Mash smells and odors

[Evil_Dark]

Hi there!
Just about to start my first batch of Uncle Jessy Sour Mash, but in order to start it in the correct part of the house, will it produce bad smells/odors? A lot?
I do know what is the nice fermentation odor of the wine a its first days, but what shoud I expect with a corn based mash?

If i put it in the laudry room, can the wash absorb the laudry soap odors? (I would do this for wine, as I would be afraid that the ferment absorbs some small amount of soap smells...

Thanks for your advices.

Regards

[Ben]

Shouldn't absorb anything if you have an airlock on it.

The smell will be dependent on the yeast and temp. Sometimes you will get fruity smells, fresh bread, occasionally some sulfur, usually smells pretty nice though. My ferments go in the kitchen. You shouldn't get the vomit smell associated with pre-lactic conversion in corn, it should all be ferment smells of fresh corn and sugar.

[Twisted Brick]

Yeast converts sugar to ethanol and carbon dioxide. Even in a semi-open fermenter with just a loose-fitting lid yeast will fill the headspace with a protective blanket of C02 pushing out oxygen and potentially invading odors. Maintaining this barrier is a good reason to leave your fermenter unmolested.

[Deplorable]

As far as smells, it shouldn't be anymore that bread rising. (Just a lot of it)
My recent 25 gallon mashes of all corn made my garage smell of warm buttery corn. Delicious!

[Demy]

In a closed environment you will have a typical smell of fermentation, I don't agree with those who say "no smell", if you are familiar with wine will be a similar smell but every ferment will have a typical odor generally not very annoying, it could happen (according to the Ingredients, temperatures, yeast etc ...) to have a little pleasant smell, generally if you open the window will disappear.

[Evil_Dark]

Ok, so nothing to worry about! I enjoy personnaly the wine fermetation odours.
So the wife should'nt get angry lol!
Thanks for all the inputs!
Regards

[Demy]

Ok, so nothing to worry about! I enjoy personnaly the wine fermetation odours.
So the wife should'nt get angry lol!
Thanks for all the inputs!
Regards

If she should get angry, I don't take any responsibility for your wounds!

[still_stirrin]

I’ve had the whole basement smell “acidic and sour” from the hydrated CO2 blowing off of an aggressive ferment.

If I had a wife, I’m sure she’d be complaining about how the whole house “stinks” because of it. I guess if you “like” the smell of farts, then you may like the smell of an active UJSSM ferment. But again, “size matters” … the bigger the ferment, the more likely you’ll have smells coming from it.

If in doubt, just ferment in an outbuilding.
ss

[greggn]

If i put it in the laudry room,

If running your fermenter in the laundry room then I suggest you use a blow-off tube rather than an airlock. Run the blow-off into a jug of water into which a bit of bleach has been added. That way your laundry room will smell like ... a laundry room.

[cob]

You need enough air flow to prevent the concentration of Co2 in the

laundry room preventing the possibility of asphyxiation.