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Ok so first strip run gave .75 gallon of low wines. I have fermenting now a 7 gallon run of 5 pounds cornmeal 1.5 pounds ground 2 row malted barley 7 pounds white table sugar.20% of liquid is backset from first run the rest purified spring water. I gave it a 14 gram yeast sugarwater starter. It smells sour az expected I also put up a 5 gallon homer bucket with 5 pounds cornmeal 20% backset 1.5 pounds ground barley 5 pounds white table sugar and 2 pounds brown sugar same size style yeast starter( bread yeast) smells sweeter than the other but both are working they capped and are frying.once done I wanna rack them strip them use previous low wines with these low wines( proofed down to maybe 35%abv) then spirit run it all tell me what you think about the idea and the two different fermentations I have going
Durhommer
Novice

Durhommer wrote:...tell me what you think about the idea and the two different fermentations I have going...

It’ll make liquor. Isn’t that “the idea”?

What more can be said....it ain’t a Tried & True recipe, so potluck’s yours.
ss

Just wondering if anyone tried anything like this

Durhommer wrote:Just wondering if anyone tried anything like this

Like still_stirrin said "It’ll make liquor." The yeasts are eating the sugar, for the booze, the rest is just a nutrient for the yeast. Go to tried and true pick one UJSSM and you will get more feedback as most of us started there.

Durhommer wrote:Was wondering I'm experimenting with sugar washes I want to do a 4 gallon run so what I want to do is use 5 lb cornmeal 5 lb sugar 14g yeast(bakers) 5 gal water wondering if I could add maybe a pound and a half of malted barley(ground) to the ferment for flavor I know I'm being cheap I am using sugar wash to get myself ready for what I really want to do which is all grain so I figure cheaper to learn on sugar then gradually move up when I'm comfortable. A little guidance here would be greatly appreciated

Is this the sugar wash you got 3/4 of a gal from.. looks like you got nothing from the grains except some corn flavour low wine.. you would better to try a true and tried recipe like UJ's..

Trying to learn to do an all grain mash from doing a sugar wash will not teach you much.. all grain required a much different process than what you are doing..

It would be best to research about mashing all grains..

Mars

As stated above, it sounds like you’ll be distilling soon. Don’t ask me how I know, but......., even the Tried and True recipes aren’t “fool-proof” for some of us!
I’d also suggest finding a T&T recipe that intrigues you and follow it to a “T”. If a novice, this is a safe way to get experience and hopefully good results quickly.
Good luck and I hope you really enjoy this hobby. Take care.

I didn't let that first wash go long nuff maybe 4 days I couldn't wait it was just a 1:1 with cornmeal and sugar bakers yeast I didnt run it high enough thru my setup but I still made 110 towards the front of it and I let it peeter out around 80 proof so for my first EVER distillation I don't think .75 gallon was bad minus fores.

Also thanks to you guys for actually giving credible input I guess people can be nice still

Honest and nice are often a confusing place. We be here to help.

So if any have read my posted topic aren't I essentially doing a hybrid grain sugar wash since I let the strike temp backset mash in the new ingredients? I really want to go all grain but am just practicing experimenting with What's on hand before I go buy 40 pounds corn and don't know shit!! I'm practicing some all grain ferms in quart mason jars like I said just using what's on hand like ive seen done when I was younger

20% backset is a bit high if you're not managing the pH and supplemental nutrients. I prefer 15% maximum.

Noted thanks invest in ph equipment

> invest in ph equipment

You don't have to. Novices are encouraged to start with the Tried & True recipes because they have been field-tested and have had the kinks worked out.

Durhommer wrote:So if any have read my posted topic aren't I essentially doing a hybrid grain sugar wash since I let the strike temp backset mash in the new ingredients?

Maybe I've missed another thread or something, but I'm not sure what your are doing.
Are you mashing your grains, or just mixing them in with the sugar water?
Just adding grain to a sugar wash will affect flavor, but will not add to abv.

I also don't know if there is much value in a "hybrid" sugar/ag recipe.
Sugar washes or sugarheads are good because they are easier to brew up due to not needing to perform any mash protocols.
Once you are mashing any grains, why not use only grains, if that is your ultimate goal?

Part of the reason people suggest using T&T recipes is that all the details of the recipe and process is right there.
Having read your post here, there is just so much information missing about your process that it is hard to really offer much guidance.

So basically stick to what's working for me till I'm brave enough to do something else guess ill see what this ujssm variant bring if it isn't appealing than ill be working on a ujssm to the exact specs

Ok checked for gravity of the cooler mash and it reads.990 its barely bubbling think its time to run it. Tastes of alcohol has a bitter taste smells like old beer cans in the summer I think is it ready to go?

Durhommer wrote:...it reads.990 its barely bubbling think its time to run it...

Good. You’re close. I still say, give it another 4 or 5 days to settle. If it indeed is below unity, the most, if not all sugars are consumed. But, the yeast hasn’t flocculated and settled yet. Be patient and that will follow soon. A clear run will be cleaner off still. You’ll be glad for the time invested.

Durhommer wrote:...Tastes of alcohol has a bitter taste smells like old beer cans in the summer I think is it ready to go?

Well, a “dry” finish, when all fermentables have been consumed, it will taste “sour”, like a lemon drop that has had all the sugar coating sucked off. It isn’t really a bitter taste. Bitter is astringent and drying on the tongue, unlike the “puckering” perception you get from sour.

Is it ready....well probably. But I usually wait another week after noticeable bubbling stops. I ferment in glass carboys and it is easy to see the clarification in the wash as the yeast flocculates and settles. It is a natural process of the fermentation process. The product will be clearer and cleaner when racked to the boiler if you just wait for the right time.

I know that it is exciting as a new hobbiest to want to rush into the next step. But, if you’re patient, you will be rewarded. Ultimately, you’ll do what you want to do. I’m just offering some reference experience.

Cheers.
ss

Still stirrin thanks for input how long can I leave it in the fermentation vessel before I rack to another vessel for a day to let yeast settle? I go on vacation April 4th and wont be back till the 8th will it be ok until then. If I'm reading your response correctly I think ill be ok. YES I am very excited being new at it and all and I'm glad to see I can still learn things also if you've read the beginning of the thread I have a bucket with some brown sugar added I haven't checked the gravity but the 3 piece airlock is still going strong maybe 10 bubbles per 5 seconds what's your thoughts there? Wait till the airlock slows check gravity with hydrometer and Refractometer rack settle rerack to boiler?