Ok so my mash is done fermenting and I dont have the time to cook/distill it right now. Is it possible for me to strain it an then cap it and put in the fridge...
42414
Bob Glicksman
robertglicksman
Jun 4, 2012 3:49 am
Winemakers sulfite their want to prevent contamination. You can use sodium bisulfate (campden tablets) or potassium meta-bisulfate. You can get this stuff in...
42415
wilypig@...
the_wilypig
Jun 4, 2012 1:16 pm
You can strain and bottle then refrigerate with out any chemicals but you will have to deal with spoilage organisms that my sour the mash. not a big deal since...
42416
GGB
girlguidebis...
Jun 6, 2012 9:45 am
"...you will have to deal with spoilage organisms that my sour the mash." Having done a little reading lately on making vinegar, I can tell you it is really...
42417
suborbital@...
suborbital...
Jun 6, 2012 9:47 am
You had a fun trip Daryl. Amazing how strong people get when adrenaline kicks in....
42418
robertjusting
Jun 6, 2012 9:47 am
Yeah, well it works the same. It would be better if you just solder it, it will completely seal off the still....
42419
wilypig@...
the_wilypig
Jun 6, 2012 1:11 pm
Snip Except that most mash contain Lacto bacillus which will feed on what ever the yeast won't and does not need O2 to create Lactic acid. refrigeration slows...
42420
suborbital@...
suborbital...
Jun 6, 2012 8:19 pm
That would be simplest. Part of why I asked about solder vs rivets vs both came from reading about the restoration of George Washington's distillery. So far as...
42421
ANTHONY BLAGROVE
tblagrove...
Jun 7, 2012 7:53 pm
Dear All, Took delivery today of my 65th birthday present to myself (10 litre alembic). I have been brewing wines and beer for a number of years with few...
42422
robertjusting
Jun 7, 2012 7:56 pm
This side of the homedistillers.org answers it all. Feel free to check it, there's a lot of stuffs you ought to know. How long will my wash last before I run...
42423
kekedog13
Jun 10, 2012 2:25 am
Once you have a collection of various types of liquor, what is the best way to store them ? In the fridge? room temp? or in a cabinet in the garage where temps...
42424
Dan
imaginationsfun
Jun 10, 2012 10:08 pm
I have been following the recipe for Hybrid MUM wash. I had bought some distillers yeast for another recipe that I wanted to try. My question is can I...
42425
Dave
bbmdave
Jun 11, 2012 2:06 am
Hi Tex , I think the recipe actually calls for EC-1118 wine yeast ,But it should not matter yeast is yeast some are just a little better than others, as...
42426
made_it_myself
Jun 11, 2012 4:57 pm
Yes absolutely you can. The main reason Bakers yeast is used is that it is usually easier to get than specialised yeasts, and also because it is cheap (except...
42427
magnaman13
Jun 21, 2012 6:48 pm
Where is everyone. I read the post here every day and seems that everyone has stopped posting....
42428
bliss.nagpur
Jun 22, 2012 7:44 pm
Abstinence is good once in a a while....
42429
keithmcnealy1976
keithmcnealy...
Jun 23, 2012 1:51 pm
hi i am new to the group and have a question i made a mash of 70% corn 20% wheat and 10 % malted barley and it came out very good. i then added sugar and brown...
42430
MoSS
zedrally
Jun 24, 2012 11:40 pm
I'm gazing out at my Mandarin Tree which is crop heavy, there is no way we could eat our way through the crop, so the natural thing to is to convert it into a...
42431
waljaco
Jun 25, 2012 2:30 pm
Obviously you are in a southern Australian state (mandarins/tangerines ripen in winter here) The natural sugar content is around 10%,but the acid content is 1%...
42432
tgfoitwoods
Jun 25, 2012 4:40 pm
I've never done a citrus wine, but I don't see how adding sugar is going to change the pH in any easily predictable way or direction. Sugar content and active...
42433
Dave
dave28622000
Jun 25, 2012 7:08 pm
Abstinence.. Isn't that the green liquor from France that's like 140 proof?? LOL :P Abstinence.. Isn't that the green liquor fro m France that's like 140...
42434
Dan Lago
dblago
Jun 25, 2012 7:35 pm
It is not unusual to find this film after fermentation. I have seen in many times and never once has it been infection. If the brew tastes and smells good...
42435
tim smith
tim_smitho21
Jun 25, 2012 8:40 pm
if you boiled this grain mash, i would bet that what you have floating on top is fat. wheat contains a certain percentage of fat..i get this on mine as well. I...
42436
MoSS
zedrally
Jun 26, 2012 11:09 pm
my bad, I meant SG....
42437
waljaco
Jun 27, 2012 1:15 am
I noticed there is an Italian orange aquavita, I guess from juiced unsaleable oranges. Look up tangerine wine - the tangerines/mandarins are just chopped up...
42438
MoSS
zedrally
Jun 27, 2012 8:52 pm
After due consideration, I quartered them and started to ferment them on pulp/pith and skin, will keep an eye on it for a week or 2 and follow it's progress....
42439
keithmcnealy1976
keithmcnealy...
Jun 28, 2012 8:45 pm
ok cool thanks so much it dident affect the taste or smell i just was not sure if it was ok or not i needed to here it from someone with more experiance than...
42440
rdhotap
Jun 28, 2012 8:47 pm
Ok I am new to this obviously but here is my question. I have a reflux still... I made a sugar, water and yeast mash. In the middle of running it I decided...
42441
Rat
ratthevol
Jun 28, 2012 8:50 pm
Hi All I have been lurking around there for a couple weeks reading all I can and trying to learn as much as I can, anyway I tried to sign up for an account...
42442
Brian Bashford
godslivingwo...
Jun 28, 2012 9:42 pm
From the BBC ... http://www.bbc.co.uk/news/science-environment-18602281 Brian B....
