Re: reusing mash
- Sidenote Ros,
However, due to possible infections and mutations of the old yeast, it
is not advisable to re-harvest your trub more then 8 to 10 times before
starting with new stock from the master batch.
--- In firstname.lastname@example.org, "jamesonbeam1" <jamesonbeam1@...>
> Hi Ros,
> Merry Christmas. Yes I guess you can say I am implying that using the
> trub from a previous fermentation will not impart any new influence on
> flavors in a new fermentation as long as your using it for the same
> species (type) of fermentation. I would hesitate to use trub from a
> (molasses) fermentation with a corn (whiskey) fermentation and soforth.
> However, I have utilized this procedure for mutliple fermentations and
> distillations of corn likkers, rums and my JEM wash for neutral
> with sucess for many years.
> JB. aka Waldo.
> BTW, I never use a finings agent or clarify my fermentations
> artificially, but let nature take its own course.... [:)]