uncle jesse's simple sour mash method

[madmace]

I have access to some free frozen corn can i go with all frozen and no cracked.
my buddy in truckin buisness had a truck load of corn get wrecked
i grabbed 10 4 lb bags ,I hope i can use it
thanks

[rumbuff]

I realize this is a couple of days later, but I noticed Baron4406 comment on the tails dissapearing? I haven't done a ujssm yet, but I have been doing a fair bit of rum, with 30% backset, and I have noticed my tails are almost not present. The first couple of batches they were obvious and cloudy, but now, even down to 20% it's still clear, with a slight taste of tails. Great for me, but does anybody know why this is happening?

[chopper35nj]

Odin and Mr. Piss, thank you for your solid advise. Sometime in the neer future I will likely move to four fermenters but for now two will have to do. I do have another thought/question. When splitting my UJSSM as I said before I will be adding 3.5lbs corn and 7 lbs of sugar to each fermenter along with 1/2 the corn and yeast slurry now in the fermenter, here's my thought....When I run my current batch I was thinking of adding the hot backset to the fresh corn and sugar airating and allowing it to cool down before adding in to the slurry and topping up with water. Is this a form of mashing? Will this be of any benefit?

Cheers
Chopper

[Prairiepiss]

Not really mashing. But it could be beneficial. The hot liquid could pull out mote flavors.

[blind drunk]

also a good way to melt the sugar ...

[chopper35nj]

Thanks Mr. Piss, I'll give'r a go. Yeah, Blind. I have been doing that since my first run, it was a suggestion made somewhere here on the board, good advise.

[baron4406]

Chopper that is exactly what i do, the heat plus sour backset invert your sugar

[PJD]

well generation 5 was run today. This is the fifth run of using 100% backset and adjusting the ph with Calcium Carbonate. Very compact heads, 8 pints of hearts then about 2 pints of tails. I now have 3 gallons 150 proof sitting in a carboy with oak chips. nice amber color and great flavor. i will probably stop when i get the carboy full, (2 more gallons). I currently have a little over 2 gallons finished at 80 proof that was from last summer.
This is so much fun!
PJD

[armstrong]

Has anyone tried using cracked rye instead of corn for this recipe? Thanks

[chopper35nj]

PJD,
How long did your ferment take using all of the backset? A week and a half or did you get that rapid 3 day ferment once you added the calcium? What PH did you adjust to?

Cheers
Chopper

[Odin]

Armstrong,

Cracked rye is awesome.

Odin.

[PJD]

PJD,
How long did your ferment take using all of the backset? A week and a half or did you get that rapid 3 day ferment once you added the calcium? What PH did you adjust to?

Cheers
Chopper

i adjust PH to around 5. Fermentation takes about a week but I run it every 2 weeks. I have a batch of rum that I do on the alternating weeks.
PJD

[armstrong]

Armstrong,

Cracked rye is awesome.

Odin. Would you do anything diferent other than cracked rye.

[Odin]

No.

Odin.

[chopper35nj]

This recipe never fails to amaze. I just ran half a batch of the third generation through the boka and got a much higher yeald than I thought I would. I'm not sure that I will proof any more than the litre that I collected from the hearts. It's all very drinkable, tasty even, right from the still. Tomorow I will run the rest through the pot still and I expect it to be a beautiful spirit.

Cheers
Chopper

[whiskeytripping]

I'm really pleased with this recipe as well, in fact I've been playing around adding barley, and now rye (although I haven't tried the rye yet) this is WAY better than than anything I used to sip on. Thanks Uncle Jesse for a simple whiskey that tastes great.

[baron4406]

Let me chime in to the kudo's here. I've had a 1 gallon carboy distress aging for over two weeks that i decided to bottle today. Aged it on charred oak that was less than ideal (bought it on ebay, think its too thin). This was basically the 2nd and 3rd generations of this recipe. Started at 62ABV and it was 59ABV when I bottled it. Used mason jars filled to the 800ml level cut with distilled water to 43 % . Got 5 jars and the rest went back into my second batch which is a week old and coloring even faster (it was aged at 55%). Sipping on a little now. Oh my lord. The flavor of this is amazing, it has a flavor component that isn't present in store bought liquor. Smooth ,even a little smoky with a hint of vanilla.

If you haven't tried this recipe your NUTS!!

[stinkypete]

iv just started a fresh ujssm wash today 80% corn 12% rye 8% barley , will be interesting to see the difference in my many ujssm original washes iv done.

[baron4406]

Thats a bourbon style grain bill should be great

[Frosteecat]

I've got my first generation fermenting (@22 gallons) but I used backset from a mixed grain run (hope it isn't funky by altering a bit). It immediately went to work when I added sugar. The parent document says ebullion will take 3-4 days. Is that going to be multiplied times @4 due to larger wash or will I anticipate a similar time frame? Excited to run this due to all the rave reviews!

[Odin]

It will ferment dry in around 6 days, depending on temperature. A bigger wash won't make it slower.

Odin.

[Frosteecat]

YES! Thanks Odin!

[Odin]

In addition:

The backset from another wash won't hurt. It will give nutrients, lower PH, add taste. Actually, I find a mixture of mor than one grain to give a more complex taste in general.

Can't help myself. Still looking for the perfect match for me. Just started 40 liters of 50/50 rye/spelt. Used some 10 liters of backset from a Poitín (50/50 barley/oats). Took of within minutes!

Odin.

[madmace]

If anyone could help I would appreciate it.I made 2 -5 gal wash's of UJSM ,one to run on a regular basis,and the other just for the sweet run.I ran my first sour run and got 2 Qts of 80-70% spirits.My questiopn is, I have 5 pints of my sweet run, and the 2 qts of 80-70% abv I collected on my first sour run. If I added all of those for my 2nd sour run would that influence or help my 2nd sour run at all,or would It just be redundant or a waste of time.
Thank you

[ipee7ABV]

the washes don't get good till like 4 or 5. i use up till wash #3 as a nuetral. you could save your spirits for a spirit run or you can add them.

[cwalker]

First time poster, first time distiller.
Many question, so please bear with me on the learning adventure.

So ive just finished mixing my mash up and already cant wait to taste my first batch of shine.

Few question tho.....

1) Do I have to keep my mash at a certian temp during fermentation? Or will room temp suffice?
2) Do I have to stir the mash? If so how often?
3) I hope that this isnt a problem, But I couldent find large enuff vessle to use a fermenter, so I split the recipe in two and used 2 smaller tubs(those gatorade style water despincers). This shouldent casue a fermentation problem right? Just a bit more work down the road dealing with 2 fermenters instead of one.


And a bit of clarifcation here....(and I dont quite know the lingo here yet so ima just dum it down a bit for my own sake)(and ill work out the math later for my 2 vessel operation lol)

So when all this has finished fermenting...

-I remove ALL the "liquid" from the fermenter.
-add back 3 3/4 gallons of fresh "new" water
-distill everything down
-take 1 1/4 gallons of whats left in the still
-add 7 lbs of sugar and allow to cool
-add back to the fermenter
-wait another 3-4 days
-repeat

Dont have to add new yeast or anything?? I guess that all sorta settles down with the corn at the bottom??


Thanks for all the help with this. Sry for the long post, I had allot to get in there

-Chris

[Odin]

When you use baker's yeast room temp up to like 26/27 degrees is fine. Warmer means faster fermentation. Up until a point. Two fermenters is no problem. Before adding the new water, take away 25% of the grain bed. The new 25% you add with the sugar to the hot backset to swell and sterilize. Don't stir the wash. Just let it sit.

Odin.

[cwalker]

Awesome, thanks for the quick reply.

I used brewers yeast... that ec-11181 stuff or what ever it was. Shouldent make a deference right? (temp wise)


One last thing tho......

Dont have to add new yeast or anything?? I guess that all sorta settles down with the corn at the bottom??

[Odin]

You will be fine with that yeast.

Don't add new yeast. What you can do, is add some air (fish tank air stone) just as your ferment is taking off again. But even that is not nececairy.

Odin.

[mash rookie]

After melting new sugar with hot backset you can cool it down by aerating with compressed air or oxygen before mixing back in to the fermenter. It needs to be cool or it will harm the yeast bed. I think a good stir before covering is a good idea. Once covered, leave it alone at room temp until its done. 5-10 days depending on temp. Cool ferments are supposed to be cleaner.