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New to brewing shine, anyone got advice fer me?
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Offline SusieMoonshiner  
#21 Posted : Friday, October 04, 2013 1:36:54 AM(UTC)
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OKay, thanks for the advice, i will let you know how it turns out...

susie
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Offline Hokey  
#22 Posted : Friday, October 04, 2013 3:21:05 AM(UTC)
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Hi SusieMoonshiner, The hardest part of this hobby is the ..waiting!
Good luck, Hope it turns out great
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Offline SusieMoonshiner  
#23 Posted : Friday, October 04, 2013 3:50:35 AM(UTC)
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oh no! overnite white mold growing on batch #1 shit. do i throw it away now? damn
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Offline dieselduo  
#24 Posted : Friday, October 04, 2013 4:09:14 AM(UTC)
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Are you sure it's mold and not the krausen ?
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Offline SusieMoonshiner  
#25 Posted : Friday, October 04, 2013 4:15:06 AM(UTC)
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dunno what a krausen is if it bit me on the leg, it is overnite and looks sorta white bubbly and nasty! now i gotta go look up that word. lol.

see that is what i mean when i go try to read up on stuff i need a dictionary to find out what everyone is saying! i got 0 experience here.

thanks for the reply i will try and figger it out!
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Offline dieselduo  
#26 Posted : Friday, October 04, 2013 4:27:14 AM(UTC)
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Offline SusieMoonshiner  
#27 Posted : Friday, October 04, 2013 4:49:09 AM(UTC)
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yes that is what it looks like krausen... is that good or bad? what do that mean? lol. hold my hand please.

do that mean it is ready? oh boy.

do i just pour it thru food grade strainer bag doohickey i have.
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Offline dieselduo  
#28 Posted : Friday, October 04, 2013 4:56:11 AM(UTC)
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that's good it's still working. It will fall to the bottom. When it's done fermenting just rack it into your boiler leaving a cpl of inches in the bottom of fermenter
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Offline SusieMoonshiner  
#29 Posted : Friday, October 04, 2013 5:07:19 AM(UTC)
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thank you! i would have poured it out thinking it was tainted....
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Offline Zymurgy Bob  
#30 Posted : Friday, October 04, 2013 1:26:50 PM(UTC)
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"If it's a light powdery dusting over the top, it'll probably be ok. Actually, I'd distill it no matter what, just for the experience. I've tasted distillate from some moldy batches that was ok. You never really know what part of the flavor will come through the still, but you sure as hell know that live mold spores won't.

If this is the batch that registered 1.000 SG, then there wasn't enough sugar to produce enough ethanol to keep mold from happening."
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Offline SusieMoonshiner  
#31 Posted : Friday, October 04, 2013 1:37:29 PM(UTC)
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oh it looks like thick bubbly white stuff.

it has been bubbling for about a week or so now, today.. eeek! white stuff. yesterday it was moving around in the mash barrel. sorta heaving slowly....
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