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In my first stripping run my product came out very cloudy. I had rinsed my bottles out with easy clean prior to the run and I suspect i didn't get all the cleaner out. My second and third runs came out clear. Can I add that cloudy bottle into my spirit run, use it in a future stripping run or just chuck it ? I was also looking for the ratio of backset i should add to my spirit run if I'm adding 5 gal from my stripping runs.

Thanks for the help

jace wrote:In my first stripping run my product came out very cloudy. I had rinsed my bottles out with easy clean prior to the run and I suspect i didn't get all the cleaner out. My second and third runs came out clear. Can I add that cloudy bottle into my spirit run, use it in a future stripping run or just chuck it ? I was also looking for the ratio of backset i should add to my spirit run if I'm adding 5 gal from my stripping runs.

Thanks for the help

Jace,
Alot of stripping runs will came out somewhat cloudy, especially if you collected it all in one jar, but no worries. As the alcohol % drops and you start getting into the "tails" you'll get some clouding. Save the cloudy bottle and add it back into your next stripping run..
I just finished a 2nd gen UJSSM run last night and pulled off 3 pints of 70-75% that was nice and clear, I switched over to my feints jar after that and collected down to 15-20%. I run a 32quart pot still with thumper and typically see the clouding start when I hit somewhere in the 45-50% range depending on how hard I run the boiler and depending on what recipe I'm running. When I run neutrals and don't see the clouding begin until I'm in the 40% range.

Martin

You want to have the abv below 40% and I prefer 30% on your charge, there is a calculator on the parent site to figure this out. As far as adding the cloudy back in shouldn't be a problem.

What temp should the room be? I used.exact recipe beside ec 118 yeast

The temp of the room should be 68- or above. I keep my house a nice 68F during the day and 66 at night. I wrap my fermentors in a blanket and keep them in a area that has a closed vent. I have never had a problem with temps.

EC-1118 will ferment at some low temps but it's a slow fermentor anyway so colder will be slower. You should be fermenting at lower temps to avoid off flavors but I'd stay at or above 60°F with EC-1118. I've used it at 65°F and it was really nice young.

I am fermenting 5 gallon with ec 118 at temp 64 f. It started bubbling the air lock woth in two hours about ever 10 seconds. I wonder how many days it will take to.be ready!? Also should it be good to.drink and bottle.on the first run? Im using the megahome elec still

I wonder how many days it will take to.be ready!- it is ready when its ready. So many other factors play into this, most of my UJSSM run out in a bout 4 days, a day of cold crashing and then run.


Also should it be good to.drink and bottle.on the first run? if you have done everything right - then yes it should be ready to drink though airing it out for 24 hours or so and then letting it get a little age on it can change the taste/profile.

Also should it be good to.drink and bottle.on the first run? if you have done everything right - then yes it should be ready to drink though airing it out for 24 hours or so and then letting it get a little age on it can change the taste/profile.[/quote]

I think.i will keep a jar and do.a 2nd fermintation.just to.test and see. Also
will be hard since I only run one gal at a time.

Got a question for those of you running the UJSSM. How much of a backset are you normally using? On the first batch I started I used a 25% backset as was suggested in the beginning of this thread.
I started a second batch in a larger fermenter (60L) and after running the first generation I had a brain fart and used almost a 75% backset. My SG was in the 1.070 - 1.080 ( my normal starting point) but it seemed to ferment out quicker. Am I imagining things? I'm now on day 5 of this 2nd batch of 2nd generation UJSSM and the hydrometer is sitting on 99.3 - 99.5. and is just about done.

Could the use of a larger backset amount have sped up the ferment? Just curious what others might think.


Martin

If your water has a very high PH the additional backset might have put it inline with the yeasts perfered range. I would be very careful using 75% backset on every ferment unless you are checking the PH levels. It is going to get really acidic really fast and that will stop the yeast. Keep it in the 5-5.5 range at the beginning of the ferment and you should be fine.

Ghost wrote:I wonder how many days it will take to.be ready!- it is ready when its ready. So many other factors play into this, most of my UJSSM run out in a bout 4 days, a day of cold crashing and then run.

What temp is just right for cold crashing? I did that overnight for my recent 1st gen UJSSM and it turned out good. Only reason I ask is its getting really cold by me, lime 12 degrees at noon cold. I usually put my mash on the outside back stairwell to crash this time of year, I just want to make sure I'm not going to kill the yeast bed, if possible. Thanks

augiecrazy8 wrote:

Ghost wrote:I wonder how many days it will take to.be ready!- it is ready when its ready. So many other factors play into this, most of my UJSSM run out in a bout 4 days, a day of cold crashing and then run.

What temp is just right for cold crashing? I did that overnight for my recent 1st gen UJSSM and it turned out good. Only reason I ask is its getting really cold by me, lime 12 degrees at noon cold. I usually put my mash on the outside back stairwell to crash this time of year, I just want to make sure I'm not going to kill the yeast bed, if possible. Thanks

siphon it in another container then cold crash to clear

The yeast bed might go dormant - but I doubt it will kill them. I store all of my yeast in the bottom of the fridge before rehydrating and bringing to temp to put in a mash/wash. Heat will kill them but they are out in natural environment all the time and the cold doesnt kill them - though thats another story.

Durace11 wrote:EC-1118 will ferment at some low temps but it's a slow fermentor anyway so colder will be slower. You should be fermenting at lower temps to avoid off flavors but I'd stay at or above 60°F with EC-1118. I've used it at 65°F and it was really nice young.

I've never found 1118 to be a slow fermenter. Quick and strong

I just did my five gallon crack corn 1 pack ec 118 7lb sugar and it took 4 days no longer and it is done fermenting

Im.also wondering if I could use corn meal.on top of this recipe or should I back off on the crack corn if I add corn meal. And how much corn meal should I use

Never have tried corn meal,but I have added a can of sweet corn with my 7 lb of cracked,did add some flavor and a little stonger product,I would be worried about getting all the meal out before stillin it.

Also I've been let mine work for 10 -12 days,I like it better than runnin' right after it's done bubblein,stronger and more output. And Go Bucks.

I came home and it was still bubbling every three sec and it isnt ready

Running first ever batch of UJSSM tonight and I am getting super low ABV. This is the stripping run, thru out 300ml of foreshore on 7.5 gallons of wash. First quart collected measured in @ 55%abv the next quart @ 53%. I have only done sugar washes before but they all came off much higher on the stripping runs.

I followed the recipe to a T, accept I used fliecshmans dry bakers yeast instead of a brewers yeast. Otherwise 5# cracked corn, 5# white sugar, 3.5 gal of water, 6tbps of yeast, all in a five gallon bucket. (modified proportions to fit into five gallon buckets)

Can anyone advise me here?

must be your wash about 10%.

Yes that is about what I calculated. Do I need to add more sugar?

thats up to you.but id run what you have.adjust the next wash if you want.

I wouldn't add sugar to what I have now, it is what it is, but on the next wash should I up the sugar?

if you do use cation as you can over power the nutrients and slow or even stall the ferment.

So what did I do wrong if I followed the recipe porportionally?

i dont know i dont make sugar head,therefor never made this.but do know the hows and whys of them.
each lb of sugar will make 7% so it sounds as you had 1 1/2 lb per gallon.
ok went back and looked,and that is what it calls for.so that is why the mash is 10% and you got 55%.

I know uncle Jesse said the book he got it from said the mash recipe should yield 15%, so maybe they are pulling a little from the corn? I may try just a little more sugar next time, maybe btw 1.25-1.5 per gallon.

I should get much higher %ABV ON the spirit run of the low wines I just pulled correct?

Side question also, what is a minimum amount of low wines that i should use to charge a 15gal pot?

as this recipe progresses more corn will be broken down so maybe after time you will git 15%
but nothing wrong with 55%.thats good aging and drinking %..

Thanks for the insight Dunder. Im really new to this but I am very excited to learn and I'm taking as many notes as I can.