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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 adjust the acidity of a new mash. 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. [1]
For example, in beer-making, a simple pale ale might contain a single malted grain, while a complex porter may contain a dozen or more ingredients. In whisky production, Bourbon uses a mash made primarily from maize (often mixed with rye or wheat and a small amount of malted barley), and single malt Scotch exclusively uses malted barley.
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Moonshine is by tradition usually a clear, unaged whiskey, [32] once made with barley mash in Scotland and Ireland or maize corn mash in the United States, [33] though plain sugar became just as common in illicit liquor during the last century.
Using the Wrong Type of Potato. The two best types of potatoes for mashing are russets and Yukon golds. Both are high in starch and mash up exceptionally well. Russet potatoes tend to be a little ...
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Corn whiskey is an American liquor made principally from corn. Distinct from the stereotypical American moonshine , in which sugar is normally added to the mash , corn whiskey uses a traditional mash process, [ 1 ] and is subject to the tax and identity laws for alcohol under federal law.
Heads of corn are cut up and boiled into a mash which is then fermented and distilled using improvised stills made from cut down oil drums. Although it is officially banned, because of its high alcohol content (over 50%), its production is widespread in the Democratic Republic of Congo. Lotoko production, being a cottage industry, is very low-tech.