ready for my first wash

motorhead · Post by **motorhead** » Wed Jan 02, 2008 5:40 pm

hey folks,
Just finished buildind my first pot still tonight and gave it a water run, worked perfectly. I used a 15 gallon SS keg as my boiler and ran 20' of 1/2" copper line wraped in a worm coil through a 5 gallon bucket which I will fill with ice. I put no column on the keg, just a 3" elbow out the top right into the lyne arm. I only intend on distilling whiskey right now so I went with a straight pot still design. Any suggestions for my first wash? I'd like to make an easy whiskey to start out with but something that tastes good also. What have ya'll had good experiences with?

As-Ol-Joe · Post by **As-Ol-Joe** » Wed Jan 02, 2008 5:46 pm

Uncle Jesse's sour mash is an excellent place to start. Put some yeast nutrients in it.

BW Redneck · Post by **BW Redneck** » Wed Jan 02, 2008 6:31 pm

A second for UJSM. Nutrients aren't totally needed, since the corn contains more than enough. Hundreds of variants are possible with this method, such as substituting the corn with another grain.

Deathwish Wheat Germ is also pretty good, but can be a bit difficult if you don't have cooker space. (Your still boiler should work. Especially with a keg.)

wineo · Post by **wineo** » Wed Jan 02, 2008 7:05 pm

A UJSM is the easiest and best option by far.If you want a milder tasting UJSM,use 1118 yeast.Bread yeast or beer{ale}yeast or distillers yeast will give a more robust flavor.If you can get some whiskey distillers yeast w/ag ,I think its the best of all for jessies recipe.Brewhaus sells it.
http://www.brewhaus.com/" onclick="window.open(this.href);return false;" rel="nofollow

hornedrhodent · Post by **hornedrhodent** » Thu Jan 03, 2008 3:00 am

Try a few batches of sugar wash or even a turbo while your UJSM is fermenting - dont worry about producing a drinkable product initially - learn to drive the still. Get to know the way the temperatures and A/V readings change throughout the run - collect in small bottles and do taste tests the next day - learn the taste/smell of foreshots heads tails etc. Plot graphs and see if you can pick any transitions between methanol/esters /ethanol/fusel oils. And dont forget to share any discoveries you make.

Remember - even if it's lousy and you dont like it you can add a bit of water and redistill and keep practicing - Diluting with water and redistilling can often clean up nasty stuff - water is a natural friend of alcohol. I should drink water between glasses of my rum - but I keep forgetting.

motorhead · Post by **motorhead** » Thu Jan 03, 2008 4:55 pm

UJSM it is then. I picked up my sugar and cracked corn today, unfortunately I have to wait for Brewhaus to restock their supply of whiskey distillers yeast though. The site says it will be there Monday though so a few days more to wait

PUGIDOGS · Post by **PUGIDOGS** » Thu Jan 03, 2008 5:37 pm

motorhead wrote:UJSM it is then. I picked up my sugar and cracked corn today, unfortunately I have to wait for Brewhaus to restock their supply of whiskey distillers yeast though. The site says it will be there Monday though so a few days more to wait

Distillers yeast is really not needed. I personally like bread/bakers yeast better and you can buy it cheap at any grocery store. When it comes down to it in a blind taste test I bet most wont be able to tell the difference....Pugi

wineo · Post by **wineo** » Thu Jan 03, 2008 7:50 pm

If your running a potstill,the wd yeast is worth the wait.Pugi probably has different water than I do.Its a good place to start,and you can try lots of different yeast to see which one works best with your water.Its the best for mine.

PUGIDOGS · Post by **PUGIDOGS** » Thu Jan 03, 2008 10:26 pm

Wineo has a good point about the water, mine is from a well and is hard as hell. No clorine though. Do not be afraid to make a batch of each sometime and see the difference for youself....Pugi