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RE: [new_distillers] Re: How long can I leave the mash

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  • Tom Cowdrey
    Thank you sir. From: new_distillers@yahoogroups.com [mailto:new_distillers@yahoogroups.com] On Behalf Of Harry Sent: Thursday, May 26, 2011 6:38 PM To:
    Message 1 of 3 , May 26, 2011
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      Thank you sir.

       

      From: new_distillers@yahoogroups.com [mailto:new_distillers@yahoogroups.com] On Behalf Of Harry
      Sent: Thursday, May 26, 2011 6:38 PM
      To: new_distillers@yahoogroups.com
      Subject: [new_distillers] Re: How long can I leave the mash

       

       



      --- In new_distillers@yahoogroups.com, "shedhouse662" <tocowdrey3@...> wrote:
      >
      >
      > I am just getting started in the distrilling business and have made a
      > trial batch of corn mash. I put about 4 inches of cracked corn in the
      > bottom of a 6 1/2 gallon bucket, added 5 lbs. of sugar, filled the
      > bucket to the 5 gallon mark with water and pitched 2 packs of store
      > bought bakers yeast - I did not want to use the yeast I ordered for the
      > good stuff. It started bubbling in the air -lock the next morning and
      > did so for 2/3 days. I just checked it and got 10% ABV (yeh!). My
      > question is how long can I leave the mash in the fermenter? - I am not
      > ready to run it in the still and it may be 3 or 4 days until I can get
      > to it. It is sitting in the garage in 75 to 80 degree weather. Thanks
      >

      Leave it airlocked. It will be fine for a week or more. However, if you let the airlock dry out or otherwise allow atmosphere into it, then expect it to get infected with airborne pathogens. In that case you'll finish up with vinegar, or no alcohol at all.

      Slainte!
      regards Harry

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