I'll be damned...

[Pure Old Possum Piss]

2 and a half years ago I mashed several barrels of all grain to make some likker to last me till I recovered. That was just before I went in for a triple bypass. I made about 35 gals that lasted me a year and a half but after the bypass I couldn't do jack shit until lately. I figured since I could finally lift a bag of corn it was time to make a drop.
After cleaning out a few fermenters I found one full of 2 1/2 year old wort. To my surprise it hasn't turned to vinegar and smelled like wine. So what the hell... today I ran it.
Damn 2 1/2 year old mash sitting in the sun is some of the best tasting likker I've ever tasted. Almost tastes like a Brandy. I figured it wouldn't be worth the time to run it but boy was I surprised. To you newbies, dont dump a ferment just because its not doing something you want it to in a short time, patience pays off.

[NormandieStill]

My schedule often means that ferments sit for a while before I get to distilling them. This has meant that I've run more than one ferment that was over six months old. And while I don't have numbers to back up my assertion, I'm thoroughly convinced that long ferments let the yeast clean up and produce better tasting booze.

[Dancing4dan]

Was this on grain ferment?

[Bushman]

I had a similar experience when a friend of mine fermented some cider and forgot about it for over a year. I ran it through my still and it came out nice.

[PalCabral]

Damn 2 1/2 year old mash sitting in the sun is some of the best tasting likker I've ever tasted. Almost tastes like a Brandy. I figured it wouldn't be worth the time to run it but boy was I surprised. To you newbies, dont dump a ferment just because its not doing something you want it to in a short time, patience pays off.

I had a similar experience when a friend of mine fermented some cider and forgot about it for over a year. I ran it through my still and it came out nice.

When I cleaned up my "booze cellar" this winter I found a carboy of apple wine/cider that I made in 2006. I haven't touched it yet but you guys have convinced me to give it a shot...

[Pure Old Possum Piss]

Was this on grain ferment?

Yep. Fermented on the grain. I stripped it last night and collected about 8 gals of low wines. I'll do a Spirit Run on it tomorrow, even if it tastes pretty good right now.

[Pure Old Possum Piss]

Was this on grain ferment?

Yep. Fermented on the grain. I stripped it last night and collected about 8 gals of low wines. I'll do a Spirit Run on it tomorrow, even if it tastes pretty good right now.

[LWTCS]

Excellent.
Bunch of anecdotal testimonies over the years that aged beer and aged wines make a nce drop.

[shadylane]

Excellent.
Bunch of anecdotal testimonies over the years that aged beer and aged wines make a nce drop.

It all depends on protocol, sanitation and luck.

[Pure Old Possum Piss]

Excellent.
Bunch of anecdotal testimonies over the years that aged beer and aged wines make a nce drop.

It all depends on protocol, sanitation and luck.

The black barrels were sitting in the sun for over two years. It killed the hell out of my yeast and a good lacto. But at least it didn't turn to vinegar. It's a wonder though. The kids from down the road were fishing in my creek close to where I had the barrels. The little assholes took the lids off 2 barrels and left the things uncovered for who knows how long. One of them that they took the lid off was the one that was still full.
I don't think it was open more than a week or it would have filled with rain.
Once a ferment is finished you gotta protect it. I just got lucky.