Sour mash

SourM sh. Sour mash is made with a lactic culture and not less than 20% stillage added back to the fermentor and fermented for at least 72 h. Spirits. Spirits are distilled spirits including all singular whiskeys, gin, brandy, mm, cordials, and others made by a distillation process for nonindustrial use. 

Sour mash fermentations must have not less than 20% stiUage added back (backset) to the mash and be fermented for not less than 72 hours. A lactic culture is used and is permitted to develop for a period of not less than six hours. 

Sour mash - [BEVERAGE SPIRITS DISTILLED] (Vol 4) - [BEVERAGE SPIRITS DISTILLED] (Vol 4)... 

The Blue Ribbon Sour Mash Company plans to make commercial alcohol by a process shown in Fig. P5.25. Grain mash is fed through a heat exchanger where it is heated to 170°F. The alcohol is removed as 60% by weight alcohol from the first fractionating column the bottoms contain no alcohol. The 60% alcohol is further fractionated to 95% alcohol and essentially pure water in the second column. Both stills operate at a 3 1 reflux ratio and heat is supplied to the bottom of the columns by steam. Condenser water is obtainable at 80 F. The operating data and physical properties of the streams have been accumulated and are listed for convenience ... 

Mashing.—The mash is then pumped to the mash tun and water, or liquor from the spent slop tank if a sour mash is desired, is introduced in sufficient quantity to make the ratio of the total mash 40 gallons of liquid per bushel of grain and the batch is agitated while the mashing operation proceeds under temperatures and conditions approximately equivalent to those previously described under mashing processes. ... 

The use of charcoal for purifying whiskey is an old practice. Formerly, the whiskey was percolated through a bed of charcoal— a method still employed in some operations. A more recent procedure is to mix the whiskey with a small dosage of powdered activated carbon for about 1 hour. Usually 0.1 to 0.2% of carbon is sufficient except for whiskies from sour mashes, which may require 0.3 to 0.5%. The carbon is added to the high wine (the distillate from the fermented mash) and after filtration, the whiskey is barreled and handled in the usual manner. 

Acetic acid is generally considered an off-flavor in beer. However, a very few sour beer styles feature it as a desirable flavor characteristic, notably Flanders Red Ale and Oud Bruin. However, most sour mash beers, such as Berliner Weisse, depend on the different souring action of lactic acid bacteria a vinegar character is generally considered undesirable in these beers. In contrast to conventional beers, which are fermented by carefully cultivated strains of brewer s yeasts. Lambic beer is produced by spontaneous fermentation. An acetic acid bacterium was isolated from fermenting Lambic beer, and the strain was proposed to be a new species, Acetobacter lambici sp. nov. (Spitaels et al. 2014). 

Mr. Boughalem, whose hair brushes his collar, understands how to be casual without forfeiting the formalities that make a drink a cocktail and not a glass of punch. The Snack Bar s vodka, with a light twist of the taste of lemon (the restaurant infuses its own in a big picnic jar at the bar), strikes tart to grapefruit s sweeter acidity. Creme de framboise, a raspberry liqueur, is soured slightly by a mash of fresh raspberries. This is science, not kids in the kitchen. 

Nothing but the pure must is introduced into the cask—not a particle of the mash. If, in the fermenting in the vat, the scum, crest, or head, called the dhapeau by the French, be tainted with sourness or mustiness, It must be at once removed and when the fermentation of the mash does not take place with the must, the latter may be at once introduced into tbe cask. 

You have two options here. One, you can make mashed sweet potatoes in the same way you d use white potatoes. Even simpler, just poke a few holes in the sweet potato, pop it into the microwave oven for about 10 minutes, and serve it with a dab of margarine and another of low-fat sour cream. 

For breakfast try the lemon poppy seed pancakes - light, fluffy pancakes served with a stellar creamy lemon sauce. Heavier, but unsurpassed, are the organic oatmeal pancakes - topped with a warm peach compote and served with pure maple syrup. Lunch favorites include the love cakes - three black bean and cornmeal cakes, sauteed and topped with tomatillo salsa, sour cream, feta cheese and spears of raw onion and pudge - mashed potatoes colored with sun-dried tomatoes, basil and olive oil. 

Other preparations for acidification, the so-called dry or instant acids, consist of pregelatinized flour blended with a sour dough concentrate or of cereal mash prefermented by lactic bacteria. The acid values (for definitions see 15.4.1.1.1) vary from 100-1000. 

Fruit nectars are produced from fruit slurries or whole fmits by homogenization in the presence of sugar, water and, when necessary, citric and ascorbic acids. The fruit content (as fresh weight) is 25-50% and is regulated in most countries, as is the minimum total acid content. Apricots, pears, strawberries, peaches and sour cherries are suitable for nectar production. The fruits are washed, rinsed, disintegrated and heated to inactivate the enzymes present. The fruit mash is then treated with a suitable mixture of pectinolytic and cellulolytic enzymes. The treatment degrades protopectin and, thus, separates the tissue into its individual intact cells ( maceration ). 

Meat loaf is a favorite everywhere, loved for its economy, ease, and flexibility. Go basic with mashed potatoes and gravy, fancy with grilled vegetables and capelhni (angel hair pasta), or enjoy it cold on a next-day sandwich This is the way my mother made it, but once you master this recipe, improvise and customize to your hearts content. Wrap it in bacon, glaze it with sweet and sour sauce, top it with ketchup and hot sauce, or spice it with garam masala and serve it with basmati rice. 

Hf Make mashed potato soup. Saute mushrooms and onions in butter. Add leftover mashed potatoes and chicken stock until it s a chowderlike consistency. Stir in some shredded cheese. Top with sour cream and scallions. 

Lactic-acid-rich beers generally produced from sorghum malt. Mashes are produced from sorghum malt and adjuncts from maize, sorghum, and/or millets. These beers are the result of two fermentations lactic and yeast. The opaque and sour beverage has higher sohds (protein, carbohydrates, etc.) compared to clear beers and usually contains 4% ethanol. The beer is bottled and served without clarification and undergoing fermentation. 

Tortillas are filled with shredded meat, rolled into small cylinders, and fried until crisp. Guacamole or mashed avocado paste, sour cream, dilferent cheeses, and vegetables are usually spread on top of the flautas. 

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