Doubling existing UJSSM batch

[BrewinBrian44]

Hi guys,

I’m quickly realizing I need more mash going to get some stuff on the shelf in a decent amount of time. So far I’m on the 4th round of UJSSM. Is it possible to take half the corn/yeast cake, pop it in a new fermenter and top them both off with fresh corn to achieve the later generation flavor in two fermenters?

It’s pretty crazy how much better even my fast stripping runs taste now vs the first sweet run!

[Durhommer]

Its possible to do such a thing but with slightly diminished flavor profiles if I were you I'd save some of my wash and add it to the low wines for the spirit run

[HomerD]

You can use some backset and start another ferment.

[rolling]

I would. It'll likely take right off.

[Saltbush Bill]

Perfect way to do it Brian you won't have a problem doing that.....half the yeast cake grain bed from the existing UJ into the new one. Dunder from the last run. Top both grains up to required quantity.

[NZChris]

I quite often make the leap from one to three or four times the volume, each subsequent generation providing enough Low Wines for a spirit run.

[BrewinBrian44]

Awesome! Sounds like I have a plan. I’ll just collect double the backset in my next run. I might try to stagger them a few days to simplify and streamline my runs.

This is a pretty fun hobby! I’m super excited for my upcoming Carolina Bourbon and UJSSM spirit runs. Been collecting quite a bit of low wines lately between both whiskeys since I’m fermenting at 85 degrees with DADY Distiller’s yeast. They’ve both been going below 1.00 SG in 3-4 days. My basement is becoming an alcohol factory haha!

Also, hats off to this forum! You guys are all awesome!

[Saltbush Bill]

It's also a handy method for getting any new distillers that you know ahead in the game......I've given 30th+ generation grain, yeast bed and backset to beginners to get them started on the UJSM path.
Some of those are still going years later.