UJSSM 1st gen to second gen question.

[Landlocked Islander]

Hello all,
Just about to do a stripping run on first gen UJSSM and got myself thinking. Rather than space out 2nd and third gen to get enough volume for a spirit run from low wines is there a way I could add a second fermentor with backset from first gen in both to essential get twice the volume of second gen? Not sure my phrasing makes sense but I guess the core question is am I better off just doing two washes one after the other or could I use backset from first gen and easily scale up my second gen to twice the volume? Thanks for thoughts.also wondering if I’m shooting myself in the mouth if I do this in terms of quality. I plan to keep the UJSSM rolling into many more hens assuming I can get something of quality but curious just the same.

Thanks

[8Ball]

Yes. I think you answered your own question. You can double up on your second generation ferment to get you to your spirit run sooner. Since you want to do additional generations, I don’t see any issue with what you suggest. The bigger concern will be how you do your cuts & aging. Do an all grain from the tried & true and then do a side by side comparison before you get too far into your “many more gens.” Good luck.

[subbrew]

Certainly can. You will get a slightly different profile than if you did sequential batches. For mine, there was noticeable change up to about the 4th gen. From there I found the gen to gen change much smaller. But it should still be a very good drink.

I think the many gens idea is a good one. I have been thinking of getting a batch going again just to give me a constant drinking supply so I can let my all grain batches sit for multiple years.

[Landlocked Islander]

Should I split the old corn from first generation as well? Then top up each of two washes with new corn to meet recipe requirements?

[subbrew]

Should I split the old corn from first generation as well? Then top up each of two washes with new corn to meet recipe requirements?

Yes, split the gen one corn two two batched. Skim off less than one would normally do. Add new corn to each batch, sugar and water and let it go. You now have two lines for gen three and beyond. Or if you get ahead enough you can drop down to a single line and split again later if necessary.

[Landlocked Islander]

Ok I think I’ll try that. Won’t need any additional yeast most likely right? Still Plenty mixed in with 1st gen corn I assume? Also looks like fermentation stopped today. I didn’t do sg test at start or end as I didn’t have one. But my “proof trailles “ hydrometer arrived today. It’s hard to use on wash (I’m certain it’s not meant for it ) but it looks like it’s around 4% kinda best guess. Any thoughts?


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[Landlocked Islander]

I read just now alcohol meter is useless in wash. I’m part idiot


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[subbrew]

No additional yeast needed. And yes, a proofing hydrometer is pretty worthless at low alcohol concentrations. run it and see what you get

[NZChris]

You don't have to skim off some of the corn, just split it, or put it in a bigger fermenter.

There is easily enough trub and backset to triple the size of the ferment and I like each ferment to provide enough low wines for a spirit run.
During my second strip, I use the backset and trub from the previous strip to put the next ferment together. It's usually bubbling before I finish the third strip.

[6 Row Joe]

One thing good about UJ is it's so forgiving. I have forgot back set and added some next time. Cut the backset in half or doubled it sometimes on purpose and sometimes not. I ran short on sugar and it didn't yield as much but tasted grest. Sometimes I throw in some faints and sometimes not. Do whatever works for you.

[Landlocked Islander]

Thanks guys. I’ll try to let ya know how it goes! Appreciate all the help

[Landlocked Islander]

Went great again today. Second gen stripping run done! One more gen and I’ll do a spirit run! I’ll let ya know how it goes. I currently have 14 liters of around 36% low wines. Should have another 8 or so after next run. 22 liters worth doing a spirit run or do you guys think I should do another batch and get to 30 liters before trying spirit run?

[WhiskeyRebellion]

I'm pretty drunk, but If I am reading right

after the first run I used the backset to do second gen (saving first gen stripping run for the strip[ping run) to do the ferment of the 2nd gen

and backset from second gen to do ferment of 3rd gen

[NZChris]

If you are short of likker and your still can spirit run your two strips, run it. If not, wait for the next generation.

Many a great UJSSM has been made by forum members including some fresh wash in the spirit run, so consider making the generation before the spirit run too large to fit in the pot so that you can hold some back to top up the spirit run.

Once you have a couple or three generations done, consider upsizing the ferment to make enough low wines for a spirit run with each ferment. This is what I do every time now. A triple generation is hard work, but only for a weekend. My last UJSSM series included two triple ferments, was before Covid and I still haven't run out.

[Landlocked Islander]

Ya I think if this turns out well I’m going to triple my fermentor volume. I’m glad I did it this way for the first time so I can learn from both running the still and fermenting the wash but I haven’t yet tried any spirits of my own and I’m looking forward to tasting this final product white and ageist some on some oak spirals tha t found their way to me.
Also if you have a favorite recipe for the white that you like to use feel free to reference it as I’m hoping to make a couple different likkers with this batch while fermenting the next one! Also researching OEG for the future. I’m really enjoying this hobby thus far.

[NZChris]

I make a lot of spirits that are suitable for a variety of uses and that age well, but White Dog UJSSM is my favorite and is what I'm most likely to run out of.

I have made Honey Shine Liqueur with it that is very nice, but I don't have a sweet tooth so my friends like it more than I do. I aim for 35% ABV and 15g sugar/100ml. 15g/100ml is probably as low as you would want to go. When calculating, honey is around 82% sugar.