So a search for the recipe called --Sweetfeed likker --and or -- Uncle Jesse's Simple Sour Mash (UJSSM) Follow the recipe and you can use the feed you have with a few other items.

Thank ya very much.

My first time trying to make it, i went by a recipe that had me heat the mash and stirring at 150 for one hour ...then let sit till temp got down to 90 degrees, then seperate the solids from the liquid. Then add yeast. let sit for 5 days....that batch got to 105..........but now im boiling the water then pour the boiling water over my grain,,,,,,let it sit for 90 minutes then cool it down to 90 degrees and add yeast then let it sit for 5 to 7 days.

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Sorry for the delayed response but AAIndigo nailed it. A slow steady heat yeilds much better results at releasing the natural sugar from the grains. I've been using this receipe ever since I started shining and it's never failed at producing great results. When you bring your mash to a boil your scorching your grains which will reduce your sugar release. I only do this becuase it is proven facts not myth. Hope that answers your question."

What are the proven facts that you are referring to?

I put 4" of sweetfeed grains in a 6 gallon bucket, pour hot water on it and cover to sit for 90 minutes. While that sits I put 7 pounds of sugar in a large pot, add two gallons of water a table spoon of lemon juice and heat til the sugar is completely dissolved. After that I poor into the bucket. I then fill to within 2 inches of the top of the bucket with cold water. This usually brings the temp down to around a 100 degrees. I then add two tablespoons of distillers yeast. Cover and let sit for a week to 10 days. I then siphon off the liquid into another bucket and then let that sit for two days. Once the liquid is siphoned off the grains, I add enough water to cover the grain to keep the yeast alive. After two days I then siphon off the liquid into the boiler leaving the lees in the bottom of the bucket.

Run it at a semi slow speed and it'll usually start out at 150 proof and drop fairly steady from there. I run it so the stream is pencil lead sized.

Once the run is done take two gallons of backset, add 7 lbs of sugar to it and add it to the grains left in the bucket, make sure it has cooled to 98 degrees or less first though, you don't want to kill the yeast still in the bucket, fill the remainder of the bucket with cool water. Let it ferment out for a week and run it. This is sweetfeed sourmash and it'll usually start out at around 160 and drop fairly quickly to 150 proof. (out of a pot still that is, not sure how this would be out of a reflux.).

Rinse and repeat, scraping off the spent grains and adding new grains each time after the first sourmash run, I usually take about one to two inches of the old grains off the top and add new. And lately I've been replacing the spent grains with cracked corn and malted barley.

Its not a bad recipe and you can tweak it to make it what you want. In the end it makes a drinkable spirit that has a little sweetness to it and isn't overly "hot". Its a real good start to an apple-pie recipe.

"I am wanting to make a sweet feed whisky but am still somewhat of a novice. I plan on using sweet feed as mentioned but in place of some of the sugar I want to add 2# of a light malt syrup I already have as well as some un-sulphured Molasses. I plan on ending up with about 8-9 gallons of mashed wash. How many pounds of sweet feed would you recommend? I am using a whisky yeast wit AG that will produce up to 12% abv. This whisky I am also wanting to use a limestone water as Does the distilleries in Kentucky for a smoother finish BUT have heard yeast prefers an acidic PH of around 5.0 give or take. So do I ferment with a low PH then dilute the final run with the limestone water or what?
My Idea for making this water is to use true limestone that has been rinsed and allowing it to soak for a period of time or boil it to extract the wanted minerals. Any thoughts or suggestions would be GREATLY appreciated!"