Re: Help with Sourmash and backset
- Thanks for the great info Wal,
The article you linked misses an important distinction between
Tennessee Whisk(e)y and Kentucky Bourbon:
By law, Tennessee whisk(e)y is bourbon that has been charcoal
filtered prior to being put into the cask.
A seemingly minor distinction, to be sure, but an important one to
the Jack Daniels brand which spends 4 days on charcoal, lightening
the flavor immensely.
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> 'So what is Bourbon exactly'
> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> > The backset from the post-distillation wash is added to a new
> > whiskey and rum to increase the acidity so as to deter bacterial
> > infection. Industrially it is a cheaper way to alter the pH.
> > useful if your fermentation is open. Not sure if it does anything
> > flavor.
> > Wal
> > --- In Distillers@yahoogroups.com, "taterbug_28649"
> > <taterbug_28649@y...> wrote:
> > > --- In Distillers@yahoogroups.com, "flaming_pinto"
> > > <flaming_pinto@y...> wrote:
> > > > I am making a sourmash bourbon. Do I take the backset from
> > > > or post-distillation wash? I know I need to add 25% of the
> > > previous
> > > > wash to the next wash to make a true sourmash whiskey, I just
> > > > know if that backset should be distilled on not before adding
> > > > the next batch.
> > > >
> > > > Tony? Wal?
> > > >
> > > > flaming_Pinto you use the post