1st UJSM??

[Maynard]

My first UJSM has been going (bubbling) for the past 5 days and appears to be slowing (if not stopped). I just tasted the mash and its still sweet, not like the gerber washes when they are finished. So, Should it be sweet or dry like the gerber washes are when they are done? Hope its not stuck......

On a side note, I am using EC-1118 on the UJSM and a gerber for the first time. The gerber is definatly different when using this rather than bakers yeast.

[Hawke]

Let it go, the first ferment of UJSM can take a bit of time to finish.

[Maynard]

Thanks for the reply, I will let it go for a few more days. Should the wash taste "dry" though, like a neutral wash.

[blind drunk]

Should the wash taste "dry" though, like a neutral wash.

I've never made a neutral so I don't know but all my UJSM have been dry tasting. You can also check with a hydrometer, if you have one. Good luck, bd.

[blanikdog]

Yes, it will taste dry when the ferment has finished. Mine has anyway.

blanik

[W.S.C.beachman]

Hey what would be a dry taste, I think mine has a sour taste like wine. Not bad like roughten or any thing still good, just...well like cheep wine!!

[rad14701]

Sour = Dry... The absence of sweetness from unfermented sugars...

[Maynard]

Just tasted it again and its definatly not dry yet. So I guess i have my first stuck wash after 6 days......
I gave it a stir but i think that is just releasing the trapped CO2 now as it was completly stopped this morning. Think I should pinch more yeast?

EDIT : well after the stir it seems to be going. Didnt' think that could restart a wash though.

[blind drunk]

Why don't you try racking it into another container? I don't think more yeast will do much because there's already yeast in the wash that isn't working. If stirring the wash worked, then a good splashy racking might get it to the finish line. Good luck, bd.

[Maynard]

Well you have jump started my brain to actuall think about this.
1) There is obviously yeast in there because it was bubbling for 5 days.
2) Something made them unhappy because they stopped.

So, they either needed oxygen or neutrients, Correct?

3) Only pinch more yeast if the batch didnt' start in the first place.

[blind drunk]

I've never used nutrients for my UJSM so I don't know but racking could help. Also, has there been a temperature change? Sometimes a couple of degrees cooler and the wash could slow so much it looks stopped or has stopped. bd.

[Maynard]

Well I know it wasn't done but decided to run it anyway since it was my sweet batch and I have time right now. Stripped it reall quick with my short column and Ended up with about 3/4gal of 45%. Took samples through the run just to get a taste for when i run it for real next time. Pretty good stuff, imagine its real good on oak.

Added 6 lbs of sugar to a gallon of back..... and its bubbling real slow. We shall see.

[W.S.C.beachman]

Im going on my 4th UJSM run 25% backset for each sour run. Was putting my Low Wines back into the pot for redistill when I did a strip run...found out "don't do that" so now I have 3 runs till I can do a spirit run. I piched in 1/4 tsp Epsom salt and that kicked up the ferment pace a bit. Also put in a 1/4 of a multi. vit. My temps stay around 70 deg F.

[Maynard]

Yeah I think the concensus is to do an all low wines spirit run.

My temp is also an issue being its only 62-65 in the house so when I am home I wrap the heating pad around it and the bubbles pick up a bit.

[W.S.C.beachman]

Well then I guess to fix one problem is to go get some insulation, keep the pad on it then when you go to work you can insulate it and maybe it will stay in a better temp. ranage...good luck!!