Guarenteed method to prevent spoilage!

Zxlork · Post by **Zxlork** » Thu Jul 01, 2010 11:53 am

Although i'm super new to distilling (doing 1st strip run as I type this) I am very interested in doing whiskey and a lot of grain mashes later on as well as rum. That being said I see that it seems quite often at least people posting have problems with their ferment getting spoiled by an invader. I however have been doing homemade wine for the past 4 years. Why do I not see more people using Campden Tablets? They are super cheap only take 1 per gallon and guarantee no infection in your batches. Just do your mash or whatnot once everything is mixed throw in the right amount of campden tablets come back 24 hours later pitch your yeast in a clean and sterile environment. I'm not sure how much bacteria is on corn or rye but I know this is a very important step in wine making for fruit because they are loaded with bad bacteria.

Post by **rubber duck** » Thu Jul 01, 2010 9:42 pm

One reason not to use them is that typically you want a little good bacteria in your mash. Another reason is that I don't know how well they would work for a on grain ferment.

It's actually pretty hard to totally spoil a ferment, something has to go really wrong like someone tossing a dog turd into your fermenter.

It is a interesting thought....

Post by **blanikdog** » Fri Jul 02, 2010 12:36 am

I use Sodium Metabisulphate (Campden Tabs) for fruit ferments to remove wild yeast from the fruit, which is what it's meant to do.

I agree with RD about being hard to spoil a ferment, provided reasonable sanitation practices are followed. I, for one, wouldn't would avoid sodium met for spirits.

blanik

Post by **ScottishBoy** » Fri Jul 02, 2010 5:55 am

A good boil will kill all of the local bacteria in the grains anyway. Then your yeasty buddies can enjoy a delicious environment of sterile food just waiting to be had. I always think of pitching my yeast as "dropping my yeast into paradise".

Like dropping Dom Deluise into a Vegas Buffet...

Post by **rubber duck** » Fri Jul 02, 2010 9:03 am

I cook my corn and add malt barley loaded with bacteria so there's a lot of bug in my mashes and I rarely have a problem.

myerfire · Post by **myerfire** » Fri Jul 02, 2010 2:01 pm

If one uses good sanitation practices and the proper amount of yeast, even if you have some bacteria, the yeast should overpower the bacteria. Personally,I've never had a problem.
myerfire

itsroger · Post by **itsroger** » Fri Jul 02, 2010 10:28 pm

[quote][/quote]It's actually pretty hard to totally spoil a ferment, something has to go really wrong like someone tossing a dog turd into your fermenter.

HA HA HA if I can get a suspicion of who did that somebody is gonna take a bad asswhoopin!!!!

Post by **rubber duck** » Fri Jul 02, 2010 10:43 pm

itsroger wrote:
It's actually pretty hard to totally spoil a ferment, something has to go really wrong like someone tossing a dog turd into your fermenter.

HA HA HA if I can get a suspicion of who did that somebody is gonna take a bad asswhoopin!!!!

OMG. I was reading this post and my wife was looking over my shoulder. She commented on how this post is fucked," a dog turd in the fementer,

you moonshiners are a bunch of sick individuals. Little did she know that was my post.

Post by **blanikdog** » Fri Jul 02, 2010 10:49 pm

Post by **ScottishBoy** » Tue Jul 06, 2010 5:50 am

itsroger wrote:
It's actually pretty hard to totally spoil a ferment, something has to go really wrong like someone tossing a dog turd into your fermenter.

HA HA HA if I can get a suspicion of who did that somebody is gonna take a bad asswhoopin!!!!

I told you I was REALLY drunk...you really should put a lid on that barrell...

Post by **LWTCS** » Tue Jul 06, 2010 5:05 pm

rubber duck wrote:OMG. I was reading this post and my wife was looking over my shoulder. She commented on how this post is fucked," a dog turd in the fementer, you moonshiners are a bunch of sick individuals. Little did she know that was my post.

Kind regards to your missus Duck.

Hope she can stay on board and continue to tolerate your shinaniggins

Post by **rubber duck** » Tue Jul 06, 2010 6:27 pm

As long as she doesn't find out what the price of copper is I'll be ok.

I don't know how they put up with it. This week I found six 3 gallon cornelius keg for 100 bucks,(that's a really good deal) I couldn't pass them up. So I'm putting them in the shed and she comes out and

wtf don't you have enough already? My response was well all of my other kegs are full would you rather I drink more or buy more kegs.

Yep I'm in the dog house now.

Post by **MuleKicker** » Tue Jul 06, 2010 6:39 pm

wow, I just read this post for the first time. I wasnt expecting this. Alls i gotta say is dont knock it till ya try it.

brings a new meaning to "sour mash"................sick fuckers.

Post by **kiwistiller** » Tue Jul 06, 2010 6:46 pm

rubber duck wrote: she comes out and wtf don't you have enough already? My response was well all of my other kegs are full would you rather I drink more or buy more kegs.

Can't argue with your reasoning there mate

Post by **goinbroke2** » Sun Aug 22, 2010 2:43 pm

What a bunch of uppity know it alls!

Have you ever TRIED a dog turd in your mash?

NO!

So how can you say it's bad??? HMM????

There are many enzymes in and on various animal excrement which hasten bio-degradation, in other words HELPS FERMENT!
I've tried;
deer pellets (grassy aftertaste)
Moose pellets (woody)
Bear shit (greasy, leaves a film on top like fusels)

I haven't tried Canada geese because, well, that's just ridiculous.

I've found something in common with all animal excrement.

They

all

get

me

shit faced

(you thought I was serious)?

Post by **rubber duck** » Sun Aug 22, 2010 9:02 pm

Isn't it a little to early to be drinking on Sunday GB?

Post by **blanikdog** » Sun Aug 22, 2010 9:24 pm

evidently not ducky.

Post by **LWTCS** » Mon Aug 23, 2010 3:53 am

blanikdog wrote:evidently not ducky.
evidently not ducky.
Quote rubber duck Re: Guarenteed method to prevent spoilage!
by rubber duck » Sun Aug 22, 2010 9:02 pm
Isn't it a little to early to be drinking on Sunday GB?

Can fix that by simply talking to somebody in a more appropriate time zone.

Post by **ScottishBoy** » Mon Aug 23, 2010 4:05 am

Its always 5:00 PM SOMEWHERE in the world....

Post by **NcHooch** » Tue Aug 24, 2010 6:52 pm

lol , wow, this thread definitely took a turn for the worst .... I recon the OP jumped ship a long time ago

GB, you had me goin there for a second

NChooch

Post by **Usge** » Thu Aug 26, 2010 9:23 am

Only time I've had trouble with ferments getting bacteria is when it stalls or the yeast doesn't kick things off right. And that's without using dog turds

Post by **LWTCS** » Thu Aug 26, 2010 12:58 pm

He he ha ha Fell outta my fugggin chair.........ButnI'm a sppin already so I'm easy to trick at this particular juncture.