I made a 5 gallon batch of Deathwish. The ferment has been running for 15 days. The air lock pumps out every 3 seconds. I used Red Star DADY. I have not checked the SG yet, because I am intrigued by the duration. Any thoughts on letting it continue?
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Long Ferment
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still_stirrin
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Re: Long Ferment
Sure....LET IT FINISH.
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My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
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cranky
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Re: Long Ferment
+1still_stirrin wrote:Sure....LET IT FINISH.
Re: Long Ferment
+2 It's done when it's done
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jdetechguy
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Re: Long Ferment
Awesome. I thought ya"ll would say that. Thank you for confirming.
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Wino2Distill
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Re: Long Ferment
Ian Smiley's book claims that it is not good to let a whisky ferment beyond 96 hours. It should be run even if not done at that time. This seems strange to me. I just pitched the yeast in my first whiskey mashes.
Any thoughts?
Any thoughts?
Starting out with an Essential Pro Series II - 8 Gal Kettle
Re: Long Ferment
I read that,too. The "dreaded esters" he calls them. I followed that for my first few AG batches, then something happened and a batch fermented beyond the deadline. To my surprise, I couldn't tell the difference. I'm sure Mr. Smiley had good reason for what he wrote, but it just didn't bear out in my experience. You should probably try it both ways and see how it works for you.
Distilling at 110f and 75 torr.
I'm not an absinthe snob, I'm The Absinthe Nazi. "NO ABSINTHE FOR YOU!"
I'm not an absinthe snob, I'm The Absinthe Nazi. "NO ABSINTHE FOR YOU!"
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cranky
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Re: Long Ferment
As I've mentioned many times, I am a believer in long slow cool ferments, with a rest. Maybe that's because I mostly do fruit but I believe it makes a better product with everything. Of course that's just an opinion but I remember a few years ago one member who had a legal distillery had a medical issue that prevented him from running anything for more than a month and after he got back and ran what was waiting he said it was the best batch he had ever made.
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Pikey
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Re: Long Ferment
+1cranky wrote:As I've mentioned many times, I am a believer in long slow cool ferments, .....
What on earth is the point of the "hurry hurry hurry" philosophy when you're going to air it for some time, then age it on wood for a year or more ?
Many of mine last a month or six weeks, with a good clean yeast - I suppose I could sit them in an incubator and use bread yeast, but why ?
As is often said "Patience is the hardest thing to bottle" - just start a new batch every week if you're impatient, then you only need to wait once
