Uncle Jesse's Simple Sour Mash Recipe 

We’re from the Midwest 👀👀🤣🤣

@@bigeaze5711 So am I.....in the center of factoryland.....in a place where "f*ck you" with a smile on your face is a perfectly acceptable morning greeting.....

Big Eaze just grabbin random bottles off the shelf and drinkin those too LOL! Then you go off an expose Phil Billy's world to his personal hygiene habits! I haven't laughed so hard in months! Great video!

@@kurttrzeciak8326 Philbilly showers every day I just like giving him shit about everything. It’s pay back for the torment I endured as a kid from him.

@@bigeaze5711 You guys are the best channel on YT! Great videos because they are both informative and funny! And I love watching you guys give each other hell lol!

We could tell. You were having such a good time at the end you were having trouble keeping it together. Looked like everything was becoming funny.

Big eaze you and fucking Phil is hilarious, I didn’t know he didn’t wear no shoes! Lmfao… I know round these parts I’m trying to strengthen my feets to be barefoot too… I wanna come hang out sometime… I live in nw Washington state…

The tasting was my favorite part

@@bigeaze5711 I was laughing at that! reminded me of first my grandfather and me these days. Good memories, and good times, seem to come with this channel.

@@BloodRaven1969 thanks for watching!!!!

I might’ve been taking too big of drinks…maybe….

Hell yeah he turns purple sometimes like an Umpa Lumpa, he loves to play with Willies wonka.

I used coconut a pound of coconut sugar in mine and 4 pounds of white sugar.

It will Ferment at lower temperatures but Ideally you want it between 60-80 degrees

I ferment mine in my living room at 67 degrees.

Where you at?

Make a coolaid video next

@@jasonjeffers3929 koolaid is in production

I will let it go up to 8, and its great.

@@philbillymoonshine7356 so you said no need use yeast on second run in the video becausethere still live yeast left over. Do you not use yeast for all 8 mashes?

@@jdyup1563 You only need yeast on the first run, as long as when you add the backset when you make it sour mash you let it cool down first.

@@philbillymoonshine7356 thanks for the reply brother 😁

Thanks for watching, i will run it 8 times before pitching it, by that 3rd run it starts getting great, i just doubled it to 10 gallons lol. Glad you got to meet Big Eaze, would be cool to meet some people off of the tube someday, i just don't like to travel but might get out to an event some day, or hell would even be cool to put one together.

@@philbillymoonshine7356 ok thanks I am glad you told me 8 or would have wasted 3 more runs.

@@philbillymoonshine7356 yes it would be nice to get together and do a meet and greet. I relly dont like to travel either but I just said hell I gotta go. But than you both for this grate channel you do.

Some Bourbon and some Kool Aid shine.

1.075 before 1.000 at the end

Yes you can use feed corn it is great.

I don’t run by temp run it by the drip and use the thermometer as a reference

Doesn’t have to be dark

15 gallons

I understood 5 gal, 3.75 New water + 1.25 Backset = 5 gal.

Heads are poison and should be dumped out

about 8

@@philbillymoonshine7356 damm i thought the yeast would die off at 4 that is good to know new to this thanks

That’s a great idea but I prefer the hose 🤣🤣

That's what I use is a Brew Bag. I have Never made Sour Mash in the 2 yrs running. I was also curious, since I use the Brew Bag, How to save the grain, I pull the bag before the Sugar and yeast?

Matter of fact I kinda just did that. This will be my 1st attempt for Sour. I for last couple years cook the grain in a Brew Bag, your right makes life easier, just remove the bag when done. This time I left the bag and grain in after adding Sugar and Yeast. Over night, I was thinking how the Yeast was sticking to the bag, this morning, I emptied the bag and did away with it. I figured I have to separate the settlement anyway so I'll try it this way??

No sir not with uncle jesses

LMAO Thanks for watching brother.

Relax man, they say the most creative people swear a lot... Or something like that

I agree, these guys are just a bit over the top with the Bevis and Butt head dialogue. Still a good information and they do seem to have good camaraderie with each other. Love the still.

Some peoples children i swear lol... Its not censored broadcast tv its a home video... Better to see real comfortable people over fakers any day great video guys

Did you maybe get some corn in your pot and it scorched? The water is definitely not the issue. Also was it warm enough for the yeast, keep in mind concrete garage floors stay cool even when its 90 outside, bucket warmers are like ten bucks and are awesome. I know in the video i say 3 days but i always let it go much longer, in theory you could run it after 3 days but i like to get as much alcohol as possible. 2 weeks is good measure on any run especially if you aint got no magic alcohol wand layin around. A lot of these guys out here want to make as much alcohol as quick as possible because they want to be duke boys, i care more about the taste because it is for me to drink, so it is worth some extra time and love.

I used DADY and let it ferment about 3 weeks. Gravity was .996. I strained it so no corn got in but some cloudy did get in. Mash smelled really good except for a faint off odor that got magnified by distilling. I am able to filter out the odor and taste but I want to be happy with it right off the still. Ps. Keep up the great work… cool channel!

Make sure your still is good and clean are you using copper or stainless steel?

@@bigeaze5711 copper, maybe cleaning too much. Before and after every run. I have been told only to rinse out with water. I’m going to start fresh and try again. Thanks

@@robertbeauchesne9148 I’d proof that run down to 40 and rerun it

It was summer time and hot so it fermented fast

@@bigeaze5711 I see I started mine yesterday I was hoping to run it on Saturday late but I doubt she'll be ready. I'm trying a apple Jack's mix I read about on some forums.. so we will see what happens lol I appreciate the video and response

I like all of em….🤣🤣

the sugar in the corn will break down over time that is why you don't get any until the second run. Malted barley just speeds up the process this is what poor mountain folk have been doing for years, it is one of the most popular recipes in the whole world, that is why we made the video, we have some other videos coming up where we use malted barley and amylase. The point of our videos is to get people into it, and show how easy it can be, we have some next level vids coming up that you would probably like more.

Also this is what the old timers used back in the day. It's called sour mash and the corn will turn sour and add a much better flavor profile in the 2ed gen to the last is about 5th gen.

@@philbillymoonshine7356 I'm not doubting you. I've just seen on multiple other channels that the yeast can't get to the sugar in the corn without the enzyme. If you could, do a video on cracked corn and yeast without adding sugar and let us know how much alcohol was fermented over time. That would be great!

It works this way it just don't really happen until the second go round, i will do a couple videos just about malted barley coming up soon. In the states this is a very popular recipe, i however am in the process of making a potato vodka where i did use malted barley to help break down the taters.

@@hansfreundwich8331 I am sure you got your answer by now, but this really is just a sugar head recipe. The corn is used for flavoring only, and really does not contribute to the overall sugar content of the wash. The added sugar is where you get the fermentable sugars from. You are correct that without cooking the corn and getting a starch conversion, you will not get fermentable sugars from the corn. -- den

Not with this recipe the corn is mainly for flavor and not sugar content

We would have but the tradition recipe only calls for corn

Theres a reason they didn’t. He explained it. Repeatedly.

What do bananas do for it?

@@upsidedown1986 Those and others have the miracle enzyme that converts starch to sugar. Africans make moonshine from bananas.

Yeah, he is definitely a better smoker then a drinker.

Sips? I was takin good pulls 🤣🤣

I don’t know about you but the reason most people drink is to relax and have a good time. Keep the sophisticated Q uEe R shit at your craft micro brewery beer tastings.

@@vicvic1694 Lighten up dude. Big EZ knows I'm only funning him. BTW: I can't drink beer bcs of gout issues. Have to stick to hard spirits.

@@philbillymoonshine7356 the smoker you drink the better it gets.

Best comment yet!!! But this is actually Philbilly’s garage we’ve been working on.

Lol and both those guys are genius. Have you seen the shit they build?