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I am watering it down to at least 70proof before tasting. So sounds like there is a chance it will mellow if I leave it for a few months. Its still pretty good, just hoping for some of the heat disappears.

So, I started the "best additions to UJSM" thread and now want to post my results. I have the result of a modified UJSM sitting on a little oak for the past 2 weeks. It is from three 5gal stripping runs of corn, 15% 3-row malt and 15% flaked rye. I believe I got caught chasing yield and we...

Well this is how I run my Bok, the full column separates into 2 pieces. The top part has about a foot of column before it hits the plates and then condenser. This is what I run in "pot still mode". I run it real slow once it heats up. The temp usually settles around 82*C at the take off po...

I have similar stuff that is in my stripping runs of UJSM, and have no idea what it is. Goes away for the spirit runs though.
Haven't seen it in my stripping run of rum yet, but only have one batch so far.

Well I am very glad I have started this thread. Stripped #6 gen straight UJSM last night and instead of adding more corn, added 1lb each of rye and 2 row barley. Most of which was added in a grain bag. Not sure how that is going to work..... its floating which i don't like. Now, I pinch a very littl...

Thanks everyone, picked up some light malted barley and some flaked rye to try on the next generation. Probably add a little more than a pound of each instead of adding more corn. Then oats next time, can you use regular oatmeal you get at the grocery store?

I am learning and just want to try something different to see what the flavor possibilities are. I do enjoy the regular ujsm aged on oak after a couple weeks.
Thanks for the suggestions.
Should I separate the non corn grains in a pouch for removal later or just add everything to the mix?

I have 5 gal of 4th gen UJSM getting ready to finish up fermenting and want to start adding different grains now. I know I can get flaked rye and an assortment of malted grains at the brew store.
So what is everyones favorite modifications/additions to UJSM? And at what ratios.

My opinion is to start with something a bit easier than a real mash (thats whats usually recommended). Maybe UJSM (found in the tried and true recipe section) with a bit of barley or rye added if you are looking for that flavor. It just takes a while to learn the different flavors, how the still is ...

Well, my tasted my first corn SM yesterday after distressed aging on oak for a week. And it taste nothing like what I have ever had off the shelf. Had to keep it over 100proof or I lose all the warmth, it becomes TOO smooth. Tastes slightly of corn and aged oak and actually finishes with a bit vanil...

Thanks for everyones input, its Great! Not worried about the corn anymore.
Stripping the 3rd gen now.

Thanks, will they always float?

I have a batch with 1118 going right now and used about 2 of the small packages. It is going on its third week, so for me its ALOT slower. My bakers yeast batches take less than a week but i pinich much more when using that. The smell from the ferment is a ton different on this one though so I am cu...

3r generation of UJSM, and i don't really have any spent corn. My understanding is that I should be seeing some gray colored floating corn by now. Has anyone experienced this at this time frame? I didn't stray from the standard recipe other than adding a bit of DAP to the ferment this generation. Do...

I was just thinking about how to do a 2nd gen sugar wash and know I haven't read a whole lot about people doing that. How does one go about doing that? I have another gerber going right now. The only thing I think I am trying to get away from is using more yeast in a new batch. Should I: -clear as u...

Just finished my first UJSM spirit run too. My ferments are taking over a week as well, with EC1118 yeast. I think this third one may be going quicker though.....

Yeah I think the concensus is to do an all low wines spirit run.

My temp is also an issue being its only 62-65 in the house so when I am home I wrap the heating pad around it and the bubbles pick up a bit.

Hmmmm, good point. I was going to add the 1st sweet mash strip into the mash of the next run and try and finish it in one go. But i could just strip the 2nd mash and combine them together.....Then do a final spirt run. The "pot" still mode is 1' of 2" column before it gets to the two ...

You could cut the column down and use a coupler in the middle when you want to run in reflux mode. I have a 1' head that i can attach directly to the pot or add the 4' extention for reflux. That being said, I am going to run my first real batch of UJSM soon. The highest alc content i got during the ...

Well I know it wasn't done but decided to run it anyway since it was my sweet batch and I have time right now. Stripped it reall quick with my short column and Ended up with about 3/4gal of 45%. Took samples through the run just to get a taste for when i run it for real next time. Pretty good stuff,...

Well like everyone will tell you every still is different and I am just learning how to use mine. once the temp equalizes at 78 I have been collecting very slow (needle valve) at about 3-4 drips/sec and this really takes all day to do a 5 gal wash. But from what i have read I can collect at about +5...

Well you have jump started my brain to actuall think about this. :eugeek: 1) There is obviously yeast in there because it was bubbling for 5 days. 2) Something made them unhappy because they stopped. So, they either needed oxygen or neutrients, Correct? 3) Only pinch more yeast if the batch didnt' s...

I would say more sugar for more alc content for sure. I personally don't start getting vapor untill about 77-78C in my column though. So what you collected at seems normal to me. But every still is different.
But I am not an expert and am dealing with my own issues too...

If I had to guess you need about 2-3 times more sugar. But you didin't say how big your batch was. For 5 gal you need about 7-9 lbs of sugar I think.

EDIT: and i am not sure where you are getting those temps from......

Just tasted it again and its definatly not dry yet. So I guess i have my first stuck wash after 6 days...... I gave it a stir but i think that is just releasing the trapped CO2 now as it was completly stopped this morning. Think I should pinch more yeast? EDIT : well after the stir it seems to be go...

Thanks for the reply, I will let it go for a few more days. Should the wash taste "dry" though, like a neutral wash.

My first UJSM has been going (bubbling) for the past 5 days and appears to be slowing (if not stopped). I just tasted the mash and its still sweet, not like the gerber washes when they are finished. So, Should it be sweet or dry like the gerber washes are when they are done? Hope its not stuck.........

What is the typical yield of drinkable hearts are people getting from a 5 gal run. I am ending up with about 650-750ml of 94% after making cuts. And about 800ml of feints, most of which comes from the tails side.
Does that sound reasonable?

Yeah just checked my notes, recorded the temp at 173-174F through all most the whole run. (except during the temp spikes from the cooling issues I was having, as noted in my thread)

Did a real tasting tonight. 7 175ml pulls after the inital heads and tails were taken out. turns out that #2-5 are quite neutral when tasted properly. #5 is where the tails start showing up, and to me the tails are quite horrid even in small quantities. If I recall the middle of the run was where i ...