Enjoying your videos. I like the idea of your pressure cooker process for the mash. How many times can you re-batch the original grain when doing a sour mash? Do you add in small amounts of new grain prepared the same way?
You can use it five or six times and it gets sweeter. I add some new grain but usually a non malted and pressure cook again and on the second time I chop it up with a stick blender. Then convert it again there are many ways to experiment I just have fun. When you get to much grain split into two batches like in the video.
I have a VEVOR 9.6 gallon stainless steel still . I am a newbie about to run my first mash ever. Can I run 5 gallons first in my 9.6 gallon still in case I mess up. Then run my other 5 gallon
At 9:10 using a stainless steel paddle. Metal will scratch plastic leaving somewhere for bacteria to breed. Not a good practice. Stainless steel fermenters are the way to go. Or use plastic paddles/spoons in plastic fermenters.
We have our own preferences and I will stay with what I am using for what does work for me. I am a huge fermenter of sourdough, kefirs, fermented foods, etc. and I have been doing this for over 4 decades and rarely if ever have a problem if you know how to sanitize. Thanks for the comment and the watch. It's a good thing to have a choice, isn't it? Do what works for you :)
There are several different recipes but the best way I would take hot backset from the last batch use it to pour over your new grain to cook it then either add to your sour mash and add sugar and water.
Yes, you are right, but I do not always recycle the mash, when I plan on making sour mash again, I do add some back to the next mix. Thanks for your input and feedback, we appreciate it very much! If you haven't joined our private FB group, please consider, we value the more experienced shiner as yourself. facebook.com/groups/853240925227471/
My first watch of any of your videos. Ever consider using any of that sour mash as something like backset or dunder? I have not, but know it is done for flavor, which with a sugar wash, you always need more.
I have to pitch the yeast because I actually reheat the grains up along with new grain; this process kills the yeast that was in there. If you do not heat the grains, then yes you can reuse the yeast. Good question! Thanks for asking and the watch!
IM CONFUSED: What ive been seeing, to make the Sour Mash, They say their NO NEED to add more yeast, its suppose to work with the left over yeast in your 1st Mash? Please Respond, im making my 1st sourmash after 2 years!
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Thanks!
I sure like those glass fermenters.... nice job you two
We do too! Thanks for the watch and the comment.
Awesome share & like 👍👍👍👍👍
Thank you! Cheers!
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Thank you for sharing awesome
Thanks for watching!
Enjoying your videos. I like the idea of your pressure cooker process for the mash. How many times can you re-batch the original grain when doing a sour mash? Do you add in small amounts of new grain prepared the same way?
You can use it five or six times and it gets sweeter. I add some new grain but usually a non malted and pressure cook again and on the second time I chop it up with a stick blender. Then convert it again there are many ways to experiment I just have fun. When you get to much grain split into two batches like in the video.
I have a VEVOR 9.6 gallon stainless steel still . I am a newbie about to run my first mash ever. Can I run 5 gallons first in my 9.6 gallon still in case I mess up. Then run my other 5 gallon
Yes you can run 5 gallon at a time
@@FarmhouseBC Thank you I did not know what to do I really appreciate it
This is wonderful
Happy Friyay!
At 9:10 using a stainless steel paddle.
Metal will scratch plastic leaving somewhere for bacteria to breed.
Not a good practice.
Stainless steel fermenters are the way to go.
Or use plastic paddles/spoons in plastic fermenters.
We have our own preferences and I will stay with what I am using for what does work for me. I am a huge fermenter of sourdough, kefirs, fermented foods, etc. and I have been doing this for over 4 decades and rarely if ever have a problem if you know how to sanitize. Thanks for the comment and the watch. It's a good thing to have a choice, isn't it? Do what works for you :)
What yeast do yall use?
I use DADY yeast for grain and EC1118 for fruit and sugar
Where does the pressure cooker come in?
How many gallon is your jug 2-3 gal?
We use the 3 gallon pressure cooker to gelitize the corn so we can convert the starches into fermentable sugars.
Can you use cracked feed corn for a mash?
Absolutely you can. Try to make sure they didn’t add preservatives.
When do you add more grain
There are several different recipes but the best way I would take hot backset from the last batch use it to pour over your new grain to cook it then either add to your sour mash and add sugar and water.
If just corn or mostly corn I use it till the color turn almost gray,works for me
this is great, but you left something out for a sour mash. your supposed to add 15-25% backset to your mix.
Yes, you are right, but I do not always recycle the mash, when I plan on making sour mash again, I do add some back to the next mix. Thanks for your input and feedback, we appreciate it very much! If you haven't joined our private FB group, please consider, we value the more experienced shiner as yourself. facebook.com/groups/853240925227471/
My first watch of any of your videos. Ever consider using any of that sour mash as something like backset or dunder? I have not, but know it is done for flavor, which with a sugar wash, you always need more.
Yes, I have used backset, it just so happens when making this video, I did not have any on hand. Thanks for the watch :)
do you really need to re pitch the yeast? couldnt you reuse it?
I have to pitch the yeast because I actually reheat the grains up along with new grain; this process kills the yeast that was in there. If you do not heat the grains, then yes you can reuse the yeast. Good question! Thanks for asking and the watch!
MY SOUR MASH STARTS REFERMENTING WITHOUT NEW YEAST AS TEMP STARTS LOWER
IM CONFUSED: What ive been seeing, to make the Sour Mash, They say their NO NEED to add more yeast, its suppose to work with the left over yeast in your 1st Mash?
Please Respond, im making my 1st sourmash after 2 years!
If you don’t heat above 100 degrees Fahrenheit it will restart. Adding new yeast will not hurt it. If you have any questions let me know.
Where can I get some of those jugs at
Click on the link and scroll down until you see them and they come in two different sizes.
Why did you wash/sanitize the lid only and not the fermenter/carboy as well?
So, you're putting a sanitized lid onto an unsanitized fermenter?
Because thw sour mash is a low ph and no bacteria can. Show till ph raises