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OK,

Reading about the UJSM recipe, which I intend to try out as soon as my current wash's are done..

I use a Still Spirits super reflux still, which seems to put out approx 80%.

Now, I have read in one article, that there is no point making anything other than sugar washes for a reflux still because flavour will be lost.

However, in the thread on UJSM, Uncle Jesse says he uses a reflux still as its faster than gathering first round distillate then re-distilling it with a pot still.

Basically, I'm asking, should I be looking into a Pot still if I wish to make UJSM whiskey, or can it be done with my reflux still, and if so, should I be doing anything different, such as cooling less to lower the alcohol content of the distillate and increasing carried over flavour?

I'm a serious noob, but loving the hobby, first batch has a LOT of carried over yeasty flavour, however I didn't really know much about tails, and suspect I could have a better product if I'd gathered less. The coffee liquor is great as it masks the flavour, been enjoying a few black russians

Anyhow, have 2 washes fining out with a bentonite slurry as suggested by wineo, I'll be a lot more observant of the flavour as it goes to seperate off tails.

But I'm VERY keen to make my next attempt using the UJSM recipe, and I'm worried that my choice of still is going to negatively affect the outcome. pot stills are quite cheap over here, so I would consider a second still for the purpose.

..belialNZ..

I'm a fan of the pot still. Reflux is for vodka, as far as I'm concerned. Pot stills are for whiskey and for brandy. Sure, it's old-fashioned and not so very efficient, but it sure is great for making full flavored distillate. that's the bonus of this hobby -- one can afford to hand-craft whiskey better than storebought, so go all the way.

If potstills are cheap in NZ, then definitely use a pot still for whiskey and UJSM. If you can afford it, buy all copper.


Aidas

I believe that Uncle Jesse uses a de-tuned reflux still, ie he has removed some or most of the column packing.
I do the same with mine and the end product ends up what you would expect from doing 2 runs or so through a pot still. It all depends on how long your column is and how much reflux you get when you remove your packing.
Give it a go and record your results, you may be surprised.

I do the same thing on my spirit run. I run full column, with no packing. It still has a bit more relux then a pot still, but comes up with a good product.

~r~

I use a fractionating column. It's not as efficient as a true reflux and will not produce neutral spirits for me unless I do multiple distillations.

Uncle Jesse wrote:I use a fractionating column. It's not as efficient as a true reflux and will not produce neutral spirits for me unless I do multiple distillations.

Close but no prize eh?

Basically you're right. My packing is just different. My spirits normally start coming off at about 83-84% ABV.

If I am correct, yours would be similar in action as running a reflux column with the collection tap wide open (no liquid return)?

I wouldn't say that. It's fairly efficient, but not nearly like a true reflux would be. It's designed for whiskeys and brandies so 84% ABV is a pretty good starting point.

Uncle Jesse wrote: ↑Tue Nov 20, 2007 6:17 pm Basically you're right. My packing is just different. My spirits normally start coming off at about 83-84% ABV.

If I invert the sugar for UJSM and add it to the Lee's while hot will it stress the yeast?

It will more than stress it.....if it's too hot it will kill the yeast.

Saltbush Bill wrote: ↑Mon May 15, 2023 9:40 pm It will more than stress it.....if it's too hot it will kill the yeast.

Thanks for answering.

Is killing the yeast really a problem for a simple mash if you're going to repitch yeast?

That's not how UJSSM is made. Its a generational sugar head which means that you don't kill the yeast.
Better to keep your UJSSM questions here ~~~~> viewtopic.php?t=725 rather than ask them in a thread that's not been used for 16 years.

Saltbush Bill wrote: ↑Mon May 15, 2023 11:48 pm That's not how UJSSM is made. Its a generational sugar head which means that you don't kill the yeast.
Better to keep your UJSSM questions here ~~~~> viewtopic.php?t=725 rather than ask them in a thread that's not been used for 16 years.

OK I just followed his process and am in my second ferment now. The first generation seemed pretty decent. I'm thinking of removing most of the sugar from the recipe and trying angel yellow label yeast to mash the corn. Not sure how angel yeast will behave in a multi generational mash.... But oh well