<<2) once you add vinegar to it, it is now pickled and should last a while. without vinegar, i would say even the sterile mash, once exposed to air would go bad. >>
Is vinegar the only thing that pickles it for preservation? Would anything else have teh same affect (tequila? lime/lemon...
One more question...
I knew there would be another -
Is there an advantage to fermenting in larger mason jars (i.e., pint-sized+), or would the process work as well on smaller (4oz) jars? I'm thinking this would help use bits at a time instead of risking a larger amount go bad if I keep...
Muchas Gracias mi amigos!
Ok - so that's about the extent of my Spanish (un mas cerveza?)...
Anyway - I want to thank all previous posters to this thread - it got me to explore the larger group (Discusscooking.com), and join in - what a great venue!
I have a few questions specific to the...