 Rank: Junior Member Groups: Registered
Joined: 3/31/2012(UTC)
Posts: 109
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"I haven't seen this question come up...or I just haven't found it yet...likely the later!
After fermentation stops (bubbling ceases) how long will your wash last before bacteria sets in, it sours, or should just be thrown out?
Say 8-10% ABV, 10-12% ABV or 12-14% ABV
I know this is a very general question...I am focusing on a sugar and molasses rum run.
What is the preferred method of keeping a wash, and how long can you keep one that is finished, but you don't have time to run it... and may need to hold it for a while...or holding a backset (dunder) of a previous wash?
Thanks again for your input!"
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 Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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+1 Big Wheel
In fact, on occasion I do like to age my rum beer before running. But I do rack it off the trub to do so.
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Rank: Junior Member Groups: Registered
Joined: 3/31/2012(UTC)
Posts: 109
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"How long do you age it?
What effect, flavor, ect does it have when aged?"
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Rank: Junior Member Groups: Registered
Joined: 3/31/2012(UTC)
Posts: 109
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"Typically due to my schedule I give things a week after signs of life cease.
I haven't yet siphoned the top off, but rather pour from the fermenter into the still pot 2 + runs through with a little sediment at the bottom."
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Rank: Junior Member Groups: Registered
Joined: 3/31/2012(UTC)
Posts: 109
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"One last question for the day...
When you add back set or dunder to your next wash...do you use distilled wash or fermented wash that didn't make it to a full run?
What percentage of the next wash should your back set be?"
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Rank: Junior Member Groups: Registered
Joined: 3/31/2012(UTC)
Posts: 109
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"Thanks for the info...I'll have to think about the smell in adding the dunder back in, the wife doesn't mind the runs I'm doing now she said they smell like bread, or cookies.
I had a Sweet feed run that smelled horrible...she didn't like that at all or me for a few weeks!"
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Rank: Junior Member Groups: Registered
Joined: 4/6/2012(UTC)
Posts: 133
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Damn, Bigwheel, your starting to sound professor like!
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Rank: Junior Member Groups: Registered
Joined: 4/6/2012(UTC)
Posts: 133
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Hey buddy, Ive been busier than I want to be. Made enough cash at the indian casio to get started in the BBQ competion and catering. Buying trailers, tanks etc. I run across a couple of "Tank" drums about 250 gal and had to keep remembering that I'm looking for BBQ stuff! They would be a little too big for my hoothin. I think? Well see. Got 20 gal of mash ready to go and aint had enough time to cook em yet. If I get this BBQ thing going in a couple of months, I might get to see ya.
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Rank: Junior Member Groups: Registered
Joined: 4/6/2012(UTC)
Posts: 133
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I've considered all you said and respect your opinion, to a point. Sometimes you gotta do what you gotta do! If they just went by the taste, I dont have a problem, it's the Fancy, I gotta worry about. Like they say, sometimes the journey is more important than the destination. I know I can count on your help if I get in your neck of the woods. Back to your comments, failure isn't new to me. That only gets in your way if your ego is bigger than your Pit. There aint too many things that I can say "I wish ida tried that" and never gave it a shot. I even made wood barrels for my hootch for awhile until I figured out that it was a little beyond me and got bored! That's quite a challenge. Everyone got alligator tail, but who serves fried crocodile and iguana? Them damn iguanas will also kick your ass! If they aint whipping you with their tails, their scraching you with their claws as they chomp down on your arm. Big wild ones are pretty mean critters. Maybe we could add Pythons to the menu, people eat rattlesnake don't they? Then you would'nt have to worry about poison, just getin squeezed to death.
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Rank: Junior Member Groups: Registered
Joined: 4/6/2012(UTC)
Posts: 133
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"I think you got it. Competition = Hobby and Fun, Catering = Bucks
I do believe your off a little on your show up costs. That would just about cover the beverages unless I bring a little shine!"
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Rank: Junior Member Groups: Registered
Joined: 4/6/2012(UTC)
Posts: 133
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How about incorporating a Pit that holds a 5-gal can full of good mash, alongside a few racks of ribs, discharging out the btm of the Pit to a cooler with a condenser in it. I could hold 200 degrees with no problem!
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