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I caught a "Jellyfish"

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I ran a batch of single malt a while ago. It's low wines around 35% abv. I re-discovered it a few days ago. I am going to get the jellyfish analyzed. Once I get the results I'll post up. We've talked about what it might be - fatty acids, esters, saponification. Any other ideas? Should we start a betting pool?

jellyfish.jpg

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I still have it but the person that was going to do the analysis flaked on me. It still may happen I hope. 

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To my understanding, it's high molecular weight fatty acid chains. The longer the chain, the less soluble it is in solution.

Would be interested to see if you actually had it analyzed, and if so what would they use for analysis? HPLC? GC?

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