- Apr 2 6:16 AM--- In Distillers@yahoogroups.com, "Thomas Smith"
>distill right away to avoid off flavors. is this just his opinion
> Acording to Smileys book you should never let the wash set but
or have you found this not to be true?
>It depends on what you're making, and what you're using as a
substrate (sugar source). For most grain-based whiskys, it's normal
to distil off as soon as the ferment is done. This is to avoid
spoilage as it is common for grains to carry large colonies of
bacteria. When the ferment is nearly complete, the more hardy (pH
tolerant) of these can then have a chance to multiply. Sometimes
this is actually desirable, most often not. Lactobacillus is one
that is desirable for whisky, yet is a known producer of Diacetyl
among other things.
It depends on what style you're after. Remember there's well over
4,000 different Scotch Malts & blends alone, not to mention the
American & Irish contributions. This early distilling of whisky
beers also accounts for the small amount of diacetyl commonly
present (and tolerated) in the distillate, as there has been no
The situation is different for molasses or sugar beers (used for
rums & sometimes vodkas). Clarified molasses has almost no bacteria
left in it. In fact a culture of bacteria obtained from cane
bagasse (processed fibre) is often ADDED to the ferment to enhance
the product flavours. Refined sugar has no bacteria. Both of these
will produce beers (ferments) that can stand several weeks of
settling or storage, PROVIDED the container seal has not been
breached or opened to atmosphere as this WILL allow bacteria in and
the result will be spoilt beer.
In all cases, even your whiskys, if you find that your strain of
yeast is producing a decidedly butterscotch overtone in your
finished spirits, then you have to decide if this is what you want
in your style of product. If you like it, then just continue as you
normally do. If not, then you need to give your finished beer a
diacetyl rest, which will reduce the amount via yeast reabsorption.
For a very good description on Diacetyl, its formation & how to
remove it, go here...
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