The corn in this recipe is used for flavor while the sugar will provide most of the fuel for fermentation. This is a multi-step process and requires a dedicated schedule and requires a commercial distiller to make a mash almost weekly. This recipe will yield about 9% ABV and will have an original starting gravity around 1.060

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. Collect your run down to your stopping point. Again, I recommend 70% ABV for beginners, perhaps a few degrees into the 60's if you are bold. Save all of the spirit run as good sippin' whiskey. A sour mash whiskey can actually be classified as bourbon since both types of whiskey are made under the same restrictions (51% corn in the mash, aged in new charred oak barrels, etc). The ‘traditional’ way of creating a sour mash whiskey is to use an amount of the previous batch’s spent mash to sour the next set of fermenting mash. Michter’s Original Sour Mash Whiskey is another example of a brand leaning into this concept to produce beer.

Making the Starter Mash

Sour mash is the process used by whisky distilleries that relies upon an older batch of mash to begin the fermentation process of the next. This allows control of the pH and also provides valuable nutrients for the yeast. This process is somewhat analogous to the use of sourdough starter rather than fresh yeast. What's the difference between sour mash and sweet mash? This fermentation creates a crude beer with an alcohol level of around 8%. Depending on the yeast being used, flavours of fruit and herbs begin to develop. In America, this liquid is commonly known as a distillers beer. 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. One of the most important steps when making sour mash bourbon is lowering the pH levels after crushing the grains. A high pH level can be a breeding place for bacteria, which, of course, is detrimental to any beverage- or food-making process. Not only would it alter the flavor completely if bacteria got in, but it can also kill off any of the good yeast. Elijah Craig is a popular brand of sour mash whiskey that is known for its smooth, rich flavor. This brand is named after the man who is credited with inventing bourbon, and it is made using a traditional recipe that has been passed down for generations. Old Elk Small Batch

The mash bill describes the mixture of grains used during the fermentation phase of any given whiskey. For example, many whiskeys are blended, in which case the mash bill describes the sum of the grain percentages in any batch of whiskey.Major bourbon and Tennessee whiskeys use the sour mash technique in their production. A portion of the fermented grain mixture from the last batch of whiskey starts the fermentation process for the new batches. Sweet mash whiskey is made using a fresh, new batch of mash for each batch of whiskey. This means that the pH level and other factors can vary more widely from batch to batch, resulting in a less consistent product. Sour mash whiskey, on the other hand, uses a portion of the previous batch’s mash to help control the fermentation process and create a more consistent product. Is bacteria used in the production of sour mash whiskey? Alcohol connoisseurs have a sensitive palate where they notice the liquor’s slightest flavor change. That’s why sour mash is also favorable for consumers because it offers consistency in the flavor profile of their whiskeys. Why Distilleries Use The Sour Mash Technique As of 2017, Benjamin Prichard's also produces a Tennessee Rye Whiskey, a malt whiskey, two whiskeys labeled as bourbon, and an unaged corn whiskey called Lincoln County Lightning. [33] Like Prichard's Tennessee whiskey, these are not charcoal filtered prior to aging. [ citation needed] Bourbon is made with grain mash. The mixture of grain mash typically combines barley, rye, corn, and wheat. During the mashing process, the grains are crushed together and opened. Once the crushing is complete, they add hot water to bring out the sugars. When this happens, the pH levels rise.