uncle jesse's simple sour mash method

[possum]

I use a fermenter and bubble lock. When the bubbles slow, I taste and if it is not sweet, it is time to run.

[Longhairedcountryboy]

I have some empty buckets finally and some cracked corn. I'm going for it today and plan on following this recipe to a "T". One thing that I haven't seen mentioned is PH adjustment on the initial mash. Should I bring it down to 4 like I do for rum washes or will it take care of it's self?

[stil_chillin]

Cant wait to try, in the middle of an all grain right now, what do you think of adding a couple gallons of backset to the first batch ? hate to waste it

[TRANSPLANTED HILLBILLY]

You could put backset in there. You will be affecting the flavor of what it really is though. Which is true to life SEUS moonshine. In this hobby you can try anything you like.
You can freeze your backset for a future batch. I just hope you got a chest freezer. The wife told me if I wanted to eat again to get mine outta there,(the kitchen freezer that is).

I imagine LHCB ot to be cookin' of soon if not already.

[Bujapat]

Hi guys!
Finally, I started today!
I made the mash just like in the recipe...
Have a SG 1060 at 20°C.
Wait for the first bubbles!
My new pot still is almost finished...
I'll tell you...

[TheGinz]

Uncle Jesse, I have so far only tried sugar washes with turbo yeast and I want to try a corn sour maxh. Your method seems as good as any. A couple of quick questions, though. I plan to run the finished distillate through sugar maple charcoal to smooth it out and get that Tennessee taste to it. Should I soak the distillate in the charcoal or let the distillate drip through like Jack Daniels does it? Will there be a significant difference in the teaste, or look? If I am letting it sit in the wood, how long do I let it set for? Also, does it make any difference to use wine yeast or turbo yeast? Do you get more flavor out of the mash letting it ferment slowly as opposed to using a 24 or 48 hour alcotec?

[possum]

I've done the tennesse thing, and I usually let the alcohol and sugar charcoal sit together for a coupple of hours, and then run everything through a funnel and coffee filters. Be carefull with the tenn, whiskey process, as you can end up "smoothing" all of the flavor out of your hootch.

As for sitting on wood, go by taste and color. Everything depends on the condition of the wood, the temp, and the proportions of the spirit to wood.

UJ's sour mash method should not need a tenneseee treatment,as there is no rye in the mash bill (just my opinion...it is a matter of peresonal taste).

[TheGinz]

Uncle Jessy, I used your sour mash recipe and the distillate came out clody. Should I fo ahead and do the second run with this stuff or start over?

[Swag]

Uncle Jessy, I used your sour mash recipe and the distillate came out clody. Should I fo ahead and do the second run with this stuff or start over?

Sounds like you got some slobber (mash) in your distillate. That can happen if you run too hot or have the boiler too full.
You could run it again, or if this is your first distillation, you should throw it back into your next batch or keep it as strip. Sourmash doesn't start to get tasty until you do a few mashes.
Best thing to do is to strip 4 or 5 mashes and then throw them together for a spirit run. You will get much better tasting whiskey that way.

[TheGinz]

I am about ready to run the second fermentation of my sour mash. The first distillation yeilded something that I wouldn't drink. Should I save all the ditillate together and then re-run it all when I have 5 gallons worth or should I run this second fermenation with the first distillate poured in. i am leaning toward doing the second for some reason. Thanks.

[Bujapat]

Had the same problem a few weeks ago.
I distilled together first distilate and 2nd mash, everything gone well!

[Aidas]

I'm going to start a scaled down version of the recipe -- reducing it to a 4 liter wash with a 1 liter backset. If all goes well, and when I finally learn all the ins and outs of my new copper alembic, I'll up the amounts.

The question is this: does one need to start from scratch, or can one simply add MORE to the reduced recipe to get it back up to the original (about 20 liters).

I think that it shouldn't be a problem, as you would only need to use more of the backset, dissolve the sugar in it and up the water and corn.

Am I right?

Aidas