You sir are a damn great teacher. You explain things fully & that’s required! Make them videos like your making em for simple Jack, please! I was wondering what the difference was between heads & fore shots. Great insight all round. Thank you sir. ✌️🧪🥷🏿
Thank you simple is always best I know how it is to watch some of these videos on TH-cam 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 😂
Another excellent video. Some of the best distilling content on the tube. Great walk through of the sour mash process! Please keep the videos coming! Cheers from Texas
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
Great video mate, you put me right in the picture... I,very always struggled with sour mash, with the Ph crashing, great tips. Thank you, cheers from Australia
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
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
Thanks for sharing another fine video. This warm streak we are having in Nash County, NC this week worked perfect for my blue corn and fig sour mash. I love the slower ferment and winter runs.
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
on my 3rd gen of sour mash... running it off tomorrow... I let my backset sit overnight after a run and add 10 gal to barrel. but I mash in a 58 gal barrel. get 2 runs per mash in. with some left over to keep grains covered
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
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 😉
Good video. I think there is a lot to using backset and spent grain for flavor. I’ve got a panela rum fermenting now that is using some 6+ month old Dunder “backset” inoculated with Kombucha, wild tepache and sour cream. This stuff is wild. I’m expecting some crazy fruity flavors off this run.
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
Love your videos, your easy to understand and u Run like I do, more Old School. What was your SG when u started to Fetment? Your 7qts, U started proofing at 130pr down to your tails, proof ? Did u mix the 7qts to come out at what finish proof?
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
How come you dont cook your grains and convert the starches to sugar. Always wondered how this made sense esp when the sale of sugar is somewhat monitored
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
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
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 😂
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
Ok Teach I might be in the back of the class but my hand is up and here is my question. What is back set? Is it the crap that is in the pot after I run a batch? How long does it take the grains to sour? My last 2 runs I have done my still decided to burp and burp bad. What causes that? This is a newish still to me. My old one was to big, it was a 25 gallon still and this one is about 7 gallon, Do you think I am filling it to full? It isnt nothing special but I made it and it was doing fine, what do you think? Teach me lol. Thanks man
😂 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
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
What's the rule of thumb on? How many times you can use the sour mash from a corn run? Is it 3 or can you keep going and still yield the same amount of alcohol?
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
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
Many of us have no idea what a backset is. I have watched a few videos now because I want to get to it. every video you guys always using all different kinds of chemicals amylase etcetera I don't remember the other names. Back in the days before people had all these strange chemicals when people first started moonshining they probably didn't even have distilling yeast right. So if Sean was always made without all that stuff why can't we do it now. Sorry for the long question. I have moved to South America and they will not let any of that kind of stuff come through customs and they don't sell any of it here.
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
This is the best video on sour mash on TH-cam that I've found yet. Thanks for all the good info. 👍😎
Awesome I'm glad you liked it be sure to check out the other content on the channel...Shine On
You sir are a damn great teacher. You explain things fully & that’s required! Make them videos like your making em for simple Jack, please! I was wondering what the difference was between heads & fore shots. Great insight all round. Thank you sir. ✌️🧪🥷🏿
Thank you simple is always best I know how it is to watch some of these videos on TH-cam 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 😂
Another excellent video. Some of the best distilling content on the tube. Great walk through of the sour mash process! Please keep the videos coming! Cheers from Texas
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
Great Video Mate, easy to follow and informative. Keep it up Red and a big Thankyou from New Zealand
I appreciate that thank you I'm jealous now I wish I was in New Zealand distilling is legal there 😆
Great video mate, you put me right in the picture... I,very always struggled with sour mash, with the Ph crashing, great tips. Thank you, cheers from Australia
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
Thank you, good Advice, every time I make a run, I learn something LOL.
That's the best part 😁
Awesome Red!!! Quality content that’s informative and interesting. Looking forward to the next one. Keep it up.
I appreciate it bud ... Yeah I figured my little vacation was over 😂
Thanks for sharing another fine video. This warm streak we are having in Nash County, NC this week worked perfect for my blue corn and fig sour mash. I love the slower ferment and winter runs.
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
Awsome video man. I'm in the uk and on my very first sourmash gen 1 be ready in 2 or 3 days cant wait
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
GREAT VIDEO... just like Granpa and Dad use to make. I grew up running moonshine...back when "revenoors" chased us all for it.. FUN days.. :)
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
Another great hangout session with you! I like the Christmas tree ... Festive Shine Shack!
I appreciate it... Yeah I decorated a little bit for Christmas in the shine shack 😆
on my 3rd gen of sour mash... running it off tomorrow... I let my backset sit overnight after a run and add 10 gal to barrel. but I mash in a 58 gal barrel. get 2 runs per mash in. with some left over to keep grains covered
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
Great videos very informative. Can you talk about what is in your thumper?
Thanks, Joe from Maine. Shinin for years and still learning.
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 😉
Good video. I think there is a lot to using backset and spent grain for flavor. I’ve got a panela rum fermenting now that is using some 6+ month old Dunder “backset” inoculated with Kombucha, wild tepache and sour cream. This stuff is wild. I’m expecting some crazy fruity flavors off this run.
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
nice work son.
I appreciate it thanks for watching
Nice
shine on
Love your videos, your easy to understand and u Run like I do, more Old School.
What was your SG when u started to Fetment?
Your 7qts, U started proofing at 130pr down to your tails, proof ?
Did u mix the 7qts to come out at what finish proof?
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
How come you dont cook your grains and convert the starches to sugar. Always wondered how this made sense esp when the sale of sugar is somewhat monitored
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
Thx man.allways good.id like to no if u convert ur corn???
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 assume by "backset" he means leftover wash from a distillation run?
Yep that is backset the leftover stillage after a run
Hey man waiting to see how that sour mash turned out? I poured 75 gallon of 3rd gen out cause I was tired of buying 4 pound boxes of baking soda 😞
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 😂
How does diealited water work for this
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
Ok Teach I might be in the back of the class but my hand is up and here is my question. What is back set? Is it the crap that is in the pot after I run a batch? How long does it take the grains to sour? My last 2 runs I have done my still decided to burp and burp bad. What causes that? This is a newish still to me. My old one was to big, it was a 25 gallon still and this one is about 7 gallon, Do you think I am filling it to full? It isnt nothing special but I made it and it was doing fine, what do you think? Teach me lol. Thanks man
😂 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 enjoyed your video . Where did you get your still from
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
What's the rule of thumb on? How many times you can use the sour mash from a corn run? Is it 3 or can you keep going and still yield the same amount of alcohol?
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
What is the spray you use on your mash barrel?
Star san it is a no Rinse sanitizer is also food safe
what are you feeling for when rubbing it in the hand....
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
How much did u throw out at first
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
Many of us have no idea what a backset is. I have watched a few videos now because I want to get to it. every video you guys always using all different kinds of chemicals amylase etcetera I don't remember the other names. Back in the days before people had all these strange chemicals when people first started moonshining they probably didn't even have distilling yeast right. So if Sean was always made without all that stuff why can't we do it now. Sorry for the long question. I have moved to South America and they will not let any of that kind of stuff come through customs and they don't sell any of it here.
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
SPRANG WATER😅
You ain't got a sprang ? 😂🤣
Your American flag is hanging backwards on the wall. The stars are ALWAYS in the upper left corner whether hanging vertically or horizontally.
I know it's not a regular flag it's actually a door hanger like a banner it hangs vertical