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I saved the leftover mash from my first run and am wondering if I can re-use it in my next mash. If so, how much sugar do I add, and how much more corn do I need to add? 5 gallon ferment, by the way. Thanks!
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 Rank: Junior Member Groups: Registered
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"Hey curt, you absolutely can re-use the mash, its my preferred way of being green!! Lol. I have a recipe for UJSSM (uncle jessie's simple sour mash), you can get it from homdistiller.org, and many use it here and there for a true sour mash.
The short answer is save ur mash, add cold water to it so the yeast doesnt die, then use your 1/4 to 1/2 of your hot backings to dilute more sugar and soak more corn. You only add a small amount of both. After backins have cooled add it to ur old mash and VIOLA! your on your way to a true sour mash. Jump over to HD.org and get the particulars on the recipe. If you didnt add water to your mash, no worries, just add fresh yeast to it.
Farmin"
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Still assuming mash and backset are synonomous here...you will need to replace only a small amount of the fodder in question..corn maybe? A cup or two max..then add the same amount of sugar you used the first go around. Using Uncle Jessies strategy the corn might convert a little but not near enough to give you what is needed to make hooch. Sugar is our friend as usual. Originally Posted by: curtsat15  I saved the leftover mash from my first run and am wondering if I can re-use it in my next mash. If so, how much sugar do I add, and how much more corn do I need to add? 5 gallon ferment, by the way. Thanks!
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Rank: Junior Member Groups: Registered
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"BW, usually I hear others refer to backset as the beer left over after a run, where the mash is your beer before your run. Thats the way I understand it.
Also, here is what HD.org says:
Backset
The liquid left in the still after distillation has completed. Essentially backset is a weak, acidic beer which has been boiled for a number of hours. Backset is used to create sour mash whiskies.
Category: Glossary
Wash
A wash is liquid solution in which fermentation will take place. A wash is usually made in a vessel called a lauter tun. Wash preparation is the first step toward producing any alcoholic beverage from wine, beer to distilled spirits.
Other terms for wash are mash and beer.
Preparation of a Rye Wash
Category: Glossary
Farmin"
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Well thanks for sharing. I figgered the terminology was tripping me up here. Seems like the vernacular I have picked up requires a "mash" to be a liquid derived from a combo of water and corn and/or other grains relying on the conversion of the grains into dextrose to make the liquid fermentable..or in the process of being converted. It seems to be both a noun and a verb. On the other hand I got it into my head someway..that a "wash" was a similar fermented liquid but utilized sucrose aka table sugar to feed the yeastes. Guess that could only be used as a noun. If you was washing something somebody think you at the sink rinsing out the skid marks from the BVD's or something. I have heard the "beer" terminology kicked around a bit in the hooching hobby..mainly amongst the bloomin Aussies seems like..and would agree the finished ferment prob meet the dictionary defintion of beer. Now back in a previous incarnation as a highly non serious beer making hobbyist..we always called it a wort for some reason. Now when it got in the bottle or keg..then it was ok to call it beer. I will get this straight one of these days. Did we ever decide if the young man who made the inquiry had some leftover wash which wouldnt fit in the boiler? Or was he trying to run some backset? I re read the original message about 5 times to try and decide what he was wanting to know. The kicker for me was the phrase...leftover from my run. The only thing I ever have left over from a run is back set. Maybe I was just being dunder headed or something. Cheerio old chap. Originally Posted by: Farmin in the woods BW, usually I hear others refer to backset as the beer left over after a run, where the mash is your beer before your run. Thats the way I understand it.
Also, here is what HD.org says:
Backset
The liquid left in the still after distillation has completed. Essentially backset is a weak, acidic beer which has been boiled for a number of hours. Backset is used to create sour mash whiskies.
Category: Glossary
Wash
A wash is liquid solution in which fermentation will take place. A wash is usually made in a vessel called a lauter tun. Wash preparation is the first step toward producing any alcoholic beverage from wine, beer to distilled spirits.
Other terms for wash are mash and beer.
Preparation of a Rye Wash
Category: Glossary
Farmin
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Rank: Junior Member Groups: Registered
Joined: 3/17/2012(UTC)
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You know what BW, your absolutely correct. When I first read curts post I assumed he was referring to the leftover grain, or what I would call mash. But when I read it again now I'm kinda scratching my head and wondering if he meant his backset....SO, Curt, lets have it.
Which are your referring to, the stuff let in the still after the run, or the grain and such left in your fermentor when you poured it into your still??
Either way, you definately can re-use them both, save the grain and use it for a true sour mash for your next run, and use the hot backset to desolve your sugar which you'll cool down then add to your sour mash, with a dash more yeast if you let your old yeasties die.
I guess I should have asked that the first time, but it was late and my brain was tired.
UJSSM calls for 7lbs more sugar added to your second 5 gal wash/mash, and little or no yeast, depending on how soon you got some water on your mash. I have put a heaping teaspoon of DADY in my second wash, and it went to bubbling right away.
Farmin
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I have sworn off using backset since it kilt my best yeastes in the ferment once upon a time when it got over utilized and recycled once too much. I have been chatting with some who like to use the nasty stuff to add to the finished ferment..as right before a hooching session. I dont see how it could mess up stuff too bad like that. The adherents are claiming a flavor boost. Whatcha think?
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Rank: Junior Member Groups: Registered
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I hadnt thought of adding to your wash right before you distill it...that might boost flavor. The reason I started using backset was when using bread yeast the wash was still sweet after 7-10 days and I thought a little more sugar in the next wash wouldnt hurt. And it saved me from having to heat water for my next wash.
Farmin
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Rank: Junior Member Groups: Registered
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I believe the stuff left in the still after is called "dunder" and it is used often in rum distillation. I can't remember who posted about this 6 months to a year ago, it was one of the experienced elders here; any way he described using the dunder either straight as is or "re-fermenting" it by letting sit and getting airborne bacteria/yeast to ferment it again with no additions for a month or so. If it is done right, esters form and you get an aromatic fruity smelling stuff that you add to your wash/mash right before distillation. If done wrong or it gets infected its a smelly evil brew. Either way, good or bad, it looks nasty. If tried it a few times, only turned out good once, twice it was evil. FWIW
I think the search function is messed up, I can only go back 3 days
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Rank: Guest
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Hmm..well guess I missed that month wait qualifier. I knew there was bound to be some reason that stuff was so nasty and stinky..not counting unfit for human consumption. Thats apparently the missing piece to the jigsaw puzzle. Thanks. I do not like them odds of one out to three. You done talked me out of using it yet again. Did I tell yall it will kill grass? I run an expuriment on that deal. It works. Still getting some serious naggin:) Sure that green stuff heal up in due time huh?
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Rank: Advanced Member Groups: Registered
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hahahahah Big, you can't kill grass.......that shit just keeps comin back.......lmao
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Rank: Junior Member Groups: Registered
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"Search works again! Thanks Admin! Here is what I was talking about...pics, too http://www.brewhausforum...p;highlight=dunder"
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Rank: Guest
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Thats what I tole Mama..lol. She aint going for it so far. Originally Posted by: fatboylo hahahahah Big, you can't kill grass.......that shit just keeps comin back.......lmao
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Rank: Advanced Member Groups: Registered
Joined: 7/1/2012(UTC)
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I was talking about mash, not backset. Sorry it took so long to reply, but I was on holidays at the lake. But it seems my question has been answered. Thanks!
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