rtshfd Posted July 6, 2015 Share Posted July 6, 2015 So I'm having difficulty determining the onset of tails on our rye whiskey. I'm not getting the typical wet cardboard from a corn whiskey. What I am getting is gradually sulphuric and potently mash flavored. i can convince myself it tastes good till it's gradually very nauseating. Almost farty if you will. No wet cardboard or wet dog like I'm used to. Anyone else run into this? Link to comment Share on other sites More sharing options...
NEPA-still-chillin Posted July 6, 2015 Share Posted July 6, 2015 Just ran my first batch of Rye Whiskey today and didn't experience any of those flavors, but more of an earthy/moldy/sweetness towards my tails. Any infections you think in the mash? I believe its butyric acid that can cause that pukey smell Link to comment Share on other sites More sharing options...
Silk City Distillers Posted July 6, 2015 Share Posted July 6, 2015 What's your yeast nutrient protocol look like? Link to comment Share on other sites More sharing options...
rtshfd Posted July 7, 2015 Author Share Posted July 7, 2015 500 G yeast with 1 cup ferm aid while rehydrating Link to comment Share on other sites More sharing options...
rtshfd Posted July 7, 2015 Author Share Posted July 7, 2015 Might I add that the Whiskey, if cut soon enough, tastes great Link to comment Share on other sites More sharing options...
Michaelangelo Posted July 19, 2015 Share Posted July 19, 2015 What is the volume of mash you are running? Link to comment Share on other sites More sharing options...
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