Re: Second run boiler leftovers
> >Thanks Pint,
> Scratch that, maybe I misunderstood. Are you talking about the
> leftovers from the doubling run? If so then, I generally toss that.
I guess It would be the Doubling run. I am new to the terminology.
This would be the distilled low wines that I am talking about. So you
say chunk those leftovers?
As for the first run/mash run. you can re ferment those leftovers? Do
you need to add yeast? I cooked off a batch last night. While the
still was running I put five more gallons of water in the fermenter
and added some sugar. Then poured the left over dregs back into the
fermenter but a couple hours later nothing was happening. I threw in
a packet of bakers yeast and it was fermenting quite nice this
morning. I thought that with sour mash you didnt have to add yeast so
i am pretty sure I did something wrong.
Send over that wheat germ recipe off list if its not a family secret.