Sour mash?

[crtbc]

Let's say you have 50 pounds of sweet feed mashed with the required amount of sugar
racked it,
ran it
and the grain had been sitting in the barrel on the trub for 4 weeks covered and undisturbed...
Do you

[Saltbush Bill]

Why would you put Rum ingredients in a sour mash ?

[crtbc]

Not rum ingredients... The sweet feed from the factory is corn, oats, barley, molasses

[6 Row Joe]

Not rum ingredients... The sweet feed from the factory is corn, oats, barley, molasses

Molasses makes rum is the point.

[crtbc]

Not rum ingredients... The sweet feed from the factory is corn, oats, barley, molasses

Molasses makes rum is the point.

You would be adding the mollasus to make up for what has previously been fermented and ran

[NZChris]

Let's say you have 50 pounds of sweet feed mashed with the required amount of sugar
racked it,
ran it
and the grain had been sitting in the barrel on the trub for 4 weeks covered and undisturbed...
Do you

I'd kick the barrel over and start over. Four weeks is too long in my shed because I'd be worried about infections. I do the next generation well within 24 hours, usually on the same day.

That said, stick your nose in the barrel and take a sniff, it might make better sour mash than I've ever made. You go first.

[bilgriss]

Is the survey related to the post after it? I don't think those are the right questions.

Smell what you have in the barrel. Does it stink like something dead? (Throw it away).
Is anything growing in there? (Throw it away, or scrape off the top layer and repeat)

It's unlikely spent grain without any liquid of co2 cover after a month is in a good state.

However, like Chris said, do what you want, and maybe you will end up with something great. It's entirely possible.

[Pure Old Possum Piss]

Why would you put Rum ingredients in a sour mash ?

Whoa!
You just taught me something!

I thought that dunder was a sugar/mole asses wash version using backset. And that rum relies on dunder/backset (though funky and possibly with pleasant infections for rum).
I guess I misunderstood. I thought most rum used a sour mash wash process using dunder the way sour mash whisky uses backset.
Never mind... I've drank too much tonight!

[Pure Old Possum Piss]

Is the survey related to the post after it? I don't think those are the right questions.

Smell what you have in the barrel. Does it stink like something dead? (Throw it away).
Is anything growing in there? (Throw it away, or scrape off the top layer and repeat)

It's unlikely spent grain without any liquid of co2 cover after a month is in a good state.

However, like Chris said, do what you want, and maybe you will end up with something great. It's entirely possible.

If it smells like puke do you wait a few more days till it smells heavenly like pineapple?
Surely you wouldn't kick it over if it's got big ol' dog heads growing in it?
Could there be more than one way to sour mash?
Ever see the dunder pits in Jamaica?

[shadylane]

What do you do
You may select 1 option

1. Add hot water and backset with sugar
2. Add hot water, backset, and a quart of black strap and required sugar
3. Start over with new sweet feed, add sugar and backset


None of the above.

[madspeed]

4. Add up to 25% backset to new ferment

[Saltbush Bill]

I thought most rum used a sour mash wash process using dunder the way sour mash whisky uses backset.

I guess we could look at this from more than one angle, When you make rum , nothing is mashed, so to use the terminology of "sour mash" in the same sentence as the word Rum just seems wrong to me.
I can think of plenty of whiskies on the market that are marketed as "Sour Mash"........but I'm struggling to come up with a single Rum marketed as a "Sour Rum"