Tip for us UJ'ers

[sltm1]

When you're emptying your mash tun and starting a fresh batch, use 2 gallons of backset instead of one and you'll get a definite sour mash flavor out of your 1st new run.

[acfixer69]

Just be aware that when adding extra backset you are lowering the ph and too low will piss off the yeast. 25% is max recommended.

AC

[sltm1]

Theory and practice have some wiggle room between them. I use 2 gal of backset in a 7 gal (of total liquid) wash and have never had a problem. Good point nonetheless, thanx for bringing it up.

[raketemensch]

Also, if you have the Space, keep a few gallons of backset in the freezer.

[Saltbush Bill]

25% is max recommended.

Theory and practice have some wiggle room between them.

About 50-55 generations of UJ experience tells me that any more than 25% long term and your looking for trouble, unless you want to stuff around with PH adjustment.
Stick to 25% or less and you wont have trouble.

[Chixter]

Watch the creeping acidity levels......http://homedistiller.org/forum/viewtopi ... 15&t=68112

[bitter]

Some oyster shells in the fermentor will help keep the ph so it does not go so low. Some of the better UJSSM I made had about 10% flaked rye.

B

[HDNB]

from my experience....in sipping on SLTM's UJ... is that he should do us all a favour and write out his whole protocol for us to follow.

I've made a ton of UJ and some was very good...but none came close to sltm's. Honestly i could not tell you there was a difference from AG on his aged product, it is magnificent. zero sugar bite, full body with a nice smooth first note, full bodied mid palate and clean lingering corn finish that would satisfy any experienced moonshiner and i'd bet good many spirits judges.

SLTM, if you are offering tips, i'm paying attention!