Home Distiller

Not sure if this is in the right place, if it's not, i apologize. Here's the situation... I'm on my 20th generation of UJSSM. I'm doing 25 gal ferments. I have a 11 gal pot still connected to a worm.I save 6 1/4 gal of backset to reset with. I collect down to 10%. I used to get 6 gal of low wines from my 25 gal ferment. then it started going to 5 gal, now i'm at 4 gal. What is going on? Is it because I've done it for so long without starting fresh? Thanks in advance for any advice.

I'd suggest that you start taking hydrometer readings of your mash. A starting reading and a ending reading. The hydrometer is a very handy tool for brewing and stillin.

The second suggestion is that you check the PH of your mash. Backset is acidic and you may need to make an adjustment.


Bull.

HellsWintr, if you have been around long enough to be on your 20th generation of UJSSM you should be fully aware that others running the recipe have stated that pH becomes an issue within 7 - 8 generations...

With the hydrometer reading i thought i read that it was inaccurate after the first few generations. I didnt even think about the PH levels. Thanks for the advice.

HellsWintr wrote:With the hydrometer reading i thought i read that it was inaccurate after the first few generations. I didnt even think about the PH levels. Thanks for the advice.

I don't measure ph, I find ph strips to be near worthless on sugar washes, could be my problem, but it is what it is. I toss in a tablespoon or two of calcium carbonate with every reload of UJSSM or similar wash when using backset. Very cheap insurance that I get a good ferment that doesn't take for ever, no added taste that I can tell.

cheers
stilly

I wonder if there's a bacteria eating up your likker?

I agree that the PH strips are almost useless. I picked up a PH meter and it's a very handy addition. A touch of calcium carbonate would be in keeping to help balance out PH depending on the quantity of mash and the percentage of backset that used.



Bull.

Bull Rider wrote:I agree that the PH strips are almost useless. I picked up a PH meter and it's a very handy addition. A touch of calcium carbonate would be in keeping to help balance out PH depending on the quantity of mash and the percentage of backset that used.



Bull.

BullRider, maybe you could start a thread about your choice of PH meter , I for one would be interested.

thanks
stilly

I checked ph and it was at a 3. threw in some baking soda and some tomatoe paste for good measure to make sure it isnt a nutrient problem. It's been 2 hours and my mash is bubbling away pretty good again. I unfortunatly was using test strips. i guess i need to go buy an actual meter now Thanks for the replies guys. i'll let you know how my next strip turns out.

hmmm, was gunna strip mash today. It's consistently only been taking a week to finish off, now that the colder weather is in town, 1 week and it's only half way done. The ONLY good thing about summer's hot weather, fast working mash

HW,

When correcting PH in UJSSM it is adviced to use calcium carbonate instead of backing soda. The salts in backing soda can start to accumulate in your backset, thus correcting one problem while causing another ...

Odin.

With your 20th generation there is also the possibility that your yeast may have mutated. This isn't necessarily bad,and can be good, but it could be another variable. If it did mutate it's possible it's less tolerant to alcohol so is producing less. Generally, 6-10 generations using the same yeast bed is safe, after that you can run into the possibility of yeast mutation.

Big R

I had no idea about the yeast mutation, and the no baking soda thing is good to know. I think i'm gunna lay low for the winter anyway. I'll prolly wash out the fermentor and start fresh come spring. I might have to give her a 21 gun salute as this was my first endevor ever into distilling and this mash served me well for quite a few months. I really appreciate all the advice guys. It's a beautiful thing to have so many knowledgeable people gathered all on one forum. Thanks again.

the best yeast is taking while it is vigorously fermenting..

So, i thought i'd be good to run by now. Looks like my mash has stalled. Like i said before, i changed PH with baking soda and tested with paper test strips. I might have gone wrong there. It was at a 1.120 when it started after 2 weeks it went down to 1.070 and has stalled. It was the same reading last week. I pitched in a bunch of new yeast and i'm hoping this will kick her in the arse. If not, i'll just run what i got and then burry her This was gunna be the last run off her anyway as i'm on generation 20. Anyway, you all mentioned about getting a pH meter. Is there one that you would suggest that wont break my bank? Thanks again guys.

Here is the ph meter I use. About $25 and available from lots of online vendors.
http://www.testequipmentdepot.com/milwa ... KgodmTUJcQ" onclick="window.open(this.href);return false;" rel="nofollow

HellsWintr, sounds like you screwed the pooch... Have you taken a recent pH reading or are you just going by what it was right after adding the baking soda...??? You can play with it a bit more if you like but I'd probably chuck it if I'd already invested time and effort into it... Probably not even worth trying to run it due to the amount of unfermented sugar left in the wash... To me at least, it's looking like one of those lesson learned moments... Especially the having an OG of 1.120...