This is the best video on sour mash on KZread that I've found yet. Thanks for all the good info. 👍😎

@TheShineshack

2 ай бұрын

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. ✌️🧪🥷🏿

@TheShineshack

5 ай бұрын

Thank you simple is always best I know how it is to watch some of these videos on KZread 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

@TheShineshack

6 ай бұрын

Will do I appreciate your support...Shine On

@johnschilling4450

6 ай бұрын

Great video! So you do your next sour mash next day or can it sit for few days or longer without it getting funky?

@TheShineshack

6 ай бұрын

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

@TheShineshack

4 ай бұрын

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

@TheShineshack

6 ай бұрын

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

@garrymcgaw4745

6 ай бұрын

Cheers bro.@@TheShineshack

@garrymcgaw4745

4 ай бұрын

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

Nice

Thank you, good Advice, every time I make a run, I learn something LOL.

@TheShineshack

4 ай бұрын

That's the best part 😁

Awesome Red!!! Quality content that’s informative and interesting. Looking forward to the next one. Keep it up.

@TheShineshack

6 ай бұрын

I appreciate it bud ... Yeah I figured my little vacation was over 😂

Another great hangout session with you! I like the Christmas tree ... Festive Shine Shack!

@TheShineshack

6 ай бұрын

I appreciate it... Yeah I decorated a little bit for Christmas in the shine shack 😆

shine on

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

@TheShineshack

3 ай бұрын

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 VIDEO... just like Granpa and Dad use to make. I grew up running moonshine...back when "revenoors" chased us all for it.. FUN days.. :)

@TheShineshack

6 ай бұрын

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

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

@TheShineshack

Ай бұрын

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

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.

@TheShineshack

6 ай бұрын

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

@ScottBryant-wi7gb

6 ай бұрын

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

@TheShineshack

5 ай бұрын

@@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

@ScottBryant-wi7gb

5 ай бұрын

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

nice work son.

@TheShineshack

4 ай бұрын

I appreciate it thanks for watching

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.

@TheShineshack

4 ай бұрын

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

Great videos very informative. Can you talk about what is in your thumper? Thanks, Joe from Maine. Shinin for years and still learning.

@TheShineshack

2 ай бұрын

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 😉

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?

@TheShineshack

2 ай бұрын

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

Thx man.allways good.id like to no if u convert ur corn???

@TheShineshack

3 ай бұрын

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

@bryanderian8276

3 ай бұрын

Man...thx for reply.didnt c that Comming my brother..Soul Shine on..

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

@TheShineshack

5 ай бұрын

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

I enjoyed your video . Where did you get your still from

@TheShineshack

4 ай бұрын

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

@dallasklarenbach2674

4 ай бұрын

@@TheShineshack thankyou

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 😞

@TheShineshack

5 ай бұрын

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 😂

I assume by "backset" he means leftover wash from a distillation run?

@TheShineshack

19 күн бұрын

Yep that is backset the leftover stillage after a run

What is the spray you use on your mash barrel?

@TheShineshack

4 ай бұрын

Star san it is a no Rinse sanitizer is also food safe

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?

@TheShineshack

5 ай бұрын

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

How does diealited water work for this

@TheShineshack

Ай бұрын

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

what are you feeling for when rubbing it in the hand....

@TheShineshack

4 ай бұрын

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 😁

@tomchristensen2914

4 ай бұрын

@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

@TheShineshack

4 ай бұрын

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

@tomchristensen2914

4 ай бұрын

@@TheShineshack remember you said that lol.....I ask a lotnof questions

@TheShineshack

4 ай бұрын

😂 Thats fine with me

How much did u throw out at first

@TheShineshack

5 ай бұрын

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

SPRANG WATER😅

@TheShineshack

2 ай бұрын

You ain't got a sprang ? 😂🤣

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.

@TheShineshack

2 ай бұрын

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

Your American flag is hanging backwards on the wall. The stars are ALWAYS in the upper left corner whether hanging vertically or horizontally.

@TheShineshack

5 ай бұрын

I know it's not a regular flag it's actually a door hanger like a banner it hangs vertical