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Sourmash
Posted: Sat Apr 16, 2005 8:38 pm
by AkCoyote
A week ago I started a sourmash batch using Uncle Jesse's recipe. Used about 7lbs grain, 5 lbs sugar, 1 gal of backset, 1 tsp amylese and 4gal water. For yest, I used everyday type baker's yeast. It's been in the garage at about 45F and is still bubbling away. I know a slower ferment is better but I'm just wondering if 2 weeks will be too long for the fermentation process.
AkCoyote
Posted: Sun Apr 17, 2005 9:03 am
by AkCoyote
I always start my fermentations in the house and then move them to the garage to let them do their thing. This includes wine, grains, sugar washes......everything. The garage is generally kept at 45-50F in the winter and without heat it's about 55-60 in the summer. Even a sugar turbo wash can take 3 weeks to completely ferment. Uncle Jesse has stated numerous times to distill after 4-5 days and I was wondering if this was unique to a sourmash or grain washes in general.
AkCoyote
so
Posted: Thu Apr 21, 2005 10:16 am
by Uncle Jesse
how are the results you're getting AK?
Posted: Thu Apr 21, 2005 8:47 pm
by AkCoyote
THM:
I've been using plain old Flechmanns (SP?) bakers yeast. 2 tsp / 5 gal wash. Usually starts bubbling in 2-3 hours at about 65F. For some unknown reason I've never had the yeast/ferment problems that seem to plague some people.
Uncle Jesse:
Ran this batch through, cut it to 60% and have it aging on some white oak. It's most definitely a sourmash bourbon (used some backset I had frozen from a previous run) and was quite smooth even at that strength. This was a single run in a pot still. Would it be better if it were double run?
AkCoyote