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jedneck wrote:57% corn
14%wheat
29% rye malt
Total 87.5# of grain fermented on the grain in an open top whisky barrel. 45+/- gallon ferment.
Stripping with steam on the grain. Have one more strip to go then a nice spirit run. Hoping for 5 gallons to age but expecting less.

I'm going south to try that, of course, if I'm invited to participate in a pig killing or jedneck party. Sounds like food of the Gods to me.

Friday night stripped a 60l of hook rum. Did spirit on Saturday.

Did 2 stripping runs of sweet feed last night, doing the last strips today.. Will do spirit run maybe some time this week.. or next weekend. But need more containers.

Should give me about 2g of 62.5 % to age maybe more

B

Sitting in front of the pipe, 1.25 quarts into my first rum. And holy rum runner!

So, I had my heads tuned in. I had them Just past a rapid drip, and a broken twisted stream. I'm cleaning up the kitchen (I run in the kitchen, electric ), and just as the first quart is toping off, the stream goes broken and to a medium drip. 'No, can't be getting to the hearts'. So, I go over and felt the distillate. Hmm, not as dry as before. So I smelt it. ..not a sweet as before. So, I dilute a little into my snifter. Touch it to my lips. No burn. So, take a little to the tongue...low flavor, clean ethanol . Almost 5 gallons of low wines, and hearts after 1 quart. Holy rum!

And from yesterday's practice cuts, I have a LONG way to go before talks jump in, and then have to blend some rum oils.

Yesterday I stripped 34 gallons of gen 3 ujssm, today I'm stripping gen 4.

I stripped 30 gallons of sweet feed yesterday.I got 30 more but it's too damn hot out there.it's in five gallon buckets clearing. I'm tied up for the next two weekends so we'll have to see if it keeps. Should be ok.

Finished the sweet feed strip.

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FYI the hydrometer cylinder is my beer one not used for spirits. I have a glass one. I keep that on for beer as when I bounce it of the floor it does not break.... Broke too many the darn glass ones.....

Its at 50% all said and done. Did not strain things just took it down to the grain so next batch will have a better yield. 4 Ferments like this should close to fill a 10 barrel. Just need one.

B

Gen 4 ujssm is filling jars now. It's going to be another long, hot day.

Just finished a plum brandy run, slow and low for 13 hours in 100 degree weather. Man what a long day got around 3 gal to nose through today and make some cuts. Hope to have some good stuff in about 6 months

Nice Shine On. I need to do a spirit run on the sweet feed I stripped will take about 10 hours I'm expecting... Hoping to run today

B

Trying something new, I'm running 4th gen UJ, but with dark brown sugar instead of white...Makin' " Co-rum". I'll have a report on it in a bout a week. The recipe is 2 fresh pounds of cracked corn added to the mash pot, 1 gallon of backset, 10 lbs brown sugar and 6 gallons of well water....fingers crossed!!

Running my first spirit run right now with low wines from my first four generations of ujssm. I'm excited to see how this turns out. Planning to strip gen 5 ujssm tomorrow as well.

Well, lit the fire at 10am took an hour and a half to get a stream, I've been collecting at 10 min/pint, it's 130am and it's down to 60% ABV coming out so far.

Update: pulled the last jar at 44% ABV at 3:12 am. I'm beat, it's time for bed.

DSM Loki wrote:Update: pulled the last jar at 44% ABV at 3:12 am. I'm beat, it's time for bed.

Long day. Way to finish what you start.

wow 14 hours at 6 pints an hour. thats a lot of pints.

take the rest of the day off, you deserve it!

I ended up with 92 pints ranging from 84% to 44%. Aired out with coffee filters overnight, I'll be putting lids on them today and maybe trying to figure out some cuts. I think my biggest challenge might be finding a ss container large enough to blend all the keep jars together and proof some down to drink and get others ready for aging/flavoring

DSM Loki wrote:I ended up with 92 pints ranging from 84% to 44%. Aired out with coffee filters overnight, I'll be putting lids on them today and maybe trying to figure out some cuts. I think my biggest challenge might be finding a ss container large enough to blend all the keep jars together and proof some down to drink and get others ready for aging/flavoring

use your boiler.

I was thinking about that but I wasn't smart enough to build this thing with a drain in it ha-ha. It's on the list of things I need to take care of

Hound Dog wrote:I stripped 30 gallons of sweet feed yesterday.I got 30 more but it's too damn hot out there.it's in five gallon buckets clearing. I'm tied up for the next two weekends so we'll have to see if it keeps. Should be ok.

ptfe buckets ?

DSM Loki wrote:I was thinking about that but I wasn't smart enough to build this thing with a drain in it ha-ha. It's on the list of things I need to take care of

me and you both, i need a drain and a hole big enough to get my arm in to clean

25 gallon ferment of corn flakes

With the amount you guys are running, my few drops seem like the hobby size of the hobby size..lol.
30 L of calvados ferment are ready for the stripping run tonight..
Tomorrow is my day off....which is nice, because I plan a spirit run for it too so it'll get late for me..

I figured that if I did larger runs it would be easier for me to make better cuts.

DSM Loki wrote:I figured that if I did larger runs it would be easier for me to make better cuts.

That and get good age to some.

9:30 am 8/3/16
3 boxs of total cereal crushed by hand
25 lb sugar infused in 4 gallons of water
6 gallon back set from corn flake run
15 gallons water to make 25 gal total
sg 1035/40 hard to tell,
6 pak of bread yeast,
under air lock

20 gal sweetfeed
Tomorrow start to thaw 125 lbs peaches

Just finished distilling another wheat whiskey sugar head.
The fermentables were 20% homemade wheat crystal malt converted with enzymes and 80% white sugar.
Stripped with injected steam, then redistilled with 5 plates.

shadylane wrote:Just finished distilling another wheat whiskey sugar head.
The fermentables were 20% homemade wheat crystal malt converted with enzymes and 80% white sugar.
Stripped with injected steam, then redistilled with 5 plates.

a damn mad scientist !!!!!!!!

shadylane wrote:Just finished distilling another wheat whiskey sugar head.
The fermentables were 20% homemade wheat crystal malt converted with enzymes and 80% white sugar.
Stripped with injected steam, then redistilled with 5 plates.

how are you finding it compared to all malt?

The 100% malt whiskey is good enough to brag about and gets better with age.
The 20% malt sugar head is smooth with a clean wheat after taste.
I don't know how ageing would change it.
It doesn't last long enough to find out.