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So is have a situation where because I use smaller fermenters and the boiler size is smaller than one fermenter that it gets tricky to plan distillations based on completed ferments and juggle production and ferment starts. I’m working on a more consistent schedule for ferments now.
As a result some of my ferments might sit for as long as a week after completion. At times they will start to give off a acetic smell when they are closer to dry. I’d like to stop bacteria activity after dryness and kinda put the ferment in stasis till I can get to it.
My two immediate thoughts are to acidify the wash to prevent bacterial growth (2.5?). And to put a UV lamp in the barrel to kill everything off.
What can I do to stop off flavors developing if the ferment sits for a few days.