uncle jesse's simple sour mash method

[Stillhouse Creek]

Both have a smell that would knock you down when you sniff the contents closely.

My cooked mashes exhibit no strong odors, just a hint of yeast, and yet they boil as if on the stove...

[Ghost]

No need to take any of the floaties off this wash - the more you open your fermentor and put something in it the more you have a chance of getting a infection in the wash. They will either fall once its done or float around the top - aint hurting a thing either way.

Perhaps, but I have had no such experience as you describe. I make my mashes the way my Granpappy showed me back in Kentucky.

I leave my vats open, I do not seal them up and I have them in an enclosed room where they are secure from pets, rodents, etc. I also believe that a cooked mash has far less chance of infection than a cold or uncooked wash.

The reason I remove the 'trash' is to pull out the wood, husk, cobb and other non-corn particles is because these tend to produce undesireable wood alcohol...FWIW

I dont know about you - but the cracked corn I get doesnt have anything else in it. Its actually pretty clean. If you were doing your own corn - then I could see where its got some other stuff in it. And really for the cost of a .99 airlock I would rather be safe than sorry just my opinion. And I am not sure I follow you on the chance of a cooked mash being less likely that a wash - I think it would depend on what you have in the air that the wash/mash is exposed to if you are doing a open ferment. Interesting to discuss for sure, One the ferment stops and you no longer have the "curtain" of CO2 to block out any nasties I would think no matter what you are subject to infection.

I have had one infected wash with a SW wash - never want to smell that again. And I will add it was a closed ferment under airlock - so yeah ever with a airlock Im sure infections can happen as well.

[on1wheel01]

What does an infected wash smell like.

[Ghost]

Vomit - rank ass - foul smelling stuff. Maybe closer to sour milk ?

[on1wheel01]

Ok na nothing like that. More like taking a deep sniff and it sets you back kinda burning lol. My buddy says his is the same way so hoping that is usual. e got another question. I have been using the Fleishmans super active yeast. I am thinking of switching to distillers yeast from the beer and wine store. Do I need to throw out the sour mash left overs and start fresh. Or keep as is and just run it, then next bucket I do use the other yeast and have a few batches going.or mix them. Lol just don't know which is best

[Stillhouse Creek]

@ On1wheel01,

I use about 25% of the old corn (with very little of the old water) in my fresh batch of mash. Down at the bottom of the first run's bucket, will be nice, bright yellow corn. I scoop out a gallon of this, drain of some of the water and then use it in the next batch.

There was enough active yeast in the leftover corn to start the bubbling process right away, without adding any additional yeast.

By the way, I don't use over 1 tablespoon for yeast (I use Red Star baking yeast) to 7 lbs of cracked corn. While you can use more than this, it gets to smelling very 'yeasty' at the higher concentrations.

It's been cold here, so my mash temps are hovering around 60°F. Takes about 10 to 14 days for the bubbling to stop and the mash turn clear at these temps...

[ipee7ABV]

Ok na nothing like that. More like taking a deep sniff and it sets you back kinda burning lol. My buddy says his is the same way so hoping that is usual. e got another question. I have been using the Fleishmans super active yeast. I am thinking of switching to distillers yeast from the beer and wine store. Do I need to throw out the sour mash left overs and start fresh. Or keep as is and just run it, then next bucket I do use the other yeast and have a few batches going.or mix them. Lol just don't know which is best

do an experiment and find out what you like best

[Stillhouse Creek]

I played with my recipe a little, mostly filling in the holes from my Granpappy's recipe that I didn't remember, but once it started producing high proof alcohol, I started sticking with it...

[Harley Wolf]

I'm on my fourth generation and the last 2 generations I've noticed that some of the corn appears to have sproted roots about 1/8 to 1/4 inch long. Has anyone else seen this?

[Fastill]

I'm on my fourth generation and the last 2 generations I've noticed that some of the corn appears to have sproted roots about 1/8 to 1/4 inch long. Has anyone else seen this?

I never seen that before, how course did you crack the corn?

[Harley Wolf]

Its just the standard cracked corn from Farm Supply. It happens to small pieces and some larger pieces, doesn't effect the smell or taste.

[on1wheel01]

Well I ran my first mash today. I used corn meal instead of corn(not making that mistake again). But I did do it too early. I also had yellowish colored product for around 1/3 of the run. In total the run was around 100 proof. I also had a bit of corn meal in my copper line so I figure maybe I did fill it up too much. I plan on saving all of the product I kept which is mostly hearts and tails with just a bit of heads. Which gave me around 1.5 quarts or so on a 4 gallon mash. I threw away the backset and corn meal and started over with cracked corn.

[WNC-PrivateStock]

My first two gallons of this made an excellent 80 proof whiskey (two gallons of wash, one quart of whiskey). Or at least it tasted most excellent to me...better than jack or jim anyway.

I actually seldom drink...but I drank a quart of this in one night and actually felt good the next day...no headache at all. Kind of tired all day, but that was it.

It was so good that I didn't save any for a "spirit run"...and I keep reading that you should keep your liquor until you have enough for a spirit run... so I'm going to cook my 5 gallon wash and use half of what I get for a 2nd run...and drink half... just not all at once...I was just so shocked at how good it was that I kept sipping.

So if I run it a 2nd time...will this come out like a strong neutral alcohol for making things like my apple pie... or just be a stronger, higher proof sour mash whiskey?

Thanks.

Open to all suggestions.

[njscofflaw]

So if I run it a 2nd time...will this come out like a strong neutral alcohol for making things like my apple pie... or just be a stronger, higher proof sour mash whiskey?

Depends on your rig.

In a pot still, you'll never get a true neutral. If you're running it a second time you'll get a higher proof mash whiskey.




On a separate note. I left my UJSSM alone for a month due to a still upgrade that needed cleaning / sacrificed running. Cracked open the fermenters, and it was just perfect. Did the first run from a 5 gallon batch, collected about 1 1/8 gallons to be rerun, and just started my second fermentation. This batch was my first time ever using just plain ole Fleischmann's active dry yeast (normally I've been using EC-1118), and it's probably the most active ferment I've seen so far.


Looking forward to the next run through.

[WNC-PrivateStock]

^^^
Thank you. I guess I'll save up about half of my 80 proof until I've got enough for another run and see what I come up with. The 80 proof is pretty good though.

So it won't be truly neutral, as long as it's good for drinking...I'm happy. I don't drink often, but when I do I prefer that it's a premium liquor. I don't ever drink cuervo...I stick with patron. I don't drink Jack or Jim... I prefer home made. But since Dad died... I'm on my own for that... and I'm trying to get as good as he was at it. How a teetotaler (in the latter half of his life) stayed the most renowned as the best shine maker in the area...I'll never know. But in memory of him, I'm keeping the art alive.

thanks for the advice.

[Oldskool]

I'm a newbie and I read in the thread to make sure my feed has no preservatives. I'm looking at Tractor supply and they have a feed with these Ingredients:
Corn
Guaranteed Analysis:
Crude Protein (min.) 8.00%, Crude Fat (min.) 3.50%, Crude Fiber (max.) 3.00%, Ruminant meat and bone meal free
I'm not seeing any preservative so I'm asking if this stuff is good for the mash?

Thanks.

[Fastill]

I'm a newbie and I read in the thread to make sure my feed has no preservatives. I'm looking at Tractor supply and they have a feed with these Ingredients:
Corn
Guaranteed Analysis:
Crude Protein (min.) 8.00%, Crude Fat (min.) 3.50%, Crude Fiber (max.) 3.00%, Ruminant meat and bone meal free
I'm not seeing any preservative so I'm asking if this stuff is good for the mash?

Thanks.

Looks good, The crude fat and protein are in the corn. If it is Producers pride, I use it once in a while if I don't want to drive out to the feedmill.

[Oldskool]

Great, thank you

[bwpz]

Would this be a good recipe for 45 gallons in a 60 gallon food grade barrel? Just water, sugar, cracked corn, yeast to the same scale? Should I put like 3 twin bubble airlocks on the lid of the barrel?

[Prairiepiss]

I just made a 45 gal batch in a 53 gal drum.
50 lbs of cracked corn.
48 lbs sugar.
Tsp yeast nutrient. (not actually needed)
Tsp yeast Energizer. (not actually needed)
4 oz bakers yeast.
Starting SG 1.060
Finished fermenting in 4 days at SG .990 9% ABV

[bwpz]

I just made a 45 gal batch in a 53 gal drum.
50 lbs of cracked corn.
48 lbs sugar.
Tsp yeast nutrient. (not actually needed)
Tsp yeast Energizer. (not actually needed)
4 oz bakers yeast.
Starting SG 1.060
Finished fermenting in 4 days at SG .990 9% ABV

That's not the same ratio is it? What yeast nutrient, and which energizer? How did you modify the lid to let co2 escape?

[Prairiepiss]

That's not the same ratio is it? What yeast nutrient, and which energizer? How did you modify the lid to let co2 escape?

No its not. All I had was 50 lbs of corn and I wanted to start with a target SG of 1.060. So that's why the sugar is lower. For a 45 gal ferment you would want 63lbs of corn and sugar. By the original recipe. But corn only comes in 50 pound bags. So you would need to buy two bags and add 10 lbs from the second bag.

The yeast nutrients and Energizer are generic from the homebrew shop. Like I said they are not needed. It will work fine without it.

[bwpz]

So why did you lower the sugar to 48 from 63 and the corn from 63 to 50?

[bwpz]

That's not the same ratio is it? What yeast nutrient, and which energizer? How did you modify the lid to let co2 escape?

No its not. All I had was 50 lbs of corn and I wanted to start with a target SG of 1.060. So that's why the sugar is lower. For a 45 gal ferment you would want 63lbs of corn and sugar. By the original recipe. But corn only comes in 50 pound bags. So you would need to buy two bags and add 10 lbs from the second bag.

The yeast nutrients and Energizer are generic from the homebrew shop. Like I said they are not needed. It will work fine without it.

I'd like to only use 50lb in a batch, could I still use your recipe for 45g in the 60g barrel?

[Prairiepiss]

Yes you can. Never seen a 60 gal barrel befor?

All I had was 50 lbs of corn on hand.

And I had 52 lbs of sugar ready to use in this batch. But I needed to use 4 lbs in another wash. So I ended up having only 48 lbs. Which worked out to my 1.060 Target anyway.

And my reasons for the lower sugar is for experimental reasons. Lowering the sugar amount on a recipe is not a bad thing. But you don't want to use to much more then the recipe calls for.

I would say for a 45 gal ferment you could use between 45 lbs and 65 lbs of sugar and corn. With no complications.
50 pound bags of each is just easier.

[bwpz]

Yes you can. Never seen a 60 gal barrel befor?

All I had was 50 lbs of corn on hand.

And I had 52 lbs of sugar ready to use in this batch. But I needed to use 4 lbs in another wash. So I ended up having only 48 lbs. Which worked out to my 1.060 Target anyway.

And my reasons for the lower sugar is for experimental reasons. Lowering the sugar amount on a recipe is not a bad thing. But you don't want to use to much more then the recipe calls for.

I would say for a 45 gal ferment you could use between 45 lbs and 65 lbs of sugar and corn. With no complications.
50 pound bags of each is just easier.

So 45g water, 50lb corn, 50lb sugar, 9 tbps yeast is good? What kind of lid? Multiple airlocks?

[Prairiepiss]

No 50 lbs sugar 50 lbs corn and enough water to make it 45 gal total.

And here is what I use for my fermenter.
http://homedistiller.org/forum/viewtopi ... =2&t=35751

[bwpz]

No 50 lbs sugar 50 lbs corn and enough water to make it 45 gal total.

And here is what I use for my fermenter.
http://homedistiller.org/forum/viewtopi ... =2&t=35751

Thanks for the good information. Should the corn be used like 8 times max? How often should the yeast be changed?

[Prairiepiss]

My plan is to replace about 10 lbs of the corn starting on the 3rd generation. Yeast should be good for a while.

[bwpz]

My plan is to replace about 10 lbs of the corn starting on the 3rd generation. Yeast should be good for a while.

The floating corn needs to be replaced?