Just ran a sour mash on the still yesterday.
Right now trying to get enough juice to do a pomegranate brandy for the wife.
Question for distillers: my mash often goes full retard for about 2 days then slows waaaaay down. If I warm it up to keep the ferment rocking along will that produce off flavors or is that only if the mash is hot when you pitch the yeast? Warmed up a bit she'll bubble away for about 8 days, left alone bubbles stop after day 3 or 4
Just ran a sour mash on the still yesterday.
Right now trying to get enough juice to do a pomegranate brandy for the wife.
Question for distillers: my mash often goes full retard for about 2 days then slows waaaaay down. If I warm it up to keep the ferment rocking along will that produce off flavors or is that only if the mash is hot when you pitch the yeast? Warmed up a bit she'll bubble away for about 8 days, left alone bubbles stop after day 3 or 4
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