uncle jesse's simple sour mash method

[Uncle Jesse]

I have this recipe fementing now. Looking forward to it and hope it tastes better than the last batch I ran. The sour mash seems like it would taste pretty good.
My last bastch was 7 lbs corn suger, 1 can of malt, and turbo yeast fermented and ran.

Never had good luck with turbo yeast. Again, you just don't need something that aggressive. It has really serious problems with off-flavors if your temps aren't just right.

I just use a packet of good old fashioned baker's yeast. Never had an issue.

Dave

[paramedic68whiskey]

I have this recipe fementing now. Looking forward to it and hope it tastes better than the last batch I ran. The sour mash seems like it would taste pretty good.
My last bastch was 7 lbs corn suger, 1 can of malt, and turbo yeast fermented and ran.

Never had good luck with turbo yeast. Again, you just don't need something that aggressive. It has really serious problems with off-flavors if your temps aren't just right.

I just use a packet of good old fashioned baker's yeast. Never had an issue.

Dave

Yup, just learned that the hard way. With your mash I am following the directions exact! Thanks

[Uncle Jesse]

Yup, just learned that the hard way. With your mash I am following the directions exact! Thanks

Keep us posted on your progress!

[baron4406]

My first ever wash is basically finished, all the cap has fallen and there are very few bubbles. Gonna leave it sit until Saturday tho, don't have time to run it until then. It actually smells kinda good, three days ago there was a winey/vinegary smell. Now it smells like flat beer, I actually think it smells good. Might be the Nottingham ale yeast I used I dunno. Plan is to run it thru my pot still, saving everything (besides foreshots), starting the second batch with 25% backset. When I make my second run I'll add everything I collected on the first run. Was gonna do 4 or 5 stripping runs like some recommend on there, but I don't have a carboy that big yet. So I'm gonna run 3 or 4 generations like this and see how it goes. Hopefully will be able to keep it running all summer. Thanks Uncle Jesse!

[paramedic68whiskey]

Well ran my first wash last night. Came out with about 2 quarts of low wines using a 4 gallon pot still. Followed the directions, rebooted and fermenting now. I am planning on keeping this batch going until I have collected at least 4 gallons. Then put it all together and run it again. I learned a valuable lesson about rushing things and taking shortcuts by coming out with something I didn't want to drink. I just got so dang excited!! On this wash so far so good, not a bad tasting product, and think once I start making cuts it will be much better. I will keep you informed...and thank you!!!

[jmesle]

im doing my first mash this weekend. Im planning on using this recipe. This may be dumb question but in your simple sour mash recipe it says just put the put in in the fermenter in the order listed. Does the sugar need to disolve in the water at all or doesnt it matter. seems like it would be better if it did but I guess that volume of water would not hold all that sugar any way. Just follow the instructions... I know. sorry ive been reading a lot in this fourm and it tends to get a little overwelming at times. i just wanna make sure i fully understand is all

[Odin]

J,

Do dissolve the sugar! Otherwise you get a thick layer of it on the bottom, instead of a spread out solution for the yeasties to get to.

Odin.

[Uncle Jesse]

I've done it without dissolving the sugar and it seemed to work OK, but giving it a good stir won't hurt a thing. In fact, it might aerate things a bit which will help with fermentation.

[mash rookie]

An update on my last batch.

After doing my cuts and blending I found it to have a very heavy corn flavor with more of a tails bite than usual. I had used 50% aged backset. This was at least 20 generations old as well. I think I found the point of too much backset for me. It will be good when it comes off oak but not as good as I have made in the past.

Having knocked up the next batch with the same protocol of 50% backset and a 10-12% target I was concerned that it would also have too much backset flavor. I split the batch in half last week. I added water and sugar for a 10% wash. There was enough cracked corn for both.

It is almost finished to dry already. Because of double volume when I run it I will strip two batches with my flute before combining and running as usual.
I will continue to back off the amount of backset until I find the sweet spot again.

[Bushman]

An update on my last batch.

After doing my cuts and blending I found it to have a very heavy corn flavor with more of a tails bite than usual. I had used 50% aged backset. This was at least 20 generations old as well. I think I found the point of too much backset for me. It will be good when it comes off oak but not as good as I have made in the past.

Having knocked up the next batch with the same protocol of 50% backset and a 10-12% target I was concerned that it would also have too much backset flavor. I split the batch in half last week. I added water and sugar for a 10% wash. There was enough cracked corn for both.

It is almost finished to dry already. Because of double volume when I run it I will strip two batches with my flute before combining and running as usual.
I will continue to back off the amount of backset until I find the sweet spot again.

I meant to comment on it when I was down last week and saw the two looked like about 12 gallon batches going!

[baron4406]

Made my first run of UJSSM this morning. Post is in the "my first" section. Let me tell you even this first stuff you aren't supposed to drink according to Uncle Jessie is pretty darn smooth. Its gonna be fun watching this mature thru subsequent runs, might even experiment with different grains. Very impressed so far. It might get to the point real soon store bought hootch is EEECH.

[paramedic68whiskey]

Yeah it is pretty smooth. I am running my second wash today using 30% backset. I will be doing 4 more until I have enough to run again and do cuts. I also did a sweetfeed run which was awesome too. Great recipes.