uncle jesse's simple sour mash method

[bakon]

So I striped four, five gallon batches, and got four gallons of spirit. Since I did not take out any foreshots on the strip runs, I take it I should take out at least 800 ml of foreshots on the slow run?

Thanks,
bakon

You should take out the required amount for a 20 gal wash. At least. If not a little more. Not like you will want to keep the early heads anyway.

Cool that's what I thought, and yes I also agree with taking out a little bit more then needed, I am not a fan of the early heads on any run I have done so far, thats why I was planning on taking out around 1L .

Thanks,
bakon

[7ft stew]

Hi all, I've been making UJSSM for a few months. It really is simple and it is great. I can only fit half of the wash (30L bucket) i think. So i have to make 2 runs when I do it. I do single runs simply because I think it tastes great. I collect the run in pint jars. I save the first pint as heads, collect the next 3 as drinkable, the tails are collected in a quart jar. I put my saved heads/tails into my pot for the next run. If my Hydrometer is correct I get 60% or 120 proof. I will boil tap water and let it cool to get proofed down to around 80 or 100 proof. I learned so much reading the 200 or so pages of everything on the UJSSM. thanks to everyone for sharing so much.

[Thebigthumpa]

Hi guys/girls
I'm on my 3rd ferment of ujsm, and this one has taken nearly 2 weeks so far (first 2 were done in 5 days!!) and it's not done. I dont have any ph testers, (just ordered some over the Internet) and from reading I believe Its due to low ph, though I can't test yet
I am doing a 23 litre batch, and using 5 of backset and 3.2kg of white sugar, and topping up corn as required. will i be doing any harm if I mix in a tablespoon of bicarb soda just to increase it a bit? Or should I wait till my ph strips arrive (Mabey a week or more) as I only get mail twice a week!
Or if not what can I add to help it along as I'm Keen to keep stripping washes for low wines.
I also have epson salts, and add a pinch to every batch to help the yeast out. (is this ok)
Thanks slot for ur help, much appreciated.
Aaron

[NZChris]

I'm only new at UJSSSM too, but I've been putting a couple of large seashells in each ferment for their calcium carbonate. Each ferment has been down for about two weeks, need it, or not. Quite a bit of the shells dissolve each time.

So far, the pH has remained above three, just stripping gen#6 today at a FG of 0.994.

[shadylane]

I'll go down in flames for this opinion.

For a sugar based wash with grain used only for flavor and nutrients, adding too much backset is not a good idea.
The Ph may get to low if your not careful. And the ferment will stall.
"Sour mash" notice I said sour mash, that means you are doing a mash conversion that uses enzymes to convert starch into sugar. This requires an acidic environment, therefore you use the cheapest and simplest thing available, the left overs from the first distillation.

[Thebigthumpa]

Kept doing some reading and decides to put a 3 teaspoons of bi carb soda with water into my 3rd gen ujssm. Mixed it in and gave it a stir, so hopfly it picks up a bit and eats that last bit of sugar! it was sitting at 1030 again today, pretty much the same as last night. The wash is sitting on A heat pad, so temp isn't the issue I believe. Hopfly it's bubbling away a bit stronger in a few hours time!

[Shiner]

This problem is common with UJSSM around the third wash. I check the ph of my wash at the start of the 2nd, 3rd, 4th, etc, and it's usually around 3.8. I add enough calcium carbonate to bring it up to 5.4 and it finishes up in about 7 days. I mix it with water in a quart jar, then add it to the wash. Got rid of that looooong wait.

[acfixer69]

What is the name of a product that is Calcium Carbonate I have read it some where maybe oxiclean or something like that. Help

AC

[Jimbo]

Tums. For your belly, is calcium carbonate. Chalk. Limestone. Its also the main component of seashells.

[varocketry]

I thinik he's referring to CALTRATE. it's calcium carbonate.

FYI, I found dudadiesel.com to be the cheapest source for bulk Calcium Carbonate after blowing through my wife's bottle of CALTRATE.

They offer bulk buys up to 50 lbs with free shipping .

[shadylane]

What is the name of a product that is Calcium Carbonate I have read it some where maybe oxiclean or something like that. Help

AC

Normally don't throw in my $.02 worth, I'll apologize to acfixer69 before I start. Probably misunderstood his post,
Anything you throw into a wash should be something you can drink. Not sure if oxiclean is one of them.
Some things will only give you the shits if you drink the wash, others may carry over into the distillate.
For a wash that has become too acidic, my preference is antacids for human consumption or baking soda.
Might take many of them to get the Ph up to what you need.
If you use too much the Ph will get above 7. That will react with copper and lead to blue moonshine.
Sorry if I'm inarticulate but I've been making cuts and I forgot to spit. Truthfully , I'm now as soggy as a soup sandwich.

[acfixer69]

Thanks for all your input. Found OxyClean to be basically hydrogen peroxide and baking soda. Maybe it would help Jimbo I use limestone on my lawn and garden in the spring, is this the same stuff you are speaking of

AC

[Jimbo]

I was just answering his question on what products are calcium carbonate. Antacids such as Tums are calcium carbonate, as is seashells, limestone, chalk etc.

I dont put any of it in my hooch aside from a little gypsum sometimes to 'lower' the pH and give the yeast some calcium. Its good in double IPA's to give the hops more bang.

Gypsum is Calcium Sulfate and lowers pH. Calcium Carbonate raises pH.

[Odin]

Jim, isn't the advantage of CC not only that it raises ph. Needed after a few gens of UJ. But also that it does not come over while distilling? In other words it does not salt up your wash over the generations ...

Regards, Odin.

[Shae]

Hi all,

I finished reading all 204 pages of this thread last night, and I have a few questions:

1. Is it ok to use turbo yeast?
2. Has anyone tried this with other grains?
3. How much likker will i get from a 5 gallon wash?
4. Will it be ready in 4 days?

Just kidding!

Seriously, I found the thread informative and left me with nothing to do but try it, get some practice, then experiment. My first batch is mixed up in the basement, waiting for bubbles. I come from a beer brewing background, so I'm totally ready to wait until it finishes. You can't rush greatness. While I am comfortable with mashing grain, the simplicity of this recipe appealed to me, as well as the constant rave reviews.

I do have one serious question, however. I see everyone seems to recommend diluting to 80 proof for drinking. My interest in this beverage is because I've seen and enjoy Ole Smoky Tennessee Moonshine, the clear stuff, and that is 100 proof. While I realize its a personal taste issue, I guess I'm wondering what the aversion to the higher strength is?

[Stainless dude]

Hi shae, I mix mine at 100 proof. Your really going to like this recipe. One thing about this hobby, you can mix it to what works for you, no set rules. Well maybe a few, turbos for example

[AlaskaHooch]

I have been running ujsm for some time now. I ramped up my mash production to two 6 gallon pots and one 12 gallon pot. Mind you I only have a 10 gallon still. Anyway I decided that I had produced enough to keep my friends happy, put some in the back room to age and have a bit to sip on. That last part... a bit to sip on... that one got me last week. What I set aside for my happy time, I measured at 160 proof. Well my friends I am here to tell you that the dog made a fool of me. I was maintaining a modest buzz and a friend came over and asked my wife for a ride somewhere. I remember looking down at my empty glass and going to get another snort..... that last snort.... for some reason went down waaaaaaay to fast.... The next day I was still a bit rum dumb but I had no headache, no nausea as a mater of fact I had a healthy appetite. Now my wife and eldest son thought it amusing to put the pieces of my foggy memory back together for me and I must admit it was somewhat funny but there is a lesson here for those like myself who are not seasoned shine drinkers. Respect the Shine. I am glad I have (as I have heard it been called) Happy Shine. But I don't plan on getting that happy again. I am too old for that now. Thank you Uncle Jesse and all those who have shared their wisdom and knowledge of this craft. I sure am glad this site and you folks are here.

Tips hat,
AlaskaHooch

[ezlle71]

That is the beauty of UJSSM, you can use most any grain in the recipe for your taste. I have had lots of success with different grains including sweetfeed.
ez

[Shae]

The difference between 80 and 100 proof is substantially different than that between 80 or 100 and 160! That must have been really smooth stuff.

My first batch is finished fermenting in 3 days. Sour taste, hydrometer reads .995. I though it stalled, since most people seem to keep this really warm, and mine was in a room at about 68-72. Coming from a beer brewing background, I'd rather keep it cooler with a longer ferment than get nasty off flavors from yeast fermenting too warm...even bread yeast.

Looking forward to getting a few more generations into this recipe. I already am prepared to text pH and adjust as needed.

Edit: it seems not all preservatives are created equal. My cracked corn has propionic acid, which is a natural acid that resists bacteria and fungi. But yeast are plants, and it is used in human food, as well, so I gave it a shot. It obviously worked. So if all you can get is corn with preservatives, check to see what that preservative is and research it before dismissing it as a useless source.

[jebar77]

So I made an all grain, came out really nice, the I figured why waste the grains, ill try a take on the ujssm. So Started on my 3rd fermentation last night, I woke up to no activity in the fermenter. I added 1 1/2gallons backseat, 7 1/2 lb sugar and topped off with water just like the last 2times. Sg was at 1.070, haven't checked ph yet, but has anyone come across this before?

* just wanted to add that this keeps getting tastier with each run so I really don't want to loose this batch

[Odin]

Did you check on PH?

Odin.

[jebar77]

ya just did ph is below 4.6 i only have upper ph strips, i just aded 1 1/2 tbsp baking soda and it seems to be going slowly now but i cant tell if that just form the bicarb.

i tried searching but didnt have time to peruse the 200 pages this afternoon, i will be looking a bit more this afternoon

[Odin]

Happens to my UJ's too sometimes. Slow to start up. Next gen, I reduce backset to below 20% of total liquids added and it goes faster again.

Odin.

[Shae]

I've stripped my 3rd gen now, and my ferments are taking about 6 days, which is perfectly fine with me. I am simply amazed at the increase in flavor from one generation to the next. If this "starts getting good at gen 4," then I am in for a real treat, since I thought gen 2 was ok and gen 3 was great. I've been stealing about 100 ml from the hearts of each run to sample. Haven't had any pH issues yet, but I add 1.5 tbsp of calcium carbonate, 1/2 tbsp of DAP, and 1/16 tsp of epsom salts per batch to each new generation with 1.5 gal backset. I am going to save 3 gallons of backset from my next run (I have 2 batches running simultaneously to give me 10 gallon washes for each generation) to freeze and keep to kick off new runs when needed.

I'm looking forward to doing a spirit run following my next strip. I am planning to use backset to dilute if there's enough left after staring gen 5 and saving the 3 gal for freezing. If not, I'll use whatever is left and add water to bring my charge down to 30%-40%.

[Stainless dude]

Sounds like youve got a handle on this shae, this recipe makes a nice drop as your finding out. Have fun and be safe

[bentstick]

Add a lb of frozen sweet corn to one bucket and try that

[Odin]

Don't leave wash in the fermenter. Take as much out as you can prior to distilling. Then add a few liters of water to your yeast/grain bed to make it survive while you distill.

Regards, Odin.

[steve2md]

I'm a little confused on the steps. Let me see if I have this straight.


Add 3 3/4 gallons of water to fermenter to keep yeast alive( what yeast, dead stuff at the bottom...?)

the trub that settles to the bottom is not dead yeast. It's mostly DORMANT yeast, that has eaten its fill and takes a bit of a nap, waiting until it gets some more sugars to eat. Sure, some of the yeasties have died, but the large majority is alive and well.

[Jimbo]

Here's a picture of a collection of those dormant yeasts, taken from beer runs. I use these for beer and whiskey fermenting. Havent bought yeast in a long time. Just gotta keep a close eye on it, cause it could mutate or get infected. Not had problems yet tho in 20+ years of brewin. http://homedistiller.org/forum/download ... p?id=18405

[Jimbo]

Mushrooms huh? weeeeeeeee