Re: Wash Question
- 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.
--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
>dioxide on top of the wash will protect it and it will last for weeks or
> If you leave it unstirred in the fermentation vessel the carbon
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@
> >fermented sugar washÂ (SG=.850) last before being distilled?
> > Quick question for one of the elders, how long can someone expect a
> > Thanks, DerfÂ