good question, it depends on several factors,type of water,type of
yeast,ph,and the #1 will the starch in the corn turn to sugars, i
tryed 5 gal once without the amylase in corn meal it stoped after
about 4 days none of the corn had converted,had a great time cleaning
the bread out of the still(ferminted in the still)you need a
hydrometer to test the mash, or keep it in a warm place about 75-80
deg F untill the bubbles stop...............
--- In Distillers@yahoogroups.com, "dendy6340" <dendy6340@y...> wrote:
> thank you to all who answered my question about wash. now that i
> my first batch, i am doin some experimenting in a one gallon jar,
> please keep in mind i am using a reflux still so a corn or grain
> will not work with my still, i do have another question, since i
> made my sugar based mash with a airlock on the 1 gallon jar, i am
> getting plenty of bubbles so it seems like the yeast is working and
> was wondering how long it has to ferment, it has already been one
> day. do i just wait till it quits bubbling, keep in my that i am
> using a store bought rapid rise yeast.
> My recipe:
> 1/4 lb cornmeal
> 2 lbs sugar
> small amount of yeast
> 1 gallon water
> i just wanted to know how long it needs to ferment??