Posted 20 hours ago

Michter's US*1 Sour Mash

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Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to start the fermentation of a new batch, analogous to the making of sourdough bread with a starter. [1] The term can also be used as the name of the type of mash used in such a process, and a bourbon made using this process can be referred to as a sour mash bourbon. [2] Jim Crow was born in Inverness, Scotland, and graduated in medicine from Edinburgh University in 1822. Jim Crow used his scientific training to elevate the whiskey world. Four Roses is a sour mash whiskey that is made using a traditional recipe that has been passed down for generations. This brand is known for its rich, complex flavor and is perfect for sipping on a cold winter night. Frequently Asked Questions

Once the temperature has dropped below 100°F, you can pitch the turbo yeast. Your SG should be about 1.10. Don’t worry, it will actually climb as the malt does its job. Let the fermenting begin. Keep the fermentation about 70°F or better to move things along and it should take about 10-14 days to finish. Simply that distillers used part of the fermented “mash” (a mixture of grain, yeast, and water) from the previous batch to create the new batch. Mash is a term used to describe the mixture of grain and hot water cooked to convert starches to sugars before adding yeast for fermentation. And the term sour mash describes a specific type of mash.Nose: Orchard fruits, butterscotch candies, and vanilla cake greet you on the nose with a hint of wooden spice. Sour mash whiskeys combine the spent mash from a previous batch and a new mash to control the growth of bacteria that can alter the taste of the liquor. The old mash is a previously fermented mash containing dead yeast, a good food source for live yeast.

While everything he produced was top-notch, his whiskey was particularly popular and it sold fast. It became so popular that he shut down the grocery store side of things and opened a distillery instead. Today, the business is still run by Nelson’s great-great-great grandsons. Waterbury, Margarett (August 27, 2016). "Tennessee Whiskey and the Lincoln County Process". The Whiskey Wash . Retrieved December 24, 2017. American whiskey is, by definition, a distilled spirit that uses grains as a raw material. While growing, plants create sugar through photosynthesis and the energy that they don’t use immediately is stored in the form of starch (a complex carbohydrate) which is most highly concentrated in grains and seeds. Distillers take those grains, grind them up, cook them, and add some enzymes to convert those complex carbs into simple sugars that yeast can eventually use and turn into delicious alcohol.Spent grain is a term used to describe the residual mash leftover in the still after a stripping distillation. So, “sour mash” isn’t really a type of whiskey per se. It refers to the process used during the distillation process. 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". Fermentation times can vary, based on the distillery’s desired flavour profile for their whiskey. This period also depends on variables such as the amount of yeast used, temperature and the water-to-grain ratio. Ultimately, the duration of fermentation affects the taste of the resultant beer and final whiskey.

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