OzKev wrote:When making run and whiskey we ferment in a ~25% backset. I got thinking :scared-eek: Does the ferment on the backset actually change anything or is it hyst important at the time of distilling? My idea is could I just store the dunder separately? I could then ferment a normal sweet wash, and add the backset at 25% directly to the next still run. Allowing a 50L boiler, with a 40L charge at 25% backset means I need 30L of sweet wash. In my 60L fermenter I could get 2 x 30L washes at once, rather than the current single 40L mixed one. Or is it the fermenting on the backset that causes the fermented wash to go sour?
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