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[Bruce_in_Oz]

Son, I'll try the dilution trick next time.

I'm no chemist, but I recall something about dilution positively affecting reactivity of some acids.

Maybe I should ask my wife: she of the Chemistry PhD. Duuuh.....

[Maxwell Smart]

Be aware that diluted molasses is very likely to begin fermenting, and after a while will exhibit a most disagreeable smell....

By fermenting the mix, the sugars in the molasses turn into a brew of organic acids and other compounds (such as alcohols).
We use this technique where I work for industrial scale cleaning of heat exchanger tubes; when the clean is over, and the spent liquid is run out of the vessels the alcohol fumes just about knock you over.

Molasses is a perishable commodity and can be of variable quality.
Undiluted molasses will keep for several years, provided that is is not allowed to get too hot (over about 30 degrees C).
Molasses kept in closed drums in the hot sun will often begin to degrade and froth. The gas formation is sometimes so bad that the drums will swell up and rupture violently.

Molasses which is kept cool will generally darken in colour, and start to get a smell very like Worcestershire sauce.