I have a brewery that is interested in taking some maple sap and fermenting with it. So my question... Will the sap be ok at 180 degrees for a week while making a mash or will the bacteria just blossom?
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I have a brewery that is interested in taking some maple sap and fermenting with it. So my question... Will the sap be ok at 180 degrees for a week while making a mash or will the bacteria just blossom?
I was a hobby brewer years ago mashing doesn't take weeks its more like a few hours total. After mashing the sweet wort is pitched with yeast and that takes over fermenting the sugars in the wort. If the fermentation is proper not much else can get a start in there. The little yeasty beasties will dominate. Jay