Re: how long can a wash sit
- Yes Alex,
There alway is a possibility of you wash / mash getting infected by
acetobacter bacteria, and other nasties. These are the main reasons
for keeping your utensils and fermenters clean, covering your
fermentation during the primary fermentation, then racking and putting
it into a secondary (clean) fermenter with an air lock to keep out the
nasties (if its going to remain for a long time......
However, since we distillers usually only keep the wash / mash in a
fermenter for a week or two, while there is still carbon dioxide being
generated, and not exposing it to air, the danger is nowhere near as
great as with wine making where it may sit for a year or so before
being bottled. Another trick wine makers do, is add sulfites and
clarifiers, after the primary fermentation, to kill the yeasts and any
nasties that might have infected it during racking :):).
Vino es Veritas,
--- In firstname.lastname@example.org, "castillo.alex2008"
> Jim, is there a probability of ending up with vinegar due to theI´m
> oxidation of the alcohol present due to the bacteria (acetobacter)?
> not a wine maker but I remember that once I made some wine and aftera
> few month it turned into vinegar (which was used to cook at home).So
> under what conditions alcohol won´t turned into vinegar?