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Hello there having abit of trouble please help me

PostPosted: Fri Apr 15, 2016 19:09
by Joshmadden180793
Hi there people i made. Odka before turned our perfect so i bought same kit again started doing it and the vodka has gone really thick what do this mean please help me :/ i can email u a vid of how thick it is just need some body to help me isit fermenting properly i jave followed the instructions it did leak a few times but it really thicknplease help me

Re: Hello there having abit of trouble please help me

PostPosted: Fri Apr 15, 2016 19:27
by 5hats
It's difficult to diagnose anything over the internet but your booze sounds like it has a pediococcus infection and has gone ropy.

http://www.milkthefunk.com/wiki/Pedioco ... ck.22_Beer

Does it taste sour?

Re: Hello there having abit of trouble please help me

PostPosted: Sat Aug 13, 2016 23:21
by ericmark
Bit late I know, but I would say yeast has not worked, I would try racking into a clean demijohn then adding another yeast.

Re: Hello there having abit of trouble please help me

PostPosted: Sun Aug 14, 2016 02:39
by PhatFil
thick isnt a description you hear regularly about a brew.. the 2 tools used usually to help determine progress of a brew are a hydrometer and taste buds.

a 'thick' liquid may not provide a reliable hydrometer reading and if outside expected values you can safely assume its gone way bad.

Re: Hello there having abit of trouble please help me

PostPosted: Sun Aug 14, 2016 10:30
by ericmark
PhatFil wrote:thick isnt a description you hear regularly about a brew.. the 2 tools used usually to help determine progress of a brew are a hydrometer and taste buds.

a 'thick' liquid may not provide a reliable hydrometer reading and if outside expected values you can safely assume its gone way bad.

With normal brewing I would agree. But for high alcohol you are putting 8 kg of sugar into a standard fermentor to make 22.5 litres of alcohol and the standard method is to add sugar bit at a time rather than all together. So if the yeast is not fermenting the mixture then it does become rather a viscous liquid. Another word for viscous I suppose could be thick! The start s.g. reading if all sugar is added together would be somewhere around 1.150 which I would call viscous and some may call it thick.