First spirit run with UJSSM

[swampdoc]

Been having lots of fun with my still (MileHi CM). Using it in pot still mode, I did several stripping runs on UJSSM that I started right after getting the still in October. The ferments have been going very slow (2 to 3 weeks to finish), but I finally managed to collect enough low wines to do a spirit run. Had been adding low wines back to each stripping run of UJSSM, then did a final stripping run with low wines added, and took all of those low wines for this spirit run. De-tuned the column, diluted my low wines down to ~ 40% abv and started my run. Took about 4 hours to do the run. I got to use my new parrot that I built a couple of weeks ago using designs and howtos found on this site. Discarded 500 ml of fores, then kept about a couple of liters of heads, and collected from 80% abv down to 20% abv. Kept 80% to 68% as hearts, and have 68-62% resting for a couple of days before I decide whether to through it in with the hearts or with the feints. I took the hearts and put it on oak (1 X 6, cut into 1 inch wide strips, baked in the oven till dark chocolate brown). The "white lightning" I tried tastes really good with a hint of corn. Only problem is, I think I'm going to drink it all before it has a chance to mellow on the oak! After 24 hours, it is already a very pretty reddish gold color, but not much noticeable oak flavor. I'm going to throw a few pepper corns in there I think and (hopefully) let it sit for at least 3 or 4 months.

Damn I love this hobby!

[olddog]

Sounds like you are well on your way, Congrats.

[rad14701]

Damn I love this hobby!

Yeah, it really gets under your skin... Congratulations...

[Barney Fife]

Sounds good! But, why are your ferments taking so long? I'm always saying to take your time, and don't rush, but damn, my UJSM washes are the fastest things I do, at well under a week.

The trick to letting your product age as long as possible is to over-produce for at least the first year, which happily, is what most of tended to do when we started anyhow <lol> Once you have that first bit of "inventory" built up, you can sit back and just make enough to make up for what you're consuming, letting the rest age and get better.

[blanikdog]

Way to go, barney.

blanik

[swampdoc]

I have no idea why the ferments are taking so long. Wish I knew though. My starting gravities are where they should be, keeping the fermenters nice and warm with a heating pad, but they just putter along. I've done several generations of Uncle Jessies, as well as a couple of Pugirums and a birdwatchers. Even with the yeast bomb, I ended up running the first batch of rum after 2 and a half weeks. It was still bubbling slowly and wasn't clear yet, but I was so impatient I couldn't wait any longer. Next start from scratch batches, I'm going to use an ale yeast instead of Fleischmans and see if that helps. I would get a few more batches running right now, but my wife has put her foot down at 2 ferments at a time. Since they are sitting beside her dining room table, I guess I'll have to comply.

Sure wish something would be ready to run over Christmas, but it doesn't look like it's going to happen.

In the mean time, my UJSSM on oak is dark amber/red and my sticks have sunk. Still not much oak flavor (had to sneak a small taste before the wife gets home), but it's only been oaking since the weekend.

Cheers, and Happy Holidays!

[Barney Fife]

Take a look further down the list on the forum here, and read the "water" thread that is active right now. Sounds like you may have something in your water that slows the process. Fine if you have the patience, and you do, but I'd look into it, if for no other reason than to get to the root cause. You may need a simple in-line water filter, or if your water is heavily chlorinated, you may have to fill a bathtub and let it air a couple of hours, then scoop or pump it into your fermenting buckets.

By the way, you shouldn't really taste the oak; if at any time you find a flavor that is like sucking on oak kindling, you'll not like it. Oak adds hints of other flavors, vanilla, caramel, and such, but it's hard to "find" those flavors for most of us with reg'lar pallets that have been abused with high test alky over the years. Over a year's oaking, though, the change is very apparent even if we can't quite put a finger on -what- is different.

Patience, Grasshopper.

[Maynard]

Just finished my first UJSM spirit run too. My ferments are taking over a week as well, with EC1118 yeast. I think this third one may be going quicker though.....