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Fruit (pear) mash with Yeast Bomb added as the nute.

Is it fermenting or what?

just chugging along, doing it's thing

I like your airlock, and how ya mounted ya temp probe, good job!!

pounsfos wrote: ↑Sun Sep 06, 2020 1:52 am just chugging along, doing it's thing

I like your airlock, and how ya mounted ya temp probe, good job!!

Thanks.

Well I had to build such an airlock after a tragedy.

Last time, high gas pressure due to Yeast Bomb blow off the water in the standard airlock and let air in the fermentation tank; resulting 50 liters of mash in the toilet.

Now all seems fine with this one.

You mean you dumped 50l of mash down the drain because the airlock flew off?

This isn't a drinking beer, lots of people don't even run airlocks on their ferments. The co2 produced by fermentation is heavier than air and forms a nice blanket on top of the mash.
You can even find pictures of huge open fermenters in some big commercial setups, but they run it soon after active fermentation finishes.

Kyolic a couple of things to consider, as far as I know fruit ferments dont need extra nutrients.
The other is that many people ferment fruits with no airlock of any type, I doubt that you really needed to throw it down the toilet.
Edit , posted at same time as Corsaire

Corsaire wrote: ↑Sun Sep 06, 2020 4:34 am
but they run it soon after active fermentation finishes.

That was not the case for me unfortunately. It was too late when I discovered that the fermentation was over and the mash was fully infected as the tank was getting air inside.

It smelled like dead fish left under the sun for a week and there was no other choice but dumping it down the drain.

Saltbush Bill wrote: ↑Sun Sep 06, 2020 4:35 am Kyolic a couple of things to consider, as far as I know fruit ferments dont need extra nutrients.
The other is that many people ferment fruits with no airlock of any type, I doubt that you really needed to throw it down the toilet.
Edit , posted at same time as Corsaire

Well as I wrote above, it was too late when I discovered that fermentation was over. Mash kept on having air for a couple of days after the fermentation was over and got infected heavily.

Still, you have nothing to lose by running it through the still. You never know how much you can salvage, plus some people here report that some infected ferments turn out to make great spirits.
Depends on the infection of course.

Well, the smell was so terrible that forced me to make a quick decision for dumping it down the toilet.

That looks awesome! What ratio did you use?

You dumped a salvageable wash that could have developed fantastic esters during heat up. Rum producers have nasty dunder that becomes delicious. I might have added a little acid during heat up for fischer esterification