hello distilling friends !
i ask of you wise still masters yet again, one day i shall contribute, not leech i promise!
i recently threw down a batch of 20kgs cracked corn and 12kgs sugar (100lt batch) ment for a vodka base, took corn up to mash using 10-15lts backset from a previous whisky job temp left overight to rest then filled with sugar brought to mash temp again is squeeze anymore from the corn, then rose to just boil for 10 + mins.
the original idea was to leave overnight to cool as i dislike the idea of clogging my plate chiller and then seperating into to 50lt stainless kegs ( as its an ally pot). adding lowans etc when around 25.
so i wander out this afternoon to complete said mission, to find a loverly puke smelling white cap sitting at 45 degreaa allready dopped .10,
my questions:
has the backset provided viable yeast ? or is this some sort of wild infextion ?
should i boil for an hour to kill it all and re pitch once cool , or run with it and see how it rolls ?
and if i run with it, how long do you think it can sit in ally before it kills me ?