Re: Question on fermentation
- I am better now. I was at 22 deg C and went and put a heatpad and
blanket around the carbuoy. Took it up to 28deg and that speeded
the yeast up considerably. It sp gr. has dropped from 1045 to 1010
in the last 2 days, and it is getting a dryer, less vinegarry
taste. Thanks to all.
--- In email@example.com, "watertrade2003"
> I don't want to alarm you (there may be no need) but vinegar isn't
> something you want to taste in your mash. You know how they make
> vinegar? (well in the oldendays) let a wine,cider etc be infected
> with a micro organisn called Mycoderma aceti basically it converts
> alcohol into acetic acid...
> Don't panic at this stage I would let it fully ferment then taste
> it again if there is a strong vinegar taste /smell you might have
> I just went to taste my fermenting mash + mine tastes pretty bad
> good luck
> Chonder wrote:
> > I been fermenting a batch of cornmeal/sugar/yeast/nutrients for
> > days. It started with an oeschlemeter reading of 80, and hasor
> > successively dropped to now 45. It still bubbles every second
> > so, and the pH is below 6, but it tastes very sweet/puky/andwith
> > vinegary. Am I on the right track? This is my first ferment
> > anything but turbo/sugar and it behaved much differently.