uncle jesse's simple sour mash method

[subbrew]

Putting some water and sugar back on the grain bed right away is fine but certainly not necessary. The damp grain bed would keep the yeast alive for weeks just as it is. And as mentioned, there is enough yeast in the grain bed to ferment at least 4 times as much as the last ferment. So if some yeast does die off it is no big deal. I have seen home brewers pitch onto a yeast cake in the bottom of a carboy that had set for over a week, exposed, and was half dried out, but within a few hours was back to bubbling nicely. Yeast is very hardy stuff.

[PMWB]

Hey all,
Just wanted to catch everyone up with another update. I have started generation #5 with my UJSSM. So far so good. I have noticed that my fermentation is beginning to increase in duration. (4-5 days usually to dry, last ferment took 8 days). I suspect that my pH may be getting too acidic. I'll need to procure some sort of pH tester to monitor future generations. (Any suggestions for a reliable pH tester??)
As per the advice i received on this forum. I have been using 3 liters of hot backset to dissolve the 8-1/2 pounds of sugar and then mix it with 18 liters of distilled water, to cool it to around 75-80°F , before returning it to the fermenter. (I have been adding about 2 liters of water to my fermenter after siphoning around 23 liters of the wash to charge my boiler. But there seems to be enough liquid in the bottom of the fermenter to keep the grain bed covered.) I have noticed my grain/yeast bed seems to be growing in volume. Not sure why, as I do remove spent corn, and replace with the same volume of fresh cracked corn. Anyone have any ideas as to what is causing the increase? I do use a cordless 1/2" drill with a paint mixer attachment for about 5 to 7 minutes.... it stirs the absolute crap out of the grain bed and also it helps with aeration, after I fill the fermenter.
Anyway, I have managed to fill a 6 gallon glass carbouy, with 32% ABV distillate, after completing 4 stripping runs.
So I will be attempting my first spirit run here soon. Excited about that!!!
I do have another question for you guys however.
As the summer heat is starting early for us this year, I was thinking about shutting down my UJSSM fermenter, and my boiler, until the cooler weather of fall. I've read here some of you will take and freeze some backset to use again to restart the generation count. Is it just that simple??? Or am I missing some pertinent information?
Anyway guys, I do look forward to your combined experience and responses.
They say you can't teach and old dog, but I'm learning a ton! Thanks to you all.
This forum is the greatest.
Thanks, and take care everyone!

[subbrew]

My guess on the increased grain bed volume is you are removing swollen grain and replacing with dry grain. The dry grain you are putting in expands as it absorbs water so you are not taking out as many "Kernels" as you put in.

If you want to keep the generations going, one option is to just not run what you take off and do smaller batches. After the last batch you want to distill for the season, mix up a smaller batch, say 4 gallons. then slow walk it, let it set for a month on the grain, siphon off, remove grain, add grain and sugar and let it go another month. You miss the backset on this method but keep the yeast and general sour of the mash (technically a wash) going. Then in the fall scale up to distillation size and keep going. I know it is sacrilege to just toss distillable alcohol but life is full of choices.

[PMWB]

If you want to keep the generations going, one option is to just not run what you take off and do smaller batches. After the last batch you want to distill for the season, mix up a smaller batch, say 4 gallons. then slow walk it, let it set for a month on the grain, siphon off, remove grain, add grain and sugar and let it go another month. You miss the backset on this method but keep the yeast and general sour of the mash (technically a wash) going. Then in the fall scale up to distillation size and keep going. I know it is sacrilege to just toss distillable alcohol but life is full of choices.

Hey Subbrew, I hope all is going well for you.

I do like the downsizing approach to keep my wash going. It's become my "baby", and im quite attached to it!
So for the next 4 or 5 months I can do small 3 to 4 gallon batches, "walk them slowly along on the grain". I can siphon off, then just rinse and repeat indefinitely. Could I combine and store all the siphoned wash in say a big 40-50 gallon drum, with an airlock for about 4 ot 5 months? Would it still be viable to do multiple runs later?? And you are right, It would be sacrilege to toss out perfectly good wash...
Anyway, you've giving me somethings to think about for sure.
I appreciate your advice Sub, thanks.
Steve.

[subbrew]

. I can siphon off, then just rinse and repeat indefinitely. Could I combine and store all the siphoned wash in say a big 40-50 gallon drum, with an airlock for about 4 ot 5 months? Would it still be viable to do multiple runs later??

Give it a shot if you have the space. The chance of infection is high. If it is just a lacto infection it still might make a good drink. If it is Aceto then you have 40 gallons of vinegar.

[PMWB]

Give it a shot if you have the space. The chance of infection is high. If it is just a lacto infection it still might make a good drink. If it is Aceto then you have 40 gallons of vinegar.
[/quote]

Subbrew,
Ain't nobody got time for infections!
I think I'll just do the small batches as you mentioned. Easier and less heartache if something goes wrong...
Besides, I'm just waiting for more triclamp fittings, heating element and power controller parts for my 15.5 gallon beer keg boiler build.
Maybe when I complete the build, I can utilize the wasted wash for my sacrificial run on the new unit!
I'll see if I can post some pics of my boiler build, in the "Construction Site" when I get time.
Thanks again, Sub.
Take care.
Steve.

[Lahey]

I've got a ujssm wash thats been sitting for about six months on the grain/yeast and was wondering what I should do with it? A little background, I injured myself just before the fermentation was complete and wasn't able to get to it for a while and then got side tracked with life but now the weathers nice again I want to get back into it. It fermented out dry and I've racked it off into a couple carboys. I scooped out the old grey corn and the stuff underneath still looks good. Its been sitting in a shed and since I live in the PNW the temps have been relatively low over the winter, It smells and looks fine. So my question is should I just throw it in the still or is it not worth it and toss it?

[subbrew]

I would say run it. If it didn't turn to vinegar, the alcohol is still in it. Might be the best you have run.

[Lahey]

I’m still very new to this, this would only be my third run in the still. Other than the flavor is there any other way to check that it’s vinegar? For the next wash should I start over or use the yeast/corn that’s still in there?

[subbrew]

I’m still very new to this, this would only be my third run in the still. Other than the flavor is there any other way to check that it’s vinegar? For the next wash should I start over or use the yeast/corn that’s still in there?

If it had turned to vinegar there would be a "mother" (floating white mass) on top.

After 6 months the yeast might have died back but I would give it a try. I suspect there is still enough viable yeast to get a new batch started. And you stated the corn looked Ok so, yes, add a bit more corn, some sugar, some backset if you have it, water and go. It is probably quite acidic so you may need to either buffer with some oyster shells or limit the backset for this generation.

[Saltbush Bill]

As above , it will more than likely go again without trouble, Ive left them at times for that long.
Sometimes when they have sat a while they can be slow to get fermenting again, give it at least 3-4 days before deciding that it wont work.
If it wont go , nothing lost, just add a little more yeast.
Dont judge if its fermenting or not by the airlock bubbling, that's not always a great indicator. Lifting the lid to see whats happening inside is more reliable.

[Stags]

Finally. Fucking. Made. It.

Big shout out to all the guys sharing knowledge here over the years. I feel like I’ve absorbed a lifetime of shine knowledge in about 6 weeks. My brain hurts.

First gen was run quick and stored to be mixed in with g2 wash which should be ready to go tomorrow.

Maybe then my head won’t hurt no more

[Stags]

Update.

Ran gen 2, 5 gallons of wash combined with output from a strip run on gen 1. I use 7 gallon fermentation buckets running 8lbs corn and 8lbs sugar. I was originally a little let down, the white dog was drinkable but not outstanding.

Generated 4 quarts of hearts at roughly 130 proof. Due to a personal situation (ex decided she “wanted to talk” pretty much as I started the run) had to rush things a wee bit. Added a wee bit of heads and tails to the hearts to add some character. Let sit in quart jars with coffee filters for 48 hrs with a charred oak spiral inside. Then covered.

24 hours after that I couldn’t resist and decided to take a sip. And holy fuck is it delicious. Sipping a finger on the rocks and I’m in love. @uncle Jesse, you the man. It’s nice, sweet, corny, you know you’re drinking a spirit, but almost a creamy mouthfeel I’ve never experienced before. I can’t imagine going back to ole reliable gentleman Jack after this.

And the truly scary part? This is all off a POS Amazon vevor pot/ thumper setup. Please don’t flame me, I’m planning to replace that as soon as possible. I’m more than a little scared of how good this could be with an actual legit full copper pot and thumper. I can’t fuggin wait to taste a late gen on that setup

[tag1260]

Wish me luck. Gonna run some UJSSM (3rd gen) that's been sitting for about three months and I really can't taste if it's gone bad or not. I assume if I start to run it and it doesn't taste like ALKYHAUL then it went bad on me.

[6 Row Joe]

Wish me luck. Gonna run some UJSSM (3rd gen) that's been sitting for about three months and I really can't taste if it's gone bad or not. I assume if I start to run it and it doesn't taste like ALKYHAUL then it went bad on me.

I have a batch that is a month or so old that I need to run. I'm sure I will get something out of it.

[Stags]

Question for the UJSM vets out there- how much does type of sugar matter?

At 72 hrs post distillation gen 2 was delightful. Gen 3 not so much.

I’m suspecting that might be because I used 50% dextrose 50% brown sugar in gen 2 vs 100% white cane in gen 3.

Any thoughts?

[Saltbush Bill]

Brown sugar is white processed sugar with molasses mixed back into it.
I'd stick with white or raw sugar....raw has a tiny hint of molasses left in it, but nothing like brown does.

[NZChris]

Question for the UJSM vets out there- how much does type of sugar matter?

At 72 hrs post distillation gen 2 was delightful. Gen 3 not so much.

I’m suspecting that might be because I used 50% dextrose 50% brown sugar in gen 2 vs 100% white cane in gen 3.

Any thoughts?

It's UJSSM, not UJSM, so what else did you miss out? Did you follow the method, mess with it, experiment with it, get it second hand from a YouTuber?

[Stags]

Question for the UJSM vets out there- how much does type of sugar matter?

At 72 hrs post distillation gen 2 was delightful. Gen 3 not so much.

I’m suspecting that might be because I used 50% dextrose 50% brown sugar in gen 2 vs 100% white cane in gen 3.

Any thoughts?

It's UJSSM, not UJSM, so what else did you miss out? Did you follow the method, mess with it, experiment with it, get it second hand from a YouTuber?

Followed to a T, with the exception of scaling the recipe up to 6 gallons of wash.

I’ve seen UJSM and UJSSM used interchangeably throughout the length of the thread so please enlighten me if I’m missing something there.

The recipe says granulated sugar, it doesn’t specify white brown black yellow red etc. so I used what I had on hand.

[jonnys_spirit]

Trying out a few batches of UJ. Only filled the fermenter up about 2/3’rds and pitched yeast Sunday. Tuesday afternoon and it very active!

I used AG backset and FermPro900 yeast. Seems to like it

Cheers,
-j

[Stags]

IMG_1671.jpeg

Trying out a few batches of UJ. Only filled the fermenter up about 2/3’rds and pitched yeast Sunday. Tuesday afternoon and it very active!

I used AG backset and FermPro900 yeast. Seems to like it

Cheers,
-j

I think you’ll be happy with your results. UJ is so easy compared to AG

[Housemoney]

I read this entire thread before joining HD. I’m on my fifth generation. Didn’t really start sampling until 3rd gen. Put a pint on chips and it was good after only a week. I have a gallon on chips now, and a half gallon of white.

I was running every weekend in my keg still but as usual it started taking longer after 3. When I run this weekend, I plan to separate the trube into another 8gallon fermenter. I’ll use less backset this round.

This is a great recipe to learn on.

So little return is because first round all went back into wash. Second round all went back into the wash, because the liquid I was getting out of a 5 gallon bucket barely covered my element.

My keg still is running detuned.

[jonnys_spirit]

So little return is because first round all went back into wash. Second round all went back into the wash, because the liquid I was getting out of a 5 gallon bucket barely covered my element.

My keg still is running detuned.

If you add low wines back into your wash the abv will be too high and kill the yeasties - not sure whether that’s what you meant.

You should get about three stripping runs to collect enough low wines for a full spirit run.

It’s pretty convenient to ferment 3-4 times the size of your boiler so you can knock out one ferment, three stripping runs, and one final spirit run per “batch”.

Cheers!
-j

[Housemoney]

Thanks J, haven’t killed the yeasties yet. Always added to my keg. I did use a pond pump wrapped in a brew bag to get every drop of liquid off my 1st gen. Think I sucked up all the yeast too, so pitched again after 2nd didn’t start going after 24 hours.

[Saltbush Bill]

I'm confused......as Jonny said, are you adding low wines back to the next ferment? I read it that way too.
If you are that is a recipe for disaster.

[6 Row Joe]

I'm confused......as Jonny said, are you adding low wines back to the next ferment? Ii read it that way too.
If you are that is a recipe for disaster.

Where is my thumbs up emojee?

[Housemoney]

I'm confused......as Jonny said, are you adding low wines back to the next ferment? I read it that way too.
If you are that is a recipe for disaster.

Not to the ferment, to my next run.

[jonnys_spirit]

I'm confused......as Jonny said, are you adding low wines back to the next ferment? I read it that way too.
If you are that is a recipe for disaster.

Not to the ferment, to my next run.

You’re not gaining anything by adding low wines back into the boiler with fresh wash on a strip run. Just taking more time and using more energ - you already stripped it. If you’re doing a 1.5 and spirit running (collecting in fractions and making cuts) that’s different.

Cheers,
Jonny

[Housemoney]

Thanks Jonny, I was adding it back to get the volume above my lower element. I figured it was better than water, since the instructions say to do it after 1st run.

Haven’t had that issue once I moved to an 8 gallon fermenter. Should have 2 of those after my run Saturday. The airlock finally stopped bubbling after close to 2 weeks. I’ll check the gravity tomorrow.

[Housemoney]

Did my last run full reflux to try and get more of a neutral to make apple pie from. Two 8 gallon fermenters going now, only used a gallon of backset in each. No added yeast and they are bubbling away.