ebstauffer Posted April 25, 2016 Share Posted April 25, 2016 Had a problem reported to me this morning (please don't laugh). Got a call that operator neglected to dose rum "mash" with nutrients and yeast last Saturday. They came in this morning and batch was bubbling away. Clearly a sanitation or wild yeast issue. I suggested they dose with 20 mg/liter of K metabisulfite, let sit 24 hours then add nutrients and pitch yeast at normal rate. Clearly yield will suffer. I was tempted to have them let it ferment out, distill, and see what they came up with. I'm just curious what others might have recommended in this situation. Link to comment Share on other sites More sharing options...
Skaalvenn Posted April 26, 2016 Share Posted April 26, 2016 No recommendation here on how to treat it. Hows the specific gravity comparing to the starting? Does it smell bad? If it's not completely destroyed I'd run it and see how it goes. Maybe it's going to be terrible, maybe you won't notice a difference? Only one way to tell! Link to comment Share on other sites More sharing options...
iskiebaedistillery Posted April 26, 2016 Share Posted April 26, 2016 Did the mash go through a boil or do you just hold it at the saccharification rest? Link to comment Share on other sites More sharing options...
iskiebaedistillery Posted April 26, 2016 Share Posted April 26, 2016 Just realized you said rum, not whiskey. If it doesn't smell/taste off I would just repitch the yeast with a strong starter or increased volume. Link to comment Share on other sites More sharing options...
Silk City Distillers Posted April 27, 2016 Share Posted April 27, 2016 Probably not "wild yeast" - not sure how many yeast strains you use in house - but if you are using one yeast strain, and especially if it's a competitive factor yeast strain - it's probably the same yeast. Link to comment Share on other sites More sharing options...
mcsology Posted April 29, 2016 Share Posted April 29, 2016 When I've let washes go wild acetobacter took over as soon as the yeast started slowing. Made killer cane vinegar. Useful stuff. Link to comment Share on other sites More sharing options...
Whitney M Posted May 11, 2016 Share Posted May 11, 2016 Wish I would have seen this earlier, how did it turn out? Link to comment Share on other sites More sharing options...
rtshfd Posted May 12, 2016 Share Posted May 12, 2016 Pitch a normal yeast and nutrient dose and let'er run dry. Who knows, it may be your best ferment yet. I find our rye whiskey does significantly better flavor wise if we allow for some bacterial action a day or two after completion. Rum in particular has a rich history of utilizing bacterial esters (dunder pits) to produce fun flavors. Check your pH and make sure it's in a healthy range for your yeast before pitching (the MBS would do that). Link to comment Share on other sites More sharing options...
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