Originally Posted by kalutika
Molasses can actually ferment quite readily. If the water content gets higher than like 17% it will start to ferment if wild yeast takes hold.
Quoted for truth. If anything seperates the sugars in malasses, be it water or another organize that can eat complex sugars, yeast will def stop by for some buffet! I was a bit afraid of this happenning to some of my shisha because I have 4 different sourdough starters and about 5 gallons of poolish in my house, pretty much pure yeasty heaven =D