Put a book under one side of the fermenter a day before you siphon. Your corn will all settle to one side, making it really easy to get most of your wash out. No scoop needed. :)
US fan here, tractor supply has 50lb bags of cracked corn for $14USD, you can get the same bag uncracked during hunting season for around $6 and run it through your own mill
You are doing a great job documenting the process. I'm fermenting my first run now, and intend to follow your process closely. Jack Daniels Sour mash, in me opinion, yeilds the perfect spirit. So I'm ultra happy you are following a Sour mash recipe. Word to the wise. Don't underestimate your viewers thirst for raw data. Continue to deliver scientific data with your journey. Your preciseness is a draw to subscribe. Keep up the good content.
Still It just a thought on stilling of the collected lowwines.. On the dutch forum we discussed how to achieve maximum flavour. A guy named Odin thought up that if you distill 1,5 times, the flavour is at its peak. That means that if you've made a generation (number doesn't matter) of wash, and usually you strip it to put in the collection pot, this time you don't.. Fill the still up with one 25L worth of wash and fill the remainder of the still with the previous collections. Slowly distill, make cuts and taste the fruits of your labour! What about the next generation you say? Just boil off untill the volume of alcohol is lower than 5% and collect the backset Just my 2 cents :)
very cool using a keg. I just ordered a Mile Hi 8 gal and it should do all I need it to. sure could have gone bigger but as my friend says is why. you get more control over running smaller batches and you use less heat. he has a 30 gal and a 10 gal still. he uses his 10 after comparing them. for those who don't know a 8 gal is 6-6.5 gal of mash liquid. a 10 is 8-8.5. you always have to leave head room and after seeing a couple runs I think in a 8 gal 5.9-6.1 gal is perfect.
Hmmmm.... Some dude discussing moonshine with a sheep bleeting in the background. There's a funny-ass joke in there somewhere. Seriously, I'm enjoying Jesse's videos and learning a lot from him.
My Tractor Supply in Tennessee has cracked corn for $8 a bag. I mill it fine in a roller mill. I use a simple variation of UJSSM. I was getting some contamination from uncooked corn. 25 gallon wash. 16 gallon cook pot. 15 gallon 2" column still. I cook the corn while mixing with a drill and a mortar mixer. The flavor is better if you cook everything for about 2 hours. I add some milled distillers malt when it gets too thick and that breaks down the gel. Next generations I use 7 lbs brown sugar, 3 lbs Munton's Amber spray malt, 4 lbs white sugar, and 25% backset. I don't add fresh corn. My end result is sweet and doesn't have the sugar bite or the industrial taste. Yield is about a gallon of 170 proof per week after cutting. Fores to light the BBQ, heads and tails back in the still. I usually only go 3 generations. I blend all 3 together in a 3 gallon jar with toasted oak chips. Real Tennessee Whiskey from the Smoky Mountains. My only break is in the summer when the apples and pears are ripe.
13:35 I see you just add al the liquids back in without stirring or disturbing the corn+yeast bed. Is that an important step or are we better off stirring to get some oxygen in and mix up the ingredients? (I always thought this was the better case)
I don't know if anyone has answered this question, but: you can get 50 lb bags of cracked corn (feed) from Tractor Supply in the USA for about $10 (USD). Make sure you get the cracked, as they also sell the whole corn, but the whole will not make it through a grain mill. I take the cracked corn from the bag and mill it down to the lowest setting on my roller mill (0.1"). I find that I get a much better efficiency (>90%) when I mill it down to this level. If you're using an electric drill to run your mill, make sure that you use a drill that can generate sufficient torque (cracked corn is a bugger to mill)
Been watching your channel for a year or so and watching you sample the cuts was a bit hard to make sense of without actually trying it and I must say you are spot on with the flavour! Got some buttery corny flavours going on 👍
Sugar and corn are a 1-1 ratio. 1 gram of yeast per gallon..made it most of my life..mine tastes like water..til it hits your stomache..you guys love shine..in america we love whiskey(my people made) its funnt.
Man I love your content even though I cannot distill anything here in the states I still enjoy watching your shows my favorite part however is the goats in the background it's freaking hilarious keep doing what you doing
Game Changer, You're the man Jessie, Great videos. Just finished my first Gen#1 of this recipe, can't wait to see how it goes. ( We are so lucky here in NZ to do this legally )
Tractor supply here in Pennsylvania USA they sale 50lb bags of sweet corn or feed corn for $7 ....also a trick people do is buy sweet feed which has corn and a big mixture of grains coated in unsulfured black strap molasses
13.49 for a huge feed bag of cracked corn where I live...but for some reason they want your lot number(land location I believe) when you buy the stuff 🤔
I've been subscribed for a few years now, and you've helped me with my cuts and how I've progressed with my double distillation. Please help my neighbor with his malted grainery. Located in central Ohio, Rustic Brew farm raises brewing grains on a family farm. Help small business!
Interesting.......When I was brewing beer, I took a Fast Ferment conical, and ran a continuous fermentation using Sigmunds Kvoss Kavik yeast. I introduced wort 2 gallons at a time, each batch a bit different in grain and hops, once a week, the 4th week, I pulled off 2 gallons into secondary, and dry hopped. Each addition I pulled off the yeast ball, and poured the wort in boiling hot, and tossed in the saved yeast once it cooled. I ran this for 18 generations, gradually changing the character as the notion hit me. Sediment was pulled off during the process to keep it from accumulating too much. I had a fermentation bucket tap installed at a level that allowed me to rack off the wort for secondary instead of pulling off the bottom. This is a very similar process. It produced excellent product, and the yeast..... a more or less "wild yeast" stayed true. adding the boiling wort, was probably the key.
At farm&fleet you can get 55lb bag of cracked corn for under $10. But I live in DeKalb county Illinois. Known for the best sweet corn in the Midwest USA. Sweet corn shine is tastey.
Thanks for getting back to me. So iam new to craft spirits. I have my air still and I make a suger wash to run though it. It hold 4 litters at a time so when I run it I get rid of the first tablespoon or so then collect 750ml which the ABV is around 60- 65% then the ABV drop quick down to around 30%. Can I collect this down and run it back through the still. Thanks again and love watching your channel.
I’ve been holding back on heading into the whiskey game, since I’ve had such good luck with my reflux still, and new stuff is scary to me lol. I do have a pot still head made and a worm, but I’ve been shying away from it. You’ve inspired me and I’m going to make the plunge. UJSSM is in the works for me as my next several runs. Keep up the awesome job on the channel, I’ve been a follower and subscriber of yours since you first posted the idea for the channel on the home distilling forums. You rock!
Ah wow, proper OG eh? Thats cool man, appreciate you sticking around. Its a big help for the channel having "regulars", so thanks 😀 Thats cool man! Its easy to get into a groove when you find something that works. To be honest I likely would have done 3-4 runs of the same thing if it wasnt for the need for content.
+Joseph B awesome, glad you liked the video man :). Welcome aboard. You will find a whole lot of helpful info down under the videos too. There are a bunch of people hanging out down there with kick ass info! . . . Along with the ass hattery haha.
Hello, greetings from Argentina. I'm doing single malt, you think of doing this for a single malt, filtering the must as beer with a false bottom, then while distilling add water to the grain used in the fermenter to filter it and use it for the next must together with the 25 percent that remains after the distillation? how about? thank you
Spent grain is fantastic to use for chickens, or if you hunting pig or deer, lay some out and wait, they will come. Good video Jesse, I've done sweet feed, but not corn, always wondered about kibbled maze in NZ, figured it was the same.
The way you manipulate your mash means you allow a lot of oxygen to mix up with it. This is necessary to multiply your yeasts and I believe it also induces some lactic fermentation hence the sourness, or am I wrong?
I get 50# bag cracked corn from tractor supply for around $15-$16 a bag called producers pride in yellow sack. Very good cracked corn and was highly recommended on our moonshine page.
It depends of your possibilities & how long it's gonna sit away. Just drop into fridge. It's all about this being solution for souring your next generation.
love the videos. as for the corn, In the U.S. You can get a cracked 50lbs for $13. at almost any feed grain store (dodge farms agway, tractor supply, even your own local feed store) $13 u.s. dollars for a 50lbs = 22.67 kilograms
So after you do your first ferment, you strip run. Take backset, sugar and water and do another ferment. This is gen1. Take those stripped spirits and pour it in the next stripping run. After that what do you do with the spirits? Keep pouring it in the next stripping run?
As for finding corn feed in the good old USofA I live in Central Utah and got 50 lbs bag of corn for like 12 bucks, And a 50 lbs bag of barley for like 14 bucks at a local feed Mill
I will be using flaked corn, would i treat it the same as cracked corn, i.e., taking the top off and replacing it with more flaked ? brilliant vids by the way
Hope you saved some back set for the boiler and next run as well..that's how we roll...30% great wouldn't go over slows the fermentation I think...sweet feed I do five or six runs then start new.last time did the broke the corn starch down to sugure made apple pie everyone lived it.
The grey that you see may be the cob and not the corn that you seek. I find a lot of cob in the crack corn I get from Tractor supply here also there's sunflower seeds in it also. I spend a little more and get the crack corn they have for birdseed. Try rinsing your corn and scoop off anything that floats. That's just my two cents.
+Reese Wawarosky thanks man. I did notice the stuff floating at the start. Wonderd if I should pull that out from the start. Will look into bird feed too!
+larry baker the idea is that it gelitinizes the starches (gets them into solution) so the enzyme's can do their thing. Technically you can do that without a long hard boil. Some swear by boiling as well though. Either way it's used when converting the starch to sugar (so the yeast can eat it). This recipe skips that and uses sugar instead. Hence the "simple" in ujssm.
Great video and helped me get my gen1 in the bucket (I’m a long time brewer so this is my first try at something without all-grain) I have one question- I noticed you didn’t stir up the corn and yeast into suspension before capping the fermenter, was this intentional?
Can u use a biab mesh bag to hold your corn while it ferments? that would make it an easy separation of solids that would leave a nice yeast cake at the bottom of your bucket?
+Chris Bradley hadn't thought of doing it in a bag in the fermenter! Not a bad idea dude! Guess only problem would be that it would stir up the yeast cake too.
Hi thank you for putting these videos up they are very informative. On your 2nd gen you took out 2 ½ jugs of corn and put back the same with dry corn. Would you not end up with too much corn because I believe for sake of argument 1lb dry corn would end up 4lb wet? I am now on my 3rd gen and I have loads of corn in the bucket. Hope this makes sense.
So I was wondering...Can you replace the 4.2kg of corn with let's say 3.0kg corn and the other 1.2kg barley malt+rye?Could that combination add a bit more sophisticated flavor the the finish whisky?
@@fredluden2298 corn isn't great at releasing it's starch though it has a lot. I add the rye as extra but I also use champagne yeast which doesn't die out until 20 % alcohol so you get a lot more yield of alcohil
It is. Therefore during spirit run, we're tossing/using for non consumption the first milliliters from that run. How much, you have to calculate exact amount of your volume, by me it's roughly 200ml (24ish L of wash).
What is the yeast? There are so many to choose from. Also I was told you can use the backset from a wash just using something like Turbo yeast sugar wash (without corn) into a new sugar wash with turbo 8 or similar. Will that help? Make it worse? Or just use water? Anybody know the answer?
I been doing sugar washes for 2 years and always wondered if I could use the left over backset for the next sugar wash and I think I did actually do it last year with no issues I think because the water or backset is just a vehicle to hold the sugar and yeast while they play with each other. But most times I used fresh water because I dont do one wash after another. ANYWAY, I finally feel brave enough to do a grain mash but have been studying all grain mashes and amalaise enzymes and barley and rye and cooking the corn overnight and blah blah. Then I saw this video which I am sure I watch back when I was first getting started and hell yes. This is my next step from sugar washes. It is literally SUGAR wash with corn in it that you redistill and create the sour mash to work with. Which is only really starting again with the left over water and corn from the first cook up. My only question is did he mean there is no yeast needed in the second run? Or did he forget to add it?
Does anyone know how long the yeast will stay alive in its dormant state. I have a batch that has fermented out and been sat in the fermenter for quite some time, do I try for the next generation or Start over again ? .
I would love to know a bit more about methanol and when it is released in the distillation process. Does it come out in the stripping run or does it come out whenever you are refining the product
ON the stripping run you let it all run (collect it all). When you're ready for the spirit run, make your cuts, because of it's volatility, I'm not sure how much forshots and heads this will produce. Just keep checking until it passes the flame test.
Too confusing for me. I just set my 4th mash run, 2nd with Cracked Corn. Im fermenting after cooking the corn, then running. My 2nd run with a Pot Still, 1st run i don't think i cut my heads right..
I use the cracked corn 1 pound per gallon with honey 20 oz per gallon and brown sugar 1 pound-ish per gallon yum yummmm it would be great if you’d try it Jessie and let’s everyone know what you think 🤔😁👍🏻
Hi just wondering are adding the same amount of sugar for second and third generation too or you just carrying out with backsit I shall be great full if you let me know thanks
That is the process of mashing. It uses the enzymes in malted products (usually barley) to convert the starch to sugar. This is a "beginers" recipe that mimics those flavours without having to go thro the process. So for this one, the corn is not providing any sugar. Just flavour.
+410mrdiesel yup, don't worry about it too much, you will get it back in the next gen. I have also been straining the corn I pull out to get a little more out of it 😆
Jessie, in the US, Tractor Supply cracked corn is about $9.00 and the local feed co-op is a buck or two less. BTW, your drunk chickens sound like goats...
I see no reason why not. Be careful of chunks. But you will have the same ever-present problems with the air still. (cuts being pretty much meaningless etc).
Hi Jessie - or anyone really - 2 questions... - do you stir up the mix when you add the sugar syrup and water for the second batch? - the recipe calls for 25g of yeast but a typical TPW is 80... any idea why so much less? Thanks for sharing man I always look forward to your vids!
2 gen is already having lots of healthy/active yeast + nutrients into it. So not much as in TPW needed (where there's mostly sugar solution). 25g is more than enough to ferment 30L of good (plenty of yeast nutrients) wash/mash. And good stir, to reintroduce some O2 or pour from some height, will never hurt :)
Put a book under one side of the fermenter a day before you siphon. Your corn will all settle to one side, making it really easy to get most of your wash out. No scoop needed. :)
Stop it! As a newcomer to the hobby I love little gems like this appreciate it my brother.
US fan here, tractor supply has 50lb bags of cracked corn for $14USD, you can get the same bag uncracked during hunting season for around $6 and run it through your own mill
You are doing a great job documenting the process. I'm fermenting my first run now, and intend to follow your process closely. Jack Daniels Sour mash, in me opinion, yeilds the perfect spirit. So I'm ultra happy you are following a Sour mash recipe. Word to the wise. Don't underestimate your viewers thirst for raw data. Continue to deliver scientific data with your journey. Your preciseness is a draw to subscribe. Keep up the good content.
Thanks for the kind words and the tip man. Very much appreciated :)
Everybody swears by this recipe, so I'm excited to follow along and find out how the flavors change and see the whole process. Great video series!
+Bearded & Bored cheers man! Me too! Really looking forward to tasting the first sour gen even at stripping.
Would you guys recommend stripping runs on all generations?
This feels like the best class I've ever attended. Screw University. Great stuff. Cheers!
+Beer By The Numbers pick your diploma up next week bud.
@@StillIt you WhatsApp Instagram
Hey now...the world still needs filthy lawyers and politicians to lick our squirts
Looking good so far. Can't wait to see what you think of the product over a couple of generations.
Nor can I. Very, VERY interested to tast the first sour stripping run!
Still It just a thought on stilling of the collected lowwines.. On the dutch forum we discussed how to achieve maximum flavour. A guy named Odin thought up that if you distill 1,5 times, the flavour is at its peak.
That means that if you've made a generation (number doesn't matter) of wash, and usually you strip it to put in the collection pot, this time you don't.. Fill the still up with one 25L worth of wash and fill the remainder of the still with the previous collections. Slowly distill, make cuts and taste the fruits of your labour!
What about the next generation you say? Just boil off untill the volume of alcohol is lower than 5% and collect the backset
Just my 2 cents :)
Uncle Jesse hey can you do the same thing with a fruit mash? I've been working on a better yeast strain. Any info will be great
I was like, "why is he ignoring his kid calling out dad in the background?" Turns out different kind of kid lol.😁
typical kiwi haha
Lmao
very cool using a keg. I just ordered a Mile Hi 8 gal and it should do all I need it to. sure could have gone bigger but as my friend says is why. you get more control over running smaller batches and you use less heat. he has a 30 gal and a 10 gal still. he uses his 10 after comparing them. for those who don't know a 8 gal is 6-6.5 gal of mash liquid. a 10 is 8-8.5. you always have to leave head room and after seeing a couple runs I think in a 8 gal 5.9-6.1 gal is perfect.
Lol the sheep in the background. As an Australian, this made me laugh. Love ya Jessie!
Hmmmm.... Some dude discussing moonshine with a sheep bleeting in the background. There's a funny-ass joke in there somewhere. Seriously, I'm enjoying Jesse's videos and learning a lot from him.
My Tractor Supply in Tennessee has cracked corn for $8 a bag. I mill it fine in a roller mill. I use a simple variation of UJSSM. I was getting some contamination from uncooked corn. 25 gallon wash. 16 gallon cook pot. 15 gallon 2" column still. I cook the corn while mixing with a drill and a mortar mixer. The flavor is better if you cook everything for about 2 hours. I add some milled distillers malt when it gets too thick and that breaks down the gel. Next generations I use 7 lbs brown sugar, 3 lbs Munton's Amber spray malt, 4 lbs white sugar, and 25% backset. I don't add fresh corn. My end result is sweet and doesn't have the sugar bite or the industrial taste. Yield is about a gallon of 170 proof per week after cutting. Fores to light the BBQ, heads and tails back in the still. I usually only go 3 generations. I blend all 3 together in a 3 gallon jar with toasted oak chips. Real Tennessee Whiskey from the Smoky Mountains. My only break is in the summer when the apples and pears are ripe.
Andrew Lamb thanks for the info! It does help the little guy!
About to run my first gen on Saturday I’m so bloody excited!
13:35 I see you just add al the liquids back in without stirring or disturbing the corn+yeast bed. Is that an important step or are we better off stirring to get some oxygen in and mix up the ingredients? (I always thought this was the better case)
I don't know if anyone has answered this question, but: you can get 50 lb bags of cracked corn (feed) from Tractor Supply in the USA for about $10 (USD). Make sure you get the cracked, as they also sell the whole corn, but the whole will not make it through a grain mill. I take the cracked corn from the bag and mill it down to the lowest setting on my roller mill (0.1"). I find that I get a much better efficiency (>90%) when I mill it down to this level. If you're using an electric drill to run your mill, make sure that you use a drill that can generate sufficient torque (cracked corn is a bugger to mill)
I found along the way that natural spring water helped a lot with flavor and proof, just an idea... Great vids
Just distilled gen 1 ujssm... Must say it is amazing cant wait for gen 2 thanks for the help man 👍
Yeah it will get better for sure :)
Been watching your channel for a year or so and watching you sample the cuts was a bit hard to make sense of without actually trying it and I must say you are spot on with the flavour! Got some buttery corny flavours going on 👍
Sugar and corn are a 1-1 ratio. 1 gram of yeast per gallon..made it most of my life..mine tastes like water..til it hits your stomache..you guys love shine..in america we love whiskey(my people made) its funnt.
Man I love your content even though I cannot distill anything here in the states I still enjoy watching your shows my favorite part however is the goats in the background it's freaking hilarious keep doing what you doing
+Raymond Ramos haha lambs dude. I had to lock the things up on the other side of the yard. Thanks dude!
Game Changer, You're the man Jessie, Great videos. Just finished my first Gen#1 of this recipe, can't wait to see how it goes. ( We are so lucky here in NZ to do this legally )
So cracked corn can be purchased through Tractor Supply in the U.S. for about $9 per 50 lb. Bag.
Tractor supply here in Pennsylvania USA they sale 50lb bags of sweet corn or feed corn for $7 ....also a trick people do is buy sweet feed which has corn and a big mixture of grains coated in unsulfured black strap molasses
In the US, both Tractor Supply and Rural King have 50lb. bags of cracked corn for 7 to 10 dollars, depending on what state it's in.
+GeorgiaBoi70 sigh..... and was that price here! Haha
These videos are fantastic! Getting ready for my first run and these make me feel pretty comfortable. Thanks!
Congratulations on the awards you won last nite!!!
13.49 for a huge feed bag of cracked corn where I live...but for some reason they want your lot number(land location I believe) when you buy the stuff 🤔
I've been subscribed for a few years now, and you've helped me with my cuts and how I've progressed with my double distillation. Please help my neighbor with his malted grainery. Located in central Ohio, Rustic Brew farm raises brewing grains on a family farm. Help small business!
In the states, cracked corn is $10 for a 50 lbs bag at Tractor Supply. Super cheap. Just look in the chicken feed section.
You lucky sods~!
Interesting.......When I was brewing beer, I took a Fast Ferment conical, and ran a continuous fermentation using Sigmunds Kvoss Kavik yeast. I introduced wort 2 gallons at a time, each batch a bit different in grain and hops, once a week, the 4th week, I pulled off 2 gallons into secondary, and dry hopped. Each addition I pulled off the yeast ball, and poured the wort in boiling hot, and tossed in the saved yeast once it cooled. I ran this for 18 generations, gradually changing the character as the notion hit me. Sediment was pulled off during the process to keep it from accumulating too much. I had a fermentation bucket tap installed at a level that allowed me to rack off the wort for secondary instead of pulling off the bottom. This is a very similar process. It produced excellent product, and the yeast..... a more or less "wild yeast" stayed true. adding the boiling wort, was probably the key.
At farm&fleet you can get 55lb bag of cracked corn for under $10. But I live in DeKalb county Illinois. Known for the best sweet corn in the Midwest USA. Sweet corn shine is tastey.
Man, you guys have it good! hahahaha.
Thanks for getting back to me. So iam new to craft spirits. I have my air still and I make a suger wash to run though it. It hold 4 litters at a time so when I run it I get rid of the first tablespoon or so then collect 750ml which the ABV is around 60- 65% then the ABV drop quick down to around 30%. Can I collect this down and run it back through the still. Thanks again and love watching your channel.
Don't be afraid to use that drum tap on the bottom of the bucket. The grain will compact and form a filterbed.
I’ve been holding back on heading into the whiskey game, since I’ve had such good luck with my reflux still, and new stuff is scary to me lol. I do have a pot still head made and a worm, but I’ve been shying away from it.
You’ve inspired me and I’m going to make the plunge. UJSSM is in the works for me as my next several runs. Keep up the awesome job on the channel, I’ve been a follower and subscriber of yours since you first posted the idea for the channel on the home distilling forums. You rock!
Ah wow, proper OG eh? Thats cool man, appreciate you sticking around. Its a big help for the channel having "regulars", so thanks 😀
Thats cool man! Its easy to get into a groove when you find something that works. To be honest I likely would have done 3-4 runs of the same thing if it wasnt for the need for content.
I really enjoy the way you present and how informative this was. New sub!
+Joseph B awesome, glad you liked the video man :). Welcome aboard. You will find a whole lot of helpful info down under the videos too.
There are a bunch of people hanging out down there with kick ass info! . . . Along with the ass hattery haha.
Hello, greetings from Argentina. I'm doing single malt, you think of doing this for a single malt, filtering the must as beer with a false bottom, then while distilling add water to the grain used in the fermenter to filter it and use it for the next must together with the 25 percent that remains after the distillation? how about?
thank you
Spent grain is fantastic to use for chickens, or if you hunting pig or deer, lay some out and wait, they will come.
Good video Jesse, I've done sweet feed, but not corn, always wondered about kibbled maze in NZ, figured it was the same.
Awesome! They didnt seem to mind the booze haha.
I have yet to try sweet feed. Will look into it!
Do anti foaming agents or using butter / oil for that purpose in the still negatively affect the back set?
I love this can't wait to start the UJSSM !!!
The way you manipulate your mash means you allow a lot of oxygen to mix up with it. This is necessary to multiply your yeasts and I believe it also induces some lactic fermentation hence the sourness, or am I wrong?
I get 50# bag cracked corn from tractor supply for around $15-$16 a bag called producers pride in yellow sack. Very good cracked corn and was highly recommended on our moonshine page.
I found in the US on Amazon 50 lb for $40.99 just a quick search though looks like the best in the first five pages
Just getting into UJSSM and would like to know how to store the backset if not going to use it right away. Realy like your videos Jessie.
It depends of your possibilities & how long it's gonna sit away. Just drop into fridge. It's all about this being solution for souring your next generation.
love the videos. as for the corn, In the U.S. You can get a cracked 50lbs for $13. at almost any feed grain store (dodge farms agway, tractor supply, even your own local feed store) $13 u.s. dollars for a 50lbs = 22.67 kilograms
Yeah, you lot are lucky man! hahaha
So after you do your first ferment, you strip run. Take backset, sugar and water and do another ferment. This is gen1. Take those stripped spirits and pour it in the next stripping run. After that what do you do with the spirits? Keep pouring it in the next stripping run?
As for finding corn feed in the good old USofA I live in Central Utah and got 50 lbs bag of corn for like 12 bucks, And a 50 lbs bag of barley for like 14 bucks at a local feed Mill
I typically pay $8-9 for 50# cracked corn in KY at about any farm store such as Tractor Supply or any mom and pop.
I will be using flaked corn, would i treat it the same as cracked corn, i.e., taking the top off and replacing it with more flaked ? brilliant vids by the way
Love the goat at 0:02!🐐
Hope you saved some back set for the boiler and next run as well..that's how we roll...30% great wouldn't go over slows the fermentation I think...sweet feed I do five or six runs then start new.last time did the broke the corn starch down to sugure made apple pie everyone lived it.
+derrick johnston awesome thanks!!! Yeah I read too acidic makes it slow right?!
Still It correctly said . nice video editing by the way..ps I filter it all now...sucks cleaning and reseasoning the boiler.
Thanks man! Yeah after realising how easy it was to do I think I will do it every time now.
You can always go to TRACTOR SUPPLY for Grains and materials.
Was wondering Jesse why you couldn't do a spirit run on the 1st generation do you just throw away the distillate?
I give it to my chickens lol there laying like hell 👍🤣 great video
The grey that you see may be the cob and not the corn that you seek. I find a lot of cob in the crack corn I get from Tractor supply here also there's sunflower seeds in it also. I spend a little more and get the crack corn they have for birdseed. Try rinsing your corn and scoop off anything that floats. That's just my two cents.
+Reese Wawarosky thanks man. I did notice the stuff floating at the start. Wonderd if I should pull that out from the start. Will look into bird feed too!
+Reese w is it better to use whole corn n grind it from tractor supply?much more work I’ve found
Some people boil the corn 🌽 does that help w the flavor?or break Down the starches
+larry baker the idea is that it gelitinizes the starches (gets them into solution) so the enzyme's can do their thing. Technically you can do that without a long hard boil. Some swear by boiling as well though.
Either way it's used when converting the starch to sugar (so the yeast can eat it).
This recipe skips that and uses sugar instead. Hence the "simple" in ujssm.
Honestly I do not know! Im guessing for a AG batch being able to dial in your crack size would be nice. For this . . . .. . . ??
If the corn is replenished every Gen, can I add malt at my say 5th Gen to get a sour malt whiskey to finish it off before discarding my last Gen?
Great video and helped me get my gen1 in the bucket (I’m a long time brewer so this is my first try at something without all-grain)
I have one question- I noticed you didn’t stir up the corn and yeast into suspension before capping the fermenter, was this intentional?
As usual jessie another great vid
+Lindsay L thanks bud, appreciate it.
Can u use a biab mesh bag to hold your corn while it ferments? that would make it an easy separation of solids that would leave a nice yeast cake at the bottom of your bucket?
+Chris Bradley hadn't thought of doing it in a bag in the fermenter! Not a bad idea dude!
Guess only problem would be that it would stir up the yeast cake too.
Unless u take the corn out 12 hrs before u rack it off? Congrats on your twins : ) Get as much sleep as u can now mate before they arrive lol
+Chris Bradley true.....
Haha yeah dude I will try 😉
Why not use Corn Sugar as the sugar for this wash. Wouldn't that make a better / tastier end product?
Hi thank you for putting these videos up they are very informative. On your 2nd gen you took out 2 ½ jugs of corn and put back the same with dry corn. Would you not end up with too much corn because I believe for sake of argument 1lb dry corn would end up 4lb wet?
I am now on my 3rd gen and I have loads of corn in the bucket.
Hope this makes sense.
So I was wondering...Can you replace the 4.2kg of corn with let's say 3.0kg corn and the other 1.2kg barley malt+rye?Could that combination add a bit more sophisticated flavor the the finish whisky?
I'm waiting with baited breath for the all grain. So I'll hit the sub button so I don't miss it.
+Cameron Wright hahaha well played sir! Awesome will see what I can do about that.
You are awesome! I want to ask if you use a certain ph in the water you add when dilluting your cuts? Cheers mate
Martingale feed were I get mine 50pds for $6 dollars,deer corn is about the same tractor supply is a little more expensive 👍❤️
Adding about 2 lbs of rye malt really gives it flavor as well
Do you replace 2 pounds of corn with rye malt or add 2 pounds of extra rye to the recipe?
@@fredluden2298 corn isn't great at releasing it's starch though it has a lot. I add the rye as extra but I also use champagne yeast which doesn't die out until 20 % alcohol so you get a lot more yield of alcohil
From what I've been told a standard is the first run the second is the sour curious if there's a name for the Third run
tractor supply getting sweet grain and flacked corn are around $13 for 50 lb. so about what you are paying mate.1 kilo is 2.2 lbs so yep same price.
Great video. What temp do you ferment at and do you adjust ph.
After adding all liquid don't you stir it around again to aerate?
Great channel! I have witnessed on initial and 1st gen that the 3rd jar (using quarts) is milky. Thoughts/suggestions
What a great video - will have to try this at some point! I was just wondering whether methanol is a concern with this process? Thank you so much!
It is. Therefore during spirit run, we're tossing/using for non consumption the first milliliters from that run. How much, you have to calculate exact amount of your volume, by me it's roughly 200ml (24ish L of wash).
how many times can you ferment with the same yeast? do you never add new yeast if you continue to make sour mash, say for instance 100 times? Thanks
What is the yeast? There are so many to choose from. Also I was told you can use the backset from a wash just using something like Turbo yeast sugar wash (without corn) into a new sugar wash with turbo 8 or similar. Will that help? Make it worse? Or just use water? Anybody know the answer?
I been doing sugar washes for 2 years and always wondered if I could use the left over backset for the next sugar wash and I think I did actually do it last year with no issues I think because the water or backset is just a vehicle to hold the sugar and yeast while they play with each other. But most times I used fresh water because I dont do one wash after another.
ANYWAY, I finally feel brave enough to do a grain mash but have been studying all grain mashes and amalaise enzymes and barley and rye and cooking the corn overnight and blah blah. Then I saw this video which I am sure I watch back when I was first getting started and hell yes. This is my next step from sugar washes. It is literally SUGAR wash with corn in it that you redistill and create the sour mash to work with. Which is only really starting again with the left over water and corn from the first cook up.
My only question is did he mean there is no yeast needed in the second run? Or did he forget to add it?
Tractor Supply in the US 23 kilo bag of cracked corn for 13.22 NZ
Does anyone know how long the yeast will stay alive in its dormant state. I have a batch that has fermented out and been sat in the fermenter for quite some time, do I try for the next generation or Start over again ? .
I would love to know a bit more about methanol and when it is released in the distillation process. Does it come out in the stripping run or does it come out whenever you are refining the product
ON the stripping run you let it all run (collect it all). When you're ready for the spirit run, make your cuts, because of it's volatility, I'm not sure how much forshots and heads this will produce. Just keep checking until it passes the flame test.
@@davidallen4174 Sure....keep making fires around volatile vapours.
Not too smarts.
After adding all the contents into batch 2, do you need to stir it all up to get the yeast off the bottom. Or just let it do its thing?
Hi, I fermented gen1 at 31deg. All done now. Must I reduce temp to drop yeast out, or can I just syphon at current temp?
Too confusing for me.
I just set my 4th mash run, 2nd with Cracked Corn.
Im fermenting after cooking the corn, then running.
My 2nd run with a Pot Still, 1st run i don't think i cut my heads right..
Hello!....thanks for all the information. What yeast are you using for this?
O Jesse do u degass, I do after I stray it, and I put a anti-foaming agent to keep it from puking 🤮 thanks
This one of my favorite recipes 👍, I really don’t know how many generations u can get, I done 18 gen had to take a brake...lol!👍
+charlie knight bahahaha. Geez that's a good innings though!!
Quick question do you always use distilled water or is store brought purified water adequate?
I use the cracked corn 1 pound per gallon with honey 20 oz per gallon and brown sugar 1 pound-ish per gallon yum yummmm it would be great if you’d try it Jessie and let’s everyone know what you think 🤔😁👍🏻
Oh yes chickens do get drunk....wild birds and pigs especially. It's great to watch drunk pigs! I will have to take a video and send it to you.
What about using enzymes to break down the corn starches so they can be converted to usable sugars?
Yep, you could for sure. But the point of UJSSM is to be super simple and newbie friendly.
Can you use this mash in a still spirit air still or the turbo 500 ?
How much yeast and what yeast do you use, mine is taking almost 2 weeks ferment, im using 40g high foam yeast
So what target SG are we looking for? 1.064 seems kinda low? Wouldn’t 1.090 be a better target ?
Thanks Jesse
Hi just wondering are adding the same amount of sugar for second and third generation too or you just carrying out with backsit
I shall be great full if you let me know thanks
Yep the same amount of sugar :)
Thanks pal your star
So if you ran the first wash slow would it be a decent product to drink
Some people heat their mash for an hour before letting it ferment. Does this reduce fermentation time or make more liquor?
That is the process of mashing. It uses the enzymes in malted products (usually barley) to convert the starch to sugar. This is a "beginers" recipe that mimics those flavours without having to go thro the process. So for this one, the corn is not providing any sugar. Just flavour.
can you do the same thing but with grain/wheat/etc instead of corn?
How do siphon all the beer off from the first gen in ny experience there is always some you can't get because you get the milky stuff
+410mrdiesel yup, don't worry about it too much, you will get it back in the next gen. I have also been straining the corn I pull out to get a little more out of it 😆
Still It I had aboit 2 gallons of beer left I couldn't get to out of a 20 gallon wash
I just bought some cracked corn feed from the TSC store here in Canada for $9 per 25kg bag!
Hi Jesse, is this recipe worth trying in a reflux still or is it only suitable for a pot still?
Cracked corn 50 lb bag from tractor supply store is about $20 USD.
Jessie, in the US, Tractor Supply cracked corn is about $9.00 and the local feed co-op is a buck or two less.
BTW, your drunk chickens sound like goats...
Ahhh so lucky!
And that's why I keep em drunk! 🥃🤣
Walmart sells cracked corn in my area as animal feed for about 8 bucks.
how many do you think you can make of 25 liters of 15% abv mash?
Jesse I made Ujssm one. What would you think about putting fax it in after it’s made from a previous run of agave?
How can i get a still like the one you using.
How many gallons is it.
Thanks for the videos ..
Hi there great channel. Can I make ujssm using my air still that I have it holds 4 litters at a time.
I see no reason why not. Be careful of chunks.
But you will have the same ever-present problems with the air still. (cuts being pretty much meaningless etc).
Hi Jessie - or anyone really - 2 questions...
- do you stir up the mix when you add the sugar syrup and water for the second batch?
- the recipe calls for 25g of yeast but a typical TPW is 80... any idea why so much less?
Thanks for sharing man I always look forward to your vids!
2 gen is already having lots of healthy/active yeast + nutrients into it. So not much as in TPW needed (where there's mostly sugar solution).
25g is more than enough to ferment 30L of good (plenty of yeast nutrients) wash/mash. And good stir, to reintroduce some O2 or pour from some height, will never hurt :)