Slow, steady and making cuts.

[UnclePaul]

I ran a load of UJSSM and decided regardless of how long it took to go real slow and do my best to make really good cuts.
With 15 gal of mash I tried keeping my cuts about a pint each and ended up with 1 1/2 gallons of assorted pint jars sitting out airing.
I have to admit that I'm totally amazed at what the best in the middle came out like. I have almost 3 - 750 ml bottles that the taste is just incredible hardly any bite. I sure hope I can keep getting the cuts right from now on so I can get some of it aging.
I can't possibly see why anyone would give something this good away to a friend. They better learn to like stuff with a bite from now on.

[rednose]

I usually get 1 gal of hearts out of a 40ltr run, heads and tails make another 1.5 gal which I collect to blend or re-destillate.

We are in carnaval here and I invited a lot of clients of our hotel to try it, everybody was in love with the UJSSM.

The secret is to make proper cuts, no hangover was detected till now, only dry mouth next morning which is normal as ethanol deshidrates the body.

I really love this reciept and am in the 9th generation now.

Set two additional fermenters yesterday taking some yeast (even that it's baker's yeast) from the previous ferment to the new one with backset.