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<<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...