uncle jesse's simple sour mash method

[Ghost]

So I finally fired the still back up and this is one of my all time favorites! On a 4th generation right now, but a bit confused.... its seems as though this ferment is taking a little longer than the others - 8 days so far. I dont rely on SG because of all the floaties but prefer to go by taste which seems dry enough as of this morning. The bubbling is stil clicking off about every 8-10 seconds and I am in no hurry just wondering if anyone else has noticed something similar

[Durace11]

You are getting up there in the generations, I'm guessing since you are not checking your SG you are also not checking your PH? That can be a factor and it can creep up on you slowly when doing multiple generations with backset. Might want to dip a PH strip just to check it. There are several factors to a slow ferment so with only the information you have provided above I can't say for sure what it is but my first guess is PH(all other factors being equal to previous ferments).

[cooperville]

From what i have read and my experience the ph of your wash is probably a little low and they tend to slow down once they reach below 4.0 you can use a table spoon of calcium carbonate to raise the ph which i have been doing for some time now i found a kilo on ebay for about 10$ add it to the ferm then stir while preparing wash. the temperature of your wash will also slow down the time to dry you can just add less backset to the next gen and that should raise the next gen of wash

[Ghost]

I have thought about that as well (ph issues) though this ferment was done with 3.5 gallons of water and 1 gallon of backset. I will stop by the pool supply store and pick up some strips - Never had this problem before I am assuming that it is fixable though.

[cooperville]

my washes take about 14 days and their is no rush like you say it helsp to let it clear a lot also so you may just be better of satrting a new ferm and having two running dry at different intervals giving you time to manage one while the other is clearing
i let mine clear for up to 6 week but that is because i work away when i get home i normally have about 200ltrs of wash to strip keeps me busy when i get home

[Ghost]

Again I am in no hurry with this - I have learned to be patient with this hobby if nothing else. I have never ran into this problem before though and it had me to thinking what is different about this set than any other I have done. The one thing I go back to is that I normally wrap the buckets with a heating pad and then with a blanket - these gens I have not so that maybe a clue as to whats going on. I am going to put the heating pad back on the buckets and see what happens, I usually wait till the bubbling slows to every 20-30 seconds, temp in the house stays about 71 F round the clock so its possible that the lower temps have slowed things down a little.

[Durace11]

It is fixable, like cooperville said carbonate or bicarbonate will raise the PH. Sodium bicarbonate is baking soda or you can get potassium bicarbonate in most homebrew shops. Add it in small amounts after dissolving it in water and only every 24 hours or so. Large doses all at once can be toxic to yeast.

Another easy fix is to just add less backset to the next gen and it should fix itself right up to a better PH.

[Dnderhead]

i like to avoid sodium it can accumulate in ferments like UJSSM after time.

[stoddy]

On my 4th gen. I have been saving up to put in a 5 gal. barrel, it is pretty good as is , can only get better. I will try after 3 months of aging to see how it has come along. If it it needs more time than so be it . I am new so this is really exciting. I am using an all copper pot still. Going to retry sweet feed after this .

[Ghost]

Ok this morning I broke out the SG meter and its right at 1.010 and I know that the corn and such can throw that off so in taking a sip it is dry as can be. No sweet taste to it at all - very very dry tasting. So with that gentlemen I am going to let it go for a couple or 3 days and recheck but pretty sure it is close to being finished - maybe degassing accounts for the ebulation - maybe not. But as a paramedic for the last 18 years I have learned not to trust the machines but trust the patient. Thanks for the replies!

[augiecrazy8]

I've read almost every page of this now 146 page thread over the last few days (I have lots of time during my daily commute). As a newbie I have been messing around mostly with Hook rum and mixed in a little of a recipe for Black Beard's Rum I found to lessen the overwhelming (according to my tastebuds) flavor of molasses. So I have 10 or so ferments and even more runs under my belt now, so I'm going to jump into UJSSM. I just want to clarify for myself the difference between all grain mash use of corn, and the different potential uses within UJSSM.

So, all grain relies on cracked/flaked corn/maize converting available starches into sugar to feed alcohol creation.

UJSSM relies on corn more for flavoring while adding sugar directly. However, there are several different forms of corn that can effectively be used to add that flavor.

Cracked corn, as the original recipe calls for, which if heated and soaked long enough at the correct temperatures could potentially provide some sugar content as well as flavor. But that heating and soaking (mashing) isn't necessary.

Frozen whole corn. This too can add some sugar content because it was picked and frozen prior to sugar turning to starch, but mostly there for flavor.

Flaked corn/maize. Almost entirely used for flavor because corn kernels were older prior to steaming, rolling, etc. so the starch content is high. Would be great for all grain recipes because the flaking makes for easier conversion, but totally not necessary in this recipe.

Bring on the corrections!

[Durace11]

I've read almost every page of this now 146 page thread over the last few days (I have lots of time during my daily commute). As a newbie I have been messing around mostly with Hook rum and mixed in a little of a recipe for Black Beard's Rum I found to lessen the overwhelming (according to my tastebuds) flavor of molasses. So I have 10 or so ferments and even more runs under my belt now, so I'm going to jump into UJSSM. I just want to clarify for myself the difference between all grain mash use of corn, and the different potential uses within UJSSM.

So, all grain relies on cracked/flaked corn/maize converting available starches into sugar to feed alcohol creation.
No, malt converts the corn starch into sugar, without malt enzymes you get corn starch only, no sugar. The conversion to sugar is called "mashing".

Cracked corn, as the original recipe calls for, which if heated and soaked long enough at the correct temperatures could potentially provide some sugar content as well as flavor. But that heating and soaking (mashing) isn't necessary.
Nope, only flavor, if you don't mash unmalted grains you don't get sugar you get starch. Malted grains have starch and enzymes to convert it into sugar. Base malts are used to convert themselves and typically have enough extra enzymatic power to also convert other grains which have very little or no enzymes.

Frozen whole corn. This too can add some sugar content because it was picked and frozen prior to sugar turning to starch, but mostly there for flavor.
Not sure about frozen corn but I bet it would add a little of both. The good thing about being frozen is it will break up real good after it thaws since the cell walls have been broken down by the freezing process. Be careful, frozen stuff swells up when it thaws out so if your fermenter is quite full it might be over full after a few lbs of corn thaw out. Plus, frozen corn will lower your fermentation temp so your yeast might be shocked when they hit the water.

Flaked corn/maize. Almost entirely used for flavor because corn kernels were older prior to steaming, rolling, etc. so the starch content is high. Would be great for all grain recipes because the flaking makes for easier conversion, but totally not necessary in this recipe.
Flaked is easiest to work with because it basically dissolves in warm water. Unlike cracked corn which takes boiling to release it's starches for converting. If you use flaked corn in this recipe you need to replace all the flaked corn every generation because the flavor will all be used up on the first go round.

Bring on the corrections!

[Slowninja]

My UJSSM is good.. But for some reason when mixed with coke (as I would any off the shelf whiskey) it tastes like major tails. I make very careful cuts, some times even keeping just the middle of the hearts and not mixing anything back in with it.. Still tastes like wet dog.

Any theories?

[ThrownOlive]

I've used frozen corn(RE: Durace's answer) and the results were nearly identical to using flaked corn from my HBS, but frozen is a bit sweeter. If you're using frozen corn, use the corn to cool the wash your ratio of boiling water/cool water should be higher. Once the corn has thawed & the temp has evened out, then add your yeast.

I can't seem to find a feed store near Portland, OR that carries cracked corn without yeast killing preservatives/pesticides on there. Any recommendations from my fellow Oregonians?

[Stilly]

I've used frozen corn(RE: Durace's answer) and the results were nearly identical to using flaked corn from my HBS, but frozen is a bit sweeter. If you're using frozen corn, use the corn to cool the wash your ratio of boiling water/cool water should be higher. Once the corn has thawed & the temp has evened out, then add your yeast.

I can't seem to find a feed store near Portland, OR that carries cracked corn without yeast killing preservatives/pesticides on there. Any recommendations from my fellow Oregonians?

A quick google search shows these folks, give em a try. If they don't have it I would bet they would know who would

2100 SE Belmont St
Portland, OR 97214
Neighborhoods: Southeast Portland, Belmont, Buckman
(503) 234-7733
http://www.urbanfarmstore.com" onclick="window.open(this.href);return false;" rel="nofollow

http://www.paybacknutrition.com/locations/oregon.html" onclick="window.open(this.href);return false;" rel="nofollow search these guys for WA and OR dealers, they have organic cracked corn also

cheers
stilly

[mash rookie]

My UJSSM is good.. But for some reason when mixed with coke (as I would any off the shelf whiskey) it tastes like major tails. I make very careful cuts, some times even keeping just the middle of the hearts and not mixing anything back in with it.. Still tastes like wet dog.

Any theories?

COKE?? UJSSM has a deep sour mash corn flavor that is best enjoyed straight.

Mashy thinks I am not a purist because I put ice in my UJ and dont drink it neat. I could keep it in the freezer but I would always be getting into the ice cream.

[Theo]

Don't mention ice cream. It is like saying SQUIRREL to a dog.

[Slowninja]

Well that explains why it don't mix with coke then i suppose

[EmptyPockets]

Hello all,made a few single runs of UJSM,I am now on my third stripping run,I have read about diliuteing the striped low wines with water or a UJSM wash for the spirit run.Can any one offer some input on the pros and cons of both methods? As always thanks for your time and help,Happy Holidays.

[ipee7ABV]

Hello all,made a few single runs of UJSM,I am now on my third stripping run,I have read about diliuteing the striped low wines with water or a UJSM wash for the spirit run.Can any one offer some input on the pros and cons of both methods? As always thanks for your time and help,Happy Holidays.

flavor. with adding wash to your spirit run you should get more flavor than just water

[augiecrazy8]

@ThrownOlive... If you can't find a feed store near you check out eBay or Amazon. Both have reasonably priced options. Just make sure to read the descriptions well to see if there are any preservatives, pesticides, etc.

[ThrownOlive]

Aha! The Urban Farm store! Thanks for the recommendations guys. I drive by it every day and I've never stopped! No more $$$ flaked HBS corn for me!

[cornsqueezens]

Quick question?? What is the favored brand of crack corn?? I checked the wiki I haven't found a reference to a certain brand anywhere.

[cooperville]

Corns corn bro!!

[Dnderhead]

"Corns corn bro!!"
for the most part ,yes unless you have "flour corn",used in making starch,flour etc.
its over the top for most and would not be worth buying.

[BourbonStreet]

Quick question?? What is the favored brand of crack corn?? I checked the wiki I haven't found a reference to a certain brand anywhere.

Tractor Supply sells a 50lb bag for $12, and that's what I use. I think a lot of others here do, too.

BTW, I'm up to my third generation of UJSSM, and it's getting really good! The first two had a bit of a funky taste, but this one is much smoother. I was in a hurry, and ran the wash early. I'm glad I did. The SG was 1.000, but it was still a bit sweet. I threw some feints in, and got a really good yield.

[yankeeclear]

Quick question?? What is the favored brand of crack corn?? I checked the wiki I haven't found a reference to a certain brand anywhere.

I've switched from cracked corn to steam rolled corn. It is widely available in the USA from a number of farm suppliers, notably Blue Seal. These are whole-corn kernels that have been dried, steamed, rolled under pressure then dried again. This makes the kernels pliable and provides easier access to the nutrient-rich endosperm.

[CaM]

Steam rolled corn eh?? nice, they sell that at the feed shop near where I live. Thanks for the info.

[FloridaShine]

Uncle Jesse!
Hello, I am running the BOKAKOB 2" 48" column, been running sweetfeed with no packing at all and ran slow, like 2 drips/sec,
I ended up with low wines or should I say High, they tested on the Alcoholmeter 143 proof, after runnning a Sprit run they came out 170 to 180 proof
what would you recommend on this UJSMM? Do a single run, collect foreshots, heads, hearts, tails and blend? or
Appreciate your expertise Uncle Jesse
I was going to try Prodcuers Pride Cracked Corn
http://www.tractorsupply.com/producer-s ... RRWidgetID" onclick="window.open(this.href);return false;" rel="nofollow
MistyMoon Florida Shine

[Durace11]

Quick question?? What is the favored brand of crack corn?? I checked the wiki I haven't found a reference to a certain brand anywhere.

For cracked corn I believe the considerations are:
1. cheap(lowest prices wins over all, this also includes shipping or driving distance)
2. convienence(easy to get is also a pretty big deal)
3. legal(midnight field raiding is discouraged, it's pretty cheap already so let's not steal it from our neighbors)