uncle jesse's simple sour mash method

[Rargh]

I can attest to the need to watch your PH on the second - Whatever runs. I recently processed a nice run and then used the backset to start her up again with nice layer of yeast on the bottom. I whisked her up and sealed her and thought it should be going like gangbusters by the AM. Come next day it was flatter than Ohio.

After finally getting to the brew shop ( and fighting my way past the bullshit) I got some PH strips. Got home and confirmed that I had dropped the PH down to 4.6...maybe even lower. A little adjustment and its back on track now.

What did you adjust the pH to?

[ScottishBoy]

I think I stopped at 5.2-4

[Kentucky shinner]

this may have already been answered but I can not find it. I have some UJSM that should be ready tomorrow. The problem is I cant get to it until one day next week. Will it keep? It is outside with an airlock. The temp right now is staying about 90f.
Thanks,
KS

[kiwistiller]

It'll be fine mate. If it is sealed up it'll keep for ages.

[marc83]

off-topic but this thread has been going since '05,just in case anyone had not noticed.good going dont ya think!!

[CornCooker]

Hey,
Can you use fresh corn?I mean fresh off the stalk.I have alot of silverQueen ready to pick and would like to use it if i can.
Thanks,
CornCooker

[ScottishBoy]

Just for the fun of it, I dropped some corn in a wash of UJSSM that I thought was near done. The corn was from a Birdseye steamer bag and I estimate about a cup. 1/4 of it floated, the rest sank, but it took the wash from 1 bubble every 10-15 seconds to 1 every 2 seconds. That was three days ago. I'll be curious to see if it got me any more corny goodness. But, Waste not, Want not...

So it should be possible.

EDIT: I am using 10 lbs of sugar dissolved into 6.5 gallons of water, which should give me close to 11%, however, this wash has EC-1118 ( 4th generation now) in it so I think we woke it up a little with the new sugars from the corn. Im wondering if I shouldnt drop a little malt in there for fun...

...or maybe another 5 pounds of Sugar! Muahahahahaaaaa! 16-17% here I come!
(kidding, I dont really want to stress it out, although EC-1118 should be able to do it easily.)

[Mr.Spooky]

this ujssm is great! i got to the 4th gen before i had to stop (going out of town for a while) but now im back and gonna start up again. the good thing is that im saving up everything and puting together for one hell of a spirit run. i cant wait to do a full keg charge!
spooky

[andred]

I'm on my 12th generation with this already. After the 3rd generation, the flavour really starts to come out.
25l washes, started off with 6kg's of sugar, 2kg's of corn and one packet of champagne yeast.
The yeast is still alive and thriving - after 12 generations. Gradually decreased the sugar content and
increased the corn content so that now I'm down to 4kg's of sugar and 5kg corn. Seems as if the
yeast is converting the corn quite nicely.

[newerbrewer]

I'm positive someone has asked this question but cant seem to find the answer, so please bare with me.

When you rack UJSM from the original ferment, does it come off clear?

If not (mine came out cloudy)... I'd imagine you'd want to?

Do you fill up the fermenter with water for a few days so the yeast doesn't die... while the racked wash clears, then run the cleared wash and pour the backset back into fermenter for the next generation?

Or... do you just run the wash (not clear), straight out of your primary. Thanks again, your wisdom is appreciated.

Brew

[Kentucky shinner]

Ok first keep your grain and yeast wet yes... I run mine racked stait out of the fermenter. Yes it will be cloudy dont worry about it. When you finish running your still. take about 1 gallon of your backset (the stuff that is left in your boiler) let it cool then add that back into your fermenter. I go ahead and convert my sugar in the hot backset, then when it cools add to my fermenter, top off with water and tomorrow she will be working again.
Hope this helps,
Kentucky Shinner

[andred]

I do the same as 'shiner - straight out of the fermenter into the boiler. While the still's heating up, I remove
some of the corn from the fermenter, the I add new corn together with some clean water. It starts bubbling away
again after an hour or so. For the rest of the process I follow 'shiners example.

[winwhisky]

question, i followed these directions and made the first run on the still, set up the fermentor per the directions for the second run only do to weather and timing i havent been able to make the second run so i have the fermentor perking away for a week now and i have a glass carboy with the beer ready to go, is there any advise on how long they can sit before spoiling, should i draw the beer of the fermentor into another carboy and then add sugar and water to the fermentor, it will not have the backset yet?
it looks like it could be a week or so before i can set up the still and make a run?

thanks

[Kentucky shinner]

Just keep it air tight and it will last for a while. I had the same delema a while back. mine lasted over 2 weeks at 90+ degree weather. Youll be fine.

[winwhisky]

thank you, i would have been sick if i had to toss all this, you saved the day

[doslaur]

Uncle Jesse, when you say that you use all the spirit for your 2nd run, you do mean to put in in the still or do you mean to put it into the fermenter? I'm thinking the still. But I aint sure. Also, all the following generations of wash, you don't recycle the hearts, just the heads & tails. Am I right, the way I'm thinking about this? Or should you keep recycling all of the spirit for a few washes. I'm looking forward to doing this wash, when I get back home. Thank you for working with the new guys.

[Kentucky shinner]

doslaur, you add your spirit from your first run back in the still for you second run of the wash, not the fermenter. The other runs keep your hearts, you can rerun your heads and tails as fients. After your first run at some of your backset (this is what is left in your still after your run) to your next generation. If your doing a 5 gallon wash add about 1 gallon of backset, be sure and let it cool down or you will kill your yeast. I normally go ahead and put my sugar in the hot backset and convert it. When it cools you just add it to the fermenter with enough water to top it off and your off and running again.
Kentucky Shinner

[doslaur]

Thanks for the answer Kentucky Shinner. So do you keep an airlock on your wash. Also does the smell of a sour mash wash, allow you to ferment indoors or do you have to keep it outside.

[Kentucky shinner]

in the winter I always ferment indoors, I like the smell. In the summer I ferment in my shop, but only because I can do larger ferments. I always use a airlock when I do small batches. when I do larger ones like 30 gallon I just throw a towel over the barrel. I have had great success like this. I hope you do as well.
Kentucky Shinner

[doslaur]

Awesome, cause I got a 30 gallon plastic barrel that I was gonna use for this wash. I got a lid for it, i'll just put an airlock on the lid of the barrel. Man, I can't wait to get home and get this wash going. Thanks for your help, man.

[Kentucky shinner]

You have to remember your gonna have lots of co2 tomming off a 30 gallon ferment I don't know if 1 airlock will be enough it may blow it out of the lid. If you can put 2 or 3 in your may better off. Hey I could be wrong I just know when my 30 gallon ferment is working it sound like bacon frying in the skillet and my garage shop smells awesome, even my wife likes the smell.
KS

[Samohon]

Yeah KS, sure cant beat the smell of UJ/SF fermentin away in the corner. Does die down after 2 or 3 days...
Great easy, no cookin recipes for sour mash. I'm on my 10th Generation with UJSSM and only half way through a 50lb bag of corn...
I add 35% backset back to the fermenter (cooled ofcoarse). Takes a couple more days to ferment out but I'm in no hurry...
Pitched the beasties once at the beginning and they are not over worked...

I get some really nice sippin whisky from this recipe, Thanks UJ...

[bagmanhd1]

I've been following this thread for a couple of years, and have been applying all of the good ideas that have "floated to the top". I've got to thank everyone here for helping to make me a pretty good distiller...at least my friend say so.

Anyway, question about ph level. As it's been mentioned before, the ph level starts dropping from generation to generation. What chemicals/additives should I use to get the ph back up to the 5 to 5.2 area? The lower it goes, the slower the fermentation.

Second, I've got to tell you all that if you can get some charred oak barrels, then put some UJSM (at 120 proof) into one (or three in my case) and put them outside it the shed for a year. I have 3 from last fall that will have their 1st birthday this November. I've exercised some incredible restraint, and have only drawn off a shot glass or so over the last year to share with the boys.

Let me tell you, this stuff is absolutely fabulous. These guys are about to break into my shed if I don't release at least 2 barrels by Thanksgiving. I'm insisting on the third barrel aging another year.

Anybody else barreling USJM?

[Austin Nichols]

I just put a batch of this down as prescribed and couldnt believe how quick it started to work, it had bubbles on top not even 25 minutes after putting everything in the fermenter, no added yeast, just as Golden Pond suggested.

3 hours later it's foaming a bit like a DWWG brew and bubbling just as hard.

I just poured 40 degree celsius rain water over the top of the sugar n corn and away it went.

I'm not sure if the natural yeast here is good or not, but I guess I'll find out....

[WalkingWolf]

Anyway, question about ph level. As it's been mentioned before, the ph level starts dropping from generation to generation. What chemicals/additives should I use to get the ph back up to the 5 to 5.2 area? The lower it goes, the slower the fermentation.

Second, I've got to tell you all that if you can get some charred oak barrels, then put some UJSM (at 120 proof) into one (or three in my case) and put them outside it the shed for a year. I have 3 from last fall that will have their 1st birthday this November. I've exercised some incredible restraint, and have only drawn off a shot glass or so over the last year to share with the boys.

Let me tell you, this stuff is absolutely fabulous. These guys are about to break into my shed if I don't release at least 2 barrels by Thanksgiving. I'm insisting on the third barrel aging another year.

Anybody else barreling USJM?

for pH adjustment I use Calcium Carbonate -- works great.

What size barrels are you using?

I agree with you on the UJSSM quality. This makes a very good quality liquor and it's do-able for a guy just starting out.

I just poured 40 degree celsius rain water over the top of the sugar n corn and away it went.

Add a handfull of rye and a handful of oats to that ferment for a little variety. We did a "tasting" yesterday of straight corn vs the mixed grains. The mixed grains won for complexity of flavors. Just a thought. Enjoy

[bagmanhd1]

Walking Wolf, thanks for the CC suggestion on the ph level. I'm heading to the brew store today for a bag.

Using 5 gallon barrels, because that's about the heaviest barrel I can carry around myself. I'd use bigger, but just can't hoist them up on the steel rack I have in the shed. A full 5 gallon barrel seems like it weighs about 60 pounds, and I don't want to tip one over and spill anything out - prematurely that is.

I also got a lead on a 25 gallon stainless steel pot like UJ uses. I'm going to have a drain valve welded in, and have a buddy build a false bottom. Going to try making real bourbon mash. I used to make beer, so I'm familiar with the process. The only hassle will be the batch size, and getting the wort cooled down to pitching temperature. Looks like I'm going to have to make a cooling coil.

What are you making right now??

[Dnderhead]

I thank most do not bother with cooling, not being worried with infections etc.,cooling "naturally" adds to cooking time
and conversion.

[condensificator]

i hit the magic! my most recent batch was incredible. gen 7 or 8...lost track.

prolly even gonna leave half of it white.

great recipe.

[condensificator]

drinking it tonight, white, right off the still a couple hours back. de-elfing-licious! i cooked the corn last run...instead of just adding it dry...everything else the same as before. seems to have unleashed the fury.

[Fleamike]

I'm new to the corn/sourmash making process. I have been distilling sugar wash for over a year. My question is: Can you use flaked maize for your cracked corn? I'm looking for low cost suppliers of my supplies and just bought some flaked maize to start with.