 Rank: Advanced Member Groups: Registered
Joined: 7/1/2012(UTC)
Posts: 162
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Hey guys, just wondering on specifics of re-using my leftover mash (not backset). Can I just add more sugar and water? Do I need to add more yeast, or will the surviving yeast do the job? Also, how fast will it ferment compared to the first gen, as it has already become active? A lot of questions, I know, but I'm trying to kill 2 birds with 1 stone so to speak. I want to stretch my ingredients and also see what this does for flavor, proof, etc. Let's assume I'm using 5 gallon corn wash to start with baker's yeast. THANKS!
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
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I think depending on what you did to the first wash.....if all was well with the fermenter and its contents!! There could be yeast left alive if you did'nt leave it for tooo long and you did'nt put the fermenter out in the yard or in the garage or ??????? well you see what I'm saying. High alcohol will kill some cells and lack of care will kill some cells and blah,blah,blah......but if you handled with care then made your next wash and did'nt add any yeast all that would happen if there was no viable yeast is well -- nothing. Then if nothing happened in a few days add another pack and with the right ingrediants it should take off, I mean it is a wash that you added all the goodies to.
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Rank: Advanced Member Groups: Registered
Joined: 7/1/2012(UTC)
Posts: 162
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Good point heeler. Assume the wash is good, I take very good care of it and everything is sparkly clean. I guess there is no way really to tell if the yeast is dead until I try it eh? Just makes me curious how those old time 'shiners seemed to turn out a new batch so quick from their leftover mashes fermenting in the same pot they used for the still.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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The scottish folks used a system called party guile brewing. They just washed the grains again. I'm confused here. Are you fermenting on the grain?
Are you mashing then draining off the wash, then naturally fermenting the wash by adding yeast.
the original grains have flavor and some starch. but naturally less of both. More yeast needed in that case.
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