Finally after 7 or 8 weeks the Forgan dark spiced rum has finished fermenting. Its going to take 48 hours to clear and settle before its first distillation. The aromas of dark sugar and molasses are amazing. This is going to be a single cask rum aged in the barrel from the first [commercial] batch of Forgan corn whiskey.
The fermented wash is so thick and dark, I can't get a reading of the alcohol content due to it being so thick. I'm sure not all the sugar has turned to alcohol hence the reading on my bobber being useless.
I'll let you know how it's going on Sunday.