rad14701 wrote:The amount of spirits collected on the first stripping run, a 1/2 gallon from a 3 gallon boiler charge, sounds a bit low...
Not to be a prick but it just sounds like a long drawn out repetition of the original UJSSM recipe initial post by someone who has only made it to the second generation... A lot of typing to say the same thing over again in my opinion... There's a lot of fundamental crap in there that novices should already know before attempting UJSSM... I wouldn't consider any multiple generation wash to be a wise choice for a "Newbie", as you put it...
This is more of a heads-up to any novices reading this topic rather than a personal knock against you, StogieFarts, and when things go to shit those novices will have to rely on members with more experience with the original recipe for help... Just a further fragmentation of the forums as I see it...
The amount of spirits collected on the first stripping run, a 1/2 gallon from a 3 gallon boiler charge, sounds a bit low...
pounsfos wrote:but I wikll have to agree with rad14701, that if you are attempting a sour mash, you should know what a hydrometer.
NcMoonLight wrote:Im sorry but did you put 4lbs of sugar per 1 Gallon ....
For every ONE GALLON of water you use, you will need:
1.4 Ibs of Sugar
1.4 Ibs of Cracked Corn
Yeast (amount varies)
Sabatour wrote:So I made the first mistake by not checking my wash with the Hydrometer at the start.
I used the original recipe for 5 gallons.
Put three gallons of water in and put all the sugar in and stirred till it was all dissolved - I used the raw cane sugar you can get from Walmart that is brown.
Next I added the corn which i got at petsmart that is like bird food - looks like about 5 cracks per kernel.
It has been going for a little over a week now and still bubbling but the last time i checked it had a pretty thick layer of foam on the top - is this supposed to settle at some point? The best way I can describe on what this looks like is if you have ever seen a river after they let water out of the dam and you get those floating piles of foam.
My house is around 68 or so - so I am thinking the temp has slowed the yeast down a bit and I am ok with that - just want to know if that stuff on top will ever settle down.
Edit: Just cracked it open to look at it again and it smells like vinegar - thinking I might have let this one go too long. But the bubbling never really got super fast - just like 5-10 seconds between bubbles.
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