Backset: The thin, watery part of a previously distilled batch of whiskey mash that is added ‒ or “set back” ‒ into the next batch. Link to post Then in the mash step using 5 gal of fresh water and then introducing that 2 gal backset mixture from the pre-mash to that. Transfer the mash to your moonshine still with a siphon. The Ph will drop of it's own accord, in my experience, to levels that are detrimental to the efficiency of the wash. Top. Well,I used 95% hot backset{UJSM}to start a all grain mash.Didnt use any ph buffer,just backset and a little water.I mashed in a cooler{158f},and left it in there for 17 hours.I got a good conversion. You would be wise to quit adding lemon juice on a recycleing wash/mash, especially if using backset. trthskr4 Distiller Posts: 1324 Joined: Wed Mar 12, 2008 1:55 am 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 do not like to go above 50% in my experience. How much backset will you use in your subsequent mashes? I'm using the sugar recipe and have almost 3 gals of backset from my sacrificial run. Backset is most commonly used to refer to the effluent (stillage...) that is added to the subsequent mash. Think of dunder as a condensed version of your fermented material. Also “sour mash, setback, stillage or spent beer.” Barrel proof: Whiskey bottled at the desired proof while aging in the barrel. Flavors, oils, fats, etc. This means that for a 5 gallon mash you will use 1-1/4 gallons of backset … Please explain the use of backset: "I did read the threads I could find on using backset in the run wash. When using backset its about 10-15% by volume, but needs to be added in stages and measured with pH meter as it can be variable (for us, because we make ~8 different mash bills irregularly). I know the grains will absorb some of the liquids, but they still have the density. that remain behind from distilling are reused, and added to your next fermentation. This is clearly why sourmash backset is used in the mash (not fermenter) to overcome the hard limestone water carbonate buffering. Distilleries add more backset to their current mashes than you might expect—Chuck Cowdery reports that most distilleries use a 1:3 or 1:4 ratio of backset to new mash. Dunder (or backset for whiskey) is the remaining liquids left in your boiler after distilling a fermented wash (but not after a final run of stripped runs). This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home. Add Sparkolloid to 2 cups of boiling water and allow to boil for 3-5 minutes or until dissolved. Next, add a clearing agent per package directions. Then gently stir the mixture to your wash, which should clear within 24 hours. {1040sg}Theres no corn in this grain bill,so we will see if the backset gives any sour mash flavor.This is the new grain bill recipe from the other post. The legal minimum for a sour mash is 25%. For example, Sparkolloid requires you to use 1 tsp per gallon. I see to use 2 gal of backset w/grain in the pre-mash step. For the sake of simplicity, let's say you will start with 25% backset. However, backset is used for 2 primary purposes, 1) to reduce the total water usage by the DSP and 2) to acidify the mash to help prevent bacterial infections - theoretically helping to mitigate flavor variances between batches.
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