How long wil low wines keep?

[SpiritOf76]

Haven't built a still yet, but I've a question that I can't find an answer to... If anybody can help me to understand, I'd be grateful.

If I'm using a pot still to make whiskey, and I make a stripping run with typical results (30%-45%?)

How long can I store the low wine - will it spoil - before making a spirit run?

The reason I ask is that I might want to produce several batches of wash - more than my boiler can handle at one shot - and do more than one stripping run in a session. Then, by collecting several stripping runs, I'd have several batches of low wines to run in a spirit run during a single (different) session.

Theoretically, I think, by adding the feints to the next batch of low wines, and by keeping adding each batch of low wines in succession during a distilling session, I should be able to increase the yield of the spirit run, as well as create a fairly consistent product. No?

[Dnderhead]

Yes ,depending on alcohol content but keep it covered (to keep out o2/contamination) and treat like "wine"

[dropping_planets]

at 40% i really think low wines will keep for a long time... i doubt any type of bacteria could grow in 80 proof....

i save up 5 strips before i do a spirit run, that takes me 3 to 5 weeks depending on how fast things ferment...

my soon to be neutral carboy has fients and low wines and has been sitting for months...once it's full it'll get refluxed...

good luck........

[The Chemist]

Anything above about 15% ABV is pretty sterile. I'd still keep it well covered, though.

[SpiritOf76]

Wow thanks for the quick responses and info!

I was just about to post a follow up. I did find in the main site under "stripping" a reference that alluded to low wines being "shelf-stable", but it didn't specify how long. http://homedistiller.org/dtw/strip" onclick="window.open(this.href);return false;" rel="nofollow

# You can save up many batches and dedicate a whole day to run the whole lot properly in a reflux still. if you collect 4x25 litre batches you will only have to collect a bit more heads and tails than if you ran just a single 25litre wash. but you collect much more of the middle "drinkable" cut. also if you save up the batches you probably wont need to dilute it back down to prevent elment burn out.
# You dont need much care and attention when doing stripping runs. i leave the still running and check it every 15mins or so. i collect everything.
# If you dont have time for a reflux run you can strip a wash. this is useful if you dont want an uncleared wash hanging about for a month or so waiting to be contaminated.
# You dont have to worry about foaming or nasty smells getting into your prized reflux column. since the stripped wash is relatively pure you wont have to clean the column as often/carefully. i leave my stripped wash sitting on carbon.

Thanks again!

[Stonecutter]

I’ve got 5+ gallons/19+Liters of low wines @ 30% that have been sitting around for close to 6 months now. We’re trying to move and I was going to wait to run it until we’re finished but I took a look at the carboy yesterday and there’s some black spotty shit forming on top. I searched around the forum but couldn’t find an exact copy of what I’m seeing. Most results for mold ran into Dunder and other searches for low wine storage ran into ridiculous topics about storing in plastic
My first guess is that’s it’s some kind of Baudoinia compniacensis and that I’m probably fine to just run it.
What do you guys think??

[OtisT]

You sure that is not just oil clumping together? I would not think anything is going to grow in a 30% alcohol liquid. I can’t really get much from the pictures.

[Stonecutter]

You sure that is not just oil clumping together? I would not think anything is going to grow in a 30% alcohol liquid. I can’t really get much from the pictures.

It very well could be clumping oils. I tried getting the best pictures I could. It’s hard to get a clean shot of some tiny black spots floating around in the Carboy geeze
It all smells fine. Infection is welcome in many parts of the hobby, I’m not too worried about running it.

[rubberduck71]

It very well could be clumping oils. I tried getting the best pictures I could. It’s hard to get a clean shot of some tiny black spots floating around in the Carboy geeze
It all smells fine. Infection is welcome in many parts of the hobby, I’m not too worried about running it.

C'mon Stonecutter -- do better!!!

As punishment, you will deliver me the hearts for extensive quality control sampling. Fair warning: the volume returned [hiccup!] may be lower than what you provided...

[Stonecutter]

no return on sample needed rubberduck71
Just an honest review is all I ask.

[jonnys_spirit]

I say run it!

Has it been exposed to the atmosphere? ie; could anything have settled in there? I wonder if you could fish out some and see whether it's hard/granular or oily clumps or whatever... If you get some out and can fortify with a little higher proof does it dissolve back into higher proof solution?

If it smells good... Does that mean it tastes good too?

Cheers,
jonny

[Stonecutter]

I ran it directly from the pot to the jug and then corked it. The carboy was bought new, rinsed with a mild and non scented liquid dish soap (Biokleen) https://a.co/d/9P7yJmq
Then thoroughly rinsed with clean water, many many runs ago. I only use my carboys for low wines and spirit. Besides the first cleaning I’ve only ever rinsed them out good with tap water after they’re empty. I have not fished any of it out. I will when I run it and report back. I can confirm that it’s not suspended within the solution but merely floating on top. Unfortunately I don’t have any higher proofed hooch to fortify it with. I did not taste it either haha! I probably won’t until it’s been run through the still. I’m too chicken shit.

It’s entirely possible that small amounts of lipids from each run have clung to the inside of the jug and having sat for so long they’ve coagulated themselves and floated to the top…. We all float down here Georgie

[NormandieStill]

I had a small jar of Buccaneer Bob's rum low wines sitting in a carboy for about 18 months before I finally managed to run them. Aside from a possible loss of some aromatics, I didn't see any problems. That said, they were filtered as per his instructions.

My schedule often means that both finished ferments and low wines hang around a while before getting processed. With one rare exception (carrot ferment that went mouldy) this hasn't caused me any grief so far.

[bilgriss]

I usually store low wines in 5 gallon carboys, and put foil on top. I think they would wait for me just about forever, but I've not gone that long.... If left in an open container, you would no doubt find them changed over time.

[Stonecutter]

Oui c’est bon Normandie.
I’ve got a fine mesh strainer along with some paper towels that I was thinking about using to filter the low wines. What’s odd is that I have feints that have been sitting for much longer without any thing “forming” in them.

[jonnys_spirit]

Feints leave a lot behind in the boiler - maybe somewhere around 1/2 to 2/3 volume stays in the boiler?. I’ve seen some “floaties” kind of film/particulate in my low wines before. I get a little bit of a puke too maybe about 1/2 the time on a strip too so haven’t really tracked it in that much depth but then I appreciate fairly extreme depth if character and it’s not always pretty

Cheers,
j

[Stonecutter]

Update.
Ran them low wines today, took er’ nice and easy. Filtered with said strainer which left little black spots all over the paper towel that schmeared when rubbed. Appeared to be some kind of fungi

Everything smelled and tasted normal throughout the run and deep into the tails.
When I was finished I popped the top off the milk can and immediately got a peachy smell coming from the hot backset. Something I hadn’t ever smelled before.
As I continued to clean up, the smell morphed into a funk like stinky cheese. It wasn’t overpowering just funky whiffs in the air every once in a while. I diluted some of the overall collection and didn’t taste anything that resembled what was coming off that boiler.
So…it’s airing out for a bit. I’ll dilute to aging strength and as long as there ain’t no stinky foot smell I’ll get er’ in the barrel and update ya in year or so.