What is Backset and How to make Sour Mash - Moonshine Q & A 

Straight to the point. Fantastic video man exactly what I was looking for.

Thanks buddy, I'm learning to distill down here in New Zealand, corn mashes, sugar washes various beers and wines and fruit brandys but I never understood what the set back was, you cleared it all up for me my man and I am grateful. I am doing a run of likkur today so I will save the set back this time! Here's mud in your eye!

Have you ever tried a low gravity mash, below 1.060, with bread yeast, and used 100% of your backset?? That's how I do it. It never stalls out and gets better and better. I've used 100% backset 12 runs in a row. It was brown, nasty looking and smelling. But it makes fantastic shine. Shine On Phil!!❤

I tell you brother i learn a lot watching your videos i bought the same vevor setup when you made corn mash have ever used can corn its dirt cheap very smooth heads come in at 130 proof i get 9 jars down to 65 proof tails

Great info

Been wanting to say good videos. Man.been brewing for long while never to late to learn something new.thanks man. Chocolate mouse is freaking awesome.

I did this with my sweet feed. Used DADY once for the first run. I only used about 1/3 backset because my ph got so low that I was worried it would kill the yeast. I warmed up my replacement water and melted my sugar and let it cool for the sugar and water. Basically grain flavored sugar shine. But it sure is good stuff.

I guess if I to watch the rest of the video all at one time I would have got my answer on the backset thank you like your videos keep them up

Thanks for mentioning the ‘Oaxacan Green’ corn variety, and its flavor characteristics and sour mash. I I am a horticulturist with a particular interest in heirloom varieties. Since you have so much experience with various contrarieties, would you mind making a short video describing The nature of the varieties you’ve used? Even linking a list would be valuable to the general knowledge of the community. Thanks for your work!

Man I love your videos ! so much to learn and you make it seem so easy ! One question iam just starting out with a 8Gallon vevor how much sugar are you adding back in cold ?

I use 100% of my backset. When the backset is hot put your sugar in and then let it cool. Then add back to your grains. If you run 5 gallon of product off then add 5 gallons of water back to your mash. Traditionally you always use all your backset.

I'm making rum with a mix of peach brandy backset & the 1st generation ( sweet mash ) bourbon backsets in lieu of dunder . I let the bourbon backset be exposed to open air and have a wicked lacto infection growing on top bout 1/2" of thick white fuzz 🤣 Fortune favors the bold !!

I would've thought that the Ph would be so low the yeast would'nt be able to survive. Great tips Phil Onya to bro.

So you figure on a 10 gallon batch 2 or three gallons of backset can you use more if you have it or do you think the more you put in the last flavor you get

If you're trying to make your sour mash have you ever tried to use more corn to get more flavor or would that not be considered sour mash anymore have been curious about that for a while

So this leads to more questions as it always does. LOL This sounds like a no starch conversion recipe but then you say you have already cooked it. So if you are cooking and converting the corn is it best to leave it in cracked form for Sour Mash and not grind it to grits?? Thanks!!

Can you sour mash corn and grains that have been though the gelification process and enzymes?

i have i question have you ever had a batch that looked like it stoped working after 4 days i can smell the alchol and it is not stickey i did everything the same except add 2 row malted barley and it seams like it is ready the weather is cool 60-70 f the cap only looks like it droped half way i am baffeled any suggestions thanks !

Hell yea, I can smell it from here! RUNIT

How long do you run the still to get all of the alcohol out of your wash? In other words at what proof coming off the still would be considered running all of the liquor out of it?

thanks dude. got some bloody butcher I want to sour mash

Interesting… I’ve never backset or made a sour mash. I should give it a try sometime.💪👍🥃

thanks for the inpho Phil

What do you do about the alcohol left in the corn ?…I feel like it gets to be more and more every batch and therefore stalls me out when I do it

My mash is run in a brew bag so that I only have cloudy liquid at the end. Is this what I add the backset to?

I tried it i put my back set in cold its been 24 hours and no bubbling should i add yeast or wait a little longer

I use about half os my back set but can only got 4to 5 runs out of it. Ooo and it's a 5 gallon

Philbilly wut state do you live in where your legal to still in your garage in the open like you do ?

Leaving the acidic backset in your pot for days doesn’t damage the pot ?

If your reusing your Corn up to 7 times, your basically running a Sugar Mash? All i use is Corn, 1 time i bought a 3 grain bag, made 3 runs and that SH** was Hot. I have Never used a Barley mixture or Amalese, Do you just use Corn, Sugar and Yeast, old school?

I use my corn 4 to 5 times.

SO .... all said and done, after adding backset, water, sugar, this New Sour Mash should start working on it's own, then Ferment like normal???

😂😂😂, u talking about Backset killing weeds, i learned the hard way on my lawn, Killed my grass. Im running an 8 gal Pot, why couldnt u use ALL the Backset and replace needed with water to bring back up to 8 gal. after running?

How many times can you do this cycle?

I'm doing a sweet corn run right now. I'm going to hit that shit with molasses and do a hybrid. I'll let you know how it turns out!

to cool my still quickly i put a fan on it so i dont open er up and everyone in the building knows, lol

I'm doing a 100% backset let's see what happens

I gotta pee