tdelling Posted March 21, 2004 Share Posted March 21, 2004 From The Practical Distiller, by Samuel M'Harry ofLancaster County, Pennsylvania, 1809(reprinted by Raudins Publishing 2004)"Art. VII: To make four gallons from the bushel"begins on page 55, and he talks for a page and ahalf about the virtues of a process that can increaseyield in the production of whiskey, quoting thenumber "four gallons per bushel". This he considersa good yield, having previously (p.37) mentioned thatthrough the use of good yeast, yield could be increasedfrom 1.5 gallons to 3 gallons to the bushel.The actual description of the process he describes takesup the greater part of one page, which I will summarize here:Mash your grain in the method that yields the most whiskey, butthe day before you mash, set out a clean barrel, and"when your singling still is run off, take the head off andfill her up with clean water, let her stand half an hour,to let the thick part settle to the bottom, which it willdo when settled, dip out with a gallon or pail, and fillthe clean hogshead half full, so that when you fill it upwith cool water, it will be about milk-warm, thenyeast it off..."He then says to let this sit overnight and use it thenext day instead of cool water when cooling down thewarm mash to make it ready for yeast.My first thoughts are that although this is not thesour mash process as we know it, it does capture all ofthe essential features of the sour mash.The method definitely combines a bit of the previousbatch of whiskey with the current batch, which isthe popular notion of sour mash. According to the recipe,1/3 of the barrel that contains the new batch will befrom the (diltued) remains of the previous batch.Although he doesn't mention it, the liquidthat he adds to the new batch was undoubtedly acidic,which (as we now know) has the effect of discouragingbacterial growth. This would account for the increasein yield that he reports, and is (in my mind) theprimary reason for the sour mash process.The only susbtantive difference between his methodand the modern method is the time at which the sour wateris added. I would suggest that the modern sour mashprocess has a rather practical side: when mashing, onehas the sudden need for a lot of water, preferably hot,and if it's slightly acidic that wouldn't be bad either.M'Harry never quite makes this connection, but prefersinstead to let his sit overnight with a bit of yeast init.A few historic bits for perspective:The importance of micro-organisms, and the true nature ofyeast and bacteria, weren't clear until around the timeof Pasteur, roughly ~1850.Until then, fermentation was though to be the resultof chemistry.Modern chemisty didn't really come around to recognizingthe existence of atoms and molecules until roughly ~1900.Modern "yeast cake" preservation of yeast for futuredidn't happen until the late 1800s.The "patent still" / "Coffey still" wouldn't be developeduntil the ~1830s.So all of these things would have been unknown to the1809 distiller.Tim Dellinger Link to comment Share on other sites More sharing options...
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