uncle jesse's simple sour mash method

[grantskii]

Just thought id give a run down on my first generation. I made 10gal I used 32 cups of sugar and cracked corn. Filled my barrel up to the 10 gal mark and tossed 2 packets of bakers yeast. The water comes out of my tap at 140. The yeast says to add at 120. It started bubbling in the morning and went on for 4 days. When I went to run it the beer smelled wonderful. I scooped 4 cups of spent corn off the top. Along with many weevils I ran in my 15.5 gal pot still with a scrubber stuffed in the bottom. I collected 8 450ml jars from 65 down to 40 proof. First is fores and I think most of the heads the rest is airing so I can get better at determing cuts. Then ill run them with the next gen. Its happily bubbling away. I added 3 gallon of backset 4 cups corn and 7 gallon water. I think that's all thanks for input and hopefully my interpretation helps someone

[GaMountainMan]

I have done simple corn mash before but never a sour mash. After reading the original post I have one question. I read many pages to see if someone else asked but i didnt notice. I know that sanitization is key in mashing in and on the original post it never says anything about sanitize your fermenter before adding your cool water to keep the yeast alive and I am assuming to have a secondary sanitized fermenter on hand to add your lees to then add the water and backset/sugar. Am I correct in this assumption? Or do I just use the same bucket and do as the instructions say in original post? What was throwing me off was the actual name 'sour mash' =)

[BoisBlancBoy]

As I do and I'm sure most do we just use the original fermenter. Also it's not really a mash, it's a sugar wash with corn added for flavor. If you don't already know a "mash" is where you boil/break down the starches into sugars for the yeast. A mash you don't add sugar, naturally it comes from the grain. I know that was a rough description but a basic breakdown.

[Prairiepiss]

As long as your not adding any bad stuff when you rack the cleared wash off. You don't need to worry about it. Just dump the new in the old fermenter and let her rip.

Sour mash in this instants isn't really a mash. It's really a sour wash. The sour comes from the backset added into the later generations.

And if you are really anal about it. You could sanitize everything. If you wanted to. But think about this. When you transfer the trub and grain from one fermenter to a secondary. Just to transfer it back to the primary. You are providing much more of a chance to pick up a nasty bug. Then if you just left it alone to begin with.

[BoisBlancBoy]

Also on the sanitary note, with a 10% plus or minus a little bit I would have to say to point it is a sanitary environment.

[GaMountainMan]

Thank you for the clarification and the answer! I haven't done an all grain yet so I guess I haven't made a 'mash' =) so it is a sour wash. thanks! Yes I agree I think it is just safer to use the original container just being careful not to contaminate. Thanks all!

[Txshtr]

Ok so after reading this thread start to finish over the last few days plus months of reading other threads on here and some other sites I am going to start my first ferment tomorrow. I have a Brewhaus PSII HC that I will be running as a potstill. Just waiting for my burner to come in which should be just in time for my first run. Wow you guys have a lot of great knowledge being passed on here. Thank you all for helping make this an easy process to start. Looking forward to several great runs and some stories along the way.

Gary

[Hunter87]

My batch of this should be ready to cook tomorrow. Seems like a fitting way to celebrate the new year!

[Hunter87]

Running this now and so far really liking it. My first cut at 8oz was 130 proof . I plan to keep doing 8oz until I hit the tail end. It has a very nice corn smell / taste and almost a little sweet

[Hunter87]

This is how the 1st gen run went.

Collected first 200ml to toss. after that I collected in 8oz sizes just to get better with smell and taste.
jar #1 =65%
#2= 65%
#3= 65%
#4= 60%
#5= 55%
#6=50%
#7= 50%
#8= 45%
then collected 1.5pints of cloudy tails.

I ran this at about 3 drops a second and came out crystal clear until the end.

So is everyone pretty much putting all from there first run into the 2nd generation?

Im going to let these air out overnight inside and see what kind of difference there is.

[BoisBlancBoy]

You can either keep your spirits that you just made or dump all of it back into your boiler along with your second generation wash.

Just in case you don't know. Don't add any of your spirits back into your fermenter, that will not only kill the yeast but also dangerous unless you have a glass or stainless container. The only thing you should add back into the fermenter is some backset(what was left in your boiler after the run).

[Hunter87]

I saved about 1.5 gallons of backset and added the sugar while still hot. Letting it cool now , I know not to add the spirits to the 2nd gen only to the still. I'll probably save a jar or 2 and dump the rest in the second run . That backset have such a stinky/ wonderful smell haha.

[BoisBlancBoy]

Yeah I know that smell. I dumped some backset out in the driveway the other night which it melted right through the ice and snow, but every time I go out there I smell that familiar musk.

Your second run will be a bit longer since your adding your low wines back in. You should always try it both ways to figure out which you like the best. That's the best thing with this hobby. No best way to do things and plenty of "tinkering" to do. Definently keeps my interest.

[Hunter87]

Well I added the 94* backset with sugar to the bucket with old corn and yeast. Scooped off the floating corn and added new, not even a hour after adding and it has already starting fermenting.

Hoping to run this weekend!

[BoisBlancBoy]

The second generation will go a couple days faster due to your yeast colony multiplying.

[Odin]

... And due to the better PH as well as additional and readily available vits & mins & proteins from the cooked up yeast from the backset.

Odin.

[sltm1]

I had to wait 9 days after my 2nd run stopped before i could put it through the still cause I went out of town. I added backset, sugar, a pound of corn and water to the grain but after 5hrs, no fermentation. This seemed real unusual from my previous experiences with UJSSM.I then heated a cup of wash and added some fresh yeast (it grew fine) and added it to the wash, everythings going as it should again. My question is, could all of the original yeast have died because I waited the week before renewing the wash? Obviously since it's working there wasn't a ph problem.

[BoisBlancBoy]

I know a few times after adding ingredients back it took some time to get re started but when it did it really takes off. Seems like it takes them a bit to come out of dormancy, just a thought.

[SIXFOOTER]

My first batch of UJSSM is about done, running this w/e

[BIGBIRD123]

My first batch of UJSSM is about done, running this w/e

I am running my first as we speak...

BB

[T-Pee]

Ran my Gen 2 last night. 9 gallon wash, SG 1.070, 3 gallons of backset from sweet run, CM column, no packing, reflux or insulation and ran it slower than the sweet run. ABV started out at 72%. 250ml of fores then 800ml of heads. After that 2+ liters of hearts. Running it at a bare trickle really helped catching the cuts. Hearts are strong in % but tasty. Will cut them to <100 proof. The feints and original sweet run will all go into Gen 3.

Great recipe for learning!

tp

[Howling Wolf]

Man, I was hoping to run my 2nd Gen tonight, but my ferment seems to be stuck at 1.01. I'm fermenting in house, but I guess this cold weather and subsequent cold floors made my yeasties mad. I have my buckets partially over the vents, but I guess that's not enough. Today is day 13. Guess I need to get some heating pads to put under them. My Dad is wanting me to hurry and make him some more apple pie.

[BoisBlancBoy]

If it has stalled that low of a gravity it may not restart. Do you have an airlock on it, if so is it bubbling at all?

[Howling Wolf]

I have airlocks on them (two 5 gal buckets). I gave them a good stir. Got a little action going , but that may just be the trub at the bottom releasing what was trapped. There was no bubbling before in the airlock.

[Fastill]

How does it taste? It will be sour when done. Does your wash have a cap and did it drop? How much backset did you use, PH might be out of controll, need calcium carbonate. Seals on 5 gallon buckets have been known to leak also, have you taken readings over a couple of days?

[Howling Wolf]

How does it taste? It will be sour when done. Does your wash have a cap and did it drop? How much backset did you use, PH might be out of controll, need calcium carbonate. Seals on 5 gallon buckets have been known to leak also, have you taken readings over a couple of days?

No cap, but I didn't check it at all til last Sun, which was 7 days. It was at 1.03 sg then, started at 1.07. I used @ 1 gal backset, just by close depth measurement. These lids from lowe's, the white lids seal well, the orange ones from HomeDepot suck, found that out the first round. Oh, I didn't try tasting yet. I placed both over a vent and wrapped in blanket to try warming up some. I keep the house in the mid to upper 60's. But the temps outsude earlier this week got down into the single digits, so the floor could have cooled it further.

[ledyard]

I was wondering if anyone had used any different yeasts on UJSSM and gotten different flavors, good bad ect.

I'm a few weeks from getting into UJSSM but I do have a pound of distillers yeast so no worries there. I was thinking something like prestige wd with ag would be great too having the AG in it. Anyone?

[Howling Wolf]

Interested too... I'm just using Fleishman's bakers yeast.

[Hunter87]

Running my 2nd generation right now running at 150proof for first hearts .

[Hunter87]

Well ended up with almost a gallon if good sippin stuff. Getting my 3rd gen batch ready.