Thats bananas!

[Deplorable]

Last weekend I squeezed my casual corn. And left it to settle out and clear. It's been hot here and today I came home from draining one of my barrels I had at the winery, and there was a faint smell of sweet, over ripe bananas in the garage.
I opened my fermenter and found this lacto infection. The smell of over ripe bananas or banana taffy is crazy.
I can't get to this to strip it until next weekend. Any risk to waiting another 5 days to distill this?

[Tummydoc]

The lactobacillus will consume alcohol and lower your ABV so if fermented dry you'd like to run it soon. Not sure a week is a big deal, and it's what you can fit into your schedule so I wouldnt sweat it.

[NZChris]

You just have to keep your fingers crossed that it doesn't morph into other flavors before you distill it. It might even get better with time.

The best banana essence I've ever made had little to do with bananas and everything to do with dumb luck . It's a jar plucked out of a line up of cut jars when doing an All Feints run.

[Deplorable]

You just have to keep your fingers crossed that it doesn't morph into other flavors before you distill it. It might even get better with time.

The best banana essence I've ever made had little to do with bananas and everything to do with dumb luck . It's a jar plucked out of a line up of cut jars when doing an All Feints run.

Thanks, looking forward to seeing/tasting the results.
This and 3 more bags of corn yet to be mashed, will be combined to fill a 5 gallon barrel. So who knows what the final flavor outcome will be.
The barrel first fill was bourbon, then malbec wine for 9 months, rinsed and now 100% corn.

[jonnys_spirit]

Here's some notes on lacto -

https://homedistiller.org/forum/viewtop ... =3&t=67074

I picked up a jar of sulphuric to add some along with infected backset that I keep for spirit runs..

Cheers!
-j

[Twisted Brick]

.
Cool fruit flavor list here.

And, BTW, it's banonna.

[Demy]

I happed to smell of banana when I malt the corn, after the period of maceration in the water, I believe they are the microorganisms naturally present and I once had your own post fermentation situation but if distilled in time you won't have problems, rather a It will improve the product ...

[Slivovitz]

.
Cool fruit flavor list here.

And, BTW, it's banonna.

Very good read!