I must be the only one that's adding backset to the finished product, as after much reading here I don't see anyone else mentioning it. Each quart jar gets two tablespoons of backset. It is then aired out for 24 hours, then it's capped put in fridge for 48 hours, then it's opened back up and placed in the room temp air for twenty four hours, then it's refrigerated 48 hrs and the cycle is repeated for a total of 4 cycles. Then each jar is strained through cheesecloth. That's how we were taught to make sour mash into a fine drinking whisky quickly. No dang oak chips needed, the backset gives it a little color and can be adjusted to suite. I like 4 spoons myself.
