SOUR MASH Moonshine 

Awesome I'm glad you liked it be sure to check out the other content on the channel...Shine On

Thank you simple is always best I know how it is to watch some of these videos on RU-vid they get way to complicated makes it to hard to understand I try to explain everything in a simple way just like I would want it if I was researching for something and try to pack as much information as possible in them sometimes I forget a few things tho I'm still learning at all this filming stuff it's a lot different from what I'm use to 😂

Will do I appreciate your support...Shine On

Great video! So you do your next sour mash next day or can it sit for few days or longer without it getting funky?

I have let it sit 2 days before and it's fine really depends on the temperature it's being held at but yes I let the backset sit over night to cool a little then the next morning it's around 100°- 120° I'll add sugar to it and finish mashing it in

I do make All-grain mash bills I have videos on them as well but I enjoy using sugar as well it's a lot less time consuming and cheaper but still creates a fine product as long as you don't add too much sugar.But they may monitor it in some states but in NC I have bought sugar at Walmart etc 200lbs at a time for years never had a problem but you could buy it at a different location every time if that is a issue for you...Shine On

I appreciate the support... Ph can definitely be a issue especially around 3-5 generation it becomes very acidic it's best to always have ph test strips or a meter on hand just in case it stalls...Shine On

Cheers bro.@@TheShineshack

How ya going bro I'm in Adelaide. I've got a modular still 57ltr keg for fermenting and a t500 boiler the keg gives me enough mash/wash to strip and then enough low wines to fill the 25ltr boiler...watered back to 40%.. I've got 2 x's 500mm columns full of 3x3 spp and a liquid extraction unit, that get me to Azeatrope (96.6)@ 900ml per hur... I can change things around because it's all tri clamp fittings, so I can zig or Zag between reflux and pot still mode, A lot has to do with the abv of the mash/wash, grain for flavour..... T P W for vodka, if you use a t500 boiler you MUST get a rower controller of some sort. Hope this helps brother 👍.@@Jeffrhodes-pl7rc

I appreciate that thank you I'm jealous now I wish I was in New Zealand distilling is legal there 😆

Distilled water?? If so it doesn't have any minerals I never use that I use spring water or tap water is just fine just put a activated carbon RV filter on your hose it helps now, if you have highly chlorinated water in your city, I would let your water sit for a day or two and let the chlorine evaporate. I only use distilled water sometimes when tempering down my liquor

Thanks for supporting the channel....I do if I'm doing a All-grain I have some videos up I do my starch conversions a little different but there is a playlist labeled All-grain....Shine On

Man...thx for reply.didnt c that Comming my brother..Soul Shine on..

I appreciate it bud ... Yeah I figured my little vacation was over 😂

Yep exactly that's how I like to run mine I will definitely have to try adding some specialty malt sounds really Good. I have used them in other mashes before but never thought about adding them to a ujssm I appreciate you supporting the I appreciate you supporting the channel...Shine On

Definitely...That sounds wicked but I know it's gotta be awesome the funkiest dunker makes the best rum...I'ma try Panela one of these days I can't get it in bulk locally one tiny block and it's very pricey

Yep it sure ain't like that anymore you couldn't do half the stuff you can now back then 😂 I appreciate the support...Shine On

When I do sour mash, I never convert the malted grain. It's strictly added for the multi flavor but I usually do between 1 and 2 lb per gallon. I like my gravity to be no higher than 1.075 and no lower than 1.065. that's the flavor range for me. Most of the time I add about a pound or a pound and a half of sugar per gallon and this particular video I just did 1 lb per gallon. Wasn't looking for a huge return, just good flavor product in my opinion. The lower the gravity the more flavor you have in the product, but also the less alcohol you get I really appreciate you liking the channel and supporting the channel. I always try to be straightforward with no bullshit and not wasting anybody's time. We're all here to make good likker and have fun doing it...Shine On

I appreciate it simple is always the best way but yes I did I always cut tails at between 100-90 proof and as long as every jar taste good and has a good nose I blend them all if not I may toss a jar but usually after blending I will have a average proof of 125 and I proof everything down to 100

I usually try to in this video I believe I put mash and some grains out of the mash barrel as well....no problem at all we Never stop learning neither can we know it all 😉

We had a warm day today... slower ferments are always better more time for interaction with the fruit or grain makes a better flavor in my opinion fig sour mash sounds great 👍 I have always thought about trying a fruit based sour mash always wondered what it would turn out like...Shine On

Brother, I have more figs each summer than I can pick and use. Come summer I would be glad to bring you some for a video. I have been putting 5 to 10 pounds of figs in all my mash since the fall. @@TheShineshack

@@ScottBryant-wi7gb I would definitely use them that's for sure I have an abundance of asian pears starting this year I can send you back with a truck load as well

Come late July I will try to contact you and make the short drive up the mountain. Do you have an email I can use then? @@TheShineshack

I used to do that same thing using a 50 gall barrel the backset is the perfect temperature when you let it sit overnight you never wanna kill your yeast I absolutely love the 4th and 5th generation sour mash when you get to that point you may have to adjust some ph issues if it stops fermenting on you but most of the time you will have no issues but if you do it's always in that range of generations

No problem I don't mind 😂 I agree completely it is definitely confusing out there everyone has their own way of doing things there isn't a wrong way but BACKSET.... Is once you mash in the first time(It's considered your sweet mash)and you run it through your still after you collect all your alcohol the leftover liquid that is in your pot that's your backset that you add back into your grain with water,sugar to mash back in you don't have to use backset on a sour mash if you don't want to you can just use your leftover grains in your mash barrel they are sour as well you can just add sugar and water and let it work but when it comes to yeast use whatever you can get bread yeast works well also yes different yeast will impart different flavors and produce different esters but bread yeast adds a nutty flavor that's actually really nice but I use High temperature alpha and Gluco amylase because it's easy 😆 but the old timers used malted grains such as barely,wheat,rye etc to convert the starches into fermentable sugars malted grains contain the enzymes alpha and beta amylase in them already thats what the malting process does but they work well also just a different temperature range and takes a little longer but you also get more flavor from the malted grains than high temperature amylase i hope this clears a few things up if you have anymore questions feel free to ask...Shine On

Yep that is backset the leftover stillage after a run

Awesome you will love it sour mash makes some good Likker it's one of my favorites and it's simple to make...Shine On

That's the best part 😁

No problem usually gen 1 is good it's the sweet run Just tastes like good sweet corn liquor as you progress in generations. You really start noticing a difference around the third generation, which is the third time you sour mash in really starts to get that good sour sweet corn flavor. A very unique flavor that I love sour mash is one of my favorite spirits as you get around generation 5. That is your best you'll have and I usually stop at generation five or six. After that it just isn't worth the return.in my opinion Doesn't taste as good starts to dull out but between 1st and 2ng generation there is not a huge difference but you definitely can tell the sour profile is starting to be front and center and is a lot smoother on the pallet then the first generation it's really good you can't go wrong with a good ole sour mash...Shine On

@TheShineshack thank you for the feed back sir.

Star san it is a no Rinse sanitizer is also food safe

😂 Ok so backset is the leftover stillage in your still after you have run off your alcohol it's good stuff to use in a sour mash but after you have mashed in with fresh grains after the first fermentation they are already getting sour but they get even better as the generations progress around your 3-5th mash I. Is the sweet spot it's fantastic around 6-8 it starts to diminish to the point it's no longer good sour mash makes some fine Likker it's away to get the most out of your grains as well....As for puking I always recommend leaving atleast 5-10 inches of head space in your pot always to help prevent that but some mashes are going to do it regardless a table spoon of butter in your still pot right before you heat up works good it changes the surface tension and helps prevent the puking

@@TheShineshack Ok on the stillage and on the puking I have figured out I was loading her to full. I still havent gotten used to this small one but I will unless I build another. Thanks for your answers. Thank you

@@jimconacher104 No problem anytime

I know it's not a regular flag it's actually a door hanger like a banner it hangs vertical

You ain't got a sprang ? 😂🤣

Dang I know that sucks I always go to 4-5 generations with usually no issues on the 5 gen sometimes I will half to add a little baking soda but I only so 25 gallon Mash's 😂

It's all about personal preference I want go past 5 generations usually I don't like how it taste after that but other people go 8-9 gens as long as you. Keep replacing the spent grain and it's not getting so acidic that it keeps stalling and you like the flavor of the Likker then keep on using it

I do that to not only feel it but to smell as well rubbing your hands the friction creates a little heat it really opens it up I trully believe in running the still and making cuts solely by taste,touch,feel not thermometers or by proof.... Heads will be very volatile they will evaporate fast off your hands as you rub them together and will smell super sharp and harsh and as you get to hearts it want evaporate so fast off your hands and will smell sweeter and less volatile and start to open up when you get into the tails it will not really evaporate off your hands but will feel kinda oily and slightly slimy in a sense and will smell like cardboard,wet dog or like plain ole Ass 😂 this is something I have done for years it's how I was taught I always recommend doing it periodically throughout your run every time at first it may be hard to distinguish the difference because your looking for minute differences but they are there and you will learn as you do it more and more and be able to make awesome cuts which = great Likker 😁

@TheShineshack appreciate the detail as I am new to all this.. honestly I bought a big still because I just jump into it lol.. I have made a lot of small batches but only have used big still 2 times. I am doing a cleaning run this weekend and have a mash ready to go

Yeah I have done that before my self lol in my opinion... Ask anything anytime I don't mind at all .... Repetition makes perfection in this hobby the more you do it the easier it gets ...Shine On

@@TheShineshack remember you said that lol.....I ask a lotnof questions

😂 Thats fine with me

I appreciate it thanks for watching

Steven stillz or stillz .com he is also on eBay but there are a lot of awesome still builders out there also north Georgia and copper still Co, Tracy bumgardner, Hammered copper works

@@TheShineshack thankyou

For heads it was 2 1/2 quarts for this run sometimes I only toss 2 quarts other times 3 all depends on taste,smell,feel when I see the heads are gone and hearts have started

I appreciate it... Yeah I decorated a little bit for Christmas in the shine shack 😆