Multiple Fermenters

[partsbill]

The sour mash moonshine I have going now was going so well I decided to split it into several batches. I took my 4-48qt. coolers and split my current mash 4 ways. Added about another 5 lbs of feed to each along with 5 lbs of sugar to each. I also added about 2 large double handfulls of cracked corn(deer corn) to each as well. What a great idea! All 4 are bubbling away. I do have a question though. How long can I go with my sour mash batches without having to add anymore yeast? If in doubt, can I add some more on top of the other if it doesn't bubble/ferment?

[Tater]

If it was allready ferminting when ya split it up shouldnt be any problem. If ya dont kill whats left in grain when ya sugar it back should be enough to do next run and so on

[DBM]

You will not have to add any more yeast. After your next run just add sugar to the hot backset (1 lb per gal) let it cool overnight and pour it back in the fermenter with the corn in it. In about two hours it'll be working like crazy. Each cycle like this is called a reitteration. After the third reitteration it really gets good. I like to add a little more cracked corn on each reitteration, you can cook it with hot backset also. Just make sure everything has cooled to about room temp befor pouring it back on your corn.
Somewhere around your fifth reitteration you'll notice that it's taking a coupla days longer to quit "working", you'll also notice that you are getting more eruptions "looks like your mash is boiling" that's when you are making good whiskey. Good whiskey is made in the fermenter ( i use 55 gal drums) the still is just to seperate that good whiskey from the mash. You are on the right track, good luck.

[TEC]

DBM,

reitteration or reiteration

[Rocky_Creek]

After you take the liquid out to distill, pour cold water over the grain enough to cover. Add just a little sugar to give them something to munch on.