Fermentation and Max Time

[Bendy]

Hi Crew,

This has most likely been covered...feel free to point me in that direction if you know the path

All peated malt whisky mash. First ever mash
Bubbled pretty well using Still Spirits Whisky Yeast and half pack of Glucoamylase for 3-4 days.

7 days has passed. Should I strip run now?

Also, Using a pot still on a standard un regulated boiler... I understand this will be fine for a stripping run but what do I do for a spirit run when I do not have a controller yet? Is there any way around slowing the pot still? How long can I keep the stripping run product (in order to mix with the second batch so as to make a spirit run more economical)

Getting a little anxious as I have put a second batch on for the above purpose

Thanks in advance for a helping hand or a shove in the right direction.

[seabass]

You're gonna want to get a hydrometer to check if it's done. It could very well be done after a few days, but the only real way to tell is with hydrometer readings. You could taste it to see if it's still sweet, but that's pretty unreliable.

The low wines from your stripping run will last a very long time. No need to worry about that going bad.

Whether you can do the spirit run with an uncontrolled boiler depends on how much power it has. If it's a bit underpowered, you'll probably be fine. If it's going to be extremely aggressive, probably better to wait until you get the control set up. Also if it's overpowered, you might just be puking through your stripping run.

[tombombadil]

In my opinion, you should take a gravity reading every day and run it once the gravity reading doesn't change for a few days. The main goal being to make sure it's done fermenting.

Personally, I give it like 10 days at ferment temp (step up from 60f to 75f over a few days) and then drop it down to 36f for a few more days before I run it.

My theory is that it'll ferment out completely in 10 days for sure (assuming proper pitch rate, healthy yeast, proper temp, proper oxygenation etc...), then 4 days of cold crashing will clear it up some. Plus I tend to do my distilling stuff on the weekends. So If I do a mash one weekend, then I can run it two weekends later.

I think most people only give it a week total, so mash one weekend, run it the next weekend. Depends on how much of a hurry you're in I guess.

[Saltbush Bill]

Bubbled pretty well using Still Spirits Whisky Yeast

G'day Bendy , never rely on bubbles from an airlock to tell you if something is fermenting or not, lids and airlocks are both notorious for leaking.
Take the top off and have a close look, look for tiny tiny bubbles fizzing, If you put your ear close sometimes you can hear them before seeing them.
If its dead still its probably done, taste it and see ...if its not sweet and a bit tart run it.
Dunno how the old folk got on without a pocket full of gadgets like hydrometers and testing all the time?
Always good to have a taste of a wash when its brand new .....gives you a reference point for later on.
No problem stripping with your boiler as is, but you will more than likely need a controller for the spirit run.
Strip will stay good in an airtight container for years. Its best to strip way down low for whiskys imo.

[Bendy]

The low wines from your stripping run will last a very long time. No need to worry about that going bad.

Cheers SB! This is great knowledge and takes the pressure off somewhat re the controller and final run. I am pretty sure the element on the boiler is around 1800 - 2000W, I am assuming this is what you would call aggressive? I bought a second hand 'off the shelf' unit with a reflux. I then purchased the dome and allembic. I would like to look at a robo-brew unit (brewzilla) where I could mash / sparge and 'run' using the same unit with its temp controller on board.

Depends on how much of a hurry you're in I guess.

Cheers Tombo..Not in a major hurry really but don't want the ferment to go bad etc. I'm happy to leave it longer as opposed to take a reading every day. There would be no getting through the bottom mess to take a reading using the tap and I feel like it is not good to be opening the top and dipping a vessel in every day? I'm new though so scared of doing anything wrong

Dunno how the old folk got on without a pocket full of gadgets like hydrometers and testing all the time?

Hey there SBB! Yes that's right

Great advice re the tasting, I am going to do that with the next batch for reference. I have held my ear to the barrel and no fizzing to mention. It is amazing the fizzing rate at the start! I will taste it tomorrow and see. Now that I know that low wines can keep for ages I feel that I can attempt stripping without feeling like I need to do the second run straight away.As you have gathered, I cannot do anything but start the stripping run and wait for it to finish. I am assuming my boiler will take an hour to heat and then based on a volume of what I expect to be around 17L (20L minus the crud on the bottom) will I be looking at 1 to two hours? Thanks for the tip to go Low.

How long can the ferment sit inactive?

[tombombadil]

If its covered and undisturbed it'll probably be fine for a while. Weeks? Months? It's possible you could get various bacterial infections but keeping it covered, low ph, and moderate alcohol should provide some protection from that.

[8Ball]

Yes, go ahead and strip it out, I keep a little bit of fresh fermented in reserve for the spirit run. Run the strip as fast as you can without huffing & puking. Then do the spirit low and slow.