Hey all,
I'm trialling a process to make bourbon using Ragi-Tape (normally used for rice wine etc). So far so good as far as mould growth on the corn. :-D
But I'm wondering if I should bother using backset? I don't want to use it in the initial fermentation phase as I'm unsure how the micro-flora will behave. I will have to dilute the "wine" before fermentation can finish and would probably use backset at this point, if at all.
Any comments on whether it's worth adding the backset at all? Given it's not required for it's pH lowering effects?
Cheers all :smile: