 Rank: Newbie Groups: Registered
Joined: 10/31/2008(UTC)
Posts: 5
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Q: some recipes call to ferment for 7 days and everything I read says not to exceed 96 hours. Can you let your mash ferment till I stops bubbling?
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Rank: Newbie Groups: Registered
Joined: 11/23/2008(UTC)
Posts: 1
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I have let a mix of yeast, sugar, and water sit in an airtight pail with an air release valve for over 6 weeks and I have one batch that will go into the 7th week. I think the key is keeping the air out and the mix in a cool place. I only used pot distilling on the first batch and the first liter I got was 80% alcohol, the third and last was 60%
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Rank: Newbie Groups: Registered
Joined: 10/31/2008(UTC)
Posts: 5
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Do you think adding the Corn and Barley will change anything? The book talks about not letting the mash go into a second fermentation stage.
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