uncle jesse's simple sour mash method

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Dutch41
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Re: uncle jesse's simple sour mash method

Post by Dutch41 » Wed Sep 23, 2020 12:31 pm

I'm very happy to report that I've got my first batch of UJSSM in four #6 gallon buckets ready to start working. I've got the sweetfeed recipe under my belt already so I figured I would start this classic. I always have a small brew bag of crushed oyster shells hanging in the bucket and it always keeps my ph on cruise control. I'm using Red Star DADY. Keep on Stillin...

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Re: uncle jesse's simple sour mash method

Post by Dutch41 » Sat Sep 26, 2020 2:02 am

Windswept wrote:
Tue Mar 24, 2020 5:16 am
I just tried something neat with some UJSSM, I filled up a 2L barrel with some red vermouth and let it sit for about a month, then dumped it, rinsed it and filled it with UJSSM (generations 5 and 6). I'm pretty excited to see what it makes!
Windswept, I thought of something similar. I have a small oak barrel, maybe 1-1.5 liters, I thought about filling it with a port wine for a while, then take the barrel apart and use the staves in one gallon glass jugs as a finishing idea. I had two of these barrels and I've been using the staves from the first one in one gallon glass jugs as my oaking vessel.

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Re: uncle jesse's simple sour mash method

Post by Windswept » Sun Sep 27, 2020 9:45 am

I forgot about this. The barrel went badly moldy, so didn't get to try any of it :(
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Re: uncle jesse's simple sour mash method

Post by Expat » Sun Sep 27, 2020 9:48 am

Windswept wrote:
Sun Sep 27, 2020 9:45 am
I forgot about this. The barrel went badly moldy, so didn't get to try any of it :(
Moldy with barrel strength UJ inside? doesn't make sense.

Where was it stored?
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Re: uncle jesse's simple sour mash method

Post by Windswept » Sun Sep 27, 2020 2:11 pm

It was stored in a cold room, went hairy moldy on the outside. the room got really humid this summer
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Re: uncle jesse's simple sour mash method

Post by Saltbush Bill » Sun Sep 27, 2020 7:10 pm

Because the outside was moldy you threw it all out? Booze , barrel and all?

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Re: uncle jesse's simple sour mash method

Post by Corsaire » Sun Sep 27, 2020 10:44 pm

Awwww man, lots of aging warehouses are moldy. Nothing to worry about.
barrel_1.jpg

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Re: uncle jesse's simple sour mash method

Post by Windswept » Mon Sep 28, 2020 12:50 am

Saltbush Bill wrote:
Sun Sep 27, 2020 7:10 pm
Because the outside was moldy you threw it all out? Booze , barrel and all?

Sure did, kind of wish I hadn’t now, but I was worried it would spread to the carboys of stuff that was aging.

If it makes anyone feel better, it was a 2l barrel
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Re: uncle jesse's simple sour mash method

Post by skinny_chef » Thu Oct 01, 2020 9:50 pm

Started my first batch of UJSSM with the backset from very first run of a gumballhead yesterday. Can't wait to see what it will be like

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Re: uncle jesse's simple sour mash method

Post by Jixxerbill » Wed Oct 07, 2020 4:57 pm

I was gonna start my first batch tonight. Bought my cracked corn and looked the bag over before I bought it. It didn’t say anything about preservatives on bag. Got it home and decided to make sure looking it up online. As my bad luck would have it, it has propionic acid in it. Where you guys finding cracked corn with no preservatives in it ?
Thanks.

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Re: uncle jesse's simple sour mash method

Post by FLOB » Thu Oct 08, 2020 7:15 am

Jixxerbill wrote:
Wed Oct 07, 2020 4:57 pm
I was gonna start my first batch tonight. Bought my cracked corn and looked the bag over before I bought it. It didn’t say anything about preservatives on bag. Got it home and decided to make sure looking it up online. As my bad luck would have it, it has propionic acid in it. Where you guys finding cracked corn with no preservatives in it ?
Thanks.
I'm a newb so my advice is worth what you are paying for it...

You can do a search and propionic acid has been discussed. I used tractor supply corn that had propionic acid for my first try at this recipe and everything fermented well. I've been aging it for almost 6 months now and it is getting pretty good. Here's a link to a previous discussion:

viewtopic.php?f=34&t=64106&p=7443953&hi ... d#p7443955

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Re: uncle jesse's simple sour mash method

Post by ng71xy » Tue Oct 13, 2020 9:29 pm

Had a look and reckon this is the best place to ask this.

So I’m up to gen 12ish now I reckon (lost count a while a go haha) I’ve done a lot of reading, but still trying to figure out what is the best thing to do with feints. I’ve been saving my heads and tails separately.

My first ‘all feints run’ I combined the heads and tails, which produced an alright end product, but not as good as a regular generational run.

Done a bit more research, and seen that a lot of people run heads through a reflux, and use only tails in a feints run.

So this week I did an all tails run, and it was a massive bust!! Very spicy peppery taste!! (So chucking it all through the reflux)

So I reckon from now on I reckon from now on everything will be going through the reflux for a neutral.

Anyone else experienced anything like this, or able to get a good product out of feints??

(Wow, what a long post haha)

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Re: uncle jesse's simple sour mash method

Post by Yonder » Tue Oct 13, 2020 9:48 pm

FLOB wrote:
Thu Oct 08, 2020 7:15 am
Jixxerbill wrote:
Wed Oct 07, 2020 4:57 pm
I was gonna start my first batch tonight. Bought my cracked corn and looked the bag over before I bought it. It didn’t say anything about preservatives on bag. Got it home and decided to make sure looking it up online. As my bad luck would have it, it has propionic acid in it. Where you guys finding cracked corn with no preservatives in it ?
Thanks.
I'm a newb so my advice is worth what you are paying for it...

You can do a search and propionic acid has been discussed. I used tractor supply corn that had propionic acid for my first try at this recipe and everything fermented well. I've been aging it for almost 6 months now and it is getting pretty good. Here's a link to a previous discussion:

viewtopic.php?f=34&t=64106&p=7443953&hi ... d#p7443955
Not a thing to worry about. Thats found in bread, cheese, even in the fatty cysts on a teens face. Tractor supply molasses also has it as a preservative and plenty of us use that,too.
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Re: uncle jesse's simple sour mash method

Post by skinny_chef » Wed Oct 14, 2020 10:58 pm

Ran my first batch of UJSSM today.
It had back set from a different batch to start it off.
Got the second version going and airing out my cuts to try tomorrow and see what I will keep and everything else will go into the next run.
Only thing was I didn't notice much corn flavor off the still but it was fairly clean.

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Re: uncle jesse's simple sour mash method

Post by silverbean » Thu Oct 15, 2020 2:16 am

ng71xy wrote:
Tue Oct 13, 2020 9:29 pm
So this week I did an all tails run, and it was a massive bust!! Very spicy peppery taste!! (So chucking it all through the reflux)
I have done 2 all tails runs from UJSSM tails and both tuned out ok, getting better with age. When I did the original stripping runs I collected down to about 30% output or when the low wines averaged 40%, then collected tails down to 10% from the spout or when I got impatient. These tails I added to the tails from the spirit runs (also collected down to 10% or whatever). Tails from the spirit runs started at about 60% so the ABV of the feints was about 25 - 30% so I could just run them as a spirit run. The 2nd tails run also had tails from the previous tails run, I don't know if its 2nd gen or 3rd.
The taste is a bit different to the original UJSSM, my son thought at first it was more like a scotch but then a bit like rum, all i could taste was the wood. Be interesting in 6 months time.

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