What makes it a sour mash?
Today all American distilleries use the sour mash process. Sour mash means that a part of the distillation residues (stillage) is added to the mash again. After the mash has been prepared with fresh spring water it is chemically neutral, which means the chemical environment is neither acidic nor alkaline.
How do you ferment sour mash?
Add 7 pounds of cane sugar, 7 pounds of cracked corn, and 5 gallons of 75 degree water to a 6.5 gallon plastic bucket fermenter. Once the ingredients have been added to the fermenter add the yeast starter and an airlock and let it ferment. It will take between 7-10 days for fermentation to finish.
What’s the difference between mash and sour mash?
Bourbon’s unique character comes from the 51 to 79 percent corn in its recipe. Sour mash whiskey uses the bourbon recipe but starts the mash with leftovers from a previous batch, much like the starter in sourdough bread. The sour mash process gives a sweeter, deeper flavor to the final product.
What are some sour mash whiskeys?
The Best Sour Mash Whiskeys To Chase Down Right Now
- MICHTER’S US*1 TOASTED BARREL FINISH SOUR MASH WHISKEY.
- GEORGE DICKEL BARREL SELECT TENNESSEE WHISKY.
- BUFFALO TRACE EXPERIMENTAL COLLECTION OLD-FASHIONED SOUR MASH BOURBON.
- COLONEL E. H. TAYLOR, JR.
- WILLETT FAMILY ESTATE 4-YEAR-OLD SMALL BATCH STRAIGHT RYE WHISKEY.
Can you reuse mash for moonshine?
In order to reuse your mash this is how it works. You will use your old corn and yeast already present from the previous run, which should also still contain a good lot of beer still left behind. Now you can run the mash again.
What does sour mash taste like?
Nose: Butterscotch with ripe pears and apples. A bit of white pepper spice and oak. Taste: Caramel corn, apples and white pepper with a hint of oak wood.