sailorman9 Posted December 18, 2010 Share Posted December 18, 2010 I was told that mash smelling like rotten eggs was a sign of a lack of nitrogen. When it happened I added Dap and the smell went away. Yesterday my mash smelled kind of like vinegar and burned my eyes. I added Yeast Hulls and Fermaid K and the vinegar smell went away, but my eyes still burned. I am distilling sugar and using tartaric, malic, and citric acid to lower the ph. I use Go-Ferm, when hydrating the yeast. I'm using bananas (black), wheat gluten, Dap, Fermaid K, and yeast hulls to help the fermentation along. Are there any other chemicals that I could try using? Also: does anyone have a list of what smell goes with what problematic condition the mash is having? Thank you, Curt Naegeli The North Woods Distillery LLC 135 W Main St. 635 Business 141 N #9 Coleman, WI 54112 920-897-5395 C. 920-819-6083 Taste the Spirits of the North Woods Link to comment Share on other sites More sharing options...
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