SafSpirit D-53 pure malt whitedaug, kind of...

[VLAGAVULVIN]

Hiya.

This topic does not contain any specific questions or instructions yet. And does not serve any specific purpose. So no pregnant mare or sucking foal should be harmed or insulted. Just a diary. So far.

Well, got me some D-53 stuff for "pure malt fermentation" (indeed?)

Washed me the "beer" (40 liters total) using 10 kilos of barley malt (80% Pale + 20% Vienna). It's like OG1.055 (13.5oP). This yeast is claimed to be stable up to 14% alcohol. But I never torment or tantalize my wort that much: 6-7% AbV is just enough for me.

Gonna get me some "apple, pear, peach or banana, mango blah-blah-blah... wishing to produce tasty malt new-make spirits".

The representative of Fermentis in Russia positions this yeast as a product for obtaining excellent distillates that do not require maturation by aging in a cask. Okay, let's pot-still it twice or thrice and see!

I'm sitting here thinking about the statement of the mentioned representative that "this yeast does not flocculate which makes it impossible to reuse it". And, is that true?

Check the photo: there is a great opportunity for top-cropping, just 5 hours after adding the rehydrated yeast. Even if one gonna kill the main yeast mass by producing the stinky 14% AbV... such a high alcohol content is not expected in the first 24-36 hours of the process. So where's the catch? Except usual sellers' lies BS, lol.

To be continued. I hope so.

[tommysb]

Hehe would anybody trust a yeast seller, about a subject which leads to him selling more yeast?

[VLAGAVULVIN]

Hehe would anybody trust a yeast seller, about a subject which leads to him selling more yeast?

I'll tell you more: their fermentation recommendations say "keep the temperature not higher than 24C (75F)." Yesterday evening I stuck my nose into both buckets and realized the yeast were producing a light pseudo-lager with a type of Lutra Kveik profile. Where are my bananas, where is my mango? Where is my Backyardie, dammit?

Anyway, I placed one bucket onto a heated floor overnight. The fermentation temperature got definitely closer to kveik's for now. The yeast is still alive and bubbling smart, the smell got stronger, but I can't yet describe it as "wow, I've never made anything like this." Waiting to see how things will develop.

[VLAGAVULVIN]

So: about 30 hours have passed since the start of fermentation

The appearance of the surface of the "beer" fermenting at a low temperature:

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Here's the hotter one:

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Didn't check their current gravities but looks like both are more or less same in their kinetics. But the hotter one is still a bit dirty (sediment particles on the bubbles). And as for my nose - it's more yeast-ish so far. Regarding a cooler version - its scents remind me of some light tutti-frutti lemonade without an accent on any exact fruit type.

Keep on rotting going, keep on hoping...

[VLAGAVULVIN]

Is there anything good to get from this? Probably yes. Is it worth the trouble? Definitely not. I can't help but feel like these crooks threw two strains into the sachet. At least. One is a Kveik-type strain. The other is like POF-positive crap. One ferments the "tropics" and clusters at the top. The other stresses the first one and settles at the bottom.

In any case, I will leave here a piece of advice for those who decide to still D-53 based mash on the pot. Dudes, take (out and far away) them fores just during the stripping run. Otherwise, on the second distillation, all the fusels and aromatic esters will come out in a common heap. And then - either you get a banal whisk(e)y newmake. Or there will be esters, pretty much masked by hillbillies' aromas (sh!tty ones).

The outcome of all this masturbation was proofed down to 40% by volume with the purest water and left for a month to "rest in glass". But I don't think that even holy water will help this swill. If I turn out to suddenly be wrong, I'll be glad to post it here in a month.

Imo, that D-53 fits way better for barleywines or quadrupels. If ya wanna age them for years, why not...

[VLAGAVULVIN]

Okay, guys. Good news. But first, a quick reminder to myself about the importance of the "take your time" principle. So, take your time and don't be in a hurry, man

Over less than a month my D-53 whitedaug has really mellowed into a honeyed and floral hints of whisky. And lost most of its "rudeness" (roughness, eh?). All it needed was the right color. And some oak.

I have had scotch styled whisky components aged since 2018, amazing for the nose but very overoaked for the palate.

And voila: 3/4 D-53-distillate plus 1/4 "pu-erh tea from ancient oak bushes" plus a wee bit of E150. So, my whitedaug became a "whitedaug no more".

It's kind of Speyside balanced now. No astringency of newmake or overoaking. And the only problem is lacking of aftertaste. Okay, I added some glycerol (though it didn't really improve the situation). But it's drinkable as is.

So, D-53 is now a good magic wand for those who had some European oak problems over the years.

And I advise everyone to take note of this. Cheers!