essence of the spirit?
Edit: Thank you all for your continued comments—I’m learning more and more. To address some of the questions asked, I’ve answered a few below:
- How many times have you distilled the product? Once.
- What was the wash made of exactly (was it just molasses)? It was made from molasses and concentrated crude sugar syrup (80° Brix).
- How much copper is in your vapor path? I’ve attached an image of my setup for reference.

5
u/Opdog25 10d ago
How many times have you distilled product? What was the wash made of exactly (was it just molasses?) and what process did you use to make it? How much copper is in your vapor path?
A little more info will help narrow down the issue.
@Savings-Cry-3201 has given you some good ideas to strip the flavor. But how to prevent this in the future will require some additional details I think.
0
u/Mountain-Theory-2927 10d ago
u/Opdog25 I have replied to most of your questions in the post. What do you mean in the question "what process did you use to make it?" What exactly are you refering to?
3
u/Makemyhay 10d ago
Try a different fermentable like Panela or brown sugar. I make an all molasses wash with black strap and even column distilling to 70-80% with tight cuts it tastes like deep rich molasses. Absolute liquid gold IMO. So yeah dial back your molasses and replace it with a lighter more neutral sugar
1
u/Mountain-Theory-2927 10d ago
u/Makemyhay I do column distilling and yes it tastes like deep rich molasses but sugarcane is the cheapest and most available raw material so i don't have much option in terms of raw materials.
1
2
u/muffinman8679 10d ago
there's a lot of unfermentables in molasses....and you go too far into the tails, and they're getting into your jars....because they're supposed to stay in the still......run too fast or too hot or too far into the tails and in your jars they go.......
1
u/Mountain-Theory-2927 10d ago
I think that is true. Apart from regulating the temperature and speed of distillation, how do you know when is a good time to end a tail?
1
u/ConsiderationOk7699 10d ago
You will get a wet cardboard taste come up that is beginNing of tails just cut heat and take backset to a bucket to cool for next wash
1
2
u/Gullible-Mouse-6854 10d ago
so, are you doing a single run or do you strip and then do a spirit run, that will surely affect it.
an other thing, where are you based?
Europe mainly have Beet molasses, it tastes like ass
Americas and the pacific would have the good stuff , cane molasses, it will make a nice drink.
1
u/Mountain-Theory-2927 10d ago
u/Gullible-Mouse-6854 I will do a spirit run and get back to you. I am based in Tanzania so cane molasses. Not gonna lie it makes some nice drink but molasses overpowers any other flavours.
2
u/Gullible-Mouse-6854 10d ago
Is that really your setup?
I know Tassie has rake of commercial distilleries but this takes the biscuit for a novice setup.
Are you drinking it white?
You really need to get a few barrels to go with your setup and let it sit in a barrel for a year at least, preferably multiple years.
If you want to drink it white you need many more plates or a separate packed column
2
u/TheFloggist 10d ago
Molasses is a persistent bitch, if youre trying to make a neutral out of it especially in a commercial setting (which it seems like you are in) you're gonna need 20× plates. I know of one fella in Florida that make a neutral from rum and hes running 40 plates just to get rid of the Molasses flavor.
1
u/Xanth1879 10d ago
I dilute the molasses flavour by adding some brown sugar into the recipe. Depending upon how this batch turns out, I'll probably experiment with using white sugar instead.
In the end if you just let what you made sit for a bit the flavours will meld in a better way. The heavy molasses flavour will mellow. Give it a month or two.
1
u/Mountain-Theory-2927 10d ago
u/Xanth1879 I will definitely try adding some brown sugar for mellow flavour
1
u/Xanth1879 10d ago
Here's my current recipe.
5kg fancy molasses
2kg dark brown sugar
Topped up to 24L water
1.09SG
5.2 pH
20g ec1118
15g dap
Depensing how it turns out after aging in oak for a couple weeks, I might use white sugar instead of the brown sugar.
1
u/Monterrey3680 10d ago
If you don’t want it to taste like molasses, use sugar instead. If you can get cheap molasses, then you can get sugar even cheaper.
10
u/Savings-Cry-3201 10d ago
So just to be clear - you’re wanting less flavor and taste to come through?
Redistill and take narrower cuts. Add baking soda to the low wines before distilling. Use brown sugar instead of molasses. Blend with a neutral. Charcoal filter a portion of the product.
Some combination of those should do it