My son's biology project was to compare attenuation of brewers yeast and lacto using wort, apple juice, and sugar water. We prepared samples of nearly identical starting gravities if each and fermented in one-gallon growlers. The results were mostly as expected except for the sugar water. We used table sugar and filtered rap water and boiled for 10 minutes just like we did the wort.
But the one fermented with lacto (wlp677) came out with the consistency of hand sanitizer. Like a thin clear jelly. Also it smelled like nail polish remover.
Any ideas why it came out like this?
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