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Patio29Dadio

Weird Smelling Low Wines

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We have about 100 gallons of low wines from a recent run that has a weird... almost foul... odor.  Almost like a rodent died months ago... very subtle but off-putting.  But then the next wiff smells like good corn-based low wines.  We previously noticed a similar "dead rodent lite" smell around the grain super sacks.  We could not find a source and getting closer to the sacks it would smell completely of grain and not of anything bad.  But walking by a certain area of the storage area it would hit.  We looked everywhere and could not find a thing.

The ferment was weird... had some more yellow oily substance on the edges of the grist cap. 

The ferment got a bit hot... close to 100F.  Forgot to put water in the fermenter tank jacket overnight the first night.  

Thinking about just tossing it, but also wondering if I am hyper-sensitive and almost imagining that we milled a dead rodent that was mixed in the grain sack.  Or we had too hot of a ferment and produced some bad compounds.  Also thinking about doing a finishing run to see if it clears up, but afraid of corrupting the still.

Thoughts?

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Have you inspected the grain closely?  Maybe some mold?  What's the flavor of the low wines?  If it's earthy, potato, mushroomy - that's indication of mold.

Friend of ours showed us an easy way to test grain.  Put it between two wet paper towels and microwave it until it's hot.  Take a good smell.  We got some grain from a local guy once that we suspect got rained on, we didn't use it for a few days, ran the test and it was very musty.  Ended up having him take it all back.

 

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We inspected the top of the 2000+ lb supersack and of course paid attention to the milling process... but our process is a bit closed (for dust containment) and thus did not see what was in the middle and bottom.   But this isn't musty... it is a subtle rancid smell.  I have the grain supplier coming out and will let him get a wiff of those low wines and tell me what he thinks.  I am really convinced that there was a very decomposed rodent in the middle of the grain that we missed.  The hammer mill would have made it impossible to detect at the back end. 

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Ok I was just joking around, but that’s just crazy.

I use alcohol sometimes when cooking chicken, but not the other way around.

I need to try this.

  • Haha 1

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