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Posted: **Tue Mar 20, 2012 8:48 pm**

jace wrote:. I'm just a little confused because the OP instructions says to collect 80 down to 70% as drinkable on the second run and the best I'm getting is 65%.

Drauka99 wrote:Just ran Gen 1 of UJSSM, ended up with about 1 gallon total off a 6 gallon wash.(to be mixed in with the second run once it ferments)

Sounds to me like you guys are cornfused about the second runs. By second runs it was ment as a spirit run. Where you take the low wines from your run. Dilute it to 40% or below and run it a second time. Or as Odin stated combine the low wines from multiple generations and do a bigger spirit run. Not adding it to the second generation and running it. Not that this way won't work. But you would probably need to do 3 or 4 generations. And add all of the low wines from each run to your 4th or 5th generation run. To get those higher ABV numbers. By doing it this way you would get more flavor then doing 2 runs on the same generation. But I say just experiment away. Find what works for you. You mite like it better? You won't know till you try.

Posted: **Tue Mar 20, 2012 11:17 pm**

+1 Mr P. Especially on the experimenting. This recipe almost asks for some personal fine tuning.

Odin.

Posted: **Wed Mar 21, 2012 3:29 pm**

Odin, Mr. P
Thank you both for the clarification. It helps a lot. Since experimentation is the name of the game, i think I'll continue to run this one out to about 4 gen's and keep dumping my low wines into the next distill. the next batch I'll keep all my low wines from each run then run one spirit run at the end and compare the two.

Thanks again

Posted: **Wed Mar 21, 2012 5:41 pm**

Just o clarify my plan was to combine the 1st gen. stripping run into the second generation stripping run and then do a spirit run with the resulting low wines.

Posted: **Fri Mar 23, 2012 7:37 am**

Did a 1st run........... then>>>>>>>>>

noon, corn liqr, added ALL into 60L igloo, 1kg popcorn - milled, 12 cups sugar , backset from the liqr stillin, more yeast

Now I am stripping for the 2nd time and it is still very SWEET!

Drinking it on 7-up and ice and WE (stuck in Saudi Arabia) like the flavor.........'

BUT way too sweet!!!!!!!!!!!

Posted: **Sat Mar 24, 2012 10:09 am**

I'm not sure I'm reading you correctly. You took your low wines and put them in a secondary fermenter with more sugar and yeast?

If I'm reading that wrong, many apologies.

If I'm reading that right, then maybe you should go read the parent site some more. If you use your low wines to create a new wash, the alcohol content is already near max range for fermentation. The yeast won't survive. Your booze is too sweet because all you did was add sugar to it and distill it.

Posted: **Sat Mar 24, 2012 12:26 pm**

I've done it both ways now, adding the low wines from one run into the next charge as well as running 3 generations to collect low wines, combining and making a spirit run. Both ways are, in my opinion and that of those who have tried it, exceptionally good. I think I tend to prefer adding the low wines from the previous run to the next still charge, effectively ending up with a lower abv but extremely tasty 1.5x distillation. Love this recipe....can't decide if I like this one better than the sweet feed recipe, I think I may.....

Posted: **Sun Mar 25, 2012 12:38 am**

1.5 gives you a bit more taste, but it is also a bit more difficult. That's why I suggest eveybody that starts with this to do 3 strippin' runs and then one spirit run first.

Odin.

Posted: **Sun Mar 25, 2012 1:02 am**

zouthernborne wrote:I'm not sure I'm reading you correctly. You took your low wines and put them in a secondary fermenter.......

If I'm reading that right, then maybe you should go read the parent site some more. .......

>>>> from the site: Second Fermentation

Your fermenter should now contain 3-3/4 gallons of water, your old yeast (barm) and your old corn.

Take 1-1/4 gallons of backset from your previous distillation and add to it another 7 pounds of granulated sugar. >>>>

I did my 1st 'stilln.... collected 500mL

Recharged (using the backset , all alcohol gone) ..... femented.... stilled it - collected 2 L & still sweet.....

Now I am fermented my 3rd batch - recharged the same way??

Is this wrong?

Thanks!!

ps - I have no tech - stuff to measure anything. Only smells & taste!

Posted: **Sun Mar 25, 2012 11:23 am**

K,

Don't forget to change like 25% of your grain each new generation ...

Odin.

Posted: **Mon Mar 26, 2012 1:50 am**

Completed my first run on the weekend with brand new pot condenser. ABV was starting at 45% and kept going until 30% which i will use on next run. Used the backset as directed for 2nd batch and will hopefully have something nice to drink next weekend.

Why would doing a 1.5 distill be harder??

Posted: **Mon Mar 26, 2012 7:09 am**

@Markbeq,

Three combined low wines have more alcohol & higher abv. Both make it easier to make clean cuts.

Personally, I find that the extra taste (less diluting needed) of a 1.5 run makes more then up for that. Especially if you want to age some on wood. Some heads/tails give interesting taste over time.

Odin.

Posted: **Mon Mar 26, 2012 9:06 am**

@odin Every time i make this i get no corn flavor. I mean NO CORN flavor . Last year i went up to generation 20, still no corn flavor. This year i started dumping the corn in with the hot backset and sugar and let set for a while hoping to coax some flavor out of the corn. I changed brand of corn. It's always been hoarse feed corn that's cracked. Maybe this 1.5 will work for me. Dont get me wrong, it's still great drink, but corn whiskey guys..... corn.

Posted: **Mon Mar 26, 2012 9:17 am**

HW,

1.5 will give you more taste. But "more" times "nothing" is still pretty much nothing, right?

I did a lot of experimenting, and am finaly getting taste. Corn taste that is. Cracked corn didn't do it for me. Flaked corn was slightly better. But is is sweet corn you are after. What I did? I just bought a few cans of sweet cooked corn in the grocery store. You know, the stuff that is ready to be put on/in your salad.

Now that does give taste! Not sure it is the bourbon taste you are after, but corn taste for sure.

Another idea, one that I explored because I didn't get corn flavour over: try another grain. Broken rye is great. Flaked barley I also tried. Good. Peated malted barley: great as well (only the peatiness didn't come over much).

You can do this recipe with lots of other grains!

Odin.

Posted: **Mon Mar 26, 2012 2:55 pm**

So there is no problem with adding rye and barley uncooked to the corn mash?

Posted: **Mon Mar 26, 2012 6:19 pm**

thanks odin. i had thought about dunmping some frozen corn in there before. I'm gunna try this out and let you know.

Posted: **Mon Mar 26, 2012 6:32 pm**

markbec wrote:So there is no problem with adding rye and barley uncooked to the corn mash?

The corn isn't cooked in this recipe? It's not mashed either? So adding other uncooked grains in won't be much different then the corn itself. You can use just about any grain you want with this recipe. It's just there for flavors and nutrients for the yeasties.

Posted: **Mon Mar 26, 2012 10:09 pm**

love yah work prairepiss, thanks again. I will try adding some different grains to the corn next time, see what it does to the flavour.

Posted: **Wed Mar 28, 2012 6:01 pm**

Just started on my first ever fermentation which just so happens to be UJSSM. Its bubbling away right now. Is it possible to time travel into the future so I don't have to wait 4 more days? Im too excited.

Posted: **Wed Mar 28, 2012 6:10 pm**

Sounds great Mon. I'm sipping on some of my finest UJSSM as I type. Great recipe.

Posted: **Wed Mar 28, 2012 6:17 pm**

Sounds like there is a ton of ways to skin the cat on this recipe using a pot still.

-recycling tails into stripping runs

-Recycle all heads and tails from stripping runs for spirit run.

-Use just tails from stripping runs for spirit run.

So what I'm getting is there really isn't a correct way to do it more of what your preference is correct? My objective is to get the cleaniest shine out of the still as white dog what will accomplish that?

Posted: **Wed Mar 28, 2012 6:43 pm**

Probably a double run and no recycling of any adjuncts.

Posted: **Wed Mar 28, 2012 7:11 pm**

What are adjuncts

Posted: **Wed Mar 28, 2012 7:35 pm**

Sorry, no heads or tails. Also, if you're shooting for a really clean likker, you'll probably keep only 20% of your spirit run. In other words, you're only keeping the absolute "middle," or slightly less. You can then recycle the "other stuff" and make a dirtier distillate for aging on wood. Or some folks age the dirtier straight away, without recycling them.

If you haven't already, have a look -

http://homedistiller.org/forum/viewtopi ... =1&t=18823

Posted: **Wed Mar 28, 2012 8:42 pm**

Thank you for the info blind but I'm.talking about loading the still with previous strippin runs.I do know for.the final cut on the spirit run u want just hearts.

Posted: **Fri Mar 30, 2012 12:59 pm**

I bet if you put the flamed corn in there with your backseat between 140 and 160 f u will get a lot more flavor from my beer experience.

Posted: **Fri Mar 30, 2012 6:00 pm**

Adam78k wrote:Sounds like there is a ton of ways to skin the cat on this recipe using a pot still.

-recycling tails into stripping runs

-Recycle all heads and tails from stripping runs for spirit run.

-Use just tails from stripping runs for spirit run.

So what I'm getting is there really isn't a correct way to do it more of what your preference is correct? My objective is to get the cleaniest shine out of the still as white dog what will accomplish that?

Hey Adam
I posted the way I run my distilling on the bottom of page 87 and it works

Titus-a-fishus wrote:
(snip)

I've taken up this way of distilling with my pot still to get the best flavour out of this recipe.

Always air your distilate before making any cuts.

1
Fermented wash (plus tails only,added when distilling) distilled as a stripping run - Low wines
Remove the first few jars of distillate where the heads can clearly be smelt.
Tails back into the next stripping run.

Do several of these runs to make up enough for a second distilling.

2
Dilute the low wines to under 40% I use filtered water
Then do a slow distilling run (the second distilling).
Take off the heads again and keep seperate.
The hearts of this run is what I use to oak or make whatever or just drink as is......
After airing that is.
The tails from this run I put back into the next stripping run.

This is the only way I have been able to get corn flavour out of this recipe.
Without the second distillation I get no corn flavour.....
It's there - just hidden.

3
The heads I have collected from the stripping runs and the second distilling run
I add bicarb soda to these and leave for a week or two.
1teaspoon per litre
sometimes more

This converts a lot of the ethyl acetate to ethyl alcohol

This I then run as a seperate second distilling run.
Any heads from this run I discard.

(snip)

TAF

Hope that is useful

TAF

Posted: **Sat Mar 31, 2012 6:31 pm**

has anyone tried ujsm with black label yeast from gert strand ? did you have to modify the recipe any

Posted: **Sat Mar 31, 2012 7:02 pm**

I just posted an answer to your question in the thread you started. But I will say it here too. That yeast is a turbo. I wouldn't use it with this recipe. I gave you a link of what to do with that stuff in your other thread.

Posted: **Sat Mar 31, 2012 11:24 pm**

for the recipe here how much fleischmann's yeast should i use , it says distillers yeast but all i can get is the fleischmann's

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