I did not check start SG.
The garage was 55º F-+
The brew has stopped again @ 74ºF AND 1.40 SG.
Guess my molasses does not have much sugar?
You guess correct. Suggest you keep feeding it sugar in diminishing doses until it quits working altogether. This is known as 'step-feeding', and it's a common traditional method of working with molasses. Forget about SG readings. Molasses is too viscous for them to be accurate. Bubble activity is more reliable. Keep track of how much rawsugar you add, & allow about 40% of your starting molasses weight as sugar also. Then you can estimate the alcohol you'll get back. It will be somewhere in the neighbourhood of 45% by weight of your total sugar. The rest goes to CO2 gas (51%), yeast growth & some losses.
If you want a really good method for step feeding, an ancestor of mine handed down a recipe. It's on my Library site...http://distillers.tastylime.net/library ... /index.htm
If you can't follow the old writing style, Tony ackland did a translation here...http://homedistiller.org/wash-sugar.htm
about 1/2 way down the page.
There's also a raft of info I and others have posted in several places over the years. This one has the translation and my notes. Pugidog re-posted it. I think he used it as the basis for his Pugirum...http://homedistiller.org/forum/viewtopi ... =14&t=4468