Home Distiller

I have virtually an unlimited year long opportunity for every fruit to juice and then ferment. Because of a problem with my still and jobs, I have MANY 5 gallon buckets that have already had the yeast do their thing sitting in my garage ... for WELL over a year. If the sugars have been converted to alcohol, along with the left over water, I thought it could remain sealed forever. But recently I was told that if the mash isn't distilled in a certain time it turns to vinegar. Is that true? And if so what are the issues and timing of the completed mashes immediately after and much too late distillation?

only if you get an infection that will consume the alcohol and produce the vinegar. You could be fine you could be bad. Only way to tell is to open it up and risk getting infected. I would get the still fixed and then open them up right as you plan to distill. If its still good run it and it will be really good product.

And if you started with fruit and you get vinegar.....maybe get some baby spinach and arugala? Yum!

How can I check to see if it's vinegar apart from smell? I have hydrometer and alcometer if that helps.

Alphadog007 wrote:How can I check to see if it's vinegar apart from smell? I have hydrometer and alcometer if that helps.

Taste it and you will Know. I intentionally make vinigar out of UJSSM, Takes about 2-3 months with adding unpasturised cider vinigar.
It might be a lot of vinigar, but if it did turn, it can still be used.
If it has been in sealed containers chances are it will still be OK. The bacteria must be introduced somehow, usually fruit flies carry the right bacteria.

Only if it's been exposed to oxygen. If it's airtight you're fine.