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Well i'm new to this like really new, lol. I started my first mash 4 days ago, and the mash is still bubbling, When I started the mash i didnt take into consideration that all of the ingredients wouldn't fit into a 5 gallon container. I ended up splitting it into a one gallon and the five gallon carboy. But a lot of my cracked corn is in the neck of my carboy, and still bubbling on the 4th full day. So my question is will this eventually subside and the mash turn clear and the corn stop turning from top to bottom. Like I said im new to this so looking for pointers for this mash and then on my next run I'm thinking i should cut back on the contents. What is the favorite container to put my mash in to use? Any help would be greatly appreciated.

TheOldTimer

Most here I would guess use 5 gallon buckets for fermenters. Cheap and easy to get. I use a 15 gallon redwing crock and just cover it with a board. Perfect for a keg still.
Head on over to the welcome center and fill us in on what you got, what you want, and what you know....

Theoldtimer wrote:Well i'm new to this like really new, lol. I started my first mash 4 days ago, and the mash is still bubbling, When I started the mash i didnt take into consideration that all of the ingredients wouldn't fit into a 5 gallon container. I ended up splitting it into a one gallon and the five gallon carboy. But a lot of my cracked corn is in the neck of my carboy, and still bubbling on the 4th full day. So my question is will this eventually subside and the mash turn clear and the corn stop turning from top to bottom. Like I said im new to this so looking for pointers for this mash and then on my next run I'm thinking i should cut back on the contents. What is the favorite container to put my mash in to use? Any help would be greatly appreciated.

TheOldTimer

When the yeast have consumed all the sugar and stop producing CO2, the corn will settle then the yeast. It will not be crystal clear, more of a pale golden color.

I use a 32 gal Rubbermaid "Brute" container that is food grade and safe for fermenting. I have also used 8.5 gal plastic (food grade of course) fermenters for fermenting beer available at your local HBS. In fact, my process now is run a batch of NCHooch's Carolina Bourbon (see Tried and True section), toss the spent grains in the Brute and use that as the base for UJSSM. The cooked grains include corn, barley and rye and make (in my opinion) a better tasting product as they still have some of the converted sugars left. I prefer to dump the grains after two runs and start it over again.

yankeeclear wrote:

Theoldtimer wrote:Well i'm new to this like really new, lol. I started my first mash 4 days ago, and the mash is still bubbling, When I started the mash i didnt take into consideration that all of the ingredients wouldn't fit into a 5 gallon container. I ended up splitting it into a one gallon and the five gallon carboy. But a lot of my cracked corn is in the neck of my carboy, and still bubbling on the 4th full day. So my question is will this eventually subside and the mash turn clear and the corn stop turning from top to bottom. Like I said im new to this so looking for pointers for this mash and then on my next run I'm thinking i should cut back on the contents. What is the favorite container to put my mash in to use? Any help would be greatly appreciated.

TheOldTimer

When the yeast have consumed all the sugar and stop producing CO2, the corn will settle then the yeast. It will not be crystal clear, more of a pale golden color.

I use a 32 gal Rubbermaid "Brute" container that is food grade and safe for fermenting. I have also used 8.5 gal plastic (food grade of course) fermenters for fermenting beer available at your local HBS. In fact, my process now is run a batch of NCHooch's Carolina Bourbon (see Tried and True section), toss the spent grains in the Brute and use that as the base for UJSSM. The cooked grains include corn, barley and rye and make (in my opinion) a better tasting product as they still have some of the converted sugars left. I prefer to dump the grains after two runs and start it over again.

Well from what i can tell is that the 5 gallon containers i have are going to be a great mess to clean up, and ill defiantly be looking into a food grade container that will be easier to use and clean. Is it not as important to keep the air out of the mash like when fermenting wine and using a bubbler?

TheOldTimer

Some use sealed ferments, I believe that in a cold mash like UJSSM there is so much stuff on the corn that it is more important to make sure that the yeast takes off and overpowers everything else that might be in there to compete with it.
I pretty much open ferment all of my grain washes but closed ferment beer and wine, they ferment longer giving more chance to bacteria taking over.

xray5485 wrote:i did my first ever run of ujssm last night. followed the recipe to a t. it fermented 5 days and was still bubbling through air lock. only got a quart of product. expected much more. made the sour mash for the second run. sould i all ways wait till it stops bubbling? how much output should one get?

Always wait til it stops bubbling. Bubbling generally means that the yeast are still converting sugars to ethanol + CO2 (the bubbles). Too many factors to tell how much product you would expect. How much sugar + water + backset + corn to start? How much total sugar was converted?

A hydrometer is crucial in getting a measurable idea of where your mash is at any given time. Take a reading after adding the sugar and before you run it. If I start with a gravity (SG or OG) ~1.6 at ~75*F it takes about 7 days to finish dry with a final gravity (TG) of ~1.0. Without adjusting for ph and adding backset on subsequent runs it takes progressively longer to finish. I generally strip ~20% of my original mash volume as ~40% distillate for a ballpark of what you would expect from a stripping run. For a spirit run, I generally keep ~25-33% of my stripping volume as sipping whiskey and another ~33% as tails for a future all tails-run

xray5485 wrote:i ran my rig as a pot still and will run it next time with relux.

I run in a pot still. Generally, the higher the reflux the higher the ABV, lower the quantity and lower the flavor. If you start off with low ABV in your mash then (all other things being equal) increasing reflux is not going to help in quantity. I'd recommend changing just one thing in the next run: Use a hydrometer to take the initial (SG) gravity and don't run your mash til gravity gets down to ~1.0 (0.99 is best).

xray5485 wrote:just seems like from all the post ive read it should produce much more. i was still excited about seeing that clear goodness coming out from some corn sugar and yeast.

That is a gooood feeling to see that Mother's Milk rolling out of the copper tube!

xray5485 wrote:also i fermented in my man cave which is probable a little cooler than normal cause its cold in these hills. would a heating pad help keep the temp up better and speed the process up a bit more. i also had to use bakers yeast cause for some odd reason distillers yeast is hard to find on line

Low temp will definitely slow down the ferement but can arguably finish with a better product! I have feremented down into the mid 50s (F) and it takes a while. Bakers yeast is just fine. It has a lower resistance to ethanol, so if you are starting with a higher than recommended sugar quantity than it could present a problem. Stick to the original recipe proportions until you get some experience.

Hope that helps.

I am getting ready to run my first gen UJSSM. I did a tiny modification to the recipe for mine. I read on the home page a process that I used. I mashed 1 lb of malt (barley, 2row) and then boiled it for an hour after starch conversion and added that to the corn. According to what I read, doing this adds a bunch of stuff that the yeast needs. I also added some DAP, Citric acid, Superfood and 2 packets of bakers yeast in the boil. The two washes are now down from 1.066 to 0.995 using bakers yeast. I haven't gotten around to geting the distillers yeast with AG but the bakers yeast seems to work fine so far. I did a "Bourbon" with the same brand and it turned out very nice. Time to start filling the corny keg with low wines!

NorCalShine wrote:I am getting ready to run my first gen UJSSM. I did a tiny modification to the recipe for mine. I read on the home page a process that I used. I mashed 1 lb of malt (barley, 2row) and then boiled it for an hour after starch conversion and added that to the corn. According to what I read, doing this adds a bunch of stuff that the yeast needs. I also added some DAP, Citric acid, Superfood and 2 packets of bakers yeast in the boil. The two washes are now down from 1.066 to 0.995 using bakers yeast. I haven't gotten around to geting the distillers yeast with AG but the bakers yeast seems to work fine so far. I did a "Bourbon" with the same brand and it turned out very nice. Time to start filling the corny keg with low wines!

Should add some complexity to your product. Since this is your first time doing the UJSSM one thing you can consider, on he original recipe it says to throw everything back into the second run. The hearts are very good so I would modify and just through the heads and tails back in on the second generation.

Alright got a few ?'s or concerns. I'm about to make a first run of this stuff and want to make sure I'm clear on a few things. First couple of runs are stripping runs which ill add the backset from the previous run into the fermenter. Does the backset have to be a certain abv% and if its higher do I dilute it with water? The feints including hearts from first run go into the still when it's time to run. When it's time for a spirt run what would I differnt here compared to a stripping run? Not add the backset or not add the feints or not change anything at all?
Thanks for helping a newbie out.

i run my output till about 20% then use 1 gal of backset to dissolve my sugar then when it cools add to the grains. as for a spririt run you can add backset or wash for more flavor. but you also run it slower as not to smear the fractions. and as allways keep the stuff in the boiler under 40 % abv

Did my first run yesterday. Made a 6 gallon batch. FG was .999

Stuff was great. Yielded a handle, 5th and a pints worth. Drinking it without saving it to run with the 2nd ferment. It's sweet... kind of like cream of corn with a smooth whiskey bite. Really nice stuff. Have the second generation going now and it's pumping away 2 burps a second.

Adamwest wrote:Alright got a few ?'s or concerns. I'm about to make a first run of this stuff and want to make sure I'm clear on a few things. First couple of runs are stripping runs which ill add the backset from the previous run into the fermenter. Does the backset have to be a certain abv% and if its higher do I dilute it with water? The feints including hearts from first run go into the still when it's time to run. When it's time for a spirt run what would I differnt here compared to a stripping run? Not add the backset or not add the feints or not change anything at all?
Thanks for helping a newbie out.

If you did a full run, the backset shouldn't contain much in the way of an ABV%. The instructions recommend only taking 25% of the backset for starters, so it'll be dilluted one way or another with water to get you back up to a full mash volume (including the replacement of spent corn and 7lbs of sugar etc) . People experiment with different percentages of backset, though watch your PH if you experiment with more. The initial sweet mash stripping run is recommended to throw back (see the instructions), though certain folks keep the hearts and toss back the heads and feints.

When your second fermentation is done and ready to be run, charge your boiler and throw the first run back into the boiler for the run.

Spirit runs are run at a slower rate in order to get better separation between heads/hearts/tails. This will help prevent smearing the tails across the entire run provided that your operating everything accordingly.

I'm not sure I fully understand your last question, based on the way its worded, but if you're adding your low wines from a previous run or runs, you'll want to make sure that the wash is dilluted down to 40% ABV (some say 30% for flavor). Most use water, though there are people who have experimented with backset.

If you haven't. I'd head on over to the new distiller's lounge. There's a wealth of information there to help you out.

For maximum taste concentration with this recipe, and working with a potstill, aim for a 10% beer. Strip like this: collect 1/3rd of what you put in the boiler. Like this you will end up with 30% low wines. And that's the sweet spot. Doing a slower spirit run on 30% low wines is perfect, since everything you collect will be (just) below 80%. So no taste loss due to overconcentration of alcohol.

Odin.

We're on our third batch of UJSSM and my partner in this misunderstood the yeast issue and threw a third of a cup of yeast in the new batch instead of just using the existing yeast in the old wash.

Will this create a problem for this wash, like an off taste or such?

Shiner wrote:We're on our third batch of UJSSM and my partner in this misunderstood the yeast issue and threw a third of a cup of yeast in the new batch instead of just using the existing yeast in the old wash.

Will this create a problem for this wash, like an off taste or such?

No harm done, you'll be fine.

Alright I have been readin pages for hours now and got a few more ?s I hope someone can answer for me.
Starting abv% should be 10-15?
What ph to start at?
I'm looking to make a good whiskey but don't want to age this as I don't want the added color. I know it sounds dumb but does it have to be aged?
Last this is what I'm thinking about doing. First 2 runs as stripping runs adding the backset and feints to next batch. Starting on 3rd back ill keep heads hearts and tails till I have 5-6 gallons then redistill that. Will I lose to much flavor doing this? Just some thoughts guys understand I'm still learning and got to ask dumb ?s.
thanks

Well just finished running my first mash, I ended up with 3gal of wash. than after running it thru the still I ended up with a litter and half. So is this about par for the course, I stopped my run when i got to 65 proof.

Great stuff jess I'm running my second gen tomorrow afternoon (:

Did my run and all turned out really well. Stripped it down to 10%. Pulled 750ml, (121 proof) for sippin' at the one gallon mark. It tastes really nice. Cut some to 90 proof and it tastes so good. Have almost 2 gallons at 80 proof for my low wines. Good recipe. Started 10 more gallons which will ferment out while i am in Hawaii on vacay. Will run it as soon as I get home and will start my 3rd gen. I am loving this stuff.









9121 proof)

yankeeclear wrote:

Shiner wrote:We're on our third batch of UJSSM and my partner in this misunderstood the yeast issue and threw a third of a cup of yeast in the new batch instead of just using the existing yeast in the old wash.

Will this create a problem for this wash, like an off taste or such?

No harm done, you'll be fine.

That's good to hear. Thanks Yankee!!

No tomato paste needed in this recipe. It is however used in Birdwachter's.

Odin.

Ran my 3rd Generation about 2 weeks ago. I ended up with just over half a gallon of good stuff once I diluted it to 60%. I added a handful oak chips that I picked up online (heavy toast) and also I decided to add a cap full of Vanilla extract. After 2 weeks the color was amazing and aroma was better than any of my other batches. I decided to take about half a fifth and bring it down to 45% for sampling from family and friends.... the response was overwhelming.... Im pretty sure this is how Im going to age it from now on. amazing with coke and smooth neat!

Guys I have a little problem with one of my mashes. After over 10 days of sitting she still tastes sweet, has a sg of 1.005, usually is .900. I figured well maybe the bread yeast died, I tossed in some distillers yeast. Still nothing no bubbles or anything. This is the 4th gen, and only one I have had a problem out of 5 buckets(5 gal). Any ideas? Should I toss the liquid and start the whole process over. Or could I run the liquid? I forgot to check the og(i know I know)

Check your PH.

Odin.

xray5485 wrote: also i fermented in my man cave which is probable a little cooler than normal cause its cold in these hills. would a heating pad help keep the temp up better and speed the process up a bit more. i also had to use bakers yeast cause for some odd reason distillers yeast is hard to find on line

Someone here turned me on to a great solution for that xray. I bought a fish tank heater for $14 at Walmart and with a little insulation wrapped around your mash container and the heater in the mash, it stayed at 75 degrees once the initial startup heat passed. Works like a charm.

i am thinking about trying something new with this recipe..... i plan on using it as it is but adding a can or 2 of grape or strawberry concentrate......what does anyone think about this! i am waiting for my beating so please be kind

So the "backset" has no alcohol and goes back into the fermenter to be used again? You mix the first run back to be re-distilled with the second batch of mash? Am I understanding what is intended. I am new to this and just want to make sure I'm doing it right.

fatboi wrote:So the "backset" has no alcohol and goes back into the fermenter to be used again? You mix the first run back to be re-distilled with the second batch of mash? Am I understanding what is intended. I am new to this and just want to make sure I'm doing it right.

The backset contains a little alcohol, but it has flavor. That's why it's added, to give it the sour mash flavor that improves in every generation. You put the backset in your fermenter on top of the corn/yeast/sugar mixture, before you fill it back up with water after you get the mash out. So you'll have the corn/yeast/sugar/backset in your fermenter, then you fill it with water.

So when you are ready to make another run, you put your first run of spirits back in the still? Is that correct?

"you put your first run of spirits back in the still? Is that correct?"
no you use some "back set" or what is left in the boiler after distilling.
in the next ferment.