 Rank: Junior Member Groups: Registered
Joined:: 1/28/2008(UTC)
Posts: 17
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"I just strained a recipe of Smileys wheat vodka and have a concern about an off smell.
I left in the primary for 7 days because I typically ferment around 20C with EC1118.
It was still actively fermenting and smelling normal Friday night but by Saturday the grain had dropped out, it was done fermenting and it had developped a really sour feta cheese kind of smell.
I strained it immediatley and cleared it with kleisol by Sunday night.
Most (but not all) of the rotten milk smell had disapeared with the solids.
The actual taste is not bad - clean and tart like you would expect from a vodka mash.
But the smell worries me.
I racked it off and tonight (Monday) I plan to run it.
My questions:
Is this funk normal?
Could it be infected?
Is there any hope of cleaning it up or is this batch a dumper?
What could I have done to prevent this?
Maybe strain a few days before it's complete and then finish in a carboy with an airlock?"
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 Rank: Advanced Member Groups: Registered
Joined: 9/27/2007(UTC)
Posts: 168
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"From what I've read in this forum, most of the senior members say, not to dump it and I'm not really sure what could grow in the mash enviroment besides the yeast with the airlock on, but I'm still kind of new and made only about 10 batches. I would see what the second run smells like, if it's any better, a third run will clean up nicer. Make sure you put some baking soda into the distillate for the second run, it will help clean it up. I use 1 tbsp per gallon.
Hopefully a more expierenced member can help out more.
Cheers!
TS"
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Rank: Junior Member Groups: Registered
Joined:: 1/28/2008(UTC)
Posts: 17
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"Thanks TS.
I did a quick hybrid run to about 70% and it's not as bad as I thought.
I am treating it with carbon for 2 weeks before the next run.
Then I will do a full reflux to about 93 or 94% and go from there.
Thanks for the tip on the baking soda - it might even help neutralize the acidity (1118 can get pretty tart).
For my next batch I will strain it halfway through fermentation and airlock it in a carboy. I have never bothered to airlock higher alcohol washes with no problems. Now I know why some guys do.
I guess if I had to I could add this stuff as setback in a future run.
BB"
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