DistillingJim
Well-Known Member
Hey guys,
I'm having trouble making my perique. I've had it under pressure and under water for a few months now (I think since October) but I'm not sure if something has gone awry. Although I've not smelt straight, untreated perique (I have some Sam Gawith stuff to tie me over which is almost certainly cased with SG perfume), what I've made just smells like old lawn cuttings. It's not offensive, I was just expecting it to be more fruity and appetizing?
My setup was pretty spartan (coffee tin, jam jar lid, c-clamps) but bubbles were coming off the first few days. The room its being kept in does get quite cold so that could be factor if it were inhibiting the enzymes but other than that I'm at a bit of a loss. Any thoughts?
I'm having trouble making my perique. I've had it under pressure and under water for a few months now (I think since October) but I'm not sure if something has gone awry. Although I've not smelt straight, untreated perique (I have some Sam Gawith stuff to tie me over which is almost certainly cased with SG perfume), what I've made just smells like old lawn cuttings. It's not offensive, I was just expecting it to be more fruity and appetizing?
My setup was pretty spartan (coffee tin, jam jar lid, c-clamps) but bubbles were coming off the first few days. The room its being kept in does get quite cold so that could be factor if it were inhibiting the enzymes but other than that I'm at a bit of a loss. Any thoughts?