uncle jesse's simple sour mash method

[tjans]

I started stripping my first generation of ujssm but unfortunately it came out of the still first runnings at 50% or 100 proof. What could have caused it to come out so low? It was a 9% ferment.

[ShineonCrazyDiamond]

You have way more reading to do, I think. What were you expecting? Seems about right to me.

[Budapest8485]

I started stripping my first generation of ujssm but unfortunately it came out of the still first runnings at 50% or 100 proof. What could have caused it to come out so low? It was a 9% ferment.

My stripping runs finish about 40% overall...starts higher and finishes lower. The spirit run is where you get the higher ABV...slowing it down with less heat input. You're doing fine.

[tjans]

I started stripping my first generation of ujssm but unfortunately it came out of the still first runnings at 50% or 100 proof. What could have caused it to come out so low? It was a 9% ferment.

My stripping runs finish about 40% overall...starts higher and finishes lower. The spirit run is where you get the higher ABV...slowing it down with less heat input. You're doing fine.

Awesome. Good to know I'm on track. Genn2 bubbling away now

[NZChris]

Many strip lower than 40%, some below 30%, total low wines that is, not at the spout. It depends on what you want. Running lower gets more flavor and alcohol.

[still_stirrin]

Many strip lower than 40%, some below 30%, total low wines that is, not at the spout. It depends on what you want. Running lower gets more flavor and alcohol.

+1.
ss

[Copperhead road]

Many strip lower than 40%, some below 30%, total low wines that is, not at the spout. It depends on what you want. Running lower gets more flavor and alcohol.

+1
CHR

[tjans]

Many strip lower than 40%, some below 30%, total low wines that is, not at the spout. It depends on what you want. Running lower gets more flavor and alcohol.

So when people talk about stripping down to a certain percentage, are they usually referring to at the spot or total of the low wines?

For instance I will be stripping several runs of this and I had planned on taking it down to about 20% at the spout. Then as the original recipe suggests taking it from 80% down to 70% at the spout for the Spirit run. I'd that right?

[NZChris]

If they haven't said what they mean, you don't know what they mean, so ignore them.

For spirit runs, ignore all %, temperature and volume advice and do proper cuts using your senses.

[still_stirrin]

Many strip lower...total low wines...not at the spout...

So when people talk about stripping down to a certain percentage, are they usually referring to at the spot (sp), or total of the low wines?

If you read Chris's response, this is already answered for you.
ss

[tjans]

First things first I think he answered it for that instance, but I'm talking in general.

Also, I get what you're saying NZ, but the man uncle Jesse himself mentions in the original post to go from 80 to 70.

Look, I know that I'll eventually need to learn to make cuts and I plan to practice. However Jesse told me in a PM that 80 to 70 is a good place to start for new people. I figure if I use rough guidelines I can use that to then taste and find my groove for making cuts.

[HDNB]

for your spirit run 80 to 70 MAY be a good hearts cut. If it were me, i'd plan on going all the way to 20-10 at the spout. of course, below the heart cut all the way to the end would be the tails cut for feints...to be re-run in the future.
if you stopped at 70 y'all would be wasting a shit ton of likker.

[Budapest8485]

Tail of two buckets:

Generation 4

I started with one bucket for generations 1 and 2. I then split the buckets and added more corn for generation 3. Fermentations for gen 1-3 were rapid on all of these.

Generation 4, I took hot backsets out of the still and dissolved sugar into a separate bucket. Waited till it cooled, then poured the backsets equally into the fermentation buckets. Added fresh water to top up. Took SG and found both were almost the same 1.065. Closed the buckets off and waited. Fermentation seemed strong in both buckets...lots of air passing through the air lock.

Bucket one is dry and ready to be stripped. Bucket two has struggled and doesn't want to finish. It's been two weeks. I took the pH and found I have a crash in bucket two. 2.9-3.0 versus 3.3 in bucket one. I can't explain it given there was no difference in backsets, temperature, SG, freshwater...

I assume I need to add some oyster shells to get this back on track. At this point I'm not sure if I should consider using bucket two as part gen 5 or not. Any thoughts or advice would be appreciated. A sour mash should be acidic I think...but 2.9 is making it hard on the yeast.

[HDNB]

prolly got some kind of critter in there. I've never had any luck restarting a stall with a ph below 3.3 but maybe you will.
my advise is run it, take what you get and clean that bucket before using it again.

[Budapest8485]

prolly got some kind of critter in there. I've never had any luck restarting a stall with a ph below 3.3 but maybe you will.
my advise is run it, take what you get and clean that bucket before using it again.

Any complications with running it when it's not dry? Residual sugars...

[Budapest8485]

prolly got some kind of critter in there. I've never had any luck restarting a stall with a ph below 3.3 but maybe you will.
my advise is run it, take what you get and clean that bucket before using it again.

I added some oyster shells and a fresh packet of EC118. I'll give it a few days and see what happens. I'm stuck at 1.02.

[tjans]

for your spirit run 80 to 70 MAY be a good hearts cut. If it were me, i'd plan on going all the way to 20-10 at the spout. of course, below the heart cut all the way to the end would be the tails cut for feints...to be re-run in the future.
if you stopped at 70 y'all would be wasting a shit ton of likker.

Thanks, that makes sense. I think I would maybe go from 80-70 to save but take it all the way down as you said to save for feints. PS my second batch finished in 2 days and is drier than the first. Loving he's fast ferments

Sent from my SM-T820 using Tapatalk

[NZChris]

I reckon you're better to use Kiwistiller's guide to cuts than numbers you found somewhere. His way, you make something you like, from your particular still, run the way you ran it, plus it teaches you how to make proper cuts. E.g. With my still, run the way I run it, going to tails at 70% would put a large chunk of nicely flavored hearts into my feints junk along with the stinking tails.

[tjans]

Do you guys proof the final product to 80 proof or so, or do ya drink it uncut?

[NZChris]

Drinking high proof alcohol can do cell damage in the mouth and esophagus so just because you can make high proof, doesn't mean you should drink it.

[Copperhead road]

I always proof down to 65% (130 proof) to fill the barrels for effective results with aging process. I always drink with a mixer so I just add less amount of cask strength to my glass. This is not recommended for those that are drinking it neat or on the rocks for reasons NZChris had pointed out above.

[DetroitDIY]

Ran my first 4 UJSM runs a few months back. Used the backset from the first run for a large batch that allowed the next 3 runs, so I essentially had 1 Gen 0 run and 3 Gen 1 runs. I did not follow the directions, but rather kept the hearts from my Gen 0 run (not sour) and filled a 1 gallon barrel with it. Brought it to the MIdwest Contingent meeting, shared it with a friend who enjoys a lot of moonshines at Christmas, and just shared it at a New Years party. All those trying it commented on the good taste and smoothness. I've been enjoying it too. I'm surprised at how much I enjoy it, and couldn't be more pleased. Have another 4 gallons at 60% aging away in another barrel now (the Gen 1 stuff).

Really appreciate the nice, simple recipe that produces such a wonderful drink. Thanks Uncle Jesse! I owe you... many.

DetroitDIY

[Budapest8485]

prolly got some kind of critter in there. I've never had any luck restarting a stall with a ph below 3.3 but maybe you will.
my advise is run it, take what you get and clean that bucket before using it again.

The SG is dropping. I'm about 1.015 two days later. I'll keep it going to see if I can get it dry.

[Budapest8485]

prolly got some kind of critter in there. I've never had any luck restarting a stall with a ph below 3.3 but maybe you will.
my advise is run it, take what you get and clean that bucket before using it again.

The SG is dropping. I'm about 1.015 two days later. I'll keep it going to see if I can get it dry. At this pace I should be there by the end of the week.

[The Dark Alchemist]

Just put down my first crack at this..... lets see how the journey goes.....

3.2Kg Cracked Corn,
3Kg Sugar (convenient for bags that I had)
1 tablespoon of Lowans yeast pitched at 35C
19L of water

[Budapest8485]

Just put down my first crack at this..... lets see how the journey goes.....

3.2Kg Cracked Corn,
3Kg Sugar (convenient for bags that I had)
1 tablespoon of Lowans yeast pitched at 35C
19L of water

I'm sure it will go fast. My generations 1-3 were very fast to finish. Generations 4-5 are much slower.

[Expat]

Just put down my first crack at this..... lets see how the journey goes.....

3.2Kg Cracked Corn,
3Kg Sugar (convenient for bags that I had)
1 tablespoon of Lowans yeast pitched at 35C
19L of water

I'm sure it will go fast. My generations 1-3 were very fast to finish. Generations 4-5 are much slower.

Re your generations 4-5. Likely you're PH is getting low and slowing things down. Some oyster shell in a cotton bag will keep things running along.

[Saltbush Bill]

Generations 4-5 are much slower.

Use less Backset.

[Copperhead road]

Generations 4-5 are much slower.

Use less Backset.

Bang on Salty and you have more generations up your sleeve than most, there is no need to fark around with oyster shells and get pedantic with PH or PH testing......it’s not rocket science just back off on the Backsets for the next 1 or 2 Gens......presto!

There is no substitute for experience

[The Dark Alchemist]

Generations 4-5 are much slower.

Use less Backset.

Bang on Salty and you have more generations up your sleeve than most, there is no need to fark around with oyster shells and get pedantic with PH or PH testing......it’s not rocket science just back off on the Backsets for the next 1 or 2 Gens......presto!

There is no substitute for experience

Noted.....

Day 2: It's fizzing and bubbling away like a good un now!!!!