RC Al wrote:Run it
Just a secondary infection, possibly lacto, one of my last lots came out smelling like bubblegum, stripped and ran it anyway, after a few days the smell went away from the spirit run, but left a hint of flavor, Butyric Acid apparently - good drop as it turns out
Thanks again for the keg :handgestures-thumbupleft:
[/quote]BSC_Kilby wrote:Butyric is real obvious when you have it, it smells like spew. It's tasty as all get out for rums when distilled though. It esterifies and becomes Ethyl Butyrate which smells and tastes like ripe juicy pineapple.
RC Al wrote:BSC_Kilby wrote:Butyric is real obvious when you have it, it smells like spew. It's tasty as all get out for rums when distilled though. It esterifies and becomes Ethyl Butyrate which smells and tastes like a ripe juicy pineapple.
bluc wrote:I had identical issue as rc we both used same yeast and same style ferment. Safspirit american whiskey is the yeast. Didnt just smell like bubblegum but tasted of it to. Mine after 4ish months has slight vomit odour at times but fades in out (and on right cycle is mighty tasty.
My guess is the bubblegum is an ester formed from butyric infection. I have tasted this before in heads but not hearts.At first I thought I had stuffed my cuts but the taste went right through till tails.
I started over after thourough sanitization and have not had issue return..
bluc wrote:With this style the grain sits in fermenter for mknths could the ester be from the grain breaking down in bottom of fermenter? Souring process?
bluc wrote:I have been having ph issues for ages but normally it crashs mid ferment. I
I have been having good results finishing the ferment dry by using slacked lime rather then calcium carbonate in recent times.. :handgestures-thumbupleft:
Acetic acid can be introduced by bar/fruit fly correct? I have been using "s" style air locks they have habit of sucking the content of trap into ferment. Which at times contains those little buggers. I just bought some of the other style air locks will see how they go...apparently they dont suck liquid in..
bluc wrote:Brendan also mentions vomit smell in his sour corn starter thread. Seems is a normal process of corn going sour. Just that my fermentations stopped I have gone to gen 8 multiple times but couldnt progress further..and at one stage even if starting new with fresh grain etc it wouldnt start. Until I sanitized. So its looks like clostidrum or brett both will/can over power yeast fermentations.
Having said that clositrum bacteria is one of the main reasons for dunder pits when making rum, as it creats lots tropical esters..but is usually introduced, inmthe form of infected dunder, right at end of fermentations where it is allowed to consume tha last small amout of sugar..
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