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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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