Home Distiller

I have to age my product until this spring to cook it down, It will be about 1 year old, got malt made, sourmash, molasses and sweetfeed, Whats this ageing going to do to it. Thanks

Are you talking about ageing as a mash or after it's distilled?

if that is wash and mash your talking about,your not aging just storing.
if storing that long, then rack it in to carboys or similar.and keep them sealed.

SuburbanStiller wrote:Are you talking about ageing as a mash or after it's distilled?

mash

If it was made sanitarily(is that a word), that is made under sanitary conditions, fermented completely and kept under airlock, preferably in glass or stainless it will keep a long time. When spring thaws smell it and youll know if its good or not. Will surely have some interesting flavors. Only one way to find out. Good luck!

I had to let a wash set an extra 2 weeks cause some stuff pulled me away from stillin. Cleared real nice and made some very mellow likker. I recommend it, but I don't have the patience to do it everytime myself. My personal theory, and that's all it is, it's the yeast that settle out that give you the mellow flavor. Yeast in the pot getting boiled burst apart and release their innards into the distillate and give you off flavors.

If you can keep your mash from spoiling I'd bet you're gonna be pleased with the results.

Have to chime in. I agree, I had stuff sitting around for 8 months, through different seasons, and it was fine and the run turned out great. I like the clean runs too. Good luck, bd.

Smell it and taste it. Is it sweet? Is it dry? Most important is it vinegar? The worst you can do is if it's vinegar you will give the system a nice cleaning.