How To Make A Sour Mash
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How To Make Sour Mash
Sour Mash
Sour Brew is a process that uses cloth from an older batch of mash to start fermentation of a new batch of mash. The following procedure was gathered from an interview with Curt Mountain Distillery and other online resource. Its a rough accounting of how a commercial distiller would make a simple no cook brew for a simple sour brew. Still, Earlier we go into the details, let us give you lot a reminder: Distilling alcohol is illegal without a federal fuel booze or distilled spirit establish permit as well as relevant land permits. Our distillation equipment is designed for legal uses just and the information in this article is for educational purposes only. Please read our consummate legal summary for more information on the legalities of distillation.
Sour Mash Recipe
The corn in this recipe is used for season while the sugar volition provide nigh of the fuel for fermentation. This is a multi-step process and requires a defended schedule and requires a commercial distiller to make a mash about weekly. This recipe volition yield near 9% ABV and will accept an original starting gravity around 1.060
- 5 gallons water
- 7 pounds cracked corn
- vii pounds cane sugar
- 2 packets bread yeast
Making the Starter Mash
Add together vii pounds of cane sugar, 7 pounds of cracked corn, and 5 gallons of 75 degree water to a 6.5 gallon plastic bucket fermenter. One time the ingredients have been added to the fermenter add the yeast starter and an airlock and let it ferment. It will take between 7-x days for fermentation to finish. Come across our articles on fermentation for more information on how to tell when fermentation is finished.
Distilling the onest Wash- 2nd Fermentation
Afterwards the 1st fermentation is finished use an auto-siphon to transfer the liquid into the still. Don't dump the saucepan into the still- leave behind the yeast and grain - but transfer the liquid. Add 3-3/4 gallons of 75 caste water into the fermenter as this will keep the yeast alive and happy while distilling. Merely add together 3 ¾ gallons of h2o considering the rest of the liquid will come from the however afterwards the run is finished (backset). Get out the fermentation bucket off to the side and offset the distilling. The first run is not a sour brew every bit it did non have any backset added to it. Always practise a stripping run on the showtime sour mash wash. Run the notwithstanding hot and fast with no packing material, collect everything that comes out of the nonetheless. Run the however down until 20 proof or 10% ABV. Save this stripping run as we will add it to the next launder we dribble.
After the 3 ¾ gallons of water has been added to the fermentation saucepan the sometime corn volition bladder to the tiptop. Remove half of the floating corn and add it to the compost or feed it to the chickens. Add another 3.5 pounds of cracked corn to the fermenter.
In one case done distilling collect one ¼ gallons of the left over backset (wash that is left in the still after at the end of distillation). Add the hot backset and 7 pounds of sugar to a bucket (non the fermenter) and apply an immersion chiller or an ice bath and cool it to 75 degrees. One time the backset and saccharide mixture has been cooled, add it to the fermenter. Add some other yeast starter, a new airlock, and let it ferment for another seven-x days- or until fermentation is finished.
Distilling the 2nd launder - tertiary Fermentation
Once the 2d fermentation is finished use an auto-siphon to transfer the liquid into a copper moonshine still. Don't dump the bucket into the yet- the yeast and grain need to be left behind - merely transfer the liquid. Once the wash liquid has been added to the however add the stripping run from the first run into the still. Later on the wash has been transferred into the all the same- the fermentation bucket will have the spent corn and yeast left behind. Add 3-3/four gallons of 75 degree water into the fermenter- this will keep the yeast happy while distilling. Distill the sour mash whiskey making sure to discard the foreshots. Brand cuts like normal and collect the tails down to 10 proof or xx% ABV. Save the tails and add them to the side by side run. I personally don't re-run my heads I have been using them equally a cleaner and solvent.
Afterwards the 3 ¾ gallons of water has been added to the fermentation saucepan the old corn volition float to the acme. Remove half of the floating corn and add it to the compost or feed it to the chickens. Add another three.v pounds of cracked corn to the fermenter.
Once washed distilling collect 1 ¼ gallons of the left over backset (wash that is left in the still afterward at the finish of distillation). Add the hot backset and seven pounds of sugar to a bucket (not the fermenter) and use an immersion chiller or an ice bath and absurd information technology to 75 degrees. Once the backset and sugar mixture has been cooled add together it to the fermenter. Add together some other yeast starter, a new airlock, and let it ferment for another 7-x days- or until fermentation is finished.
Distilling the third wash- 4th Fermentation
Echo the same process. This process can go along for equally long every bit the distiller desires. Historic period the sour mash with united nations-charred oak chips.
Disclaimer
The information, data and references, set forth in a higher place, are provided for informational purposes just are not intended to be relied upon by any person, or entity, as a legal or scientific basis for any act or determination whatsoever. Absolutely practice not endeavor to replicate this at dwelling house.
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