That's all very well but it is acknowledged that in open fermentation, which is practiced by commercial distilleries, wild things add to the character. Ever tried Belgian geuze beer?
--- In new_distillers@ yahoogroups. com, "j_klinck" <j_klinck@.. .> wrote:
> Well, regular mash temperatures are going to kill any bacteria/wild yeast/lactobacillus that is on the grain. So if you do the mash in a kettle with the lid on, let it cool for a day and then open it up and pitch the yeast. Then the spoiling organisms won't really have a way into the mash.
> --- In new_distillers@ yahoogroups. com, "jamesonbeam1" <jamesonbeam1@ > wrote:
> > Hello J,
> > And welcome aboard... I too as a wine maker was at first taken back a
> > bit when reading about and learning some of the lack of sanitary
> > techniques in this art of distilling.
> > However, as you will soon understand, its not the fermentations we are
> > drinking... Its the vapors from boiling the fermentations which are
> > condensed into the "aqua vitae" we are seeking.
> > Wine makers and brewers are very concerned about sanitary conditions,
> > since their end products are fermented longer and kept in bottles, then
> > drunk. Any small amounts of bacteria in them will quickly multiply and
> > distroy those products.
> > In our hobby, it is necessary to keep your untensils clean and the
> > fermentation covered and away from bacteria
(especially the kind that
> > produces vinegar). However, due to the short fermentation times
> > (usually less then a week to 2 weeks), any bacteria does not have time
> > to build up. In the next step - distillation, the boiling of the
> > fermentation will immediately kill off any remaining bad boys and they
> > definitly will not come out in the vapors we condense.
> > If you really want to get freaked out, check out the process of making
> > dunder for rum and look at some of the pictures we have around here
> > [;)] . Believe me, some of stuff I would'nt even consider using, but
> > they say it adds to the flavors.
> > Good luck and above all - Be Safe.
> > Vino es Veritas,
> > Jim aka Waldo.
> > --- In new_distillers@ yahoogroups. com, "j_klinck" <j_klinck@> wrote:
> > >
> > > I have been doing some reading about fermenting on grains (whiskey
> > mash) and have a few question. I'm a homebrewer of many years and am
> > very familiar with creating sanitary fermentation conditions. The whole
> > idea of making a mash, letting it cool and then just pitching the yeast
> > into it kind of freaks me out. Is there anything you do to keep the bugs
> > from taking over and screwing up your fermentation?
> > >