Molasses fermentation was a biological process in which sucrose from molasses was converted into cellular energy that eventually produce ethanol and carbon dioxide. Super Eagle Alcohol and Alcohol Drink Factory were designed for batch-type fermentation operation using, sugar cane molasses, but due to the nature of the fermentation process, it was affected by different factors like raw material concentration, temperature, reaction time, settling of molasses, and yeast distribution. The main objective of this study was to investigate the optimization of molasses fermentation process with an investigation of aeration mixing time, brix of molasses and amount of yeast used for the fermentation process for increases fermented wine alcohol percent and reducing of fermentation process taken time. In this study, it was found that fermented wine ethanol gel or alcohol percent was to investigate the effect of aeration mixing time, brix of molasses and amount of yeast used for fermentation process for dealing of fermented wine alcohol percent and fermentation process taken time. The state ease design expert 13 software and central composite design (CCD) under response surface methodology were used to determine the influence of aeration mixing time, brix of molasses and yeast dosage on the fermented wine gel percent and fermentation process taken time with three factors. This study deals with experimental design consisted aeration mixing time (6, 15, 27.5, 40, and 48hrs), brix of molasses (22, 25, 28 and 30 o bx) and yeast dosage (5, 6, 8, 10, 11kg) with a CCD consisting of 20 experimental runs. The existing operation fermented wine alcohol percentage was 6.5%, while the result obtain from this study was 9.1% which indicate the optimum value of aeration mixing time 27.5hr, hydrolysis of molasses 25 o bx and yeast dosage 8kg were used for fermentation process. Fermentation process taken time also was reduced from 56.6hr to 37hr, it was improved fermentation time cycle and loss of alcohol by evaporation. Keywords: Aeration, alcohol gel percent, yeast, brix of molasses, and fermented wine.