uncle jesse's simple sour mash method

[gobucks85]

I started with 5 gal bucket of mash. I first did a run of 1 gal. got a quart of 100 proof. Dumped out 60% of the pot leaving 40% in the pot. Then I added the quart of 100 proof back in the still. Now I have about 60% of my still full with backset and the quart I just distilled. So then I filled it up rest of the way with more of my mash from.my 5 gal.bucket. I then Ran it and it brought it up to 120 proof. Now I am done with that quart and set it aside. Then I empty the pot completly and saved the backset. Then I fill the pot back with a gallon of my mash. Run it and do the same as I did to start

When im done I put the left over backset back.in the fermintation bucket for.a second fermintation.

My quarts of 120 vs 100 proof is a big difference in.taste the 120 taste way better

Ive done this bc I am using a still.that holds only 1 gallon at a time

[Odin]

And to follow up on Bushman's post ... if you have to dilute, dilute to 30%. In a potstill, on a second run, that will make sure your hearts are not above 80%. And like that, you don't loose out on taste. Because that is what will happen in a potstill: if you distill & collect hearts above 80%, you will loose taste.

Now, to me that also means that your original grain bill (sugar bill?) should be like this: that you aim to get a 10% beer. Distill it, stripping style, by collecting 1/3 and you will end up with a 30% strong low wines. No need to dilute anything. Maximum taste to be found after the spirit run. In a potstill that is.

Odin.

[Bushman]

Why dilute your stripping run when you are going to run it with a wash? I understand you don't want to charge your still with over 40% abc for a spirit run but the way I read your post you're diluting to 40% abc to run it with a wash? Not sure why..

Good point, I do it now out of habit is all.

One reason you might want to dilute it before adding it to a wash is storing high abv for lengths of time could be a safety issue around the house.

[BourbonStreet]

Just ran my sixth (or seventh?) batch today. It took 2 weeks because it got stuck, and I had to adjust pH. I added DAP, too. That kicked it back into gear. After it cleared, the SG went all the way down to 1.00, and ABV was 9%.

Smoothest run ever. Store-bought has nothing on this. I added 1L of 40% feints, and that really went a long way! Heads: 400ml/65%, hearts: 1.5L/55%, tails: 800ml/35%. I had a minor leak at first, and had to shut the heat off. I didn't think I would end up with so much.

[Condensifier]

I started with 5 gal bucket of mash. I first did a run of 1 gal. got a quart of 100 proof. Dumped out 60% of the pot leaving 40% in the pot. Then I added the quart of 100 proof back in the still. Now I have about 60% of my still full with backset and the quart I just distilled. So then I filled it up rest of the way with more of my mash from.my 5 gal.bucket. I then Ran it and it brought it up to 120 proof. Now I am done with that quart and set it aside. Then I empty the pot completly and saved the backset. Then I fill the pot back with a gallon of my mash. Run it and do the same as I did to start

When im done I put the left over backset back.in the fermintation bucket for.a second fermintation.

My quarts of 120 vs 100 proof is a big difference in.taste the 120 taste way better

Ive done this bc I am using a still.that holds only 1 gallon at a time

Oh, I see what you're doing now and it's good to see that you figured out how to deal with running a five gallon ferment one gallon at a time and get good results. Looks like you're on the right track.

[Kymoonyshine79]

I'm on my 5th set, and it seems when I collected the hearts from 75 to 65 abv range, it's a really finer taste.

[M_Wag13]

If I am doing a 40 gallon mash of UJSSM do I need to use more than 1 tbs of distillers yeast?

[yankeeclear]

If I am doing a 40 gallon mash of UJSSM do I need to use more than 1 tbs of distillers yeast?

You don't "need" to, but the more yeast, the faster it will work for you. I would add ~1/4 cup myself.

[zcarnes]

Ok so im getting ready to run my first run ever!!! And i wanna make sure i got it. ive read so much im on overload. i have a 3 gal. pot still how much should i get on the first run all together. and once i run it i toss the first 50ml out dump everything back in the pot and run it again. then when thats done toss the first 50ml of that and then let the rest sit for awhile.
Then i take 25 to 50% of whats left int he pot(backset) and put it in the fermentor with the next batch. i know ya'll probably answer this all the time but i hafta ask for myself

thanks
carnes

[Ghost]

How much you get depends on what your total ABV is of the wash is.

[Prairiepiss]

Ok so im getting ready to run my first run ever!!! And i wanna make sure i got it. ive read so much im on overload. i have a 3 gal. pot still how much should i get on the first run all together. and once i run it i toss the first 50ml out dump everything back in the pot and run it again. then when thats done toss the first 50ml of that and then let the rest sit for awhile.
Then i take 25 to 50% of whats left int he pot(backset) and put it in the fermentor with the next batch. i know ya'll probably answer this all the time but i hafta ask for myself

thanks
carnes

This mite help. It can be found in the must read new distiller reading lounge.
http://homedistiller.org/forum/viewtopi ... 46&t=30266

[Kymoonyshine79]

I have two seperate ferments and used only a tablespoon each. I've notice one of them is lagging behnind though. It takes 7 to 9 days to finish, 5 days for my other batch.

[gobucks85]

Ok so im getting ready to run my first run ever!!! And i wanna make sure i got it. ive read so much im on overload. i have a 3 gal. pot still how much should i get on the first run all together. and once i run it i toss the first 50ml out dump everything back in the pot and run it again. then when thats done toss the first 50ml of that and then let the rest sit for awhile.
Then i take 25 to 50% of whats left int he pot(backset) and put it in the fermentor with the next batch. i know ya'll probably answer this all the time but i hafta ask for myself

thanks
carnes

I also been goin through this thing with fore shots head hearts and.tales on another topic. I been using a one gallon pot still and I been.only throwing out a shot glass(1.6floz) or 50ml and.keeping the rest. Aparrently they been telling me it is not enough. The topic showed I should be throwing out the first 8fl.oz which would be about roughly 4_5 shot glasses.

[Stillhouse Creek]

I just ran a gallon of it and got 100 proof out of my quart.

I am getting about a quart of good liquor from a gallon of distilled mixture. Is that about right???

[gobucks85]

I just ran a gallon of it and got 100 proof out of my quart.

I am getting about a quart of good liquor from a gallon of distilled mixture. Is that about right???

Im confused are u asking me?

[Ghost]

Yep he is - thats why he included your qoute.

[gobucks85]

Yep he is - thats why he included your qoute.

I thought so but wasnt sure. I ll be honest I am a newbie and u dont want my advi e yet lol

[zcarnes]

Ok so im getting ready to run my first run ever!!! And i wanna make sure i got it. ive read so much im on overload. i have a 3 gal. pot still how much should i get on the first run all together. and once i run it i toss the first 50ml out dump everything back in the pot and run it again. then when thats done toss the first 50ml of that and then let the rest sit for awhile.
Then i take 25 to 50% of whats left int he pot(backset) and put it in the fermentor with the next batch. i know ya'll probably answer this all the time but i hafta ask for myself

thanks
carnes

I also been goin through this thing with fore shots head hearts and.tales on another topic. I been using a one gallon pot still and I been.only throwing out a shot glass(1.6floz) or 50ml and.keeping the rest. Aparrently they been telling me it is not enough. The topic showed I should be throwing out the first 8fl.oz which would be about roughly 4_5 shot glasses.

O

Thanks for the info. well I'm guessin I've got the rest of the question right thanks abunch

[chamlin2]

So Ive seen a couple posts awhile back about "what will the spent grains look like?"
I grabbed a picture today while i was skimming off the spent grains

[on1wheel01]

I made my first mash using this method Wednesday night. I am making my second mash container today, so I have two batches going at the same time. I only have 5 gallon buckets(and a 16 quart pot still) so I took the ingredients and divided by 3 then times it by 2. Water is 3.3 gallons , sugar and corn are each 4.75, and 1.5 teaspoons of highly active yeast. First batch I used 1lb of malt and one less of corn. I also used corn meal as I couldn't find corn. But today I bought a 50lb bag of all natural no additives cracked corn. I hope to keep the mash going to get it to the true sour mash.
But it began to

Side question what would adding the malt(it's a 6 row purchased from the brew store, and yes I had it cracked), what would this do to the mash. I tried searching but couldn't find the answer

[tasty taco]

Ive been reading and reading and reading and lately been obsessed with all 150+pages. The problem is the more that I read instead of getting answer it just seems to be so much info bouncing all over the place i think that im over thinking and confusing myself. My 5gal Pot still is built and worked terrific did 1 run after cleaning runs and learned quite a bit modified a few things (changed lyne arm added some copper unions) and have it right where I want it. I have mash that has been bubbling away and is just about ready to distill so I'm going to take what I learned the first time and try to do a better run this time (after more cleaning runs again) this time im going to do a double distill and just want to make sure i'm going to do it right. Here is my plan please tell me if I'm understanding the info overload that I have taken in correctly.

1. Distill and collect all of my wash (foreshot, heads, hearts, and tails)
2. add all that I have collected back to the backset in the still
3. distill again
4. discard 200ml foreshot
5. collect rest in pint jars to make cuts
6. keep heads
7. after adding 7 lbs sugar to 1 1/4 gallons of hot backset let cool to 90deg then add back to fermenter with 3 3/4gal water
8. let ferment for 3-4 days do it all over again

[Stillhouse Creek]

Tell you what I have noticed...

My first couple of quarts, from an 8 quart distill, are pretty potent, but each successive quart is weaker than the previous ones. What I have started doing is ONLY keeping the first 2 quarts per run and dumping everything else back in the still.

Once I have 4 or 5 first-run quarts, I dump them all in a big glass container, add my homemade (cooked) apple cider to proof it down and then bottle it. This way I have consistency from jar to jar.

Not sure this is how the experts do it, but it's working very nicely for me....

[Prairiepiss]

Ive been reading and reading and reading and lately been obsessed with all 150+pages. The problem is the more that I read instead of getting answer it just seems to be so much info bouncing all over the place i think that im over thinking and confusing myself. My 5gal Pot still is built and worked terrific did 1 run after cleaning runs and learned quite a bit modified a few things (changed lyne arm added some copper unions) and have it right where I want it. I have mash that has been bubbling away and is just about ready to distill so I'm going to take what I learned the first time and try to do a better run this time (after more cleaning runs again) this time im going to do a double distill and just want to make sure i'm going to do it right. Here is my plan please tell me if I'm understanding the info overload that I have taken in correctly.

1. Distill and collect all of my wash (foreshot, heads, hearts, and tails)
2. add all that I have collected back to the backset in the still
3. distill again
4. discard 200ml foreshot
5. collect rest in pint jars to make cuts
6. keep heads
7. after adding 7 lbs sugar to 1 1/4 gallons of hot backset let cool to 90deg then add back to fermenter with 3 3/4gal water
8. let ferment for 3-4 days do it all over again

I answered this question you posted in the mentors section here.

http://homedistiller.org/forum/viewtopi ... 37&t=35667

[frozenthunderbolt]

1. Distill and collect all of my wash (foreshot, heads, hearts, and tails)
2. add all that I have collected back to the backset in the still
3. distill again
4. discard 200ml foreshot
5. collect rest in pint jars to make cuts
6. keep heads
7. after adding 7 lbs sugar to 1 1/4 gallons of hot backset let cool to 90deg then add back to fermenter with 3 3/4gal water
8. let ferment for 3-4 days do it all over again

Nope.
1. Distill. Discard fores, collect all else.
2. use the backset (remaining liquid in the still) as 25-50% of the liquid to start a new wash after skimming the spent grain off the top of the grain bed in your fermenter.
3a. once it is done put the second ferment into your still and add the first lot of uncut spirits to it and then distill and make cut - this is a 1.5 times run and gives a bit more flavour. If you are using a pot still it will also give you a slightly lower %ABV than 3b. It will probably (depending on your still and how you drive it) be a good aging strength once your cuts are made.
OR
3b. strip the second ferment and discard the fores. Repeat step 2 and step 3 as many times as you want. Then Dilute the stripped alcohol to less than 40% ABV with water and re-distil it and collect in your numbered jars, leave it to air and make your cuts.
This is called double distilling or 2.0 times run or XX.
2.0 will give you a lighter taste, but will potentially have a higher ABV off the still, will almost certainly need dilution to age, and will probably give you a more predictable and steady run off the still; slower and less variable temperature changes.

Personally, i wouldn't add old heads and tails to each new distillation (though some folks do) I keep them in a separate jar marked 'feints' (all the stuff that aint 'hearts' in your cuts) and when i have enough i dilute them back to less than 40% and re-run them for a flavorful whiskey i know will give me a smaller heart cut and need more time on oak. The tails from a 'all-feints' run i throw out and the heads i keep for fire starter.

Hope that helps

[tasty taco]

Frozen that helps TREMENDOUSLY!!!! Thank you very much for clearing things up for me. I get so wrapped up reading and lots of these threads seem to go off in a dozen different directions sometimes and its hard to keep up and keep things focused of course it could just be me too

[Stillhouse Creek]

So is a 'stripping run' where you re-distill your weaker alcohols????

[yankeeclear]

So is a 'stripping run' where you re-distill your weaker alcohols????

No.

A 'stripping run' is when you run your mash/wash without making cuts (no harm in pulling foreshots though). This is done to accumulate 'low wines' (weaker alcohols). The low wines are then processed in a 'spirit run' where proper cuts are made and the hearts kept for drinking/aging.

[Prairiepiss]

Tell you what I have noticed...

My first couple of quarts, from an 8 quart distill, are pretty potent, but each successive quart is weaker than the previous ones. What I have started doing is ONLY keeping the first 2 quarts per run and dumping everything else back in the still.

Once I have 4 or 5 first-run quarts, I dump them all in a big glass container, add my homemade (cooked) apple cider to proof it down and then bottle it. This way I have consistency from jar to jar.

Not sure this is how the experts do it, but it's working very nicely for me....

2 qts from a 8 qt run. There probably ain't no alcohol left in the still. Are you not making cuts? Your just keeping it all?

[Stillhouse Creek]

2 qts from a 8 qt run. There probably ain't no alcohol left in the still. Are you not making cuts? Your just keeping it all?

I don't understand what you mean.....sorry....

[Stillhouse Creek]

How much alcohol should 1 quart of cooked mash yield????

What I am getting in my first quart is very high, and that is after throwing out the methanol...