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Re: Wash Question

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  • jamesonbeam1
    In addition to Riku s response, you might want to rack or siphon it off of the trub if your going to keep it for any extended lenght of time. Wine makers
    Message 1 of 8 , Jun 16 8:27 AM
      In addition to Riku's response, you might want to rack or siphon it off
      of the trub if your going to keep it for any extended lenght of time.
      Wine makers usually do this every month or so to keep the fermentation
      from devloping off-flavors and put in an air tight container with an air
      lock, called a secondary fermenter. Depending on the sanitary
      conditions followed, this can be kept for a year or more without
      bottling if wine or distilling.

      JB.

      --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
      wrote:
      >
      > If you leave it unstirred in the fermentation vessel the carbon
      dioxide on top of the wash will protect it and it will last for weeks or
      even months. CO2 being heavier than air will happily stay there on top
      of the wash when left at piece.
      >
      > Slainte, Riku
      >
      > --- In Distillers@yahoogroups.com, Fred Christiansen fchristiansen@
      wrote:
      > >
      > >
      > >
      > > Quick question for one of the elders, how long can someone expect a
      fermented sugar wash (SG=.850) last before being distilled?
      > >
      > >
      > >
      > > Thanks, DerfÂ
      > >
      >
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