Wineleader wrote:In winemaking I would typically rack the wash a week or two after the fermentation is complete. This will remove the majority of solids and minimise any bacterial spoilage.
As the others have mentioned the wash will need to be stored in an airtight container with virtually no ullage.
Also, I may consider adding 10ppm free sulphur to the wash if it was going to be stored over a number of Months.
All that being said others have just sealed the wash taking a no fuss approach with success.
If it's a 30ltr wash and you lose it... No big deal, though if you consider a 200ltr or 1000ltr wash always best to take precautions.
That's great for winemaking but no where near sensible for distilling.
Don't need to rack. Don't need to add sulphur. It's going to be boiled at the end of the day :handgestures-thumbupleft: