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OK fellers,
I knew you would appreciate me tattling on myself so.... I have been running ujsm for a couple of months now and I have noticed that when I first started testing what comes out the worm I used a small teaspoon. Then not long after that I felt confident in what I was tasting to switch to a tablespoon. Yesterday after I removed the first 5 ounces or so I grabbed a spoon and did my "tester taste" and what do ya know......its a serving spoon ... OK now please dont tell me I am the only one that has done this?

Just sharein
AlaskaHooch

AlaskaHooch wrote:OK fellers,
I knew you would appreciate me tattling on myself so.... I have been running ujsm for a couple of months now and I have noticed that when I first started testing what comes out the worm I used a small teaspoon. Then not long after that I felt confident in what I was tasting to switch to a tablespoon. Yesterday after I removed the first 5 ounces or so I grabbed a spoon and did my "tester taste" and what do ya know......its a serving spoon ... OK now please dont tell me I am the only one that has done this?

Just sharein
AlaskaHooch

A shot glass held under Ive found collects just about enough to hit all the tastebuds nice and thoroughly.

Jimbo wrote:

AlaskaHooch wrote:OK fellers,
I knew you would appreciate me tattling on myself so....

Just sharein
AlaskaHooch

A shot glass held under Ive found collects just about enough to hit all the tastebuds nice and thoroughly.

Thanks Jimbo, Now I know there is at least one more step to go. Was eyeballing the ladle this morning at 8 AM

haha. WHERE"S MY LADLE! I dunno know hun, you musta thrown it out by accident.

Ok so here’s the thing, I have been putting everything back into the still like the instructions say in the beginning. I like the results. Lots of sweet corn flavor. So Im the kind of guy that keeps doing something if I like the results… (no brainer). Working with a 10 gallon milk can and making 6 gallon washes. I have 4 gallons to add everything from my previous cook. After going through this process a few times, I noticed my alcohol percent had reached 75%. At that point I stopped putting anything back in over 65%. My question is with just what I have, a 10 ss milk can and copper worm. Do you think I maxed out or could I have gotten it higher? And what if any would be the benefit of continuing to go higher when I am going to bring it back down to 60%?


AlaskaHooch

AlaskaHooch wrote:Ok so here’s the thing, I have been putting everything back into the still like the instructions say in the beginning. I like the results. Lots of sweet corn flavor. So Im the kind of guy that keeps doing something if I like the results… (no brainer). Working with a 10 gallon milk can and making 6 gallon washes. I have 4 gallons to add everything from my previous cook. After going through this process a few times, I noticed my alcohol percent had reached 75%. At that point I stopped putting anything back in over 65%. My question is with just what I have, a 10 ss milk can and copper worm. Do you think I maxed out or could I have gotten it higher? And what if any would be the benefit of continuing to go higher when I am going to bring it back down to 60%?


AlaskaHooch

Personally, I would consider it topped out. Keep and age the hearts, save the feints for a neutral run, and add 25-30% backset to the next ferment. You probably have some VERY tasty stuff right there

OK....so here is one more thing.... I did a little change to ujsm....I used pure cane golden brown sugar... have been doing so since I started and OMG I cant keep it on the house. Ok so yeah... I have been nipping on it or I wouldn't tell you... but Holy Inebriation Batman I think I am in trouble...

AlaskaPlayboy

I see in some of the post that the cask also develops some character as well. Could any of you tell me your cask of choice or what you believe to be the best cask material . I'm assuming oak but I've been wrong before ,just ask her. Any input will help .Thank You
MadMace

Hey mad. Five gallon oak barrels is what I use, haven't failed me yet...

Stainless dude wrote:Hey mad. Five gallon oak barrels is what I use, haven't failed me yet...

AlaskaHooch wrote:Ok so here’s the thing, I have been putting everything back into the still like the instructions say in the beginning. I like the results. Lots of sweet corn flavor. So Im the kind of guy that keeps doing something if I like the results… (no brainer). Working with a 10 gallon milk can and making 6 gallon washes. I have 4 gallons to add everything from my previous cook. After going through this process a few times, I noticed my alcohol percent had reached 75%. At that point I stopped putting anything back in over 65%. My question is with just what I have, a 10 ss milk can and copper worm. Do you think I maxed out or could I have gotten it higher? And what if any would be the benefit of continuing to go higher when I am going to bring it back down to 60%?


AlaskaHooch

Are you diluting down to 40% or under for your boiler charges...??? Diluting your low wines to a specific %ABV can result in hitting your target %ABV blended after a spirit run with a little practice... There are calculators on the parent site to help with that...

rad14701 wrote:

AlaskaHooch wrote:Ok so here’s the thing, I have been putting everything back into the still like the instructions say in the beginning.


AlaskaHooch

Are you diluting down to 40% or under for your boiler charges...??? Diluting your low wines to a specific %ABV can result in hitting your target %ABV blended after a spirit run with a little practice... There are calculators on the parent site to help with that...

No not yet....I havent been... I just been puttin it all back in as it comes out of the worm untill I reach 75% to 80% then when I get it to that I save my hearts...

AlaskaHooch wrote:

rad14701 wrote:

AlaskaHooch wrote:Ok so here’s the thing, I have been putting everything back into the still like the instructions say in the beginning.


AlaskaHooch

Are you diluting down to 40% or under for your boiler charges...??? Diluting your low wines to a specific %ABV can result in hitting your target %ABV blended after a spirit run with a little practice... There are calculators on the parent site to help with that...

No not yet....I havent been... I just been puttin it all back in as it comes out of the worm untill I reach 75% to 80% then when I get it to that I save my hearts...

From a safety standpoint you should not charge your boiler with greater than 40% ABV spirits... I always test and always dilute to 35% - 40% even when shooting for neutral spirits... It's about being safe... If you have a real need for high proof then you have a real need for a reflux column...

Hi guys,

Anyone doing UJ's, multiple generations (I guess this is the tread for that!), and in for an experiment? I do UJ's. Well, UJ-style sugarhead whiskies. Pretty much from any grain I think is interesting.

But, and I know more have had the same experience, sometimes after like 10, 11, 12 generations, the results - tastewise - seem to deteriorate.

I just started some first experiments with Resveratrol. Research shows it keeps yeast healthier for a prolongued period of time. And Resveratrol has anti-fungal and anti-bacterial properties as well.

So here's the invite: anyone of you want to share in an experiment where we add some Resveratrol to each new generation of UJ? And find out if it keeps the yeast in better shape (proven) and gives us a better product? I am thinking: slightly bigger yield, less off-smells, being able to push the envelope to more than 12 generations?

Here's the link:

http://homedistiller.org/forum/viewtopi ... 39&t=41717

Regards, Odin.

" It's about being safe..."

please elaborate on this safety point here... I dont think I understand. You mean I should not have anything in my still above 40%? and why? also I just have a copper worm.

Thank you again for all your help
AlaskaHooch

AlaskaHooch wrote:" It's about being safe..."

please elaborate on this safety point here... I dont think I understand. You mean I should not have anything in my still above 40%? and why? also I just have a copper worm.

Thank you again for all your help
AlaskaHooch

You don't want anything in your still over 40%. When concentrations of ethanol above 40% are heated to vapor, they have a HUGE potential to become EXPLOSIVE.

steve2md wrote:

AlaskaHooch wrote:" It's about being safe..."

HUGE potential to become EXPLOSIVE.

Im sorry I didnt mean for you to overstate the obvious. yes I knew that... I was under the impression that there was something else that I had missed...

ok thank you....
AlaskaHooch

have any of you tried white labs whiskey or scotch yeast for this? Is it worth the extra money $6.99

homebrew+ wrote:have any of you tried white labs whiskey or scotch yeast for this? Is it worth the extra money $6.99

I have not tried those yeast but they will give your spirit a different flavor. You cannot go wrong with plain old bakers yeast for this recipe...

I'm sure someone will know this--- so here goes!
As a rule of thumb I always add at least 10% or more fresh wash to my sprit runs, and as far as my rum I add fresh wash to my sprit runs and always add 25% dunder(backset)to my stripping runs and my sprit runs. The question I have is I understand the deal with UJSM and ran this some time ago like 12 generations and stopped just due to other things;) I'm doing stripping runs on UJSM until I have enough for a sprit run( 6 gal). I am using 33% backset per batch with this. With a sprit run of this using low wines diluted to 40% ABV, and 10% fresh wash would you also want to add some backset and what % is recommended

if your asking do you add backset to your wash before distilling --- no you do not. backset is added to your ferment to make it a sour mash when you start the fermentation of a new wash. never heard of using backset to dilute a wash for stilling

But ... you could use some backset to bring the abv of your strip run down a bit. For extra taste in the spirit run, you can dilute to 30%.

Regards, Odin.

Odin:

For extra taste in the spirit run, you can dilute to 30%

Are you saying to dilute the accumulated STRIPPING RUN low wines to 30% ABV, to start the SPIRIT run?

I have almost eight (8) gallons accumulated from Stripping Runs now, so I am planning my first SPIRIT. I'd read I should dilute to 40% ABV for the SPIRIT run .... you are suggesting diluting to 30% ABV, is that correct?

I think what the Big O is saying that if you have your low wines already diluted you can add backset down to 30 for a bit xtra flava.might be wrong though.
In regards to my initial question I just know its a practice used when doing some rums. Didnt know for sure if it was common or just an individual thing.might give it a whirl maybe 5 percent of sprit run. Ill let ya know if I do.
Thanks for all

Odin wrote:But ... you could use some backset to bring the abv of your strip run down a bit. For extra taste in the spirit run, you can dilute to 30%.

Regards, Odin.

Yeah, I do that, but only a backwash from an earlier spirit run. I think it compounds and sort of standardizes the taste of the final product.

B

How much old spirit runs backset do you accumulate?, Sheesh?. this is getting much.

So I striped four, five gallon batches, and got four gallons of spirit. Since I did not take out any foreshots on the strip runs, I take it I should take out at least 800 ml of foreshots on the slow run?

Thanks,
bakon

bakon wrote:So I striped four, five gallon batches, and got four gallons of spirit. Since I did not take out any foreshots on the strip runs, I take it I should take out at least 800 ml of foreshots on the slow run?

Thanks,
bakon

You should take out the required amount for a 20 gal wash. At least. If not a little more. Not like you will want to keep the early heads anyway.

varocketry wrote:Odin:

For extra taste in the spirit run, you can dilute to 30%

Are you saying to dilute the accumulated STRIPPING RUN low wines to 30% ABV, to start the SPIRIT run?

I have almost eight (8) gallons accumulated from Stripping Runs now, so I am planning my first SPIRIT. I'd read I should dilute to 40% ABV for the SPIRIT run .... you are suggesting diluting to 30% ABV, is that correct?

You should dilute to 40% or under. It's a safety thing. You can dilute it as far lower then 40% as you want. With a pot still you can dilute down to a set % so that you get the % outcomes you want. Or if you want it cleaned up a bit more. Diluting to 30% with clean water. Will make it come out a little cleaner. Useful in vodka and neutral. Or something that isn't turning out as you wished. With backset the lower you dilute it with more backset. The more flavor caryover you could get.

I have had the discussion with a few people on a few different forums. About using backset to dilute the low wines for a spirit run. And many of them feel its a waste. Because you worked so hard to remove it. Why add it back in. Well if you want more flavor carry over. What better to dilute with then backset. Or new wash. You don't always have new wash on hand to dilute with. But you will have backset from running the stripping run. And the flavors are more concentrated in the backset. I have read where many do this with dunder in their rums. What is the difference. And what makes it so wrong to do it with a whiskey? Nothing in my opinion.

I say if you think this will work out for you. Try it. What do you have to lose?. If you cam try it all the different ways. That way you know what will work best for you.

Experimenting. Nothing new is made without it. And nothing good is made better without it.

Diluting works when it lowers the abv in your spirit run. And it usually does. 40% can be fine, but will give you early hearts above 80% probably. And above 80% you start to lose out on taste. That's why diluting them strips with backset (or with fresh wash!) to 30% is a good idea. Ideally you want your hearts cut as close to ageing abv as possible (55 to 62%). If you get a hearts cut/middle run that is significantly higher, you need to water down. And watering down ... does NOT enhance taste!

Good luck, fellows!

Odin.