Just stripped my second wash. This time 95L of Ted’s FFV made exactly as per the original recipe. Fermentation went great, finished off at 0.993. However, after stripping, I’m noticing a bready, yeasty, smell in my low wines... sort of like toasted sourdough bread. After reading through the forums, I’m thinking it’s a scorch. Does that sound right? From what I gather, it’s a dump, rinse, and repeat scenario?
Looking back at my first run, I’m thinking I may have scorched it as well. It was a birdwatchers and the low wines smelled like strong tequila funk and it never quite went away despite sodium carbonate, two reflux runs, and conservative cuts.
I’m running a 59L keg with a 5500W ULWD “ripple” element. I’ve run my stripping runs at 4900W right from cold, figuring that I could with the ultra low watt density. I’ve been doing some reading and now I think I should probably start off a lot slower? I did have a sight glass and can confirm no puking and the low wines have all been crystal clear.
Scorching?
Moderator: Site Moderator