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I just ran a batch of this and did almost everything you said except I skipped the stripping run. I am really happy with the flavor. This was the best run I've done in a long time. Can't wait to add back some of the essence and see how she tastes. it's clarifying in the cold outside right now.

I'm takin her down to 140 proof and quitting.

It's anvil foundry, low density burner, not terribly worried about scorching, plus it's mostly low wines. Thanks!

Head temp held strong at 179 all day too, though I don't use that for more than a simple trend on how stable I'm keeping my still running.

Ps. To their credit, I am funny looking.

Funny was the wrong word, more like "dude, are you done yet?"

I'm not. I'm running a completely unpacked mighty mini dual.

I took an alcoholometer reading at the start and it was around 40%.

I just bumped up tht heat and now it's coming off at 160, two jars worth so far of that.

Man, I started 4 gallons of UJSSM low wines plus one gallon of leftover wash from tht last strip at 8am this morning. Running pretty slow, I'm on pint 13 at 3:45pm and tht proof has gone from 172 to about 170 over this span. It seems like it's never going to drop. I know, I k ow, great problem to ha...

Regarding the original recipe, it details one generation yielding about 5 liters. can someone explain to me why he recommends to do a stripping run and then another spirit run if you're not building up low wines from multiple generations? If you're just running one generation do you really benefit f...

Thanks man! I figured as this is tried and true. Was just curious about some of the logistics.

Thanks for the reply. I'll grab a sample of the good stuff in the middle of my next run and keep it around to compare to the final version. Good idea.

Hey folks, newish to distilling. I've got two generations of ujssm stripped, and the third one fully fermented and ready for its stripping run. in the meantime, I've been pondering something. Knowing that reflux stills are better for neutral spirits while pot stills are better for things like bourbo...

Do you guys proof the final product to 80 proof or so, or do ya drink it uncut?

for your spirit run 80 to 70 MAY be a good hearts cut. If it were me, i'd plan on going all the way to 20-10 at the spout. of course, below the heart cut all the way to the end would be the tails cut for feints...to be re-run in the future. if you stopped at 70 y'all would be wasting a shit ton of ...

First things first I think he answered it for that instance, but I'm talking in general. Also, I get what you're saying NZ, but the man uncle Jesse himself mentions in the original post to go from 80 to 70. Look, I know that I'll eventually need to learn to make cuts and I plan to practice. However ...

Many strip lower than 40%, some below 30%, total low wines that is, not at the spout. It depends on what you want. Running lower gets more flavor and alcohol. So when people talk about stripping down to a certain percentage, are they usually referring to at the spot or total of the low wines? For i...

I started stripping my first generation of ujssm but unfortunately it came out of the still first runnings at 50% or 100 proof. What could have caused it to come out so low? It was a 9% ferment. My stripping runs finish about 40% overall...starts higher and finishes lower. The spirit run is where y...

I started stripping my first generation of ujssm but unfortunately it came out of the still first runnings at 50% or 100 proof. What could have caused it to come out so low? It was a 9% ferment.

I think they recommend 80 down to 70 for Spirit run. I just cranked up the heat when it was down to 110 proof and stripped the rest out. There wasn't much left...maybe half a gallon. I took the deep hearts to a party last night... Told them I know a guy who makes moonshine :lol: A wide range of fee...

I think they recommend 80 down to 70 for Spirit run.

Doing the spirit run today...wow this stuff is smooth! I'm happy. This is gen 1, 2, and 3 stripped going through it now. Much of the corn forwardness is gone. Feints... I'm collecting them now. I dumped the foreshots. Should I add these feints into the low wines from generation 4? Or are feints use...

Doing the spirit run today...wow this stuff is smooth! I'm happy. This is gen 1, 2, and 3 stripped going through it now. Much of the corn forwardness is gone. Feints... I'm collecting them now. I dumped the foreshots. Should I add these feints into the low wines from generation 4? Or are feints use...

I can't still mine until Saturday which is a bummer.

2.5 day ferment, finished at .996. Wowza.

The amount of spirits collected on the first stripping run, a 1/2 gallon from a 3 gallon boiler charge, sounds a bit low... :think: Not to be a prick but it just sounds like a long drawn out repetition of the original UJSSM recipe initial post by someone who has only made it to the second generatio...

Just started gen 1 today. Oxygenated with my Stone and she took off three hours later![img]https://uploads.tapatalk-cdn.com/201812 ... 17008a.jpg[/img]

PS thanks for all the tips about temperature and how to run the still. I definitely would have over thought the whole thing that I've been looking for temperatures. it was much easier and relaxing to run it at a very slow pace and collect consistently as the still ran. Hopefully I can improve the yi...

a quick update. Today we did our first Spirit run ever. I ran the boiler as slow as my flame would go without it shutting off on my blichmann top tier burner. It took us about four and a half hours and we ended up with about 3 quarts distillate after blending, tossing the heads and foreshots etc. I'...

Just to show how my brain was thinking about this...methanol boils at around 145 and you start getting ethanol in 170s, I thought that if you blew past 145 to 170+, you'd be getting both methanol and ethanol instead of separating the two. Sounds like I had that whole idea wrong. I'll run it low and ...

I did not. I had this same problem with homebrewing, lots of myths and bs out there, and it's overwhelming for newbs to get their foot in the door so please go easy on me, I'm just trying to learn. I eventually got pretty good at brewing and I know it's a journey and I won't know everything right aw...

Thanks for the help guys. I have a long road ahead of me. PS. So I get that I can't use temperature for making cuts, but how then do you know what boiling temp you're at and what's actually coming out of the still. I know that it needs to be by feel and taste and smell, but you still need to know ro...