Distilling unaired wash

[borntobewild]

Ok so iv seriously damaged my leg and I can't pick up my fermenter.
To air my wash I usually tip bucket to bucket 5 to 10 times, I don't have a gizmo for a drill.
It's been on the kitchen side for weeks now finished but not aired and it's nice and clear.

What would happen if I distill it now, would I get a splurge?

[chuck]

If you have 1 of them plastic spoons/mash paddle with a little loop on the end of the handle give it a good thrashing with that I find it works perfect for me as I have always aired my wash like this

[borntobewild]

Yeah I was thinking that, it's been there for about 4 weeks so I was hoping I could maybe risk using it now.

I'll do than then but out of interest what would happen if I didn't do it?

[Easydrinker]

Without Knowing your still, I can't be positive.
But I would guess no problems with a clear wash.
These days, if anticipating problems, and I often run very foggy washes, I attack with a balloon whisk until bored.

Robert.

[Mash]

I don't buy into airing before stilling ever. I reckon it will be fine.

Copper helps prevent superheating which is the main source of surges. If in doubt do not overfill!!

[myles]

If in doubt do not overfill!!

Very sensible advice and well worth considering on the strip run from fermented wash.

With some recipes there will always be issues. As a matter of routine with rum washes I only 1/2 fill the boiler (and no more than 2/3 fill for fruit).

The often quoted 4/5 boiler charge (e.g. 20 litres in a 25 litre boiler) is for previously stripped low wines that are being put in a boiler for a spirit run.

[Curmudgeon]

I'm with Mash and Myles.

Stirring the bejesus out comes from wine making. Not at all relevant to distilling and I never do it, except perhaps in an airstill which has no lid clamps and even then I set the still under a kitchen wall unit so the lid doesn't have too far to go if it decides to take off.

[Pinky]

I'm with Mash and Myles.

Stirring the bejesus out comes from wine making. Not at all relevant to distilling and I never do it, except perhaps in an airstill which has no lid clamps and even then I set the still under a kitchen wall unit so the lid doesn't have too far to go if it decides to take off.

you want some copper in there

[gaza the instructor]

Very important to make sure you don't blow your
lid to soon Mr C. There is a time and a place.
She missed me!!
https://www.pinterest.com/pin/505599495662588792/

[Easydrinker]

I'm with Mash and Myles.

Stirring the bejesus out comes from wine making. Not at all relevant to distilling and I never do it, except perhaps in an airstill which has no lid clamps and even then I set the still under a kitchen wall unit so the lid doesn't have too far to go if it decides to take off.

OK guys, share the secret knowledge.
I work to the principle of keeping O2 from fermented wine and beer.
And taking CO2 from strips in a still.
It seems, that whilst muddling along quite well, I am missing something?
I am sure that I could get dibs on a Masons apron if needed, just send me a lodge number.

Robert