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I ran my sweet feed wash after fermenting for 6 days and it smells like soured sweet feed
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Rank: Guest
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Hmm..this could open a whole can of worms here. Maybe you could have got lucky and got it to sour early. What formula did you follow etc? We cant hardly dissect this issue without more info. What kind yeast? What temps did you pitch it? Did you take off the lid after was in lock down? How much sugar..blah blah blah. Did you stab with the wash checker at some point? Could you see the squiggly lines in small print? Enquiring Minds need to know this kinda stuff. Thanks.
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Tells us about the run itself as well. What was your charge? How fast were you collecting? How did you separate what you collected? How deep did you go?
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"I first put 5 inches of sweet feed into 5 gallon water jug.
Then I dissolved 10 lbs sugar
1/2 pack 48 hour turbo yeast
Put in plug and airlock and set for 5 days
Strained through through pillow case
Ran through tried and true pot still"
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Rank: Newbie Groups: Registered
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"Still collecting
Have quart total so far in 300 ml incruments
It all smells like the wash yuck"
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Well the way I was taught is hold the breath and knock it on back. Next time do it different. That sounds like too much SF for starters. Waste of resources at the least. Dangle a lime over the hooch for a few days. That should work. Airtight seal of course. That will knock a bunch of all nasty smells out of it. Will make it taste like cheap tequilla which already has the lime in it.
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" Originally Posted by: Beatneck69  Have quart total so far in 300 ml incruments
It all smells like the wash yuck At first I thought you were describing some nasty tails. To me, they smell almost exactly like my dog when she comes in from the rain ... she's a stinky old girl. But that early in the run I would be expecting that sweet smell ... even if you were running hard and fast."
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Rank: Newbie Groups: Registered
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Well the general game plan..as it was first splained to me by LWTCS..hes a famous hooch maker fella
Is to scrub the wax off a storebought lime with soap and bristle bristle..then turn a shot glass upside down in the mason jug and set the fruit on top of the shot glass
Then fill it up with hooch till it barely under the level of the lime. Screw on the lid and wait two days or so. Worked like a charm.
I have some other scienfitical expuriments running in unison to make this deal more user friendly.
I have one batch with the lime plastered to the inside top of the lid using cheese cloth..then another going which entails a lime sitting on top of a narrow necked store bought whiskey bottle half full of hooch with an upside down sandwich bag over the top...sealed around the bottom of the bag.
I hate being redundant all over again here to them who has already heard this sad story.
Should work seems like.
Will report back in a day or two for the final analysis on those strategies.
The salient point is if a person can pin up a lime high and dry on the interior on the hooch jug it makes the extraction take on a citrusy flavor without dunking the lime into the goods.
Lemon works too but aint near as good. Think Texaswhitewolf claim he is gonna try an orange one of these days. Should be a good plan. The shotglass deal makes me nervous when the glass on glass stuff gets to banging into each other.
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"beatneck69...you said you strained this through a pillow case. If you dumped the whole fermenter into the pillow case I bet the smell is the yeast cooking that smells so bad.
Next time try this --- let it ferment and settle for more than 6 days so it can somewhat compact on the bottom of the fermenter and then --- slowly syphon the wash out, this will leave behind the things you dont want. You can tilt the fermenter or push the syphon tip down into the grain bed and the grain acts like a filter. I usually hold my auto syphon tip just above the grain until the liquid gets down there and then tilt the fermenter so I can get every drop -- thats just pure greed on my part but it works for me. I did the pillow case thing and its not as good as this method, but if it works for you then thats all that matters."
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Ok the best way to do the citrus flavor in the hooch is to dunk the whole fruit direct into the extraction. Sippin on the latest batch as we speak. Had a cleaned up lime floating in it for about 24 hrs at 100 proof or so. The lime turned real pale and the hooch is so limey it will knock you over. PS Edit..Now as pertains to yeast causing a bad flavor on the SF..aint never had it happen. Did more than several runs with it where the entire liquid contents of the fermenter was added to the boiler. Always tasted and smelled real good. Maybe I was just fortunate. Now on Gen 4 it start getting sorta tailsy oriented. I am fixing to start a generational deal with cornmeal and some rye if I can find some. Bound to be cheaper than replacing all the cornmeal on each run. I aint going to add any backset. I have a rule that covers that now.
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