Ok, I'm so new to this I've yet to ever make anything yet. I'm still waiting on parts to finish my boka still, and I'm also still trying to secure a heat source ( be it fire or ele. Leaning more to the ele. but I'm not and electrician.) But that aside I can't run the still without a mash. I chose the boka still design due to the fact that I can run it as a full reflux, or an ALMOST full pot still with just a turn of my valve. With that being said, I'm a just bourbon drinker, ( just starting trying rums) but I'd like to start using my still to make bourbon "Like" drinks for starters. All my fav's are a "Sour mash" and perhaps I just don't know enough about Mashes/washes, but can someone help me out and do a good job at making me look like a fool for asking! Any info/help would be great!
Thanks in advance~
~Anti~
sour mash
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midwest shinner
- Rumrunner
- Posts: 639
- Joined: Fri Feb 15, 2013 5:06 pm
- Location: Midwest u.s.a
Re: sour mash
I recommend looking in the tried and true section and choosing a recipe from there, like Uncle Jesse's sour mash, if that's what you like most...
There's whisky in the jar
Re: sour mash
Read all you can about this hobby, cuz we dont want you to hurt yor self or others. Uncle Jessies Sour mash is a good recipe and makes a pretty good drinking bourbon.
OLD MAN IN THE SHED
Re: sour mash
One thing that i'm not seeing is How much yeast is needed per batch.. is there a ratio... ex: amount of corn/yeast or amount of sugar/yeast. I'm at least a week away from making my first mash and 2weeks out from my first run.. so i'm trying to fill in the gaps in what I think I know now.
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midwest shinner
- Rumrunner
- Posts: 639
- Joined: Fri Feb 15, 2013 5:06 pm
- Location: Midwest u.s.a
Re: sour mash
About 2-4 grams per gallon of wash or mash is sufficient. The yeast will multiply as time goes on, you just want to pitch enough to win the race against any baterias or other nasties that could take over.
There's whisky in the jar
Re: sour mash
lastly is this a decent corn mash make up?http://www.youtube.com/watch?v=d_N3PbopL28 anyone have any comments? I don't plan on using the dried fruit option but other than that its one of the more sound youtube videos i've found.. or at least I think it is...
Re: sour mash
Stay away from anything related to Turbo Yeast, it will ferment out drier but it will also cause some off flavors and then you have to filter your product to clean it up, better to not get greedy, keep your wash to around 10% and you will be fine.
As posted above, stich with the tried and true recipes and you can't go wrong.
Read, Read, Read.
As posted above, stich with the tried and true recipes and you can't go wrong.
Read, Read, Read.
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Prairiepiss
- retired
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- Joined: Sat Dec 18, 2010 7:42 am
- Location: Somewhere in the Ozarks
Re: sour mash
You have been told about the best recipe for you to start with. UJSSM. The recipe is laid out in the first post of that thread. In the tried and true recipe section. Get off the YouTube crap. Most all of it is that. Crap. You have the best info you need right here. Use it.
It'snotsocoldnow.
Advice For newbies by a newbie.
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My Stuffs
Fu Man
Mr. Piss
That's Princess Piss to the haters.
Advice For newbies by a newbie.
CM Still Mods
My Stuffs
Fu Man
Mr. Piss
That's Princess Piss to the haters.
Re: sour mash
@ Midwest Shinner ~ thanks for the info on yeast. Some recipes just say to use yeast, some give an amount. I was courious about how much to use when making 5gal mash's. This info will help greatly!
I"m not disputing that UJSSM will produce decent shine. But just like it says in the recipe... and I quote, " I used this method for years until I mastered the processes involved in creating a quality sour mash whiskey, at which point I moved on to cooked mashes and more advanced efforts." This UJSSM is nothing more than a sugar water mix with a bit of corn for flavor. It says so right in there as well, "Unlike a cooked mash, a simple mash does not rely on grains for starch. The corn is included for a bit of alcohol, but mainly for flavor while the sugar provides the alcohol." Did you even look at the Youtube video I linked.. I was asking if it was a legit recipe? I'll link it again for good measure, http://www.youtube.com/watch?v=d_N3PbopL28" onclick="window.open(this.href);return false;" rel="nofollow. Again, I don't claim to know anything, but I have been READING.. for 2 weeks now I've been reading anything I can find on stills, mashes, recipes, still operations, heating sources, exc. If you think I started this thread without reading all the Tried and True recipes, then let me assure you, I've even read the ones on rum and brandy (things I don't even plan on making any time soon in hopes to learn this or that). I don't mean any disrespect, but I've seen how some people join this forum and ask before they look at whats already here. I only have 13 posts thus far because that's exactly what I've been doing for the past 2-3 weeks. The UJSSM may in fact be the best recipe to start with, and I may end up doing that, but that still doesn't answer my question.. Is the Youtube video a reasonable recipe for a "Sour Mash"? since my last post I also stumbled across this http://www.youtube.com/watch?v=UskxlzIpm2U" onclick="window.open(this.href);return false;" rel="nofollow. It makes enough sense.. I'm just wanting to know if these have any merit?
I"m not disputing that UJSSM will produce decent shine. But just like it says in the recipe... and I quote, " I used this method for years until I mastered the processes involved in creating a quality sour mash whiskey, at which point I moved on to cooked mashes and more advanced efforts." This UJSSM is nothing more than a sugar water mix with a bit of corn for flavor. It says so right in there as well, "Unlike a cooked mash, a simple mash does not rely on grains for starch. The corn is included for a bit of alcohol, but mainly for flavor while the sugar provides the alcohol." Did you even look at the Youtube video I linked.. I was asking if it was a legit recipe? I'll link it again for good measure, http://www.youtube.com/watch?v=d_N3PbopL28" onclick="window.open(this.href);return false;" rel="nofollow. Again, I don't claim to know anything, but I have been READING.. for 2 weeks now I've been reading anything I can find on stills, mashes, recipes, still operations, heating sources, exc. If you think I started this thread without reading all the Tried and True recipes, then let me assure you, I've even read the ones on rum and brandy (things I don't even plan on making any time soon in hopes to learn this or that). I don't mean any disrespect, but I've seen how some people join this forum and ask before they look at whats already here. I only have 13 posts thus far because that's exactly what I've been doing for the past 2-3 weeks. The UJSSM may in fact be the best recipe to start with, and I may end up doing that, but that still doesn't answer my question.. Is the Youtube video a reasonable recipe for a "Sour Mash"? since my last post I also stumbled across this http://www.youtube.com/watch?v=UskxlzIpm2U" onclick="window.open(this.href);return false;" rel="nofollow. It makes enough sense.. I'm just wanting to know if these have any merit?