PeteB Posted May 17, 2017 Share Posted May 17, 2017 I am trying to help out a friend here. I believe that potato vodka should have a slight hint of potato earthiness but there is too much. Anyone had experience with where this might be able to be reduced? Cooking, enzymes, ferment temperature, pH, spirit cuts??? Thanks Pete Link to comment Share on other sites More sharing options...
Stumpy's Posted May 17, 2017 Share Posted May 17, 2017 What is the water source for mash and proofing? Could possibly be geosmin. We run a well and have bumped into that before we installed our new filter. Link to comment Share on other sites More sharing options...
PeteB Posted May 18, 2017 Author Share Posted May 18, 2017 Thanks Stumpy. I assume you mean filtering your production water and removing the bacteria that produce the geosim ie. Actinobacteria or is it an RO filter that pulls out almost everything? Link to comment Share on other sites More sharing options...
Stumpy's Posted May 18, 2017 Share Posted May 18, 2017 You got it! We switched to RO + UV for all water after mashing and particulate + carbon filter for mash water since we cereal mash and hold at 180 for 90 min. Link to comment Share on other sites More sharing options...
JustAndy Posted May 18, 2017 Share Posted May 18, 2017 I believe Different potato varieties have different amounts of geosmin, so it could be related to the type of potato. some Japanese shochu producers peel the potato to reduce earthiness. Also, apparently potatoes can have tca issues http://journal.ashspublications.org/content/132/1/112.full Link to comment Share on other sites More sharing options...
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