My Mac Rum smells very vinegary and best I can liken the taste to is Wooster Sauce.
This is a Gen II wash. Put down on 23rd August. Recipe was 6 lt feed mollasses, 6kg raw sugar, 2 Teaspoons epsom salts, 2 teaspoons citric acid, 6 lt dunder from Gen I, 20 lt hot backset from Gen I strip run and 10 lt coldwater.
I didnt add any fresh yeast. The starting SG for what its worth was 1.100, and finished SG was 1.060. Final pH was 5.0. After about 12 hours it was bubbling fine so I was happy with that. It was kept at about 30 C for 7 days. When it finished bubbling I turned the heat mat off and let it sit for another week. Longer than I wanted but I was too busy to run it earlier.
Does it sound like an infection or is this "normal" for rum washes?
Cheers Phil