Michter's US*1 Sour Mash

Product Information

This method was originally taken from J.W. Walstad's book Simple Sour Mash to Simple Alcohol Fuel! and has been modified according to my experiences. As of 2014, Popcorn Sutton's Tennessee White Whiskey was an unaged corn whiskey produced in Tennessee. [18] In popular culture [ edit ] Once it has finished, take your FG. You should see about 0.98 which gives you about (1.10 – 0.98) x 129 = 15% ABV or about three quarts of product for your first run. Remove the wort and put it into your fermentation vessel. Sour mash whiskey is a type of whiskey that uses a “sour mash” in its production process. This means that a portion of the mash from a previous batch is used to start the fermentation process for the new batch. The sour mash helps to control the pH level and prevent unwanted bacteria from growing, resulting in a more consistent and predictable product. Is sour mash whiskey sour?

Repeat the same process. This process can continue for as long as the distiller desires. Age the sour mash with un-charred oak chips. Disclaimer

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Comparing sour mash whiskey and bourbon is kind of like comparing apples to Granny Smith brand apples.

Dr. Crow was trained as a chemist and physician in Scotland before moving to the U.S. in 1820. He worked for several distilleries before Oscar Pepper hired him at the Oscar Pepper Distillery. One issue Crow and many other distilleries were facing at the time was maintaining the consistency of flavors from one batch to the next. By introducing this method, Dr. Crow was able to ensure that every batch produced by the distillery had the same great taste. When producing wash, producers rinse the malted barley several times to produce a cloudy liquid environment to pitch their yeast. As a result, most distilleries save a portion of a third rinse from the previous batch to start the ‘wort’ of the next batch of grain. The second Jim Crow was an altogether more positive figure, a Scots-born chemist who applied scientific techniques to the distillation process, shaping significantly the Bourbon we drink today.All Tennessee whiskey is from Tennessee, but not all whiskey from Tennessee is "Tennessee whiskey". For example, the Ole Smoky Distillery (which began operation in 2010) is located in Tennessee and produces several whiskey products, but they are not sold as Tennessee whiskey because they do not meet all the criteria necessary for such. Instead, they are usually marketed under other terms, such as "Tennessee moonshine". Once the yeast is pitched, the liquid undergoes fermentation — a yeast party where the microorganisms consume the available sugars and excrete CO2 and ethyl alcohol. This process can take anywhere from three to seven or more days. Afterward, the distiller is left with ‘beer’ in the United States or ‘wash’ in Scotland. These are exciting, fascinating times in the world of American single malt whiskey. In the wake of the category receiving its first genuine definition and outline from the TTB, we’re seeing new distilleries queue up to enter this particular niche, and some building their entire portfolios around it. At the same time, though, there are quite a few major distilleries out there that have been exploring the world of American malt whiskey for a long time, whether their experiments had resulted in commercial products–that is, after all, how we ended up with American single malt as an official category, by essentially codifying what people had already been doing for several decades. Now, however, we’re starting to see distilleries truly pushing this category in advanced directions (maturing and premiumizing) as a result of years of investment, and the newly released New Riff Sour Mash Single Malt Whiskey is a perfect example. This is a product that only exists following nearly a decade of labor. This method is the most inexpensive I have found for producing Corn Whiskey. It is perfect for beginners because it does not rely on skill for mashing and does not require any cooking which greatly reduces the hassles and expenses.