Home Distiller

I started a new wash last night.
3lbs of brown sugar
7lbs of white sugar
1 can of tomato paste
added water to reach Sg of 1.077

Also added a "yeast bomb". Consisting of:
1/4 yeast
1/4tsp epsom salt
5 tsp 21-0-0
2 multivitamins.

This thing started ferminting fast. Airlock was bubbling fast in 30mins and has not stopped for 24 hours. I Pitched 1/2 cup of yeast when the temp was 84*f. I did two new things, 1) I used the bread machine bakers yeast that comes in small jars. 2) I used tap water.

After 20 hours the Sg is 1.034. The air coming from the air lock smells like rotten eggs. I searched the forums and found some information, and the thought of contamination scares me. The liquid smells fine and taste fine, but the off gassing smells horrible. What have I done wrong? Am i safe to distill?

Symptom: It smells like rotten eggs.
Cause 1: Yeast Strain Rotten egg odors (hydrogen sulfide) can have two common causes: the yeast strain and bacteria. Many yeast strains produce noticeable amounts of hydrogen sulfide during fermentation. The smell and any sulfur taste will dissipate during lagering.
Cure: Let it condition for a few weeks after primary fermentation.

Cause 2: Bacteria Bacterial infections can also produce sulfury odor.
Cure: Let the fermentation complete and then taste it before distilling to see if it is infected. Toss it if it is.
I whould say the yeast........

I am a Nurse by trade, and I have never "tasted" infection. So when tasting what should I look for? Are there anyother signs? I assumed it was the yeast or water. Thanks for the help.

If it is good it will taste like "funky"dry wine or hard cider if it is infected it will taste like OOOOOO its **@*&^%!!!!!
one note** if you ever have a mold on top it wont hurt (mite look like a zodiac sign ), just run it and clean everything up next time.

Thanks. I'll let it run for now and taste when completely finished. Hopefully it will be ok, and the smell is just comeing form the yeast.

Epsom salt = magnesium sulfate

21-0-0 = ammonium sulfate

Bugs + tons o' sulfate = rotton egg smell

As advised though, it's not a deal-buster. Any that doesn't 'blow off' will likely be 'dealt with' during distillation.

"1) I used the bread machine bakers yeast that comes in small jars. 2) I used tap water"

Just FYI, I use bread machine yeast (what the wife brought home) and tap water. My water is town water with chlorine etc and a ph of 7.0 I use lemon juice or backset to lower it. No mine doesn't stink but thought I'd confirm that others use bread machine yeast and tap water too.

"Bread Machine Yeast" is merely "Rapid Rise Yeast" which contains Ascorbic Acid as an added ingredient which would contribute only marginally to a sulfur smell, but you never know what'll happen when combined with the rest of the sulfates...

I know all of my equipment was clean I used water and bleach and let evrything soak an hour before I started. All my ingrediants were new except 1 bag of brown sugar. It was in an airtight container, but I have had it for a few months. How else could I have gotten contaimination? I am new to this, but I knwo about keeping things clean and seperate from working in a hospital. I'll report back tonight once I get a chance to check it.

Is there any way to actually test if there are "bugs"?

I think you're probably exaggerating the off smell because brown sugar and molasses do put out an odd smell... That's one reason why I haven't tried any more brown sugar washes here in the apartment... While the smell does subside relatively quickly it really smells things up until it does... They can say all they want about being unsulfured - the smell is still there during fermentation...

I checked the ferment when I got home. SG at .996. The smell is still there just not as strong. I didnt add molasses, but the smell amy be coing from the brown sugar. That is a good thought. This was the first time I had the ferment in the living area, normally it stays in our utility room/storage area. In the dining room it , it really stank up the whole house, but its going away now. So who knows? It tatse's ok, almost like some bubbly champain. I'll run this tommorrow after noon.

I forgot to add, that I appreciate the help!

Don't know the science but when it used to happen to me when I made wine I would rack off and that would do it. BD.

kenfyoozed wrote: Is there any way to actually test if there are "bugs"?

Yeast are bugs...or is that 'yeast am bugs'? 'Yeast is bugs'?

The Chemist wrote:

kenfyoozed wrote: Is there any way to actually test if there are "bugs"?

Yeast are bugs...or is that 'yeast am bugs'? 'Yeast is bugs'?

here i am thinking yeast is a plant....

reading on the homepage I saw that pitching too much yeast can possibly give you sulfur odors
I've done it before, no big deal.
Sulfur smell doesn't necessarily mean you are contaminated

Aerate wash with a breathing nebulizer or small water pump and add copper as stated before
It worked for me in my time of need