Talk:Sour mash

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Mid

This article has been rated as Mid-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Spirits Low‑importance

This article is within the scope of WikiProject Spirits, a collaborative effort to improve the coverage of Spirits or Distilled beverages on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.SpiritsWikipedia:WikiProject SpiritsTemplate:WikiProject SpiritsSpirits articles

Low

This article has been rated as Low-importance on the project's importance scale.

Spirits WikiProject task list:

This list is transcluded from the tasks page, to edit it click here.

Here are some tasks you can do for WikiProject Spirits:

Tagging all articles that fall under our scope with {{WikiProject Spirits}} and assessing their quality and importance to the project.

Heh - this is the first 'pedia page I've seen starting "X is not...". I'll fix it.... Calbaer 18:52, 2 June 2007 (UTC)[reply]

Acidity is produced by bacteria, and is not a preventative to its growth.

This whole entry displays an ignorance in both microbiology and fermentation.

The article could be improved. Yeast require an initial pH of 5-5.5 for strong fermentation. This pH is provided by the malted grain. (Since it is not beer brewing, then the addition of un-malted grain needs to be explained.) The acidity provided by lactobacillus is another type of acid, essential in the finished flavor. This is also very important in red wine making. — Preceding unsigned comment added by 220.244.87.201 (talk) 21:40, 6 April 2014 (UTC)[reply]

In much the same way that carbon dioxide is produced by humans, and is not a preventative to their growth? Acid is a bacterial waste product, and the presence of acidity tends to favor (not exclusively, but still significantly) yeast growth over bacterial growth.

Sour mash "starts" fermentation?

It doesn't seem right to me to state "material from an older batch of mash to start fermentation in the batch currently being made". Most distillers talk about it controlling pH and providing consistency... for example: 8 basic bourbon terms, which actually states "A lot of people think it’s about the yeast, like a sourdough bread. It’s not. The yeast actually dies during distillation"

Also check out The Difference Between Bourbon Whiskey & Sour Mash — Preceding unsigned comment added by 66.215.30.51 (talk) 18:34, 8 May 2015 (UTC)[reply]

Almost completely wrong as of 2/21/2018

This article is almost completely incorrect in its description of sour mashing for distilling. It needs a full re-write. And to start with, sour mashing for distilling has nothing to do with sour mashing for brewing, so perhaps there should be separate sections, if not pages, for the two. Yes, growth of lactobacillus can sour a beer, and that can also be called "sour mashing", and used in both brewing and distilling. But that is not what "Sour Mash" on a whiskey label means. Xraynano (talk) 17:56, 21 February 2018 (UTC)[reply]