Thank you for all the effort & research you put into to your videos. You are clearing up so many questions and destroying so many distiller’s myths. You are operating several floors above any resource I have discovered. Adam, you are a serious authority. Thanks again for allowing us to tag along for the ride! Absolutely great channel!
The rating at the end of what to change and its probable importance was great. Especially by reiterating that doing the opposite should increase the esters produced.
Great video Adam. While in your flavor town videos series, can you make a video to discuss saponification phenomenon when diluting spirits? Things I'm looking to learn are: the science behind it; factors that affect it, temperature and speed of adding water? What type of water?; how to avoid saponification; will soappy flavor disappear after some time? As a comment, Does saponification hapen to absinthe, ozo, and arak when they add water to the spirit in the glass? Even whiskey and club soda should do the same, right? Cheers and thanks for your time and effort.
Thanks, great video! If you have a significant amount of carboxylic acids in solution (say, from a butyric fermentation), can you increase ester production by prolonged oxygenation of the fermenting wash (thus increasing A-coA production) and/or constant degassing to keep dissolved CO2 low?
Hey, I've been having a hard time with my fermentation, it seems to be producing a lot of off flavors, mainly the smell of Acetaldehyde (sour green apples).. I've used baker's yeast and a sugar concentration of 196g/L sucrose solution corresponding to a final alcohol content of 10% ABV in the wash. I've inverted the sugar using citric acid and added water to the appropriate volume. The bad taste and odor does not come out with activated charcoal also. The starting gravity was around 1.080 which corresponds to a 10% Potential alcohol. Would have too much sugar for baker's yeast cause this? Other than that I added some liquid multivitamin with minerals, Epsom salts, Fermax yeast nutrient and North Mountain yeast energizer. I've used half of the Fermax & North Mountain (Urea & DAP mix). The nutrients overall are: - Diammonium Phosphate (DAP) - Yeast Hulls - Magnesium Sulfate (Epsom Salt) - Multivitamins & Minerals - Urea (North Mountain contains urea) I appreciate the effort and research you put into these videos, thanks a lot!
I would cut back on the nutrients. Even completely ommit them. Once fermention ceases, wait 3 days before distilling so the yeast has time to clean up the diacetyl.
I did some quick research, and it seems that Saccharomyces yeast doesn't really produce octyl acetate in significant quantities, sometimes it isn't even detectable during analysis (so a quantity so low that it can't be detected, or it isn't produced at all). It is my understanding that it can show up in spirits though, and I have some ideas how that might be, but I'm pretty sure it isn't the yeast doing it. If it is present in a spirit that you like, and you want to mimic it, than it's probably coming from the feedstock, another microbe, something during the aging process, or it's just added. That said, if you are hunting for an orange flavour, it's entirely possible that the spirits you have tasted that had an orange note to them, didn't have that note because of octyl acetate, but one of the many other possible orange taste/odour compounds like a combination of (S)-Linalool and (R)-Linalool, or something like the aldehyde octanal, along with hexanal, decanal, and maybe some limonene. Lots of flavour compounds, and combinations, that could be producing it. Which of these is present all depends on the spirit of course. There are probably other compounds that have an orange like flavour that I have missed. My point being that just because you taste/smell a certain flavour/odour, doesn't necessarily mean that the most well known chemical which produces that flavour/odour is the one you are dealing with. Octyl acetate for instance, doesn't smell like oranges at all. That said, this was a very good question, and I'm going to try and find an answer to either octyl acetate, or producing more orange notes in a spirit without using parts of an orange.
@@StillBehindTheBench thanks for the reply. I was actually asking about spirits specifically rum. I’ve heard from a distiller that it is in rum I like and I was wondering if it was from the yeast.
Thank you for all the effort & research you put into to your videos. You are clearing up so many questions and destroying so many distiller’s myths.
You are operating several floors above any resource I have discovered.
Adam, you are a serious authority. Thanks again for allowing us to tag along for the ride! Absolutely great channel!
The rating at the end of what to change and its probable importance was great. Especially by reiterating that doing the opposite should increase the esters produced.
Great video Adam. While in your flavor town videos series, can you make a video to discuss saponification phenomenon when diluting spirits? Things I'm looking to learn are: the science behind it; factors that affect it, temperature and speed of adding water? What type of water?; how to avoid saponification; will soappy flavor disappear after some time?
As a comment, Does saponification hapen to absinthe, ozo, and arak when they add water to the spirit in the glass? Even whiskey and club soda should do the same, right?
Cheers and thanks for your time and effort.
Thanks, great video!
If you have a significant amount of carboxylic acids in solution (say, from a butyric fermentation), can you increase ester production by prolonged oxygenation of the fermenting wash (thus increasing A-coA production) and/or constant degassing to keep dissolved CO2 low?
Hey, I've been having a hard time with my fermentation, it seems to be producing a lot of off flavors, mainly the smell of Acetaldehyde (sour green apples).. I've used baker's yeast and a sugar concentration of 196g/L sucrose solution corresponding to a final alcohol content of 10% ABV in the wash. I've inverted the sugar using citric acid and added water to the appropriate volume.
The bad taste and odor does not come out with activated charcoal also.
The starting gravity was around 1.080 which corresponds to a 10% Potential alcohol. Would have too much sugar for baker's yeast cause this?
Other than that I added some liquid multivitamin with minerals, Epsom salts, Fermax yeast nutrient and North Mountain yeast energizer. I've used half of the Fermax & North Mountain (Urea & DAP mix).
The nutrients overall are:
- Diammonium Phosphate (DAP)
- Yeast Hulls
- Magnesium Sulfate (Epsom Salt)
- Multivitamins & Minerals
- Urea (North Mountain contains urea)
I appreciate the effort and research you put into these videos, thanks a lot!
I would cut back on the nutrients. Even completely ommit them. Once fermention ceases, wait 3 days before distilling so the yeast has time to clean up the diacetyl.
Great video. Is there a way to specifically get more Octyl acetate when fermenting?
I did some quick research, and it seems that Saccharomyces yeast doesn't really produce octyl acetate in significant quantities, sometimes it isn't even detectable during analysis (so a quantity so low that it can't be detected, or it isn't produced at all). It is my understanding that it can show up in spirits though, and I have some ideas how that might be, but I'm pretty sure it isn't the yeast doing it. If it is present in a spirit that you like, and you want to mimic it, than it's probably coming from the feedstock, another microbe, something during the aging process, or it's just added.
That said, if you are hunting for an orange flavour, it's entirely possible that the spirits you have tasted that had an orange note to them, didn't have that note because of octyl acetate, but one of the many other possible orange taste/odour compounds like a combination of (S)-Linalool and (R)-Linalool, or something like the aldehyde octanal, along with hexanal, decanal, and maybe some limonene. Lots of flavour compounds, and combinations, that could be producing it. Which of these is present all depends on the spirit of course. There are probably other compounds that have an orange like flavour that I have missed. My point being that just because you taste/smell a certain flavour/odour, doesn't necessarily mean that the most well known chemical which produces that flavour/odour is the one you are dealing with. Octyl acetate for instance, doesn't smell like oranges at all.
That said, this was a very good question, and I'm going to try and find an answer to either octyl acetate, or producing more orange notes in a spirit without using parts of an orange.
@@StillBehindTheBench thanks for the reply. I was actually asking about spirits specifically rum. I’ve heard from a distiller that it is in rum I like and I was wondering if it was from the yeast.