Home Distiller

no. most read,,, .999--1. (water)--1.010---1.100,, 1.100--1.170 they dont wright it all out as not enough room.
it is always in 3 places. you will see the numbers start over then you 1+ .0? the when it changes agin it will
be 1.1+?

most likly you have 1.130 or 17% the temp. will have some efect on reading but not much.
just let it cool to 70-80*f (158c-176c) then pitch yeast.

running my second generation of UJSM now. collected the first (sweet) run (45 down to 20% abv) and used as feints. Using a 6 gal, ss pot still with a 2"x18" ss column detuned. Charged the still with 5 gallons of wash and approx .75 gal of feints (first run). Tossed the first 250 ml. so far i have gathered about 500 ml and havent seen anything above 65% abv? any guesses?

I've collected a little over 6 gallons of first runs of UJSSM and the hydrometer says it ~42%. I don't plan on adding water, rather just running as is. What can I expect from running this as a spirit run from say 80% down to 70% or even into the 60's. It's a good clean wash and is drinkable as is but I want a "top quality" spirit to oak. I'm just trying to gauge how much this will yield me, give or take? I'm guessing in the 3-3.5 gallon range.

80%=11qt (10l) these are approximate
70%=13qt (12L)
60%=15qt (14L)

I have my hardware now in working condition, only missing a alcoholmeter which I bought from Brewhouse (together with distillers yeast) and should arrive in this days.

Now I wanna start with a fermentation and the UJSSM looks pretty popular and solid prove.

I have only access to fresh Fleishman bakers yeast at the moment which comes in 500gr blocks.

The parent site says to add 150gr. of bakers yeast to 20 ltr (5gal.) af mash, does that apply to the UJSSM receipt?

Thanks in advance and sorry if it was already discussed but I did my best and could not find the answer.

For a 5 gallon mash: (20l)
5 gallons soft, filtered water.
7 lbs (3.2kg) cracked corn. 6-8 pieces/kernel is the proper crack. If using bird feed, make sure it is perishable, or in other words is free of preservatives.
7 lbs (3.2kg) of granulated sugar.
1 tbsp yeast (distillers yeast if available.)

First post in this thread

I know cause I was reading this thread twice but that referes to dry and not fresh yeast if I'm not completely wrong.

Coyote wrote:For a 5 gallon mash: (20l)
5 gallons soft, filtered water.
7 lbs (3.2kg) cracked corn. 6-8 pieces/kernel is the proper crack. If using bird feed, make sure it is perishable, or in other words is free of preservatives.
7 lbs (3.2kg) of granulated sugar.
1 tbsp yeast (distillers yeast if available.)

First post in this thread

Have any of yall ever experimented with starting off the process with a 2 gallon ferment for the sole purpose of getting the sour backset right from the get-go ?

The mash doesn't need to be run through the still in order to be sour, does it?

I'm rounding up all my supplies for a few runs of Uncle Jesse's and I can't wait to get started.

'preciate all the good info on the site.

rednose wrote:I know cause I was reading this thread twice but that referes to dry and not fresh yeast if I'm not completely wrong.

Coyote wrote:For a 5 gallon mash: (20l)
5 gallons soft, filtered water.
7 lbs (3.2kg) cracked corn. 6-8 pieces/kernel is the proper crack. If using bird feed, make sure it is perishable, or in other words is free of preservatives.
7 lbs (3.2kg) of granulated sugar.
1 tbsp yeast (distillers yeast if available.)

First post in this thread

Almost any yeast will work. they all impart different flavours, just use what's available and see if you like it.

to all need help, running ujsm recipe 2nd run in a reflux still, put 3 quarts of 190 in wash for second run, temperature rose to 172 degrees when i turned water on temperature drop to low 100 degrees, never would rise back to producing stage temperature finally rose to around 130 after approximately 2 hours after heating on gas. What would cause the temperature not to stablize? If i turned off water temperature would rise to 174 again but when i turned water on temperature in reflux chamber would drop again. Any suggestions? thanks for any help.

What kind of reflux still, theshrimp...???

Oh, welcome to the forums...

The reflux tower is stainless steel, 30 inches tall 2" tower, has two stage cooling, one stage on the condenser and one stage at the top of the outside of the main tower. I have the tower insulated for stability. The still is well built from the mile hi state.

thanks for the help.

hi everyone
i made a first run on this and i get thatit needs many runs to be great but my shine taste almost like burnt corn or something foul like that
everything worked great the only thing i can think of is i did not cook right away when it was done ferminting
would this make it go bad or am i just rushing the process and need to keep cooking
also can i re cook this first run to make it better
thank everyone

what you using for heat? did it burn on the elament or if useing gas did you blast the heat right to it?

Hey guys..

I got my first still together yesterday.. Valved Reflux from "making a home distillation apparatus" plans. I ran a quart of apple cider vinegar then 2 bottles of cheap wine and a bottle of diluted store bought bourbon mixed with a few gallons of water. The first pint or 2 was an oily substance filled with what i assume to be flux and other contaminants from the construction. I broke it down and rinsed it out and then ran a few gallons of pure water through it.. the water run had no oil and no smell. I think its clean enough to make some hooch now.. I started UJSM recipe a few days ago. It started slowly, very foamy with maybe a bubble every 2-5 seconds for 2 days.. now this morning 3 days in all the foam is gone and the bubbles have increased a little to maybe 1 a second. I hope the disappearing foam is not a bad thing. My plan is to wait till there are zero bubbles then continue with following the recipe. Does it seem like I am doing everything ok thus far? From the cleaning to thwe fermentation? Thanks for any insight..
Drex

continue on

theshrimp wrote:...put 3 quarts of 190 in wash for second run....

Looks like you filled the boiler with 3 quarts of 190(proof) and some wash. If the boiler contains more than 80 proof (40% alc) then too much vapors can go up the column. (Never fill the boiler with 190 proof alone...always dilute to 80 proof or less for any kind of stillin).

In your still, the water going to the coil at the top of of the column needs to be adjustable, not simply 'on' or 'off'. Then the rate of refluxing can be controlled by adjusting the flow of water through the coil.

The other condenser must simply condense everything so that no vapors come out the end.

Hey guys,

I ran my first UJSM mash the other day basically to give the new still one last cleaning, I tossed all the product but used 1.25 backset for my second generation and its fermenting now... Earlier tonight I ran another sweet batch of UJSM mash. It was under airlock for 5 days and was no longer bubbling. I turned up the fire until vapor started forming above the condenser. Then I turned the flame way down and put water to the condenser. I opened the discharge valve fully and tossed out 150ml. Then I opened the reflux valve until the output was just a trickle to a fast drip. I collected..

150ml @ unknown (pitched it)
200ml @ 88 ABV <all these smelled the same to me. very strong like smelling salts. slightly cloudy)
200ml @ 92 ABV < "" "" but cloudyness lessens
300ml @ 92 ABV < "" "" less cloudy
300ml @ 90 ABV < "" "" less cloudy
300ml @ 82 ABV < "" "" crystal clear
200ml @ 70 ABV < my virgin nose detected a distinct corn smell mingled with the alcohol and it seemed more slippery (tails i think) clear
200ml @ 45 ABV < clear

Unless I hear different I plan on tossing all this into the still along with the second generation I have fermenting now. Then I will run it off the same way.

Any input/advice would be most appreciated...

Drex wrote:Hey guys,
I turned up the fire until vapor started forming above the condenser. Then I turned the flame way down and put water to the condenser. I opened the discharge valve fully and tossed out 150ml. Then I opened the reflux valve until the output was just a trickle to a fast drip...

Hi Drex, looking good. I would advise turning on the coolant flow long before the vapors hit the condenser. No need to let any vapors get away and it is dangerous having alcohol vapors floating outside of the copper.

Your description appears to be a stripping run through a reflux column. If you are stripping and will be running it again then collect the foreshots slowly (low heat and slow take-off), and then go full-blast collecting everything else down to 20% regardless. Full-blast means as much heat as the condenser can knock down.

To do a single spirit run, ie you will be drinking the hearts after the first run:

Turn up the fire, when the boiler is getting hot then turn on the coolant flow.
Keep the discharge valve closed. When the vapors hit the condenser then turn the heat down to low.
Let the column stew in full total reflux for a while. (No output/take-off).
Open the output to a very slow drip. This will draw off the foreshots nice and concentrated.
Open the output a little faster.This will draw off the heads nice and concentrated.
Open the output a little faster again, and turn up the heat a tad. This will draw off the hearts.
When the tails appear you can go to stripping mode, like a pot still going full blast cos you'll not be drinkin any of it.
Drink the hearts after proper cutting and airing/ageing, and the heads and tails go forward for another run.

Either way what's left in the boiler after the first run is your backset. Use it while hot to dissolve the sugar for the next generation of UJSSM.

Hey again,

I took the entire run from my last post and diluted it to 40% and put it back in the still with the second generation ujsm mash. This time I ran my still in pot mode with no scrubber, no reflux and an insulated column. I kept the flame low and it took about an hour to boil. I used a parrot this time and recorded the following..

150ml tossed out
1st pint - 80%
2nd pint - 78%
3rd pint - 76%
4th pint - 74%
5th pint - 72%
6th pint - 70%
7th pint - 68%
8th pint - 66%
9th pint - 64%
10th pint - 62%
11th pint - 60%
12th pint - 55%

I then turned up the heat and collected down to 40%
after airing for a day I combined 4th thru 10th pints as hearts, when i get enough i plan on diluting to 120 and oaking them them in a new oak barrel I picked up
I took the rejected pints and added them to the feints. I now have almost a gallon of feints.
Would it be safe to dilute the feints to 40% and add the whole thing to my 3rd generation mash when its ready for cooking?
I guess what I'm asking is there a limit to the amount of feints I can add without screwing up the flavor?

Thanks,
Drex

Drex wrote:I guess what I'm asking is there a limit to the amount of feints I can add without screwing up the flavor?

I dilute my feints from the previous run and add to the next run every time.

Or you can save them all up and do an extra yummy all feints run

Will red star champagne yeast work for this recipe and if so how much?

Shiner your best bet if you have a question on how much yeast to pitch it to do a starter one or two days prior. Their are a number of ways to do it, but the easiest I have found is to take a 2 quart jar add one quart of of 90 f water. To this add a quarter to half t of DAP and a couple teaspoons of sugar. Add your yeast and shake it all up then put some cling wrap over the top of the jar and slice a couple of small slits in the top with a knife. Set it someplace warm and out of the way til ready to pitch.

Hey there drex. sounds like your having some good results, congrats. just a quick question: where do you get oak barrels from? and how much are they? my brother in law wants to make our own but we need a professional one as a guide.
thx, m.

guys just to brake in a minute,,, when ever you add dry yeast to water/wash , let them float on top a few minutes to rehydrate,then you can stir them in if you want.

I made this with very good results! The second generation on the grain was the best! I tossed the grain after that.... I wish I would have tried a couple of more times now...

Dnderhead wrote:guys just to brake in a minute,,, when ever you add dry yeast to water/wash , let them float on top a few minutes to rehydrate,then you can stir them in if you want.

+1

Hi, hope this has not been asked before, but has anyone tried using a can or two of canned corn along with the cracked corn to possibly enhance the corn flavor? any thoughts appreciated. Thanks, G.O.R.

I can attest to the need to watch your PH on the second - Whatever runs. I recently processed a nice run and then used the backset to start her up again with nice layer of yeast on the bottom. I whisked her up and sealed her and thought it should be going like gangbusters by the AM. Come next day it was flatter than Ohio.

After finally getting to the brew shop ( and fighting my way past the bullshit) I got some PH strips. Got home and confirmed that I had dropped the PH down to 4.6...maybe even lower. A little adjustment and its back on track now.