Mashed potatoes keep for three to four days in the refrigerator. After that, you should throw them out. During those three days, you can also freeze them. Frozen mashed potatoes keep for one month in plastic freezer bags.
Allow it to ferment for 4-5 days. Moonshine mash made with Turbo yeast will ferment within 4-5 days. If you use bread yeast, it may take up to 1 week for the mash to ferment.
The short answer is save ur mash, add cold water to it so the yeast doesnt die, then use your 1/4 to 1/2 of your hot backings to dilute more sugar and soak more corn. You only add a small amount of both. After backins have cooled add it to ur old mash and VIOLA!
But generally the temperature range that you want to collect Moonshine within is between 78-82 °C and we generally stop collecting the distillate once we start getting fusels coming out. This is generally happens at a head temperature of 94 °C or higher.
As long as you keep it airlocked (or nearly) you can put it off indefinitely. I mean wine may be left in carboys for even a year sometimes and it doesn’t hurt it. A few days wont hurt your mash. oxygen in you fermentation containers, this could cause it to vinegar (if you’re using fruits).
For the instant gratification seekers in the crowd, here’s the short answer: A 1 gallon run will yield 3-6 cups of alcohol. A 5 gallon run will yield 1-2 gallons of alcohol. A 8 gallon run will yield 1.5-3 gallons of alcohol.
Once you ‘ve mixed all the ingredients in your barrel, over the next 5-10 days that it is fermenting, do you stir or mix up the mash at all? Yes, when mashing. Not so much during fermentation. Generally don’t stir, but don’t worry if you accidentally agitate the ferment, it won’t ruin anything.
Can You Put Too Much Yeast In Moonshine Mash?? There’s too much sugar for the yeast strain you ‘re using. However, too much sugar in your mash can actually hinder your yeast’s ability to make alcohol, and most people want to get as high an alcohol content as possible when making moonshine.
Let the mash sit for 14 days. If you still see bubbles in the airlock after 14 days let it sit for another few days, or at least until you see no bubbling for at least a minute or two. Once there is no activity in the airlock, the mash is ready to run.
Remove the container immediately and stop distilling. Repeat the process up to 8 times, maximum. Then clean out the fermenter and start again with new sugar, corn, yeast, malt and water.
Once done distilling collect 1 ¼ gallons of the left over backset ( wash that is left in the still after at the end of distillation ). Add the hot backset and 7 pounds of sugar to a bucket (not the fermenter) and use an immersion chiller or an ice bath and cool it to 75 degrees.
Additionally, experienced distillers have determined that simply discarding a standard amount per batch, based on batch size, is enough to keep things safe. The rule of thumb is to discard 1/3 of a pint jar for every 5 gallons of wash being distilled.
There is little to no sweetness in this part of the run and it is far from smooth. The heads are not worth keeping for drinking and should be set aside. In general, roughly 20-30% of the liquid collected during a distillation run will be heads.
Always dispose of the first bit of moonshine, in order to avoid contamination with methanol (which has a lower boiling point than ethanol). Contagion with methanol can be noticed by the bad smell and taste of your moonshine and needs to be avoided, since it is toxic.