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Devonhomebrew wrote:Ive already got 5L feints im gonna save up 15L and run it as a stripping run my feints are 40%+ I love this hobby.

Assume you mean "spirit" run not "stripping" run, correct?

1 do stripping run take this backset for next fermentation 2 collect enough to water down to less than 80proof and then rerun going slower and making cuts +1 1 i get. 2, though, still confuses me. when you say collect enough to water down to less than 80 proof, are you referring to the distillate f...

DuckofDeath wrote:1 do stripping run take this backset for next fermentation
2 collect enough to water down to less than 80proof and then rerun going slower and making cuts

+1

So i read this recipe over(and all 177pages) and really cant find very many if at all that just run it straight off a pot still once. Or keep anything from one run. The first run will be lower ABV and lower quality than adding the first run to the second as UJ process recommends. Combining the firs...

Check your PH. Odin. I have experienced varying occurance of ferment stalling at different generations of this recipe, due solely to the pH dropping well into the acidic range. I've had stalls as early as 3rd gen and also much later. Don't know why it varies but that's another issue. The best / che...

Shiner wrote:We're on our third batch of UJSSM and my partner in this misunderstood the yeast issue and threw a third of a cup of yeast in the new batch instead of just using the existing yeast in the old wash.

Will this create a problem for this wash, like an off taste or such?

No harm done, you'll be fine.

i did my first ever run of ujssm last night. followed the recipe to a t. it fermented 5 days and was still bubbling through air lock. only got a quart of product. expected much more. made the sour mash for the second run. sould i all ways wait till it stops bubbling? how much output should one get?...

Well i'm new to this like really new, lol. I started my first mash 4 days ago, and the mash is still bubbling, When I started the mash i didnt take into consideration that all of the ingredients wouldn't fit into a 5 gallon container. I ended up splitting it into a one gallon and the five gallon ca...

Backset sugar mix is cooled yes. Just tested and the ph strips i have only go to 4.0. The reading was a 3.7. What can i do or what should i do? Dissolve calcium carbonate in water, then add solution to xxxx, then test again. Repeat as necessary, trial and error. Preferrably you can add the cc solut...

Backset sugar mix is cooled yes. Just tested and the ph strips i have only go to 4.0. The reading was a 3.7. What can i do or what should i do? Dissolve calcium carbonate in water, then add solution to xxxx, then test again. Repeat as necessary, trial and error. Preferrably you can add the cc solut...

Sorry I forgot to mention a few small details also. After racking I fill with cold water about 3gal. I make my run and use 1gal backset to add my sugar to and pour that in the mix then remove and replace corn and top off up to 6gal mark. Ill see if I have any of my wine ph strips left from back in ...

Ive run two 6 gal fermentors for the last two months being about 8-9 generations. Same yeast as day one. Know things have slowed to a crawl. My question is... should I procceed as normal but just repitch? or start with fresh corn? or rinse current corn and replace spent corn and keep on keepin on? ...

So if I build my still using a 1/2 keg and a 40" boka column, should I make it modular so that I can reduce the height and make it perform like a pot still? As in, take the plate & condenser part off, add a Leibig condenser to it, and run like that? Your choice, but that is pretty much wha...

I SHOT MY THUMB WITH A 9/16” STAPLE. Doing some upholstery work today I was distracted by my 33 yo son and shot a staple right through my thumb. I was stapled to a piece of plywood. Luckily there was a tack/staple remover in arms reach. I stretched over, grabbed it and pried my thumb and staple loo...

So when you do your first strip run you get a bunch of the same liquid, after the foreshots. Then to do a spirit run off that you dilute it with backset to 30%? At that stage is when you take the necessary cuts, as well? Yes, that is one way to do it. Some like to dilute with backset, others with f...

Ribrob wrote: Should I be shaking the fermenter every once in a while? I've read it in other recipes but it doesn't say to do it on this one...

Nah, no need. Just keep oxygen out, let CO2 escape, keep temperature stable and limit light exposure and the yeast should do the rest on their own.

I'm attempting to use this recipe for my first run and I have a few questions. I will apologize ahead if any of them are stupid. :oops: 1.) Do I have to keep the fermentor at 75 degrees with this recipe? 2.) On the wiki, it says to add all the ingredients and close the fermentor. Do I use an airloc...

So is a 'stripping run' where you re-distill your weaker alcohols???? No. A 'stripping run' is when you run your mash/wash without making cuts (no harm in pulling foreshots though). This is done to accumulate 'low wines' (weaker alcohols). The low wines are then processed in a 'spirit run' where pr...

M_Wag13 wrote:If I am doing a 40 gallon mash of UJSSM do I need to use more than 1 tbs of distillers yeast?

You don't "need" to, but the more yeast, the faster it will work for you. I would add ~1/4 cup myself.

condo33 wrote:It was a stripping run really, but I made 200ml cuts to start to train my nose, mouth, and touch. Kept me busy that's for sure.

Atta-boy!

Quick question?? What is the favored brand of crack corn?? I checked the wiki I haven't found a reference to a certain brand anywhere. I've switched from cracked corn to steam rolled corn. It is widely available in the USA from a number of farm suppliers, notably Blue Seal. These are whole-corn ker...

NY Chris, I too was recently reminded that things can go wrong in a hurry. Stay sharp and on task!

Last night I experienced my worst disaster to date. I was clarifying 35 lbs of sugar in a 5 gal stock pot over a gas cooker last night in the garage. Air temperature was ~25 F and the heat up was coming along slower than I would have liked. The sugar was mostly dissolved but far from clear so I figu...

I just dont see a point in keeping the first jar of heads. This is only my 3rd time stilling and i would rather error on the side of caution. How far down do you collect on your striping run? I agree with you. I am extremely conservative on cuts and put all my heads to solvent/fire-starter/fire-sou...

i want to know if i can run all 9 gal. of this wash through my 15.5 keg still (1gal. left behind as trube) on the stripping run or should i split it up. i would like to do it in one run. its just a keg with a cork and a copper coil. i plan to run it tonight and post pics tomorrow Don't see why you ...

Odin - thanks for the recipe and the update. I will definitely be trying your recipe and will let you know how it goes when I do. Anyone else care to share their experience? Sam?

pounsfos - I will be interested to hear how your product turns out - don;t forget to share!

Hi guys. I am long overdue for a neutral run. Tried BW last year but way too neutral for straight drinking. I ended up using it primarily for maceration (blueberry, strawberry) and Bloody Marys. I am leaning toward Rad's All Bran recipe but thought I'd check-in to see how the R&D is going on thi...

i have bakers yeast (lowans) and this turbo: http://www.milehidistilling.com/products/new-48-hour-turbo-yeast-with-ag.html" onclick="window.open(this.href);return false;" rel="nofollow which one will taste better :?: Stay away from turbo yeast. Stick to bakers, distillers or bre...

i have bakers yeast (lowans) and this turbo: http://www.milehidistilling.com/products/new-48-hour-turbo-yeast-with-ag.html" onclick="window.open(this.href);return false;" rel="nofollow which one will taste better :?: Stay away from turbo yeast. Stick to bakers, distillers or bre...

it wont let me edit........ 3 questions.... 1) do you add the rum oils to your final product? 2) do you still get rum oils with claridfied blackstrap? 3) when you clarify the blackstrp and you take it off the sediment...you used double the water for 1 gallon of blackstrap... does those 2 gallons no...