uncle jesse's simple sour mash method

[6 Row Joe]

Happy Halloween! A little Uncle Jessie's and rye.

That's a nice little glass 6 Row. Are they easy enough to find?

Yep, a Glen Carin.

[Durhommer]

So on the 2nd I put down a 25 gallon batch using this protocol.12 pound grain for flavor 4 gallon backset 45 pound sugar 5-2 stabilizer and 5 sachets of ec1118.put my heater on low and wrapped it up.today it smells good.planning on 5 - 5 gallon strips and a spirit out of it.I went sugar on this one cos ag for me is a bit of work! Thinking ill use the keg I have as a water boiling vessel as its still at my buddies shop with the top cut out just like I left it a few months ago. That way I can actually follow pintos instructions and get better than 1062!. I'm coming out the gate swinging this spring

[Durhommer]

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this was what it looked like prior to pitching now it smells up the damn garage and I got ants in my pants to run it!! All in all these are way easier to put up than all grain but at what cost? Flavor? Being a genuine whiskey? I say its all drank!! Whatever makes you happy

[6 Row Joe]

Message_1572715249053-1.jpgthis was what it looked like prior to pitching now it smells up the damn garage and I got ants in my pants to run it!! All in all these are way easier to put up than all grain but at what cost? Flavor? Being a genuine whiskey? I say its all drank!! Whatever makes you happy

Looking real happy Durhommer. It's amazing how easy and flavorful UJSSM is. I enjoy it almost every night. Cheers!

[Durhommer]

Same to you 6 row this just might go into rotation with stillerboys pastis and jimbos ag protocol!

[6 Row Joe]

Ran off a spirit run of UJ. Damn that is good when it's been run through twice!

[Durhommer]

Gonna check for attenuation now....hopefully I'm ready to rack off this barrel

[Durhommer]

Its at 1.000 and its still blowing bubbles at me when I was floating my meter prolly leave it another day or so

[6 Row Joe]

Its at 1.000 and its still blowing bubbles at me when I was floating my meter prolly leave it another day or so

Mine usually finishes at .990. Yep let her go until ti doesn't change for a day or so.

[Durhommer]

Using that 5-2 I didnt have oyster shell smell either!

[Durhommer]

Hey 6 row u do a bit of uj right? Well it came to me to cut my low wines with backset since I have 5 strips coming up the beginning of the week or should I just strip to 40 % and leave it like I did last time? Ive stopped all my sugarhead runs at 100 110 proof and diluted with spring water on the spirit run and proof that with distilled water I'm wondering if backset will impart more of the initial flavor profiles I started with

[6 Row Joe]

Hey 6 row u do a bit of uj right? Well it came to me to cut my low wines with backset since I have 5 strips coming up the beginning of the week or should I just strip to 40 % and leave it like I did last time? Ive stopped all my sugarhead runs at 100 110 proof and diluted with spring water on the spirit run and proof that with distilled water I'm wondering if backset will impart more of the initial flavor profiles I started with

I have been stripping to 20-30%. The spirit runs have been sweet and flavorful with some mouth feel as well. They are a good sipper clear and should finish well in a oak barrel for 5 or 6 months.

[rolling]

Well, started another go around of UJSSM. I've spent the last 3 months totally gutting and fixing up my shop, and I'm ready to run some tests with the new setup. Nothing better than this! I also need something to drink QUICK!

[Eire Whiskey]

I started my first batch yesterday. It has corn floating on top already. Should I remove this corn or leave till it's done fermenting?

[6 Row Joe]

I started my first batch yesterday. It has corn floating on top already. Should I remove this corn or leave till it's done fermenting?

I skim it off. It's part of the tip cap and a waste part of the kernel.

[Eire Whiskey]

I started my first batch yesterday. It has corn floating on top already. Should I remove this corn or leave till it's done fermenting?

I skim it off.

Gotcha, Do I add replacement corn?

[6 Row Joe]

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Not needed. It is a waste part of the kernel. The base that attaches to the cob. Cleaned corn from a Coop probably doesn't have much of that in it. Squirrel corn from the farm store will.

[Eire Whiskey]

This was crack corn for chickens. There was crap floating when I first put it in, not much but there is maybe a cup, cup and a half now. I'll leave it be. I tell ya between BW and the UJSSM, I keep thinking I'm baking bread. The burping keeps getting my attention. I keep thinking I have a faucet dripping. I'm sure I'll get used to the sound, or maybe just turn some back ground noise on.

[Bushman]

Eire, I used to ferment in my downstairs bathroom in the shower but built an insulated portable fermenting cart and now everything is done in the shop. Now my wife cannot complain about smell or noise, although I think she enjoyed the smell.

[Eire Whiskey]

Eire, I used to ferment in my downstairs bathroom in the shower but built an insulated portable fermenting cart and now everything is done in the shop. Now my wife cannot complain about smell or noise, although I think she enjoyed the smell.

My shop is out for now, it is cold, of course the house is not much better at 64ºF but the yeast does not seem to care, it's making heat for now. As for the burping, I just need to get used to it. It's quiet around here with just me and the dogs.

[Corsaire]

Heh my wife loved the smell but couldn't stand the sight of the fermenters. So I built a fermenting cabinet out of an old fridge that sits in the shed. I love it. It's one of those fifties style heavily insulated ones. Weighs about a ton. Motor's been gutted out when I got it, so I just put a heater in it with an stc1000. It does duty as an ice chest in summer time when I can use the big fermenters that don't fit in the fridge.

[Eire Whiskey]

Heh my wife loved the smell but couldn't stand the sight of the fermenters. So I built a fermenting cabinet out of an old fridge that sits in the shed. I love it. It's one of those fifties style heavily insulated ones. Weighs about a ton. Motor's been gutted out when I got it, so I just put a heater in it with an stc1000. It does duty as an ice chest in summer time when I can use the big fermenters that don't fit in the fridge.

I remember those old things, they were built to last, and not be moved easily. I like the smell as well. It's 64ºF in the house now and the fermenting is doing well. I don't have heaters but have ordered an aquarium heater. I should order another since I have two going, but I think one will be fine. I'll just swap it back and forth if need be, not unless I break down and order another.

[Durhommer]

so my first strip of this uj was a 6 gallon run and gave up a gallon and a pint before i stopped. i have 5 mo0re of these strips to accomplish. i am very pleased the lme flavors came thru the corn didnt kick in until tails.but the wheat rye barley peat backset totally took over the run. wonder what itd taste like in about 18 months on used charred oak guess ill find out

[6 Row Joe]

I need a bigger boiler. LOL I started a gen 3 today.

[NZChris]

You don't need a bigger boiler, you need a bigger fermenter. A generation doesn't have to be one strip worth of wash. I make up the next generation while I'm running the second strip of three or four, each ferment making enough low wines for a spirit run.

[Durhommer]

the bigger fermenters are a help i can make enough wash/mash to get a spirit run rather than doing small buckets and waiting for another ferment. i guess this next uj i put up will be gen3. im thinking of taking a break after gen3 gonna be cold and i need to get ready to build myself a shed to work in the backyard.

[The Baker]

the bigger fermenters are a help i can make enough wash/mash to get a spirit run rather than doing small buckets and waiting for another ferment. i guess this next uj i put up will be gen3. im thinking of taking a break after gen3 gonna be cold and i need to get ready to build myself a shed to work in the backyard.

You can easily do SEVERAL small buckets (I have used commercial 20 litre square containers) at the one time.
Might save you getting a new, big one.

Geoff

[Saltbush Bill]

wonder what itd taste like in about 18 months on used charred oak guess ill find out

Why limit yourself and the spirits possible potential.
Why not split it 3 ways, charred , used charred and Medium Toast.
Some of my best has come from Medium Toasted, Each that you do will taste different after 12 months and then you will know what you like and what you want to do in future. Dont rule out French Oak either if you can get it.

[Durhommer]

nothing wrong with the bucket method i started there and they still get used too!! i just feel a bit more comfortable using bigger fermenters(30 gal-55gal) for routine recipes(ujssm,wposw,jimbos ag) my 5 gallon buckets now are my expirements for the winter. gearing for some allbran and some more lme runs. at dinner the wife and i made a deal. i remodel the kitchen she buys me a shed! saltbush i have all three of those on hand and i considered doing that.the medium toast has treated me well. i have used the french on my first uj.so looks like i will leave some white and do as u suggested. im still trying to build myself a variety of stock so my recipes are all over the place.itll be interesting to taste some of this stuff years from now

[Saltbush Bill]

im still trying to build myself a variety of stock so my recipes are all over the place.itll be interesting to taste some of this stuff years from now

That is how you learn, Everybody has different tastes and expectations.