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I did a batch of corn whiskey and for the first time used back set in the old batch,or what was left of it in the fermenter,and it has turned a dark green. Anybody ever seeen this.
all that was used was more sugar from the same 50$ bag and more corn also from the same bag

Was it the distillate or the wash that turned green ?

Copper still? Was your back set green?

gemcutter wrote:...used back set in the old batch....or what was left..in the fermenter...

Backset is what is left behind in the boiler after you distill a run. If you're making a rum, it's called dunder. And what is left in the fermenter after a ferment is called trub, or sometimes it's called dregs or lees.

But from your question, it's not clear what you're talking about, hence no real answer to the question. Clarify your question and give more details, ie - what the ferment is, type of yeast, equipment used (a photo of your equipment would be great), protocol you followed, etc. Diagnosis is difficult without data.
ss

Wash turning green during fermentation is not unusual, even without backset... All Bran starts out a dark tan to brown color yet finishes green... I've done several other recipes that have turned green by the time fermentation was complete...

well sorry for the false alarm....my friend that does the fermenting must be color blind...I posted that before I actually saw it in person....he sent me a picture and then told me he enhanced the green...i filled a quart jar and held it up.....not even close to green and the run turned out fine. Turns out he was so impatient that when he finally saw a ferment where the yeast had settled he thought something was wrong.

All Bran almost looks like Mountain Dew when it's ready.