Recipes - Spirits, Essential Oils, Vinegar

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RE: How much solids
Von: Tom am 19.12.2021 12:00:59 | Region: Tyrol

If I understand your description properly, the fermentation didn't start yet. So, instead of worrying about the consistency of your mash, you should start the fermentation as fast as possible to avoid formation of unwanted (poisonous) contents. It's not possible to describe here the whole process, in fact, add cultured yeast and take care on the implementation level of the starch as well as the proper temperature. But first read specialist literature...

The mash will liquefy a bit by itself in the course of the fermentation. However, if you're not able to stir the mash, it's definitely too thick.

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