Sour mash simple recipes can be done by reusing or rebatching grains that have been fermented. Sour mash can be made by simply racking off the wort and adding sugar, water, and yeast to the fermented grains to ferment into a sour mash naturally.
You may add more grains but the sour mash will not be totally "sour" as if adding more grains. If you like it more on the sour side, don't add more grains. We like not adding more grains and we prefer adding the sugar water because this is the way WE like it. Do what you like the best! It's all about what YOU like, not what others tell you it should be.
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00:00 Introduction
00:10 Watch the pressure canner mash video
00:48 Using a hydrometer
01:16 Take a specific gravity reading (watch the refractor video) Write down all the pertinent information
02:23 Put airlock and lid back on until ready to run
03:20 Rack off the liquid into a vessel
04:37 Add 5 pounds of white sugar to one gallon of hot water-add to the mash
04:53 Stir well-take a temperature reading
05:30 Clean the airlock and lid well before reusing again
05:45 Add more hot water to the top fill line, to reach a temperature of 95 degrees
05:55 Stir well and take another specific gravity reading
07:12 Add any final water to bring the temperature to 95, stir, take SG Reading and temperature
07:35 Add 1-2 tablespoons DADY yeast by sprinkling-let sit 30 minutes with no lid to proof
08:07 Add clean lid, airlock, fill with moonshine or water to the min/max line
08:44 (More ways to make sour mash) splitting fermented grains between 2 five-gallon food-grade buckets
09:03 Add malted barley and water is optional
09:51 Watch the refractor video
10:01 Add enough water to bring the temperature to 95 degrees to pitch the yeast
10:45 Sprinkle 1-2 tablespoons of DADY yeast, let proof 30 minutes with no lid on
11:00 Write down all the pertinent information
21 июл 2024
