Garfield wrote:You could nuke the culture with antibiotic to remove native bacteria if you want a true yeast culture. Not that I have an issue with lacto and other bugs but depending on your goals this is currently a mixed culture of native flora
Blinky wrote:Little update on the wild culture.
Seems to be working at a good pace, not to fast not to slow. Had a taste of the wash (in the picture that is now finished) and is very aromatic! Lifting the foil the smell is super tropical and the taste is a little acidic almost like a white wine, quite clean but that may have to do with it being grown on a stir plate!
It has now been stepped up again and a when it’s done a tiny bit will go in the fridge and the rest will go into an all molasses wash, 40-50 litres!
BigRig wrote:Husk distillery make it. Having 1 now. :handgestures-thumbupleft:
Blinky wrote:Garfield wrote:You could nuke the culture with antibiotic to remove native bacteria if you want a true yeast culture. Not that I have an issue with lacto and other bugs but depending on your goals this is currently a mixed culture of native flora
Hey mate.
The idea is to have a mixed culture with something in there that will ferment out fairly dry, then the other flora to continue working and creating other compounds.
I have just put the last lot into 5l of 6% sterile wash on a stir plate. What I decanted off was very aromatic and had a slight sour taste, exactly what I want.
nuddy wrote:Blinky wrote:Little update on the wild culture.
Seems to be working at a good pace, not to fast not to slow. Had a taste of the wash (in the picture that is now finished) and is very aromatic! Lifting the foil the smell is super tropical and the taste is a little acidic almost like a white wine, quite clean but that may have to do with it being grown on a stir plate!
It has now been stepped up again and a when it’s done a tiny bit will go in the fridge and the rest will go into an all molasses wash, 40-50 litres!
Blinky very keen to see the results of your experiments. I had a play around with wild yeast/bacteria co-ferments off cane stalks a few years ago, results were varied, I found that majority of the wild ferments that had good organoleptic properties tended to result in a lower finished wash abv, your mileage may vary depending on what your local yeast/bacteria behaves like. The new make spirit from those experiments worked well blended into my standard rum new make spirit that was lacking in certain areas of taste or aroma. Keep us all posted with your results.
Blinky wrote:Thanks for the encouragement guys!nuddy wrote:Blinky wrote:Little update on the wild culture.
Seems to be working at a good pace, not to fast not to slow. Had a taste of the wash (in the picture that is now finished) and is very aromatic! Lifting the foil the smell is super tropical and the taste is a little acidic almost like a white wine, quite clean but that may have to do with it being grown on a stir plate!
It has now been stepped up again and a when it’s done a tiny bit will go in the fridge and the rest will go into an all molasses wash, 40-50 litres!
Blinky very keen to see the results of your experiments. I had a play around with wild yeast/bacteria co-ferments off cane stalks a few years ago, results were varied, I found that majority of the wild ferments that had good organoleptic properties tended to result in a lower finished wash abv, your mileage may vary depending on what your local yeast/bacteria behaves like. The new make spirit from those experiments worked well blended into my standard rum new make spirit that was lacking in certain areas of taste or aroma. Keep us all posted with your results.
Hi nuddy. Yeah nice work mate, did u age it or drink it white?
It did take me 3 times to get something that started fermenting nicely without the white stuff growing on top. As for yield I’m not to fussy, I usually only run a 6-8% wash.
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