Final product smells like bread

[lbarra123]

I made three gallons on corn meal, sugar, water mash. I used fleishmans active baker's yeast. After i distilled it three times i still got a final bread product that smelled like strong alcohol but with a little bit of bread. I use a pot still made from a pressure cooker, I do not have a thumper. Any help as to why this is happening or how to fix it would be greatly appreciated.

[Dnderhead]

id say what you smell is yeast ,so did you let it clear?

[lbarra123]

This was my first batch so forgive me but I'm not sure what you mean. Do you mean to let it settle out before I distill?

[Prairiepiss]

Let the ferment finish. And the yeast clear out and fall to the bottom of the fermenter. Then rack off only the clear (may be colored but clear as in not opaque or not milky muddy) liquid to the boiler. So you get as little yeast in the boiler as possible.

[midnightmaraude]

So what do you do about the oats floating on top of my sweetfeed wash? It's been 7 days,bi think its done, there's still some bubbling. Should all the oats fall after its entirely done or do you just rack under that layer or strain em off the top first?

[Durace11]

Everything I've ever done has had all the floaties fall, eventually. I also don't run it sooner than 3-4 weeks so that may be the case, just wait it out. As to the OP, the only thing I can think of is it didn't clear so you ran it unfinished and brought over the flavor profile of an unfinished ferment. I think that's what the guys are also thinking but eitherway, more info is needed to investigate this issue.

[midnightmaraude]

3-4 weeks. Damn I better get bigger fermentation buckets. I'll never get up my supply

[Dnderhead]

you dont need to go bigger ,you need more,,start one,,next week ,start another..so if it takes 3 weeks to finish then you need 3 fermenters.
with "staggered" time.

[Durace11]

Exactly, get 4 fermentors dedicated to distilling and start one every weekend, you will soon have more than you know what to do with IMO. It helps tons when you want to try something new but only have one dedicated fermentor. You can have a change every week or build up four weeks of stripping runs and then change your recipe to try something new every month. once you land on a recipe you really like you can dedicate half your ferments to your "house" drink and the other half to new adventures. Also helps tons if you are oak aging. Stocking up prevents you from diggin into that aging stock so ferquently.

[midnightmaraude]

Exactly, get 4 fermentors dedicated to distilling and start one every weekend, you will soon have more than you know what to do with IMO. It helps tons when you want to try something new but only have one dedicated fermentor. You can have a change every week or build up four weeks of stripping runs and then change your recipe to try something new every month. once you land on a recipe you really like you can dedicate half your ferments to your "house" drink and the other half to new adventures. Also helps tons if you are oak aging. Stocking up prevents you from diggin into that aging stock so ferquently.

Good advice. Sorry to hijack your thread op bit now we know more.

[Prairiepiss]

So what do you do about the oats floating on top of my sweetfeed wash? It's been 7 days,bi think its done, there's still some bubbling. Should all the oats fall after its entirely done or do you just rack under that layer or strain em off the top first?

Have you tested the SG? Thinking and knowing are two different things.

If you still have floaties? This can mean a couple of things.
One its not done and the yeast are still working and producing co2. The co2 is clinging to the floaties taking them up to the top.

Or there is trapped co2 in the drain bed. And its working its way out. Bringing floaties up with it. Give it a quick shake to loosen up any trapped co2. And let it clear for a couple days.

Move it to a cooler place. After fermentation is done. And it will clear better.

[smitty7775]

When i made beer, i would put the
6 gallon carboy on a spare frig after
fermenting and it would clear right
up...cold temps let things clear better.

[caiobabe]

Your recipe/equipment sounds like it is the exact same I use and my results are perfect. Friends crave the stuff and exclaim on how smooth the final product is.
That said... You must let your wash clear. Without fail, I rack into 3 one gallon plastic jugs that held the distilled water I used for the mash. SET IN THE REFRIGERATOR ONE DAY. And you are ready to go. Just make sure as you pour the beer into the pot that you do not shake the jug or pour the last portion with all the sediment. Usually for me, this portion is quite settled and sticks somewhat to the bottle making it easy.

[snksknr]

You have to let it clear. My first few batches of rum were very yeasty tasting. On the third or fourth batch I got side tracked and could'nt distill until the following weekend. That's when I noticed that the liquid was a lot clearer and all the crap was at the bottom of the fermenter. Now I prep up the mash one weekend and run it the following weekend after it has cleared.

[Azure]

I am sitting here doing a few stripping runs thinking crap, maybe I should have let it clear. I just waited for the 1.00 and ran with it. Ahhh, the little mistakes.
Not to mention the flour paste on my dairy fitting is warming up and smelling the garage like bread.