uncle jesse's simple sour mash method

[6 Row Joe]

I read about 20 pages then stopped. Of course I read the recipe. I cant believe that if I add 5 gallons of water to start the mash I will get 5 gallons of wash to run. Between the corn and yeast cake there must be bit of wash left behind? Or is it so minor its not worth compensating for?

I add a extra gallon to start. There will always be some liquid left in the mash that can't be siphoned out. You want some left to keep the yeast bed from drying out. I add a gallon of water back in as soon as I can to prevent that.

[islander20]

Perfect, thanks. Cant wait to get this started. Got a buddy coming over in a week who has always wanted to still, figured id get the ball rolling on a UJSSM.

[Jamco]

I don't know why this wouldn't work but I'm hoping someone with experience can tell me if this a good idea or not?

[kiwi Bruce]

Please excuse my lack of sobriety...
but how did you get "Starting new run with Backset refrigerated for 1 year" into the topic "uncle jesse's simple sour mash method" ????

[6 Row Joe]

Please excuse my lack of sobriety...
but how did you get "Starting new run with Backset refrigerated for 1 year" into the topic "uncle jesse's simple sour mash method" ????

Yes, strange how that could happen.

[NZChris]

You'll probably get spanked if you make a habit of it.

I just had a taste of two year old white dog and it is very nice, but I don't think it changed much after the first few weeks.

[Jamco]

Please excuse my lack of sobriety...
but how did you get "Starting new run with Backset refrigerated for 1 year" into the topic "uncle jesse's simple sour mash method" ????

Yes, strange how that could happen.

I didn't know I couldn't change the subject, I apologize to the admins in advance. But can I use the 6 generation refrigerated back set in a new batch? I read of freezing back set can I get some help..................?

[Jamco]

You'll probably get spanked if you make a habit of it.

I just had a taste of two year old white dog and it is very nice, but I don't think it changed much after the first few weeks.

Do you think I could use the refrigerated back set.................
Someone must have some experience with this...........?
Can I get a little help.............?

[NZChris]

Do you think I could use the refrigerated back set.................
Someone must have some experience with this...........?
Can I get a little help.............?

I've never done it, but I can't think of any reasons why you can't or shouldn't. Smell it and taste it first.

[Jamco]

Do you think I could use the refrigerated back set.................
Someone must have some experience with this...........?
Can I get a little help.............?

I've never done it, but I can't think of any reasons why you can't or shouldn't. Smell it and taste it first.

Thanks NZ that's what I thought although I have no idea what it should taste like.........

[NZChris]

Thanks NZ that's what I thought although I have no idea what it should taste like.........

It is going to impart it's flavor to your product, so let your taste buds and nose be your guide. If you don't like it, start fresh.

[Jamco]

Thanks NZ that's what I thought although I have no idea what it should taste like.........

It is going to impart it's flavor to your product, so let your taste buds and nose be your guide. If you don't like it, start fresh.

Thanks again for helping me out NZ... that's exactly what I'll do....

[Saltbush Bill]

Its going to taste awefull...like bad tails imo.
Even though I have never used frozen I think it should be fine to use.

[Jamco]

Its going to taste awefull...like bad tails imo.
Even though I have never used frozen I think it should be fine to use.

I really appreciate the advice guys.........
I'm gonna taste some, and probably use half of the 3 gallons on the first run............
Then add the rest for the second run....

Just trying to get some flavor into this first run in I can........
Thanks again, it's really helpful when you guys with experience share your experience with us noobs................

[Garrett13]

Hey I'm a newbie, wanting to start with this recipe. My question is what do I need to do differently to scale it up? Mainly regarding how much to put back and how to do so.

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[still_stirrin]

Hey I'm a newbie, wanting to start with this recipe. My question is what do I need to do differently to scale it up? Mainly regarding how much to put back and how to do so.

Sent from my SM-G970U using Tapatalk

Hey, your first post is supposed to be in the “Welcome Center” where you introduce yourself and give us a little background of you, your experience, equipment, and even desired products. Please go there and post there right away.

And, please turn off the “tapatalk” signature line. It is highly frowned on here and the advertisement adds no value to the website.
ss

[rolling]

I've read a lot of this thread, but it is very long!
I like to run my still on Sunday, with the 3-4 day ferment does anyone have any suggestions for the best strategy to extend the process to accommodate this?
I'll pitch my first batch yeast Wednesday morning and try to run it on Sunday. I'll then have a couple of days lag time for run 2, is this OK?
Thanks!

[acfixer69]

I've read a lot of this thread, but it is very long!
I like to run my still on Sunday, with the 3-4 day ferment does anyone have any suggestions for the best strategy to extend the process to accommodate this?
I'll pitch my first batch yeast Wednesday morning and try to run it on Sunday. I'll then have a couple of days lag time for run 2, is this OK?
Thanks!

That is your plan. Not a good one at best. If you read the first page and follow it there is no pitch yeast Wednesday and run Sunday. You wait till it finishes.

[CuWhistle]

Rolling, mine is on day 9 and just hit 1000 (down from about 1060) but still bubbling strong. It is winter here but I've got it heated. Even so I estimate it'll be another 2 days to finish, or maybe late tomorrow. I'll rack it off and let it sit a few more days to clear up a bit after that and maybe run it over the weekend so I'll be looking at a 2 week turnaround. This is the initial ferment so no backset in it yet and I'll have to let the yeast and corn sit with just water on it till i do the strip to get the first backset in.

If you can only run it on a Sunday, you'll need to rack it off into a separate drum and wait till the following Sunday, after it's finished. This doesn't hurt and actually allows it time to clear anyway.

A word of warning though. After you've racked it off, don't do the drum lid up tight or just cover it up with a cloth. If you screw the lid down, she'll blow. I remember having one narrow escape from a very messy situation. I thought it was out of activity and nipped the lid just that little bit too much and the next morning it was so close to exploding. An extra hour or two or a bit more warmth and I'd have had beer all over the shed.

Cracked corn this time around isn't what it was a few years back. It looks like they just threw the whole cobs in the mill. There is a lot of material in the bags that isn't kernels. Luckily it floats to the surface.

[6 Row Joe]

Rolling, mine is on day 9 and just hit 1000 (down from about 1060) but still bubbling strong. It is winter here but I've got it heated. Even so I estimate it'll be another 2 days to finish, or maybe late tomorrow. I'll rack it off and let it sit a few more days to clear up a bit after that and maybe run it over the weekend so I'll be looking at a 2 week turnaround. This is the initial ferment so no backset in it yet and I'll have to let the yeast and corn sit with just water on it till i do the strip to get the first backset in.

If you can only run it on a Sunday, you'll need to rack it off into a separate drum and wait till the following Sunday, after it's finished. This doesn't hurt and actually allows it time to clear anyway.

A word of warning though. After you've racked it off, don't do the drum lid up tight or just cover it up with a cloth. If you screw the lid down, she'll blow. I remember having one narrow escape from a very messy situation. I thought it was out of activity and nipped the lid just that little bit too much and the next morning it was so close to exploding. An extra hour or two or a bit more warmth and I'd have had beer all over the shed.

Cracked corn this time around isn't what it was a few years back. It looks like they just threw the whole cobs in the mill. There is a lot of material in the bags that isn't kernels. Luckily it floats to the surface.

Yep, yep, and yep. I always leave the air lock on the lid. Skim off the cobs. Uncle Jessie's has been good!

[rolling]

Thank you, I'll lose the idea of a schedule and just let the mash run until it's ready. I appears I can wait for it and it'll be fine if it finishes earlier than I have time to run it.

[rolling]

Rolling, mine is on day 9 and just hit 1000 (down from about 1060) but still bubbling strong. It is winter here but I've got it heated. Even so I estimate it'll be another 2 days to finish, or maybe late tomorrow. I'll rack it off and let it sit a few more days to clear up a bit after that and maybe run it over the weekend so I'll be looking at a 2 week turnaround. This is the initial ferment so no backset in it yet and I'll have to let the yeast and corn sit with just water on it till i do the strip to get the first backset in.

If you can only run it on a Sunday, you'll need to rack it off into a separate drum and wait till the following Sunday, after it's finished. This doesn't hurt and actually allows it time to clear anyway.

Thanks! I'll let it run till it's done, and distill the next Sunday. The initial recipe says it "usually" runs in 3-4 days, so that's what I anticipated in my plans.

[CuWhistle]

I don't recall ever having one finish in 3 or 4 days. In the height of summer it used to get up to near rolling boil from vigorous fermentation but it still took around a week to finish right out. You can rack it off a bit early if you really want to, otherwise you might start to lose some of the yeast colony from letting it go too far. I can't say I ever had any issue with that though.

BUT, remember if you do rack it off early, leave it so it can't become pressurized.

[CuWhistle]

Well 10 days. Finish and strip. It was done today and I was impatient having not lit up for 6 years. Smelly tails stink all over me. Started at 60 and went down to 20%. Peeeuww. Started out smelling of cleaners and ended up stinking. I love it cause I know what comes later.

Sent from my Tablet in bed.

[kiwi Bruce]

Sent from my SGP521 using TT-SHI#

Do yourself a favor...in future lose the TT shi#...the mods WILL reprimand you and you could be kicked off the forum...just saying...

[CuWhistle]

OK. Done. Thanks for the heads up. I had no idea it is a problem.
I didn't own a portable device other than a phone 6 years ago and never used it to post on the forum. Is it a problem with using the app itself or is it just the Default App signature being considered an advertisement that is the issue? I can turn that off in the settings if that's all it takes. Some forums wont work in the browser app and automatically default to using that one, as did this forum. I prefer to use the full browser anyway so I'll see if I can on my device for this forum.

[kiwi Bruce]

is it just the Default App signature being considered an advertisement that is the issue?

This one...

[CuWhistle]

[rolling]

Turns out 4 days was perfect for my first ferment of UJSSM. Ran well, have #2 going now. This one will likely have to wait a day or so for distill if it's like the last.

[CuWhistle]

It must be warm at your place. I'm in the winter so pretty cool in my shed. Down to 5'C overnight outside. Mild by some standards, but freezes the arse out of my pants and I'm a barefoot so the tootsies get a bit of a chill. The UJ is Ok but the cornflakes didn't like it.