Sloppin' Back - Sam's lost post :)
- You gotta make sure to reply to all or at least to "distillers" *S*
From: Sam Dabbs
Sent: Sunday, October 01, 2000 8:36 PM
Subject: Re: <<<<<<<Sloppin' Back
Deb's right here my-man. I looked back and saw that I mentioned "out
of the cooker", silly me... Sorry about the confusion. I guess I just
got carried away. I didn't strain mine so to speak. I pumped out beer
from the barrel and left the grain. I used about half old and half
new grain. NO YEAST. It is already there. I added water and the same
amount of sugar as when I would start a fresh batch. Stir like crazy
and you only have to wait for 3 days max for the cap to form and fall
and you are ready for a good run. Like I mentioned, third time is the
best as far as taste and quantity in my opinion.
--- In Distillers@egroups.com, "Deb" <witchwriter@a...> wrote:
> You don't slop back what you run, just your leftover mash. We use
> when we strain our mash we slop back into a new batch of mash all
> grain that was left in the strainer :)
> Deb Brewer
> ICQ #13688671
> -----Original Message-----
> From: tarvus [mailto:tarvus@m...]
> Sent: Saturday, September 30, 2000 8:20 PM
> To: Distillers@egroups.com
> Subject: [Distillers] Re: <<<<<<<Sloppin' Back
> Hey MooNShiNeR, thanks for the info on sloppin' back! But several
> things that I am confused about - I would think that the boiling
> temps of the first run would kill the yeast in the slop. Where does
> the live yeast come from for the next run? Remnants in the
> fermenter? Do you add new yeast? Do you have to wait for the slop
> to cool before "slopping back"?
> Is it the nutrients in the slop that make this technique
> advantageous? Does this concentrate the low alcohols and fusil oils
> in the next wash? What effect does this have on the next run?
> Sorry for so many questions. I have read of this technique as an
> moonshiner's trick. Isn't this similar to "sour mashing"? Does this
> work only for grain based washes or would it work for those of us
> doing pure sugar based washes as well?
> best regards,
> --- In Distillers@egroups.com, "MooNShiNeR " <dabbs@m...> wrote:
> > Ok,
> > Here's 'th spill. Ya ready?? My notes on sloppin back, ya'll
> > folks've caLLed it yeast recyclin. That's just fine (must be city
> > folk) Ya'll alright. I luv ya jess 'th same.
> > Ok, see... What I'm tryin to say hear see, is...
> > After yor first run 'O mash, save about half 'O that slop thar in
> > thet cooker 'O yors and put thet rite back in thet there barrel.
> > bucket for you short runnrs. Add half agin as much new fresh grain
> > hit. DON'T put n'more yeast inner. She's got enuff rite thar whare
> > shes at. OK, put the usual amounts of sugar rite in thar as well.
> > Watchr work up a STORM and make sum goooood likker my frens.
> > Specially on the thrice batch like I toldja b'fore. Now do this up
> > 6-7 times. Toldja thet one too. Man, ya'll gonna make sum goood
> > I tell ya.
> > When I'm through witchall, ya gwon 't make sum two shot stuff. Two
> > shotz and you'll be bouncing off 'th walls to find jore bed at
> > };^)> <~~~~~~Self portrait
> > P.S. Thanx for the complimentarty reemarx there Deb. Yor almost
> > homefolk, jess round the corner ya are. I'm here in the moonshine
> > capital of the world where the good ol shiners invented NASCAR
> > dontchaknow. Way back when we were jess tryin to outrun dem
> > Now they got us all goin round in circles. Boy how times've
> > MooNShiNeR
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