uncle jesse's simple sour mash method

[gobucks85]

Ive had my ujssm fermenting for 7 days in a 3 piece airlock it is still bubbling every 3 to 4 seconds I don't understand why it would still be bubbling that much? his recipe says 3 to 4 days I followed the recipe exactly!

[jholmz]

nobody told your wash it had to finish in a certain amount of time. theres a lot of different factors that could make it go longer thats why we say you have to have patience as long as its working let it go till its done. guess i should have started by asking what your sg readings are

[Ghost]

Exactly what Jholmz said - I have done A lot of runs of UJSSM and I have had them ferment dry in 3-4 days and I have had them go for 12 days. I aint done till its done doing its thing.

[Odin]

... and if you allow it to fully ferment, you end up with a drink with more esters and more taste.

Odin.

[gobucks85]

About how many sec of burping / bubbling is consider done

[Ghost]

Come on Gobuck! Read whats being posted - I just said bubbling can come from degassing and not fermentation so bubbling is NOT all that reliable. If I walk by my fermentors and see that nothing is happening then I might be inclined to check the gravity and see where it is. I usually dont monkey with it until I see that its about 30-45 seconds between bubbles.

[WNC-PrivateStock]

Thanks for this recipe. I did mine with corn meal. My plan was to put the liquor back into the mash when I set it up to ferment for the 2nd run...but it was just too good. It's in my cabinet. I did get a quart out of two gallons....well a quart left after sampling it for two days. Hmmmmm maybe not the best hobby for a guy who seldom drinks. But oh well, I'm having a great time learning this stuff.

My mash is in the fridge to save until I add another 3 pounds of cornmeal, another 10 pounds of sugar, and run 5 gallons next time.

[gobucks85]

I just ran a gallon of it and got 100 proof out of my quart.
what should I do I dont think.its high enough as I like should I toss that quart back.in the rest of the mash amd disgard the one gal of wash I used to get that quart. Amd should I add more yeast and sugar and how much it is a five gal bucket. Or should I run 3 gal of tge five and pour all three quarts back in ferminting bucket and do a sec fermintation

[Dnderhead]

the wash is about 10% so 50% is about what you will git in one run.
if you want it higher you will need to run it again.
dont put it back in the fermenter it mite kill the yeast.
if it was me and want it higher proof ,id do several stripping runs
then when you have enough to fill boiler (at 40%) do a spirits run.

[gobucks85]

What does ths term backset mean in the 2nd fermintation

[Ghost]

Backset is a term for what is left in the boiler after you distill the wash or mash. People use it to add flavor to a second Gen.


http://homedistiller.org/forum/viewtopi ... 46&t=30458 Glossary of terms

[gobucks85]

So ur saying use about 40% of the backset that left in the boiler then add what I distilled back to the boiler

[ipee7ABV]

So ur saying use about 40% of the backset that left in the boiler then add what I distilled back to the boiler

no keep your alcohol you distilled. take about 1 gal of whats left in the boiler to dissolve your sugar and add that to your corn and water and that becomes your second batch. if doing a 5 gal batch.
something like that.

[gobucks85]

the wash is about 10% so 50% is about what you will git in one run.
if you want it higher you will need to run it again.
dont put it back in the fermenter it mite kill the yeast.
if it was me and want it higher proof ,id do several stripping runs
then when you have enough to fill boiler (at 40%) do a spirits run.

What I did here is took my backet dump it out to about 40% in the pot then I added the 100 proof to it and filled the rest with my fresh corn wash from.my vessel

[gobucks85]

So ur saying use about 40% of the backset that left in the boiler then add what I distilled back to the boiler

no keep your alcohol you distilled. take about 1 gal of whats left in the boiler to dissolve your sugar and add that to your corn and water and that becomes your second batch. if doing a 5 gal batch.
something like that.

Im.also.goin to do this as well. When I add this all back I get rid of the floating corn on the top and also add 7 pounds of sugar and corn of equal value to what I got off the surface. should I add yeast also and how much?

[DHS]

IF I USE ujssM method and leave my fermentor for over a year is this a dunder pit

[ipee7ABV]

So ur saying use about 40% of the backset that left in the boiler then add what I distilled back to the boiler

no keep your alcohol you distilled. take about 1 gal of whats left in the boiler to dissolve your sugar and add that to your corn and water and that becomes your second batch. if doing a 5 gal batch.
something like that.

Im.also.goin to do this as well. When I add this all back I get rid of the floating corn on the top and also add 7 pounds of sugar and corn of equal value to what I got off the surface. should I add yeast also and how much?

you shouldnt need to. if it dosn't start in 12 hours you can

[frozenthunderbolt]

IF I USE ujssM method and leave my fermentor for over a year is this a dunder pit

No.
dunder is the liquid left in the still after you have removed the alcohol.
You can put this in a container to age and/or become infected with fungi and bacteria that break it down and create a more complex ester and ketone profile so when you use a portion of aged dunder in a new ferment it give more complex flavors

[Condensifier]

the wash is about 10% so 50% is about what you will git in one run.
if you want it higher you will need to run it again.
dont put it back in the fermenter it mite kill the yeast.
if it was me and want it higher proof ,id do several stripping runs
then when you have enough to fill boiler (at 40%) do a spirits run.

What I did here is took my backet dump it out to about 40% in the pot then I added the 100 proof to it and filled the rest with my fresh corn wash from.my vessel

Are you saying you added the quart of 100 proof to your second ferment?

[gobucks85]

No I added water only sugar and half pack.yeast to.my 2nd fermintstion. I used the 40% backset the quart it produced and filled the rest of the pot with some.of my first fermintstion.

[Ghost]

No I added water only sugar and half pack.yeast to.my 2nd fermintstion. I used the 40% backset the quart it produced and filled the rest of the pot with some.of my first fermintstion.

I read this 3 times and I am still confused!

[dudasaj]

On your first run you only used a portion of your 1st fermentation.

When you say 40% backset, do you mean: 40% of the volume of the back set? The remaining backset is probably less than 2% abv.

So for you "2nd" distillation run you loaded your still with:
1. the rest of your first fermentation wash (~10-12%ABV)
2. 40% of your 1st run backset (<2%ABV)
3. a quart of your 1st run distillate? (55%abv)

[Ghost]

I was talking about how he worded the question and his answer. I understand backset

[Ghost]

I think this is becoming over complicated in typos and wording.


so this is how I do my UJSSM- I will try not to muddy the waters any further.

1.1st gen - 7lbs corn - 7 lbs sugar - 5 galons of water - yeast. Let this ferment to dry
2. Once fermented to dry charge your still with all your wash - distill and set ALL of the product to the side - dilute to 40 %
3. Now that your fermentor is down the corn and yeast bed - replace spent corn with fresh - cover yeast and corn with just enough water.
4. Take a gallon of BACKSET ( Whats left in your boiler after you distill)I use a gallon of backset others might use more or less.
5. use this hot backset to melt your 7 lbs of sugar and let cool to room temp ( Or add 3.5 gallons of cool water to the backset once sugar is melted and this should bring it into the 90's)Once its in the acceptable temp range added to your fermentor with the corn and the yeast bed that is in there.
6. close the fermentor up and it should take off pretty quick.

Now on once this is done you can rack it off into the boiler - add the likker from your first run into the boiler ( thats diluted down to 40%) this will give you a little more output and your second gen should produce good results with a good flavor. I hope this clears it up a little - if not sorry about that! this is basically what is explained in the start of the thread - I think some members arent taking the time to read the entire thread - 150 pages or so but trust me its worth reading as there is a lot of good info in the thread.

[LakeLover]

Why dilute your stripping run when you are going to run it with a wash? I understand you don't want to charge your still with over 40% abc for a spirit run but the way I read your post you're diluting to 40% abc to run it with a wash? Not sure why..

[Bushman]

Why dilute your stripping run when you are going to run it with a wash? I understand you don't want to charge your still with over 40% abc for a spirit run but the way I read your post you're diluting to 40% abc to run it with a wash? Not sure why..

You don't have to dilute with wash as the wash will dilute it.

[FloridaShine]

have any of adjusted the PH prior to fermentation.
I have not seen any mention of PH here, since it is important to help secrete enzymes for breaking down grain starches down to sugars.
Optimally between 3.5 - 5.5. My water is typically at 7.0 which is a little high. Just wanted to get your opinions,
I read this in Ian Smileys, Making Pure Corn Whiskey. I am getting ready to try this so any insight would be helpful.
thanks y'all.

[Ghost]

Why dilute your stripping run when you are going to run it with a wash? I understand you don't want to charge your still with over 40% abc for a spirit run but the way I read your post you're diluting to 40% abc to run it with a wash? Not sure why..

Good point, I do it now out of habit is all.

[chamlin2]

This is a great Recipe!!

First ferment went good running my pot still came out with highest of 65% first run. Waiting to add to the second run.
Have the second ferment finishing up pretty anytime now. I had to adjust the new water and backset due to the grains on bottom being over the gallon mark. But it kicked off hard.
While racking off the wash after the ferment how close to the grains are you getting?
In the recipe Uncle jessie says
"This means that for a 5 gallon mash you will use 1-1/4 gallons of backset and 3-3/4 gallons of water.
Since you will be running your still for hours, you do not want to leave the fermenter empty. Put your 3-3/4 gallons of water back into the fermenter so your yeast won't die while you distill."

With the grains in the bucket this gives me a total of 6 gal. Im probably spliting hairs but when I rack off the wash down to the grain I stayed above to leave the sediment. This leaves a small amount of wash in the bottom with the grains right? or are you pulling all of the fluid out?

I know this is probably a stupid question just wondering.

[chamlin2]

Never Mind

One paragraph above answered my question
"Siphoning is the best method because it allows you to pull the beer off the top of your lees, leaving them undisturbed. You do not want suspended solids in your still and this method works quite well in keeping the lees at the bottom of your fermenter."

I knew i read it in there somewhere.

Sorry