burnt taste and smell in stripped rum (havent done spirit run yet)
equipment:
200L barrel (possible contaminate, it wasnt used for food originally. original material was Styrene Phosphonic Acid i added a photo of the MSDS bellow)
pot still made by Damian Howarth keg kettle with 2000w element and 2 inch copper pipes as still
used 50Kg of blackstrap mollases (stock feed) couldnt find un sulphured the stuff i bought has 0.40% sulphur
and town water
yeast is Red Star DADY yeast from the US
i havent stripped the whole 180L yet, the burnt taste made me concearned....
so i cleaned the barrel before use with tri cleanium (a chlorine based cleaner) then again with bleach, then rinsed it out with water till i couldnt smell anything
thoughts?
is this batch ruined?
is it saveable?
are the barrels no good?
is the taste/smell from the sulphur?
im in tassy does anyone know where i could get better 200L fermenters as all those olive drums in melbourne wont post here