Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi all,
Wondering if anyone has had a malt whiskey develop floral/perfume flavours whilst aging?
I have a batch aging on ex used JD barrel chunk, 30grams in 3.2L at 60%.
The flavour wasnt there 1 month ago and just seems to have developed.
Cheers.
G.

Ok I think I may know the cause......Mash bill was 80% golden promise 20% bairds med peated malt. I think the floral note is from the golden promise (GP).
I had some GP left over and mashed some, to add in to a UJSSM. I just checked the UJ and it has the same floral note, allbeit much more mild.
I am going to drop the aeration wand into it and see if that helps smooth out the floral note.

Interesting I wonder what the actual cause is, just the way it's killed?

Absolutely no idea mate. It actually is really nice in the UJ but the single malt literally tastes like perfume atm. I really hope a good aeration sorts it....it was tasting great previously.

I have had same perfume notes in uj style drinks. No idea why but found it faded..

I've never heard of floral/perfume coming from golden promise, what was the yeast the pitch rate and ferment temp?

Us-05, 23gms per 60L at 25degrees.

US-05 23gms per 60L. Pitched at 25 degrees. Definitely the same floral note in my UJ as well. That was fermented using lowans, the only thing the same was Golden Promise.

If you haven't already I'd suggest reading through whiskyscience.blogspot here's a link with a breakdown of what flavours are created when why and by what. http://whiskyscience.blogspot.com/2011/ ... s.html?m=1
I don't profess to have all the answers especially as I haven't smelt or tasted your sample bit there's a lot more at play than just the grain.
Both of the yeasts are known for high ester formation and if the balance of pitch rate temp aeration of wort length of time between pitching and closing off the oxygen ie lid isn't right then the result can become unbalanced, usually this settles with more time on oak.
Was the wash temp controlled if not what was the day time temp on the first 2 or 3 days?

Thanks for that link mate. Will have a closer look. Temp controlled ferments. Single malt fermented at 25 degrees and the UJ was a bit warmer at 28. Plus or minus a degree or 2. I hope it does mellow. The floral flavour has only just presented. I couldnt taste before. It is pleasant in in the UJ, it adds a freshness to it. But the single malt is terrible atm...

Hopefully your taste buds are able to break the flavour down a bit more specific if so that link should be able point you towards a cause.
Strange it wasn't there to begin with but it could be a result of the changing chemical makeup due to aging. Me and bluc were chatting yesterday about the different stages in aging and it's definitely not linear or for that matter always improving there's dips and troughs.
I'd be putting this one to the back of the aging cupboard and in a few months take another sample you may have created something special with enough time.

Is the floral/perfume taste in the oaked spirit and or after you proof it down?

In the oaked spirit.