Sweet feed into a sour mash questions

[Graw]

Howdy, new distiller here with a couple questions and hoping for suggestions.
First off my setup. I have a 5 gallon pot still with a thumper and worm. I have done a vinegar wash and a sacrificial run with sugar wash. I then did a sugar wash that I made into some amazing apple pie shine.
Since then I have branched into a run of sweet feed. This turned out ok. After cuts I got about 48 oz of stuff I kept. Put the heads in a different container and the feints into another. It was pretty low output abv wise starting at 60% abv and stopped at about 45% when I started getting cloudy. Was surprised at the low alcohol content and lack of volume compared to the sugar which started at 75%abv and didn’t get cloudy until much later. I followed the tried and true sweet feed recipe.

I plan on doing multiple runs to get enough to put into a barrel for some hopefully good whiskey, but not impressed by first sweet feed run. I have a batch fermenting now and here is what I am thinking: add 1/2 gallon of last sweet feed feints to the wash prior to running. Then follow the uncle Jessie sour recipe and fill the grain bucket with couple gallons of water. After doing my run I’ll use 1.5 gallons of backwash and dissolve 7# of sugar into it and add it to the old grains scooping off any floaters. Ferment again and repeat.

First off I have done a ton of reading on here and I know there is stuff I have missed, but I’m trying!
My questions/concerns: even though I have read many of the techniques and recipes I want to double verify that by following the ujsm’ish recipe no more yeast should be needed to be added? I used 3 packets of fleishmanns bakers yeast in this batch. I am staring to think I ran it too hot, I use an electric burner that i turned down to 50% power after it started producing, I wouldn’t say it was a solid stream coming out but was faster than 3-5 drops per second. Was surprised how soon tails showed up compared to sugar wash.
Does the idea of adding feints to the next wash, reusing the sweet feed, adding the wash and sugar to spent grains for next batch sound like a good plan? If so should I add feints again to the following wash, and running multiple generations?
What is your preferred yeast for the sweet feed recipes?
Again I appreciate any comments and suggestions.
My end game once I get this all dialed in is to make AG bourbons aged in my oak barrels.
Thanks guys!

[still_stirrin]

Howdy, new distiller here with a couple questions and hoping for suggestions.

First off my setup. I have a 5 gallon pot still with a thumper and worm. I have done a vinegar wash and a sacrificial run with sugar wash. I then did a sugar wash that I made into some amazing apple pie shine.

Since then I have branched into a run of sweet feed. This turned out ok. After cuts I got about 48 oz of stuff I kept. Put the heads in a different container and the feints into another. It was pretty low output abv wise starting at 60% abv and stopped at about 45% when I started getting cloudy. Was surprised at the low alcohol content and lack of volume compared to the sugar which started at 75%abv and didn’t get cloudy until much later. I followed the tried and true sweet feed recipe.<— I suspect the sugar wash had a higher alcohol content because you had more sugar in it compared to the gumbalhead (UJSSM). If your ferment has a higher %ABV, you’ll pull a higher %ABV at the spout assuming you use the same distillation equipment and run it the same. Think of it as an “amplifier”, that is, distillation amplifies the %ABV of what you put into the boiler.

I plan on doing multiple runs to get enough to put into a barrel for some hopefully good whiskey, but not impressed by first sweet feed run. I have a batch fermenting now and here is what I am thinking: add 1/2 gallon of last sweet feed feints to the wash prior to running.<— This may help boost your %ABV at the spout a little, but it certainly will add some of the flavor of the backend to your collection. You may like the character, but you may not. So, you’ll have to adjust this process according to your taste preferences.

Then follow the uncle Jessie sour recipe and fill the grain bucket with couple gallons of water. After doing my run I’ll use 1.5 gallons of backwash <— it’s called, “backset” and dissolve 7# of sugar into it and add it to the old grains scooping off any floaters. Ferment again and repeat. <— A caution here...backset is acidic and the fermenter will likewise become more acidic as you increase the generations. So, you’ll need to reduce the amount of backset used in subsequent generations as well as possibly needing to make pH adjustments to keep the ferment working.

First off I have done a ton of reading on here and I know there is stuff I have missed but please point me in the right direction instead of saying I should just read more!<— Are you telling me what to say here? You’ve asked for help and now you think you’re the one giving advice? Well, you have more reading to do, so get started!

My questions/concerns: even though I have read many of the techniques and recipes I want to double verify that by following the ujsm’ish recipe no more yeast should be needed to be added? I used 3 packets of fleishmanns bakers yeast in this batch. <— You’re adding new fermentable materials to an active fermenter that still has live yeast cells in it. So, you shouldn’t need to add more yeast to it. But, depending on how you keep the yeast active can affect the viability of the yeast. As you add backset, especially if it’s hot, you can kill some of the yeast. Also, I like the “fresh grain flavors” produced by freshly budding (reproducing) yeast. So I like to always pitch a fresh culture of yeast even though the multi-generational process for UJSSM doesn’t “require” it. You can add more yeast, but you shouldn’t need to.

I am staring to think I ran it too hot, I use an electric burner that i turned down to 50% power after it started producing, I wouldn’t say it was a solid stream coming out but was faster than 3-5 drops per second. Was surprised how soon tails showed up compared to sugar wash.

Does the idea of adding feints to the next wash, reusing the sweet feed, adding the wash and sugar to spent grains for next batch sound like a good plan? If so should I add feints again to the following wash, and running multiple generations? <— This is the method according to the Tried & True recipe, yes. Your question is redundant.

What is your preferred yeast for the sweet feed recipes?<— Any “baker’s yeast” should work. Check the “use by” date stamped on the package to make sure it is still viable. Also, I always rehydrate the dry yeast in a few ounces of warm water before pitching. Some pitch dry, but the osmotic pressure of a sugar solution can cause the dry yeast cells to “explode” because the dry structures are brittle. Rehydration helps them adapt to the pressure.

Again I appreciate any comments and suggestions. My end game once I get this all dialed in is to make AG bourbons <— Do you have any all grain beer brewing experience? If not, I suggest you go to one of the homebrew websites and read up about how to mash grains...yes, I said it...you’ve got to read more! (and) aged in my oak barrels.
Thanks guys!

One thing I’d add: your current technique uses the “one and done” method. But, if you use the “strip + spirit run” protocol you’ll get a better product and you’ll have a higher %ABV spirit to age in your casks. Even though you have a thumper, the double distillation process gives a bigger “gain” to the product (again, think of distillation as an amplifier).
ss

[Graw]

Thank you sir great advice! I know I have much more to read on all subjects, Didn’t mean to offend with that sentence about not saying to just read more!