I prepared a molasses wash in a 60 ltr fermenter about 7 days ago. I left it to ferment in my shower at my farm as I had to travel to Sydney for a week. I arrived back yesterday and the fermenter had sprayed a fine mist of molasses wash over most things within a mtr of it. There had obviously been a violent fermentation, however in checking SG it was still 1.065 from a start of 1.090. There was no bubbling and fermentation looked like it had stopped.
This morning checked again and fermentation stuck at 1.065. I split the wash into 2 60 ltr fermenters and topped up with water and pitched more yeast. By adding more water SG was down to 1.045.
I guess the answer will be to monitor, but does the "brains trust" think I can save this wash, or should I throw and start again?