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

[@PoppaLongroach]

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!!❤

[@TimSlowey]

For whatever reason if I try to go above 25% backset it hurts my yeast. A 25% mash amount is industry standard for a "sour" mash and believe me it is sour.

[@PoppaLongroach]

@@TimSlowey what gravity do you run??

[@TimSlowey]

Normally around 1.070

[@PoppaLongroach]

@TimSlowey try keeping your gravity below 1.060.....1.055 is, from my experience perfect. Any time I tried using 100% of my backset with gravity over that it stalked and wouldn't work

[@TimSlowey]

Correction: 1.060 but I do run a number of grains along with my 70% corn.

[@MrSomethingElse]

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!

[@PaulJones-bo8gt]

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

[@richardsolis-ng5sn]

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

[@drcdrdoct9864]

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.

[@anikac8380]

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!

[@kevinhoban4416]

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

[@bryanderian8276]

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.

[@chrislnflorida5192]

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?

[@garrymcgaw4745]

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.

[@darcyturcotte7466]

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 ?

[@chrislnflorida5192]

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???

[@philbillymoonshine7356]

yes.

[@Grandpa_RLP]

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!!

[@workhardplayhard801]

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 !!

[@cbdron6782]

Great info

[@keithoneill6252]

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?

[@kevinhoban4416]

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

[@polie67]

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

[@canecreekgamefarm8036]

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.

[@RunIt615]

Go do your own video then, traditionally…we don’t care! Eff YO MAMMA

[@chrislnflorida5192]

I'm running or starting my 1st Sour Mash after a couple years. I did ask him the same question WHT Not use ALL the Backset. I'm gonna go with your way, add Sugar to the Hot Backset, let cool and add water what's needed to bring back up to volume? I'm running an 8 gal pot.

[@canecreekgamefarm8036]

@chrislnflorida5192 the amount of water you add back will be the amount of shine you run off from your 8 gallon run.

[@contrabandjoe7974]

Great idea

[@RunIt615]

Hell yea, I can smell it from here! RUNIT

[@kevinhoban4416]

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

[@wakemeupfacto3264]

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 !

[@scottjamable]

where did that corn come from in the can? Was that left overs or the bottom of a fermentation from a previous run?

[@Earl-px7sf]

It was from previous run about 3 wk ago. Corn Walmart cracked. About 20lbs new prepared. Went in about like sticky mashed potatoes

[@mcwtaymablane]

So back is basically the heads and tails of the pickle still?

[@fredflintstone358]

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?

[@tylertracy8024]

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

[@RunIt615]

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

[@BillMcGirr]

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

[@RobPolson]

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

[@larrywarner9314]

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

[@williamferraro4671]

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

[@matthewstoner765]

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

[@jackwhite3958]

thanks for the inpho Phil

[@Kenesiolog]

How many times can you do this cycle?

[@bustermasten9576]

He says 7

[@Kenesiolog]

@@bustermasten9576 thank you Hoss

[@chrislnflorida5192]

😂😂😂, 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?

[@dannywilliams9494]

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!

[@mcwtaymablane]

This video is all over

[@PoppaLongroach]

I use my corn 4 to 5 times.

[@jamesgrey8093]

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

[@abrad3061]

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

[@bustermasten9576]

I gotta pee

[@philbillymoonshine7356]

LOL I had to stop videoing and go pee too.