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+1 Scribbler.....what are we talking about, no wait, that's CRS

Ugh! Forgive my dumbness, but what is CRS?!

Scribbler wrote:Ugh! Forgive my dumbness, but what is CRS?!

Can't Remember Shite. I got it.

This I DO remember...CRS = Can't Remember Shit! Did somebody just say that?

Lol

Yeah. It means Can't Remember Shit.

Deja vu is the feeling you've read something before.
Deja vu is the feeling you've read something before.
Deja vu is the feeling you've read something before.
Deja vu is the feeling you've read something before.

tp (and a broken record)

Tp now you've got me humming an iron maiden tune from like 1986!!!

Scribbler wrote:Tp now you've got me humming an iron maiden tune from like 1986!!!

Ain't nuttin' wrong with iron maiden. Haha. Hum away

A bit of a Revelations, well if you have a Fear of the dark you will need The trooper.

Might pay to keep The Number of The Beast handy.

Uncle Jesse will be back in the village again, whipping up a batch of ujsm. I think he plans to be there around two minutes to midnight. If you want to find him, you will need to be a good prowler, as he is always on the lookout: he doesn't want to end up a prisoner...

Just got done doing a stripping run 5th gen ujssm got 4.5 gal low wines at 40 proof total from 4 stripping runs. Plan on running a sprit run later today got this oak barrel cant wait to try

u mean 80 proof, 40% abv?

howdy neighbor

yeah my bad 40% abv it was late when I got done running . h town haven't been there in yrs

Will letting my striped product breath and air out while I collect enough for a spirit run improve the over all product? I was thinking the month I let it sit while I collected more might be beneficial in the end if I air it out close to the end for a week or 2. Might be even easier to make cuts if I leave it to air out for the entire time I collect. I would imagine evaporation would be minimal.

thats what i do and i think it helps. if you have air movement evap will drink its share fast! there is no air movement in my shop unless im in there so losses are minimal. i also use paper towel not coffee filters.

Just fired up the burner for my first ever ujssm! So excited I just had to tell somebody!

i ran out of corn for 17th gen ferment so i ground up some 2 row barley and replaced the spent corn with it.
WOW!
ambrosia!, i coulda just laid under the pipe with open mouth.
i cut back the sugar to 1lb per gallon, cause i thought it may convert even without cooking and i'm pretty sure it did since that old corn was pretty much gel anyway. the yeild was huge, from 36-38L wash it produced 78% fores for 500mL and then 10L of distillated running from 72 down to 20.
the grain bed was done to the bottom this time...usually taking off an inch or so of spent grey corn and finding the bright yellow underneath, this go it was a grey gob all the way through.
never did an OG as the ground up barley formed a cap immediately, but the wash finished <.99 and was sour as hell. i actually thought i had made vinegar, but the product is sweet and flavourFULL yum.
don't really know how to repeat this happy accident, maybe it is just the way to wind up a long running UJ ferment... i'm gonna try getting back to corn with the trub bed...we'll see what happens next!

*posted the same time as stillearnin - just wanted to come back a say: you are going to love it! do lots of fractions, the flavours can really change through the run! put some on wood for a couple weeks or try nuking a jar if you can't wait....moosemilk says nukin' works awesome with UJ and wood.
Have a safe run!

Thanks HDNB! I just took some CF/rye bread off oak yesterday, so I'm hoping I'll be patient enough to let this age a while. I'm curious to see how this compares to the corn flakes as that's all I've ever run. I've got 10 gal in the keg and plan to collect in 300ml increments. Simple keg/liebig pot still. Its supposed to storm in about 5 it 6 hours and I'm outdoors. Hope I can get all this in!

Hdnb: I've never had access to free corn, so my ujssm has always been a chopped barley substitute. And yup: it is tastey!!!

HDNB wrote:i ran out of corn for 17th gen ferment so i ground up some 2 row barley and replaced the spent corn with it. WOW! ambrosia!

17 Gens? Wow, that is a beautiful thing, HDNB, cheers! I'm looking forward to starting my first UJSSM soon, and this is inspiring. But, first I want to read this entire thread, I want to do it right. Haven't quite gotten around to that yet...

MichiganCornhusker wrote:

HDNB wrote:i ran out of corn for 17th gen ferment so i ground up some 2 row barley and replaced the spent corn with it. WOW! ambrosia!

17 Gens? Wow, that is a beautiful thing, HDNB, cheers! I'm looking forward to starting my first UJSSM soon, and this is inspiring. But, first I want to read this entire thread, I want to do it right. Haven't quite gotten around to that yet...

i started readin this bastard when it was only 97 pages...had 100 by the time i was done!

same yeast since february!

I just started my first gen of this yesterday. Used backset from my last run of Odins cornflake sugar head.

HDNB wrote: same yeast since february!

That must be one hell of a good size yeast cake ya got! Marketing plans? Lol.

I got up to gen 11 then started a new one when I got a bigger fermenter, but took yeast from my original to get it going (Cuz I'm cheap).

Here's a question. If someone had a fully licensed distillery and wanted to sell an aged UJSSM, what would it be classified as?

RevSpaminator wrote:Here's a question. If someone had a fully licensed distillery and wanted to sell an aged UJSSM, what would it be classified as?

reposado moonshine or anejo sugarhead

Or in Jimbo parlance: Gumball anejo.

tp

Hello all! I've been using this ujssmm exclusively for the last 6 months. The first run I ran 6 generation then froze backset and started again about 4-5 weeks ago. I ran into a problem with my mash coming to completion with this last batch on generation 4. It's going on 3 weeks I still get a bubble or 2 from airlock every 18-20 sec and my SG is at 1.05 I adjusted ph 2x back to 5. Temp is 89 using distillers yeast. It smells wonderful and taste like the generations before. Is it just a slow finisher? And also How long can I leave it going before I should run it?
Thanks in advance!

T-Pee wrote:Or in Jimbo parlance: Gumball anejo.

tp

haha, I like it

victor wrote:Hello all! I've been using this ujssmm exclusively for the last 6 months. The first run I ran 6 generation then froze backset and started again about 4-5 weeks ago. I ran into a problem with my mash coming to completion with this last batch on generation 4. It's going on 3 weeks I still get a bubble or 2 from airlock every 18-20 sec and my SG is at 1.05 I adjusted ph 2x back to 5. Temp is 89 using distillers yeast. It smells wonderful and taste like the generations before. Is it just a slow finisher? And also How long can I leave it going before I should run it?
Thanks in advance!

Have you been removing your spent corn every time and replacing with equal amount of fresh? When you rack off, make sure you remove that top layer of corn until you see bright yellow again. I had this problem once, pH and temp were all fine, turned out it was nutrients. I added some corn and a bit of DAP For extra measure,and it took right off and finished in two more days.