Home Distiller

Its a non-valved internal Reflux, which is made from a Beer Keg, and is packed with SS Scrubbers.

Could I use an old SS Urn (which I have at my disposal) as a Pot Stil, or are they better suited to a Full Reflux Still?

I'll throw some images up here when the Still is in one piece again (I keep it apart, and in more than one place).


Andrew.

Paxton wrote:Its a non-valved internal Reflux, which is made from a Beer Keg, and is packed with SS Scrubbers.

Could I use an old SS Urn (which I have at my disposal) as a Pot Stil, or are they better suited to a Full Reflux Still?

I'll throw some images up here when the Still is in one piece again (I keep it apart, and in more than one place).


Andrew.

It is pretty easy to afix a compression fitting (say 5/8") to the top of a stainless steel stock pot (large one, with a stainless lid), and then simply use a copper coil in a bucket. That type of still works surprisingly well for flavored drinks, and is pretty cheap, and really easy to make.

H.

Paxton wrote:Where in Australia can you be expected to get Cracked Corn?

Cracked corn is readibly available in any Australian Hay and Grain store. You just have to ask them. This is one of the problems with this hobby, you simply have to do a lot for yourself.

Hi Everyone,

I am about to distill my second generation UJSM. I stripped the first generation and intend to add it all back in with my second generation. Is it best to add prior to stripping the 2nd generation or in with the second run.

Also I am using my reflux still in pot still mode (no packing and not running the reflux condensor). This is my first time to use it in pot still mode as I have just been doing sugar runs until now. I have read homedistiller.org but couldn't find the answer to my next question.

I have a 1m copper column which is 50mm wide. I run a 1500w hotplate which is always on (no thermostat). When running in pot still mode I get a constant trickle of distilate (just more than individual drips). If I collect 80% abv down to 70% and am achieving these figures, is it still possible to run the still too fast if I am achieving a high enough percentage? (ie. Is 80% abv collected fast any different to 80% abv collected slow)?

Many thanks, and thanks Uncle Jesse for the recipe.

OK...I've reached the UJSM pinical! Last night I started my first two batches of UJSM using Wiskey Distiller Yeast with AG. This morning they are both perking away!

This morning my wife asked me to move one of the fermentors to the kitchen bar. She removed her pretty wine rack and we slid the fermentor in it's place. Now she can watch the interesting show inside the fermentor while enjoying her morning coffee! ...cool!

After placing everthing in the fermentor (prior to pitching the yeast) there was a lot of debris (husk, cob, etc...) that was floating on the top. I scooped it out and replace it with an equal amount of cracked corn. So I still had debris floating on the top...just not as much. Is there any problem with doing this? ...or did I mess up?

As always thanks to Mtnwalker2 and Wineo (and all the other posters) for such wonderful information and support.

Those debris just add a little more of that "down Home" flavor. Don't sweat anything floating in your wash unless it has obvious legs on it!

bennalls wrote:Hi Everyone,

I am about to distill my second generation UJSM. I stripped the first generation and intend to add it all back in with my second generation. Is it best to add prior to stripping the 2nd generation or in with the second run.

Add it in with the second run. I don't normally do a stripping run, I distill single batches with a reflux column. Treat it just like you'd treat your feints. In truth it's good whiskey but it's sweet at this point and will be better after you run it with backset.

Also I am using my reflux still in pot still mode (no packing and not running the reflux condensor). This is my first time to use it in pot still mode as I have just been doing sugar runs until now. I have read homedistiller.org but couldn't find the answer to my next question.

I have a 1m copper column which is 50mm wide. I run a 1500w hotplate which is always on (no thermostat). When running in pot still mode I get a constant trickle of distilate (just more than individual drips). If I collect 80% abv down to 70% and am achieving these figures, is it still possible to run the still too fast if I am achieving a high enough percentage? (ie. Is 80% abv collected fast any different to 80% abv collected slow)?

Sure it's possible but if it's really just a slow trickle than you're probably OK. I run mine at a slow trickle but this takes practice which is why I advise learning while you're getting 3-4 drops per second. It's easy to run it too fast so keep your heat low and taste as you go as described in the recipe. You'll know if you run too hot because the distillate will have off flavors, become cloudy, show blue flecks or perhaps a combination of these indications.

Just take it slow and conservative. You can't rush a good spirit.

Many thanks, and thanks Uncle Jesse for the recipe.

*curtsy*

FlyboyTR wrote:After placing everthing in the fermentor (prior to pitching the yeast) there was a lot of debris (husk, cob, etc...) that was floating on the top. I scooped it out and replace it with an equal amount of cracked corn. So I still had debris floating on the top...just not as much. Is there any problem with doing this? ...or did I mess up?

Nah, we call that "character". Just remove the detritus which floats to the top. You want your corn to be clean but it doesn't have to be perfect. If you're using feed corn it's often not as clean as one might hope.

Uncle Jesse wrote:i'd appreciate any comments on this, especially ways in which i need to simplify things or explain things more clearly.

http://homedistiller.org/wiki/index.php/Uncle_Jes ... ash_Method

This here could be very confusing to a new distiller.

I decided to make a 15 Gallon mash after reading alot about the Sour Mash Recipe.

I have a 1/4 Keg Sanke Beer that I use now and a 1/2 Keg thats going to be welded this week sometime. Thats why the 15 Gallon mash.

I had to read this section about 5 times to understand it since they was both in the First Run Section

"First Run

Comment: Maybe discribe this as the stripping run

Pot distill your wash, being careful to keep things running slowly. For beginners, 2-3 drops of distillate exiting the worm every second is just about the perfect speed. As you collect, periodically put 4-5 drops of distillate into a spoon with an equal amount of water and sip it. You will learn to identify the off-taste of the heads very quickly.

Comment: Then continue to discribe this as the First Run after doing a Stripping Run

For your first run it is best to take very conservative cuts. I recommend very generic whiskey cuts, say 80% down to 70%. As your skills improve you will be able to go deeper into your cuts, tasting periodically for the off-taste of the tails. Once you learn to identify the off-tastes of the heads and tails you will be able to make proper cuts without the use of a hydrometer, a big step toward becoming a competent distiller."

Johnny Reb

Yes, it is confusing Johnny Reb.
I'm a brand spankin' newbie also and even though I've read through it several times, I still don't have a firm clear grasp of what is actually going on. I think all the new 'distillers terminology' is throwing me for a loop as well. I keep having to stop reading, load a new browser, and look up a definition for many of the terms. Then after looking through other sites, there are multiple 'distillers terms' for defining the same thing.

Guess it just takes getting in there and blowing a couple of batches to see what's what.

Have you read, re-read and read again Tony's book on http://homedistiller.org/" onclick="window.open(this.href);return false;" rel="nofollow ?

It will help a helluva lot.

blanik

If you find it that confusing, you need to read more.

Distillation isn't just something you jump into. Know your terms and processes cold before you attempt it.

grainhopper wrote:

Guess it just takes getting in there and blowing a couple of batches to see what's what.

This is the key to getting it, get your hands dirty.....
It will take some time, just stay at it.

Yeah, I guess so.
I used to do a little brewing and winemaking many many moons ago so it's not like I don't have a clue as to what up. Guess y'all get a bit jaded, what with all us newbs constantly asking the same things over an over. I know I would
But I thank you all just the same for your efforts.

It's not that we're jaded so much as there's a certain level of knowledge you need to be safe and competent in what you're doing. You have no idea how much I read and re-read before I ever distilled a drop and I'm sure I speak for many folks here.

Johnny Reb wrote:

GuySmilie wrote:Yes, it is confusing Johnny Reb.
I'm a brand spankin' newbie also and even though I've read through it several times, I still don't have a firm clear grasp of what is actually going on. I think all the new 'distillers terminology' is throwing me for a loop as well. I keep having to stop reading, load a new browser, and look up a definition for many of the terms. Then after looking through other sites, there are multiple 'distillers terms' for defining the same thing.

Guess it just takes getting in there and blowing a couple of batches to see what's what.

Basically you make a mash out of corn, (stripping run) run it thru the pot still and some (25% to 50%) of the slop thats left behind in the pot still is added back to the original mash with more sugar and corn. The Alch you get out of the (stripping run) should be put back into the still along with more mash from the 2nd batch. (1st run) The Alch you get now when you use your still is what you will be drinking (80% to 70%) and then keep running 69% to 40% and throw that back into the potstill with more mash. You add more slop from this run with sugar, water and corn to the mash and keep this cycle going till you decide to stop.

With everyone buzzing bout how good this is I started a 15 Gallon mash on sunday 10/6/07 and got a great fermentation going and hope it will be finished by friday cause tommorrow I get me my new heat source. (Electric on 220 stove will dig deep into the pocket)

I hope this cleared some up for you

Johnny Reb



Uncle Jessie: From all the buzz bout this recipe it seems to me that

"You da man"

I've done a fair few generations of this, Johnny, and the explanation you're giving is not what my experience or my conception of reading the recipe gives me.

1. Make your mash.

2. distill your mash, saving aside the distillate (65% odd from my still down to 20% 3.6 litres) in a seperate drum.

3. add some of your spent wash from your still (8litres in my case for a 24 litre mash) with your new sugar dissolved in it into your fermenter with the old corn and 16litres of cool water.

4. repeat this cycle 4 times.

5. put all your set aside distillate (around 40% low wines) along with any feints (heads/tails) you have from previous spirit runs in your still and be prepared to spend a long day attending it (mine comes off a litre per hour at 88%) to create your finnished product (white dog). I get around 8-9 litres of top quality corn liquor (84-87%) and about 3-4 litre of feints.

6. Don't stop with the fermenter, hard to keep up with friends and family

Hey Johnny,

I think that you are confused , but hopefully I will clear it up.

I guess the only time your put your distillback into your wash to be double distilled is the first time. But you dont have to do that even. This is why most put it back in the second mash/fermentation is to sour it up if you dont hen the first distillate is your sweet corn run not sour.

4. repeat this cycle 4 times.

Ok this is not all true, you can stop at four by why thats just when it is getting good, so sayng that you can go more than four I think someone said they have gone as far as 30.

Here's a recap.

1st fermentation is sweet.
Distill 1st is your sweet run.

save backset 25-50% add sugar mix with 2nd fermentation

2nd fermentation is SOUR ( when ready to run, you may or may not add your sweet run distillate now)
2nd distillate run is SOUR

Save backset add sugar mix with 3rd fermentation is Sour

When ready distill it with no distillate from previous runs.

Keep goin until your barrel is full.

I didnt add removing spent kernels and such.

I hope this helped.

Grainhopper

I agree, grain. I keep returning dunder/backset/slops to the wash until I have four gallons of low wines which I dilute to 40abv and do a second distillation with that.
I then collect heads and tails from this second run to use when next I make that particular spirit. I have brandy, rum and whisky feints kept to one side at all times and it seems to work for me

blanik

grainhopper wrote:Hey Johnny,

4. repeat this cycle 4 times.

Ok this is not all true, you can stop at four by why thats just when it is getting good, so sayng that you can go more than four I think someone said they have gone as far as 30.



Grainhopper

Sorry i've been unclear once again.
Repeat cycle 4 times to give yourself enough low wines to fill your still. DO NOT stop fermenting as you need another 4 cycles (plus feints) to put in next time you want to do a spirit run (and so on 4 ever).

See step 6 in my post above.

My mash is about 14 or 15 generations old now and i've just doubled it's size by adding another 3.5 kilos of cracked corn, 7 kilos of raw sugar, 16 litres of backset and topping up with rain water....
Can't get enough....

Well sorry if some of you find it a bit confusing but as I say, read and understand! And you're doing the right thing asking questions when you're confused.

It makes me glad that so many people enjoy and have good success with this recipe, I enjoy re-reading the stories periodically. Truth is though that if you've reached that magical moment when you realize you've trumped the commercial distilleries with your own quality then it's your skills which have gotten you there! I can point the way but it takes practice and hard work to get it right.

For the longest time I felt sorry for all the folks who knew only sugar washes with tinctures for flavor, so I wanted to share this easy method for making authentic moonshine.

My thanks as well mate, i've just about finnished the first batch at only a month old. But what it's done is to give me the confidence to order my grain mill and start spending money and committing to learning to mash grains.
This has come about through the UJSM being what i said i thought it'd be to my mates and best of all, my missus.

She's a Bourbon Gal and won't drink anything else now, so the success or failure of this hobby for me was always gunna be impressing my lady.

Thanks again Uncle Jessie, because of the UJSM i'm supported at home, couldn't keep doin it if she was on my back all the time

Dunno bout better than you can buy yet, but certainly have agreement all round that it's as good as you can buy and 150 percent on the vodka/bourbon cordial brews

Uncle Jessie,

I started my 1st Fermentation last sunday and today did the 1st run in the pot still and got 78% in the 1st 750 ml bottle and then got brave and took cuts down to 65% ending up with right around 1 gallon. I am now running the still for about another 1/2 gallon and will use that as feints with the next batch. Since I made a 15 gallon mash and can only run about 11 1/2 gallons of mash.

32 Gallon Fermentor http://i214.photobucket.com/albums/cc16 ... 7_1738.jpg" onclick="window.open(this.href);return false;" rel="nofollow

http://i214.photobucket.com/albums/cc16 ... 7_1739.jpg" onclick="window.open(this.href);return false;" rel="nofollow

I will end up with about 2 gallons around 70% and 1 Gallon of feints for the next batch.

3 Gallon Glass Jug with 70% http://i214.photobucket.com/albums/cc16 ... 7_1735.jpg" onclick="window.open(this.href);return false;" rel="nofollow

1 Gallon Feints for next run http://i214.photobucket.com/albums/cc16 ... 7_1737.jpg" onclick="window.open(this.href);return false;" rel="nofollow

I am going to add about 4 gallons of backset to the original mash with about 7 gallons of fresh water and about 14 pounds of sugar

http://i214.photobucket.com/albums/cc16 ... 7_1740.jpg" onclick="window.open(this.href);return false;" rel="nofollow

Does any or all of these numbers sound right to you.

Any sugguestions?

BTW the the 1st run smells nice and sweet and I got to say this "YOU DA MAN"

A picture of my new twins http://i214.photobucket.com/albums/cc16 ... 7_1836.jpg" onclick="window.open(this.href);return false;" rel="nofollow

Johnny Reb

One question if I may.
With all the opening and closing, scooping, adding etc that goes along with this procedure, how do you cope with sterilization?
I am presuming that you are still using the same fermenter that you started with, without emptying or cleaning.

You keep your hands out of the fermenter. Also, keep your hands washed (you shed LOTS of skin cells, so if you wash and semi dry your hands and forearms, you dont shed for a bit). Also, ANYTHING you put into the vat, make sure it is sterilized.

Yes, you open, and mess around with it quite a bit, but think of it, you have a HUGE yeast colony. That giant glob of yeast, will out compete anything. Also, the PH gets pretty low, and does NOT provide an environment where any living thing other than your yeast can thrive

So yes, you are opening up, however, infection should not be an issue. The one thing I do beyond the recipe, is that I put my "next" corn (and the sugar), into the slop right off the boiler (still about 205 °F or so). Anything living on the corn, dies. I then practice cleanliness in "handling" the open fermenter. Doing this, I have never had an infection creep into a UJSM batch (yet).

H.

Thank you Husker.
Plainly and completely answered my question.

My experience with fermenting is that if you start with a clean ferment that gets going quickly, and practise basic hygiene after that, then it is hard to go wrong.

I live in the hot humid tropics, and ferment in the bathroom, right next to the toilet, prime breeding grounds for infections you would think. But I haven't had any yet, either with distilling washes, or with the low alcohol ginger beer ferments I used to do years ago.

Hi All

I have had good success making UJSM with frozen corn,went 6 generations and got better each time.

I also made some excellent bread with with the the corn left in the fermenter at the end, never made bread before but got the recipe of this site,thanks.

I have just got some organic rye grain and I am going to do a UJSM rye.
I have 2 questions for uncle Jesse.

1. Would you suggest the same quantity's as UJSM corn.
2.Why do you not use backset when you do a UJSM rye.

Regards
Spud

spud wrote:Hi All


2.Why do you not use backset when you do a UJSM rye.

Regards
Spud

If you don't use the backset, it won't be a sourmash. I've done UJSM with rye, oats, barley, and corn, obviously, as well as different bills of the four. It's a great method, and it works for all the grains. I've pretty much stuck to the same amounts in the original UJSM recipe, regardless of the bill, and everything's gone fine.

That said, I've also played with the amounts with good results.

My suggestion is that you play with it.

Aidas

I would like to show my oaking of UJSM.

3 litres of 60% ABV in a gallon jar.

This is really close to the color and its had oak for about 24 hrs.


This is the same UJSM I just put a light behind it.

snip from UJSM Wiki
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. While you're at it, this is a perfect time to scoop the spent corn off the top and replace with an equal volume of newly cracked corn. Later we'll add the 1-1/4 gallons of backset and 7 more pounds of granulated sugar.

After adhering to these instructions, I found very little spent corn on the top (of the wash)
What I could have done is to scoop the top layer (a distinct colour variation) of the lees before I added the water.
Which is the correct procedure please?

tracker0945 wrote:snip from UJSM Wiki
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. While you're at it, this is a perfect time to scoop the spent corn off the top and replace with an equal volume of newly cracked corn. Later we'll add the 1-1/4 gallons of backset and 7 more pounds of granulated sugar.

After adhering to these instructions, I found very little spent corn on the top (of the wash)
What I could have done is to scoop the top layer (a distinct colour variation) of the lees before I added the water.
Which is the correct procedure please?

Seems either was is correct as long as you get the spent corn out of the mash before you add the backset and the sugar.

I removed the spent corn prior to chargeing my still, then I later added fresh water, stirred the mash and removed more spent corn and then when the backset cooled with the sugar added to it I then added it (backset) and new corn to the mash. I looked at the mash 1/2 hour later and it was fermenting like crazy

Johnny Reb