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37498AW: [new_distillers] Re: Fermenting on grains

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  • Sven Sommer
    Dec 27, 2009
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    • 13 KB
    Hallo Tim ,
    here is Walter from Hannover in Germany
    yesterday i wrote that i will send a pic from the Faltebfilter, this is a specialfilter for wine or alcohol
    look at the pics
    here it 17:15 Time
    many greetings Walter

    Von: tim cheek <cfrewilly@...>
    An: new_distillers@yahoogroups.com
    Gesendet: Sonntag, den 27. Dezember 2009, 0:13:43 Uhr
    Betreff: Re: [new_distillers] Re: Fermenting on grains


    Does anyone have any sugestions for controling fruit flies, I had a hell of a time trying to controll them in open fermentations?

    From: waljaco <waljaco@hotmail. com>
    To: new_distillers@ yahoogroups. com
    Sent: Sat, December 26, 2009 12:54:18 AM
    Subject: [new_distillers] Re: Fermenting on grains


    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?
    > > >
    > >

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