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Its going to taste awefull...like bad tails imo. Even though I have never used frozen I think it should be fine to use. I really appreciate the advice guys......... I'm gonna taste some, and probably use half of the 3 gallons on the first run............ Then add the rest for the second run.... Jus...

Thanks NZ that's what I thought although I have no idea what it should taste like......... :? It is going to impart it's flavor to your product, so let your taste buds and nose be your guide. If you don't like it, start fresh. Thanks again for helping me out NZ... that's exactly what I'll do.... :D

Do you think I could use the refrigerated back set................. Someone must have some experience with this...........? Can I get a little help.............? I've never done it, but I can't think of any reasons why you can't or shouldn't. Smell it and taste it first. Thanks NZ that's what I tho...

You'll probably get spanked if you make a habit of it. I just had a taste of two year old white dog and it is very nice, but I don't think it changed much after the first few weeks. Do you think I could use the refrigerated back set................. Someone must have some experience with this.........

Please excuse my lack of sobriety... but how did you get "Starting new run with Backset refrigerated for 1 year" into the topic "uncle jesse's simple sour mash method" ???? Yes, strange how that could happen. I didn't know I couldn't change the subject, I apologize to the admins...

I don't know why this wouldn't work but I'm hoping someone with experience can tell me if this a good idea or not?

Ok I have another question. I have 8 gallons of fients. 3 gallons at 70% 4 gallons at 40%. I'm thinking of combining them for flavor, 50 tails 25% heads. What I'm thinking is using the back set to dilute this, hoping I'd pick up more flavor....

Any thoughts???

Just wanted to follow up I raised the ph a little 4.2+- temps 82f and my SG 1.002 in 5 days :D :D :D,! So I wanted to thank BP & SBB for your advice. This reminds me of my first gen, week to run week to clear. I know that Jesse's recipe didn't call for any nutrients or adding additional yeast, b...

butterpants wrote:In a few successful generations you'll have more yeast than you could ever need. If it's still going 21 days it's a pH, temperature or water issue.

thx BP just checked the ph 3.7 so that's got to be it.... Any suggestions....?

Saltbush Bill wrote:I don't see it as a big deal if it takes 7 days or a more to ferment out, it wont change the end product.
Will you have the time to, or want to run your still every 4 days ?

No but I would run it every 8-10 I need something to put on oak, so I can really see what I'm working with here.

I don't see it as a big deal if it takes 7 days or a more to ferment out, it wont change the end product. Will you have the time to, or want to run your still every 4 days ? SB Bill it really doesn't matter to me how long it takes, but 21 days Seems to be way off from what everyone's saying, so I h...

Sounds legit buddy. No red flags other than your yeast being mostly dead/rehydrating it but you said there was an obvious high krausen so rule that out. Mine finishes easily in 3 days at 80F but I do add DAP, Epsom, B vit tabs and Calcium carbonate. OK well this is what I did, Hasn’t changed much f...

Thanks for jumping in BP..... I pitched 1 cup of distillers yeast initially, for a 14 gallon batch, little bit more than Jesse recommended. Temps during ferment were 85+- initially eventually dropping to 75f I then added a small heater but as some one mentioned earlier in the thread it burnt the cor...

I could use some advice.... I'm only on my second generation of UJSSM, my first wash took 2 weeks to ferment, my second wash just took 3 weeks and finished at 1.01....I did check the ph of the last wash which was at 4.5 so it was kinda low, curious how best to raise it? It seems like I'm leaving at ...

Thanks Zapata I really appreciate the advice.

. Ive never read of removing corn or any other grain daily.[/quote] been reading Ian Smiley's "making pure corn whiskey" mentions removing floating corn....... it's also referenced in this thread as being part of the recipe, although Jesse doesn't mention it, thx for clearing that up for ...

Well I had to try, and I think this will work, with some changes. In a test I made, I used 4oz of water 3 tbsp sugar 3 tbsp corn meal, ¼ gram yeast nutrient and 1/4 grams bakers yeast. Within 20 fermentation started in an hour it has a half inch cap. I can see the particles of corn raising and falli...

Thx Expat that's what I thought.............

Would it be possible to make this recipe with corn flour............I searched the thread and found nothing.........Only asking because that's what I have..Thx

Thanks for the kudos, Jamco... :thumbup: One thing I want to add is that acid IS required to adequately invert your sugar, otherwise just dissolving in hot water will suffice... The act of inverting separates the glucose and fructose from the sucrose which, theoretically, allows the yeast to perfor...

This is a very simple recipe for novices or anyone else who wants an almost fool proof recipe. Per 4 liters (1 gallon) of water: Ingredients * 3.5 cups sugar * 4 liters water * 1 cup crushed All Bran cereal * 2 tbsp active baking yeast Process * Simmer equal amounts of water and sugar for 30 minute...

frodo I didn't add any nutrient the first time my mistake The cornflakes should be jam packed with nutrients. I haven't had to add anymore... You're right Sublime, I only added 1 tbps on the second run. Thought I could speed it up, anyway I certainly learned to be patient. I'm really hoping that wi...

frodo wrote:

Qualityoverquantity wrote:Has anyone scaled this recipe up for say a 30 gallon drum? Thanks!

i did, 3 box of cereal
25 pounds sugar
5 pk yeast
5 tablespoon nutrient.

bubbled for a week, ran it at .990 sg

frodo I didn't add any nutrient the first time my mistake

Has anyone scaled this recipe up for say a 30 gallon drum? Thanks! i did, 3 box of cereal 25 pounds sugar 5 pk yeast 5 tablespoon nutrient. bubbled for a week, ran it at .990 sg Hi frodo that's exact;y what I did the first time and it worked great, From what I've been able to gather I used to much ...

I was surprised to check this batch this morning and it's still fermenting, the SG is still at 1.01, I'm curious if the amount of solids suspended in the solution could increase the SG, I believe I've read that in this forum somewhere. I added a small amount of yeast a few minutes ago, and will con...

This is only my second run with CFW, I just can't figure out what fermenting at this point, I'm thinking the sugar's gone after 3 weeks, maybe the nutes I added are converting the cornflakes somehow.......... That just isn't happening... While fermentation can cause a very minor amount of starch co...

...I did check the SG earlier today and it has fallen to 1.10 from 1.30 a few day ago....but I thought the reading might be off... I think "the reader" is off. I seriously doubt you measured 1.10, or even 1.30 for that matter. Most likely, you (should have) read 1.010 and 1.030, respectiv...

next time I'll add less nutes or none at all, get some batteries for my PH tester too :lol: Get the batteries now, or at least some pH strips. With that much backset in a sugarhead you could be quite acidic by now. You mention a 20 gallon fermenter, if you have 15 gallon of wash with some headspace...

Mikey-moo wrote:+1 what SS said.

+2 don't worry

Thanks Mikey-moo maybe next time I'll add less nutes or none at all, get some batteries for my PH tester too

[quote="still_stirrin"]Jamco, "Your worrying for nothing. Chill." Thanks Still_Stirrin I'm chill just anxious :) I don't have much experience beside birdwatcher's which has worked well for me so far. This is only my second run with CFW, I just can't figure out what fermenting at ...