Rotten egg smell

[BamaMoon]

My corn mash was fine until day 3 then this rotten egg odor started filling the room! Not to sure what is causing this odor. There's no sign of mold or bacteria infection and mash is still going strong. Is there anyway to fix this odor? Will it affect my overall distillation taste? And if it is an infection what process should I take to reverse the infection?

[Pop Skull]

*Redacted*

[BamaMoon]

So maybe add some malt? Or is it to late for that?

[BamaMoon]

I used a turbo yeast that's my problem. Can I reverse some of the smell by adding something?

[Prairiepiss]

No not really. All you can do now is hope it comes out the still half way drinkable. One of the many reasons turbos aren't liked around here.

[BamaMoon]

Yeah I'm pissed. This is my first mash and didn't research the turbo yeast and its affects properly. Oh we'll so I shouldn't dump the mash right?

[BamaMoon]

Maybe by racking it I can clear it up a bit

[Dnderhead]

Rotten egg odors (hydrogen sulfide) can have two common causes: the yeast strain and bacteria.most dissipates if left open/aired out .

[Prairiepiss]

Don't dump it. If it don't form out good first run dilute and run again. And again if need be. Gives you plenty of still runs. I wouldn't rack it till its done.

[BamaMoon]

Thanks for the info guys I am very new at the smells and taste! Maybe I was freaking out. Lol. I am looking to learning everything I can about this hobby. Just checked the wash and it has finished. So I racked it. How long should i clear this mash? It's at 4% abv right now. I started at 20%.

[Prairiepiss]

Not sure its done. It still has a potential ABV of 4%. So there is still that Mich sugar left in it. With it being so dang high. It will ne very slow. That is if it will finish any further?

20% - 4%= 16%ABV so your ferment is approx 16% ABV.

Unless you are using a proof Tralles hydrometer? Then it wouldn't be accurately for any ferment.

You should use the SG scale not the potential ABV scale.

[BamaMoon]

Thanks. I'll use the sg scale from now on out! It has already started ferminting some more the airlock is going crazy. I should leave it for a few more days i think! I tasted and it was not sweet at all it tasted like rubbing alcohol! is this a good thing for distilling? or should it have more mellow flavor right now?
Thanks man your very helpful to a newbie

[Prairiepiss]

It doesn't taste sweet because the ABV is so high. But assuming its a 5 gallon ferment you still have approx 3 lbs of sugar in there that hasn't fermented out yet.