Keeping UJSM alive

[fiery creations]

For a long time I thought you could keep UJSM generational ferments alive by saving the trub and backset, but after reading through old posts here it sounds like that's not true. From what I've gathered the extra flavors from subsequent ferments come from "the overall health of the ferment" and not one particular thing.

What I had planned on doing is adding backset to my trub, and then storing it all in a refrigerator inside sealed 5 gallon kegs until I felt like doing another batch. Will this really be more like starting over than continuing the generation? What if I add a couple tbsp of sugar from time to time? Other than temperature, I can't see how this is different than leaving a fermented mash in a sealed container with an airlock for 6 months until ready to use it.

If that is a bad idea, could I just leave 10 gallons of it in my sealed 5 gallon kegs and purge with nitrogen in ambient temps?

[SW_Shiner]

I would think that just adding backset to trub might cause some pH problem. Usually mitigated by adding water to make the full mash.

Id maybe try making a scaled down batch, take some trub and backset and make a 4 gal batch in a keg, then seal at the end, or close to the end of fermentation. When its time to start up again, pull of the clear wash and use whats left to kickstart a new full sized batch. Not sure if there will be the same souring effect as a continuous full sized batch, but might give it a bit of a head start.

[fiery creations]

Hmm. I guess the second option is to figure out how to make an airtight lid for a 55 gallon drum and put an airlock in it.

Anyone have any suggestions or clever ideas they’ve figured out?

[The Booze Pipe]

Some years ago when I was doing this, I would just save the backset I needed for the next generation in the freezer and toss everything else. The time I have to make booze are the winter months. So I would just run as many generations I had time for, then freeze five gallons of backset for the next season and start over then.

[fiery creations]

Some years ago when I was doing this, I would just save the backset I needed for the next generation in the freezer and toss everything else. The time I have to make booze are the winter months. So I would just run as many generations I had time for, then freeze five gallons of backset for the next season and start over then.

Did it seems like the next batch when starting over was the same as where you left off? Some old posts made it sound like doing that is essentially resetting it, and at most you're just using your old yeast as nutrients for the new batch.

[NZChris]

I freeze enough backset for the next ferment. I don't expect that the next generation will be what it could have been if done using Uncle Jessie's method correctly.

To restart, I ferment and distill a single strip worth of wash and use the backset from that to make a ferment three times the size so that every ferment from then on provides enough low wines for a spirit run.

Rather than doing a stripping run or a spirit run every weekend for months on end, I get it over and done with by doing a few full on weekends of stripping and spirit running whole washes while the weather is good for fermenting. Having a Charentaise style preheater makes stripping easy. I did four SSS strips on Sunday and was having a beer at the pub with my mates before 4pm.

[NZChris]

Btw, calling UJSSM UJSM is an indication that you are using a method that has gone through at least one generation of Chinese whispers before you found it.

[The Booze Pipe]

Some years ago when I was doing this, I would just save the backset I needed for the next generation in the freezer and toss everything else. The time I have to make booze are the winter months. So I would just run as many generations I had time for, then freeze five gallons of backset for the next season and start over then.

Did it seems like the next batch when starting over was the same as where you left off? Some old posts made it sound like doing that is essentially resetting it, and at most you're just using your old yeast as nutrients for the new batch.

I just wasn't worried about it. My thinking was, I have backset on-hand to start a new ferment. That way the first gen of the new ferment wasn't a waste/recycle; its been "soured". two or three gens and it'll be making good flavors. Of course all those usually get blended anyway.

[fiery creations]

Btw, calling UJSSM UJSM is an indication that you are using a method that has gone through at least one generation of Chinese whispers before you found it.

What do ya mean by Chinese whispers? Figured it was interchangeable at this point and rolls off the tongue a little easier.

[SW_Shiner]

Terms aren't really that interchangeable. Would make for a hell of a time giving help if everyone started to use their own terminology for things. Case in point, i only clicked to the fact you were talking about a UJSSM when NZChris mentioned it. Terminology is used as a consistent definition of certain aspects. A new person may not know that UJSM from you, is the same as UJSSM from the forum. The same is true when new people refer to a pot still riser as a column. Very different information.

[fiery creations]

Terms aren't really that interchangeable. Would make for a hell of a time giving help if everyone started to use their own terminology for things. Case in point, i only clicked to the fact you were talking about a UJSSM when NZChris mentioned it. Terminology is used as a consistent definition of certain aspects. A new person may not know that UJSM from you, is the same as UJSSM from the forum. The same is true when new people refer to a pot still riser as a column. Very different information.

Well I’m clumsy so when I make it it’s not so simple haha.

Joking aside, understood

[NZChris]

If you are asking a question, you will get the best answers if you use the correct terminology. I've seen a thread go for two pages before it came out that the OP was using a different type of still than he said he was using, a waste of everyone's time who bothered to respond. That is why I often respond by asking a question rather than attempting an answer based on insufficient information.

[Saltbush Bill]

I gave my take on a very similar question in the UJSSM recipe thread only a few days ago.
Imo it's easier to just start a new wash then keep it air tight or under an airlock. It will keep for a long time that way.

[fiery creations]

I gave my take on a very similar question in the UJSSM recipe thread only a few days ago.
Imo it's easier to just start a new wash the keep it air tight or under an airlock. It will keep for a long time that way.

Thanks Bill. I'm going to Try to come up with some type of lid. I guess I could always duct tape a seal around it if I'm leaving it for a while.

[Stags]

I gave my take on a very similar question in the UJSSM recipe thread only a few days ago.
Imo it's easier to just start a new wash then keep it air tight or under an airlock. It will keep for a long time that way.

This is the way