It all depends really on things like amount of yeast, MASH, temperature, etc. But usually it'll take abut 4-5 days. To be sure, wait to distill until the mash has stopped bubbling and it has a really sour taste. Fermentation speeds up at higher temperatures, but make sure you don't let the temp. get above 120F or the yeast will start to die, which means theres nothing to produce alcohol.
for at least 3 to 4 hours and it should be perfect your welcome
In order to produce a strong beer, you have to let the mixture ferment at the right temperature.
Kombucha should ferment for about 7-14 days for optimal taste and health benefits. Fermenting for longer can result in a more sour taste and potentially higher levels of beneficial bacteria and acids.
Moonshine mash can go bad if not properly stored or if it's left too long before fermentation. The mash can develop off-flavors, spoilage bacteria, or mold, especially if exposed to air or contaminants. Generally, it's best to ferment the mash within a few days to a week after preparation for optimal results. If the mash smells foul or shows signs of spoilage, it's safer to discard it.
Not that long, it's almost instant.
They let them ferment. Here is an article about it: http://www.cheresources.com/winezz.shtml
whenever you're hungry for it
If you leave a sugar-yeast-water mixture to ferment for too long of a time the gluten will lose elasticity.
Tonic
Letting a water, sugar, and yeast mixture ferment for a long time does not affect the quantity of ethanol produced.
Only if it is left out a long time to ferment or spoil.
Yes, beer can ferment for too long, which can result in off-flavors and a less desirable taste. It is important for brewers to monitor the fermentation process carefully to achieve the desired flavor profile.