Aging Wash to Perfection

[MoonBreath]

Anyone out there age, or have noticed the flavor change of an aged or stored wash?
I started aging all of my whiskey wash for a month minimum, and found the final drop to be pleasantly better ..I've aged up to 4mths, but 1-2mths work optimal for me.
All wash is aged/stored in 6.5gal glass carboys, and sealed with plastic wrap and electric tape.
Have talked to a couple of knowledgeable folks who agreed.
Wondering if any Craft operations age wash, methods, equipment, timeframe for aging,etc?
Maybe its just me, but I won't run fresh dry sour mash wash again unless having to.

[ranger_ric]

What kind of temperatures are you storing the wash in?
Are you fermenting on the grain?

Sounds interesting..

Carry On
RR

[MoonBreath]

Room temp ...Fermented on grain, settled, transferred and strained, then aged clean.

[der wo]

Could you describe the better taste?
Less yeasty, less heads, less harsh for example?

In the German speaking forum, where many distillers ferment fruits with added sugar and turbo yeast, it's recommended to store the mash 6 months before distilling, because it reduces the yeast taste and the heads. Of course a mash with more than 16% will not turn into vinegar. I am surprised, that you don't get infections, although you open the fermenter for straining after fermentation.

[MoonBreath]

All of the above ...I never had the yeasty taste, but definitely less harshness, or raw taste.
Smoother, like already aged a week or two taste ...Definitely a difference .
I let the ferment work a few days until I see my temp brake and cool down a few degrees, then slowly stir daily until completely degassed and dry, back to pitch'n temp.
I shoot for 10-11%, never any higher ...Only one infection, that I'm not sure was an infection, in many, many washes ..UJ's bein my staple, never any problems there either.

[rgreen2002]

Room temp ...Fermented on grain, settled, transferred and strained, then aged clean.

MB... this is interesting! After you strain and transfer for aging do you notice any more clearing after the wait? Is there more yeast/grain particles settled to the bottom right before it goes into your boiler?

[Bushman]

I've never rushed my fermentations, usually 3 weeks to a month regardless of what I am making. I then take it off temp and settle anywhere from 2-5 days. I found it settles more and easier to rack over to the boiler. Der wo maybe it's just me but I figure it has less yeast flavor. Should mention most of the stuff I make I use a simple bakers yeast as it comes in bulk at Costco.

On a side note a friend of mine left his apple cider he was fermenting in his basement for over a year and was afraid to drink it. I told him I would run it for him and we could split it rather than just dump it out. Turned out to be pretty good Brandy.

[rgreen2002]

Bushman... that would be exactly my thought as well. I can remeber my first few washes were I was reading people would not let their wash clear and just run it... so that's what I did . Man does that yeast flavor carry over. Since then I let washes clear for a few days and sometimes weeks because I just cant get to them. My first all grain is bubbling away right now and its as cloudy as hell so I figure thats going to be a wait... Always wanted to try some sparkaloid in there but never bothered up to now...

[MoonBreath]

Yes, theres a small amount of yeast settled at the bottom of the carboys ..
I always use a ss mesh strainer when transferring any wash into carboy, then when racking into boiler, I use ss strainer with clean cotton dishrag folded laying in ss strainer for a spotless clean, not clear wash ready for charging.. Never any corn particles, thats always been a priority of mine.
My thinkn is on track with ya'll that its a cleaner, complete, mature wash.
Theres something to it definitely.

[JoeyZR1]

I totally agree MB. I recently went on vacation. Had a UJ fully fermented and dry. It sat for 3 weeks and it has turned out to be the best UJ I have made. I use exactly the same yeast as you also. It seemed to take away some of the bite and harshness.


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[cranky]

I've always advocated letting a ferment run long and rest before running. Glad somebody else is seeing it does give positive results. I find in my ferments something changes noticeably for the better between 1 and 3 months and feel that change carries over to the final product. It's not just the lack of yeast the alcohol itself seems to change.

[FreeMountainHermit]

..
I always use a ss mesh strainer when transferring any wash into carboy

MB, would you care to share with us what micron size your strainer is, please ?

[FreeMountainHermit]

..
I always use a ss mesh strainer when transferring any wash into carboy

MB, would you care to share with us what micron size your strainer is, please ?

[ezlle71]

I tend to agree with the thinking of this thread. With the lack of free time i have, my washes tend to have to sit for longer than i plan. Right not i have 40 gallon of UJ wash waiting probably for a month now. In my past experience letting wash set like that does help the end product. Like everything with this hobby, patience and time are usually the most needed component but often the hardest to come by.
ez

[MitchyBourbon]

This may account at least partly for what you are experiencing:

During the growth phase (yeast reproduction), yeast produce diacetyl. It is one of the major vicinal diketones produced during fermentation and I'm not talking about alternative rock bands. If enough is produced it begins to smell and taste yeasty and at higher levels it smells like butterscotch. Diacetyl has a boiling point of 190°F and it does carry over in distillation.

However, the yeast will clean up after themselves... if you give them a chance. At or near the end of fermentation, if you allow for a rest at room temperature say 70°F the yeast will re-absorb the diacetyl. People who brew lagers call this a D rest and takes about 2 days. I've written several posts on the benefits of a short rest (2 - 5 days) at room temps after fermentation and before any cold crashing.

[The flint stones]

Actually did this by accident, had a two year run of washes and distilling and burned myself out. Let my last washes sit for 4 months. Washes were clear golden brown when I siphoned them off. I think they are my best tasting to date. Also have nothing to show for my two years of work. Lol