Search found 111 matches

by kyolic
Thu May 06, 2021 2:03 pm
Forum: Novice Distillers
Topic: How do the big producers make their cuts?
Replies: 29
Views: 1524

Re: How do the big producers make their cuts?

This is something I really wonder. Think about Johnnie Walker for example, they sell about 130 million bottles annually. So I don't think that they collect in fractions and decide by smelling and tasting like we do. I assume they make their cuts by monitoring heat and ABV. Am I right? Do you think ...
by kyolic
Thu May 06, 2021 1:56 pm
Forum: Novice Distillers
Topic: How do the big producers make their cuts?
Replies: 29
Views: 1524

How do the big producers make their cuts?

This is something I really wonder. Think about Johnnie Walker for example, they sell about 130 million bottles annually. So I don't think that they collect in fractions and decide by smelling and tasting like we do. I assume they make their cuts by monitoring heat and ABV. Am I right?
by kyolic
Mon Mar 29, 2021 8:20 am
Forum: Novice Distillers
Topic: What a fool was I spending years with sugar heads!
Replies: 8
Views: 492

Re: What a fool was I spending years with sugar heads!

StillerBoy wrote:
Mon Mar 29, 2021 8:16 am
Welcome to the world of learning..

You finally conquered the fear of trying AG..

Mars
Indeed Mars! :thumbup:

I'll never make a sugar head again till I die. I mean it.
by kyolic
Mon Mar 29, 2021 8:10 am
Forum: Novice Distillers
Topic: What a fool was I spending years with sugar heads!
Replies: 8
Views: 492

What a fool was I spending years with sugar heads!

I am a home distiller of 4 years and today I distilled my first corn AG mash (45 liters at 8.5 ABV - zero sugar added). HUGE difference compared to the sugar heads I've been making including UJJSM!!! After 4 years, what I am drinking today finally qualifies as whisky -not moonshine. To all people wh...
by kyolic
Thu Mar 25, 2021 4:24 am
Forum: Mashing and Fermenting
Topic: Can I use 25% backset during mashing?
Replies: 7
Views: 348

Re: Can I use 25% backset during mashing?

UJSSM tells you to use 25% backset. So it would should be fine. But SS is right, I would watch if PH goes to low. But Jesse's recipe does not mention that, so I am not sure how low it can go. Cowboy We are talking about using the backset "during mashing" here. It is different from the regular usage.
by kyolic
Thu Mar 25, 2021 3:25 am
Forum: Mashing and Fermenting
Topic: Can I use 25% backset during mashing?
Replies: 7
Views: 348

Re: Can I use 25% backset during mashing?

Backset will be sour (acidic) because the acids from a ferment (naturally occurring during mashing and fermentation) will concentrate in the boiler as you remove the alcohol along with some of the water. So, adding it to your next mash will lower the pH. But, to some degree a mild acidic environmen...
by kyolic
Thu Mar 25, 2021 2:49 am
Forum: Mashing and Fermenting
Topic: Can I use 25% backset during mashing?
Replies: 7
Views: 348

Can I use 25% backset during mashing?

I made my first AG mash a couple of days ago. I mashed 10 kg flaked corn and 5 kg of malted barley in 45 liters of water and ended up with an OG of 1.065. Now that I will have backset from this run, can I use 11.25 liters of backset + 33.75 liters of water (45 liters in total again), for the next ma...
by kyolic
Thu Mar 18, 2021 10:46 am
Forum: Novice Distillers
Topic: Making my first AG corn mash and I have a few questions
Replies: 6
Views: 255

Re: Making my first AG corn mash and I have a few questions

That should work just fine. Like 8Ball said, you really don't need the alpha at all if you're using 11 lbs of malt to 22 lbs of corn. It won't hurt anything to use it since you have it. Yes, everything should be converted after 3 hours at 140-149. An iodine test will confirm that for you though. If...
by kyolic
Thu Mar 18, 2021 8:23 am
Forum: Novice Distillers
Topic: Making my first AG corn mash and I have a few questions
Replies: 6
Views: 255

Re: Making my first AG corn mash and I have a few questions

I talked to the producer of the alpha and he said that the product is most active at 60C (149F). How about I add both the barley and alpha at the same time at 60C (149F), quickly raise the temperature back to 60C (149F) and mash it that way for 3 hours? 60C (149F) is enough for the barley to do its ...
by kyolic
Thu Mar 18, 2021 6:30 am
Forum: Novice Distillers
Topic: Making my first AG corn mash and I have a few questions
Replies: 6
Views: 255

Making my first AG corn mash and I have a few questions

I am making my first AG corn mash on Monday and I have a couple of questions: I will be using 10 kg (22 lbs) flaked maize, 5 kg (11 lbs) malted barley and 50 liters (13 gallons) of water. 1- As the flaked maize is already gelatinized, I don't need to boil it right? 2- Should I crush the maize for a ...
by kyolic
Wed Mar 17, 2021 2:17 am
Forum: Tried and True Recipes
Topic: NChooch's Carolina Bourbon
Replies: 1030
Views: 215229

Re: NChooch's Carolina Bourbon

I am planning to make this with flaked maize. As the flaked maize is already gelatinized, I don't have to cook it at all, right? I plan to heat the water to 150F (65.5 C), add the flaked maize and then malted barley and keep it at the same temperature for 3 hours. Do you guys think I will get a good...
by kyolic
Tue Feb 23, 2021 5:56 am
Forum: Novice Distillers
Topic: UJJSM leftovers are infected. Throw everything and start from scratch?
Replies: 6
Views: 278

UJJSM leftovers are infected. Throw everything and start from scratch?

I distilled my Gen3 a week ago yet didn't have time to start the next batch. So I poured enough water for covering the corn in the fermentor, closed the lid and put the airlock on. When I opened the lid today to add sugar and water for starting the new batch, I saw that there was a terrible lacto in...
by kyolic
Sun Jan 24, 2021 7:51 am
Forum: Novice Distillers
Topic: Does UJJSM classify as Bourbon (in terms of taste)?
Replies: 11
Views: 529

Does UJJSM classify as Bourbon (in terms of taste)?

I distilled my Gen 1 UUJSM a while ago, and I am loving it! Technically this is not considered as real whiskey since it is a sugar head (I couldn't care less). But in terms of taste, how do you classify it? Is it a Bourbon? Compared to Jim Beam, it is much better. Compared to Jack Daniel's, it is a ...
by kyolic
Sat Jan 16, 2021 1:55 pm
Forum: Flavoring and Aging
Topic: Nuclear Whiskey / Nuclear Rum and Spirits Rapid Ageing
Replies: 1046
Views: 163050

Re: Nuclear Whiskey / Nuclear Rum and Spirits Rapid Ageing

My final thoughts about nuclear aging (been doing it for a long while): This does NOT age your spirit instantly. It does color and oak it, but does NOT age it. After you have done the microwaving, you have to wait at least for two weeks to get the oak flavor blend in with the spirit perfectly (remov...
by kyolic
Fri Jan 15, 2021 10:24 am
Forum: Mashing and Fermenting
Topic: Tried and True Calculators
Replies: 23
Views: 4488

Re: Tried and True Calculators

Hey guys I've been getting a lot of requests for access to the calculator spreadsheet over the years, have been away from home brewing for awhile as I made so much hooch in the beginning I still have a bunch left! Anyways glad folks are having fun with it. Can you please upload the excel version (w...
by kyolic
Wed Jan 13, 2021 10:54 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

Distilled Gen 1 half an hour ago (strip and spirit run).

I love it!
by kyolic
Tue Jan 12, 2021 10:06 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

shadylane wrote:
Tue Jan 12, 2021 2:18 am
If Ya got the time, maybe do two batches
One with a yeast bomb and one without
Nah, yeast bomb is good! :D
by kyolic
Tue Jan 12, 2021 1:26 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

Yummyrum wrote:
Tue Jan 12, 2021 12:59 am
LOL , I though the addition of Backset was to sour the fermentation . Thats the Uncle Jessie Simple Sour Mash .

Iff’n you are going to not make it so sour , then its not going to be a UJ no more .
Hmm, you have a point there. Ok, I'll check pH after adding backset and decide.
by kyolic
Tue Jan 12, 2021 12:51 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

From 1.080 to 1.000 in three days without any off tastes (mash taste is so good that I feel like sparing some for drinking as wine). I you do, Ya better make sure there's plenty of toilet paper in the bath room :lol: I've heard tell, Epsom salt can give Ya the screaming shits Yup, I know. :D Glad y...
by kyolic
Mon Jan 11, 2021 11:58 pm
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

72 hour mark report: pH: 5.2 Gravity: 1.000 (Original gravity was 1.080) Taste: Yay! There is still slight activity in the airlock. From 1.080 to 1.000 in three days without any off tastes (mash taste is so good that I feel like sparing some for drinking as wine). I love you Lalvin EC-1118! I love ...
by kyolic
Mon Jan 11, 2021 11:07 am
Forum: Tried and True Recipes
Topic: uncle jesse's simple sour mash method
Replies: 4424
Views: 820610

Re: uncle jesse's simple sour mash method

Thanks silverbean. :thumbup: Guys I have one more question. When we make a new generation (after the first one is over), do we stir everything after adding water (with melted sugar) and backset or do we leave it that way, just close the cover and put the airlock? I did read all pages but I am still ...
by kyolic
Mon Jan 11, 2021 12:55 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

When you say yeast bomb, do you mean boiled yeast, Dap and other nutrient's? The original UJ didn't have a yeast bomb Wondering the same Shady, Ive seen the term "Yeast Bomb" used in alsorts of weird ways in recent times, not always in its original meaning. I asked why the Yeast Bomb at the beginni...
by kyolic
Sun Jan 10, 2021 10:49 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

Most likely the second and future generations will be a little slower. Why is that? Because of the added backset which lowers the pH? I can just adjust the pH to 5.5 right after adding the backset and it would ferment at the same speed. Wrong? I've often wondered about using EC1118 yeast for a UJ. ...
by kyolic
Sun Jan 10, 2021 10:39 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

Just saying you don’t have to worry about it unless you really want to. Agree, but It all comes down to level of understand the working of a fermentation.. If one has no understanding or experience of Ph, degassing and temp behavior of a fermentation, then one is not aware why a ferment takes 15 da...
by kyolic
Sun Jan 10, 2021 10:20 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

shadylane wrote:
Sun Jan 10, 2021 10:13 am
kyolic wrote:
Sun Jan 10, 2021 3:10 am
24 hour mark report:


pH: 5.0

Gravity: 1.030 (OG was 1.080)

Taste:
Yay!

Still bubbling like crazy. I don't plan to touch anything! 8)
Is this the first generation of UJ?
Yes.
by kyolic
Sun Jan 10, 2021 3:10 am
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

24 hour mark report:


pH: 5.0

Gravity: 1.030 (OG was 1.080)

Taste:
Yay!

Still bubbling like crazy. I don't plan to touch anything! 8)
by kyolic
Sat Jan 09, 2021 3:52 pm
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

Next time, I'll be filling the fermentor way less!!!




:wtf: :wtf:
by kyolic
Sat Jan 09, 2021 2:11 pm
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

shadylane wrote:
Sat Jan 09, 2021 1:34 pm
EC-1118 goes like hell @ 31'c
Seems so! :D
by kyolic
Sat Jan 09, 2021 1:28 pm
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

Lmao it is getting even wilder now (8 hour after pitching)!

by kyolic
Sat Jan 09, 2021 12:26 pm
Forum: Mashing and Fermenting
Topic: pH 5.5 should be kept constant during all process?
Replies: 64
Views: 1853

Re: pH 5.5 should be kept constant during all process?

This is one area we distillers can learn from brewers. Water is important. It’s one area I don’t feel I spent enough research. If you can go watch a good brewer and see the detail they go to on all the additions to the water. One of the guys I used for wort had a spread sheet that you input the wat...