Home Distiller

Been lurking readin here for awhile now and wanna say thanks everyone.
I attempted a UJSM last night here's what I did..

10 pounds dry cracked corn
4 pounds cooked cracked corn (cooked until it gelled up nice)
14 pounds sugar
10 gallons water
1/8 cup bakers yeast

all this went into a 63 liter plasitc tub like this..
5 gallons warm water
10 pounds dry corn
then boiled water 1 gallon at a time adding remaining corn and 10 pounds sugar
I let this cool to 110 F and added dry yeast

After 36 hours and I knew the yeast was alive and kickin the last 4 pounds sugar was added (just sprinked it in slow and stirred) ph was 5.7

I let this go for tad over 3 days, the time it took to build a still and run some water threw it. My still is 15 gallon ss beer keg with 34" 3/4" collum took 45 mins before water started to run starting with only 3 gallons in boiler.
So in my haste I siphoned aprox 7 gallons outta my fermenter dumped it into my boiler, know this was early as it was still fermenting good but my work week is back upon me so..
My first 150ml kicked off great +150 proof I collected in 100ml increments until the proof droped to 80 and shut it down tad over 2 liters collected clear as water. 1 1/2 gallons backset back into fermenter once it cooled to 100F and looking foward to next run.

sorry for sloppy post to much to say before running out the door for work

Welcome aboard sounds like you have a good start

Welcome aboard Gwig--
I'm new at this but your set-up sounds like mine--I ran 3 gallons at a time--45 minutes till the foreshots started coming off and I got 2 liters of nice spirit--clear as a bell--just plain ole birdwatchers sugar wash. I'm glad to hear someone else is getting similar results.

Must admit this aint what I was hoping for far as sippin goes this is absolutely wicked on the way down and thats watered to 45%. My drink of choice has been jd for the last 15+ years no mix or ice just sipping outta the bottle at room temp, tried many others but nothing prepared me for this. Next run is gonna be threw a pothead type top hoping for a product a lil more consumer friendy.

Most around hear experiment till they find what they wont . What
you have is "white dog" see flavor and ageing , and look through different
recipes, see what others have Dun. most whisky flavor comes from
wood

One run makes it harder to learn your cuts (you did do cuts?) read a bit more here and try a two run system. Your cuts will stand out better, you'll get some sourmash flavor in future gens with backset, your still will be cleaner etc etc.

It'll improve.








NeedPerserveranceAndApplicationPunkin

I think patience has a lot to do with your problem.
Running a wash that is still fermenting means you would have had a lot of yeast in your boiler which will give you a lot of off tastes.
Clean product in = clean product out.
Better luck after your wash has finished and has cleared well.
Cheers.

You basically just gave it a good cleaning with that first run. It will season after a few more and will come around.

Welcome aboard. Sounds like you are off to a better fair start.

yeah, it took many runs before I got any really good product. Theres a pretty sharp learning curve. Take your time and take careful cuts. Focus on the mashing and fermenting side and you will have some good shine in no time.