So I know this is a very long video. This is why I decided to try it.... Cuts and blending seems to be one of the more "mystical" aspects of distilling. And just doing a overview seemed like it left so much out. I thought perhaps more of a walk through of the whole process would help people out. But that was just a guess. Let me know what you think team awesome! .....as always don't have to be nice. Tell me what you really think ;)
Yeah I loved it, tbh I wouldn't have minded if it was longer. Like talking on each, but feel like a video like that would need to be released separately. So like the full and then cut video for youtube
Love the video. Really helps to see someone else’s process and thoughts. I like to have my wife and daughters also smell for head and tails transition. I have them smell known heads then move from known hearts towards heads until they catch heads. Same with tails. Then I compare their thoughts with my own. Amazing how close opinions are....usually within a jar or 2. Then I move into my tasting to do hard cuts and blending. Certainly not too long a video. Anyone interested in the craft should agree. Thanks much Jesse.
such a good video for people new to blending, its not like the process is complicated but just seeing someone else walk through the process makes it seem much less daunting and a lot more fun!
I’m good with the length. As a newbie enthusiast, I enjoy watching you going through all the jars as they are so different. Keep up the good work! You’re much more detailed than most people, and I’ve learned a lot from your channel. Cheers!
Man i truly admire your work and all others who distill and blend there own spirits. It takes a discipline and a nerdiness im not prepared for. So its a truly great thing to see you do your thing man.
hey jesse, i started watching your videos at the start of the week and im obsessed, im almost through all of your videos already. keep up the great work. i love how much i have already learnt from you, thank you again
I learned from the Whiskey tribe to smell the inside of your elbow to reset your nose, then smell your next glass/cut. it works for me. Thanks for your great vids on UJSSM, just starting gen 1 now. Cheers!
Thanks for making this video, It made me realize my cuts are in the right ballpark. Sometimes i would get insecure when sharing my ujssm with friends because I was not sure if my cuts are decent or if I was being biased of my own brand.
Awesome video, i'd never got down the tails that far, usually i'd be like "wet dog, cardboard, i take 5 more jars and i stop" instead of carry on, and taste, and water down and take my time. I really learned something
I just started watching your videos and I've gotta say... I've learned more from your videos than every other channel out here. Fortunately for me I live in Iowa so sweet corn is EXTREMELY abundant. I made my 1st spirit run a week ago and am now oaking my product with used Jack Daniels barrels that's been toasted and cut and I'm waiting to try my finished product. I think I'm going to let it sit a few months until my birthday in August before I give it a try. Thanks for your videos bud!!!
Great job mate. Just getting started with this new hobby and I really appreciate your video. I am a sommelier and can totally related to the flavour/smell descriptors you are using which makes things fairly simple to understand. Good job tasting!
"Muppet Check" LOL, I probably need one of those weekly! Thanks for going into detail with this vid, as a "noob" it really helps and I feel I'm getting better each time. Appreciate your time and guidance man!
Really interesting exercise in blending! One trick I've found to get rid of that harsh, chemical (window-cleaner) smell out of some closer towards the heads end of the spectrum... shake the jar then drop a lit match in it. I do it regularly with mine. Honestly, doesn't burst into flames. Will burn off the more volatile high end rubbish. Give it a try!
At your jar 20 you got aniseed. I made an apple brandy a while ago and two of the jars tasted and smelled very intensely of black liquorice. Loving the videos man. Keep it up!
Dude you’re the maddest fulla. Absolute Genius son. Dig your ingenuity! Bro, how would I best ask you a question of my own plant distillation of essences?
Thanks for all your awesome vids mate. I know this is a pretty old one so dont know if you'll see this comment. I've learned alot from your vids. I like to have a constant ujssm running. Just for whitedog so i dont drink all the stuff im trying to age. Also did a straight rye one too which doesnt taste too bad at all
Jesse! I gotta ask if you ever had blended the cuts together with ratios like 3:1 (jar 16:jar 30). I've been told a lot of cuts can greatly change the taste with just small amounts and perhaps there are mixes missed when add in whole. I realize it would take an immense amount of time and have potential loss of great cuts but perhaps reveal exceptional blends hidden within that specific mashbill. Also are you planning on doing any more tasting videos of your barrel spirits? I appreciate you brother! I've learn so much from you and ignited my love for this art.
A bit surprised you didn’t get more butterscotch, but I like your conservative approach near the end. As we’ve discussed, I do cuts by smell and taste and feel as I go, and I very rarely take anything deep into the tails. My results are probably sweeter than some would like as a result. Next time I do it I will be looking for sweet spots later on.
Thinking about it now I wonder if I was a little blown out at the end. Need to go back and taste it again now I have had some time to regather my thoughts. It could also be a relative thing, "lots" of butter scotch is kind of hard to talk about objectively haha.
Hi Jesse awesome video. The length is fine because it's all good info not just 20 mins of babbling about irrelavance and then 10 mins of info like so many other vid's. My question is would you go threw this process for a sugar wash. I don't have a discerning palate and all this notes of this and hints of that bypass me. I am getting a bit better but I usually just put it all in as neutral spirit. I can tell what smells or tastes like nail polish or chemical and what has a neutral taste.I'm trying to master a very good sugar wash vodka that taste as good as mid-priced commercial before I delve into grained vodka and then rye's and bourbons. I mostly make liqueurs like Kahlua and berry liqueurs, schnapps and vodka based cream liqueurs all for personal use and gifts. So any advice you can throw out there is much appreciated. Oh, I am watching all you vid's from the beginning so that is why I'm asking about these old ones.
I've taken up the craft of home distillation. However I think I have become borderline alcoholic. I tried my corn whiskey the other night which has mellowed quite nicely over the last month, comparing it to the makers mark and my own stuff was a lot smoother. So exciting.
Good on you for erring on the safe side, wish i'd done that on my early whisky runs... However, keep some of your blend as white dog to see what effect the oak has. Maybe also try different barrel strengths, as different alcohol concentrations tend to extract different flavors from the wood...
bro good vid. A question: Do you ever try taking portions of your favourite jars to make one mean bottle of top notch bourbon eg mixing 200 ml of jar 14 (spring delight) with 100 ml of jars 15 16 and 17 (solid heads) plus smaller portions of your fav tails. you put this 1 litre aside then mix your leftover keepers together into a bulk consistent batch.
How's it mate. Actually I have not done that yet. I have thought about it a few times. And I think it's a awesome idea. I just have not got around to it yet.
@@StillIt I bet you could blend three completely different whiskeys from a single mash, maybe get some third party tastes that differ from your own, and have a blending party where everyone blends their own favourite whiskey haha
Crazy how different some cuts can be from the others surrounding it. Would be interesting to make a few bigger batches and then try to blend those into distinct whiskies based on those unique flavors.
I'm not sure if this has ever been considered, but, what if you ran your tails or anything that may have something offensive through a charcoal filter a few times and see what that does to the flavor?
Best cutting/blending video I have watched, thanks!! Question: Do you run the feints during the stripping runs or spirit runs of the next batch of UJSSM???
You said 28 had funk but 29 didn't. Was that perhaps somewhere around where maybe you had to adjust the heat to the still and either it affected 28 or adding more heat as your wash evaporates helped bring back the flavour in 29?
Hi Love your videos. İ have a question. İn this batch the alcohol you dont put into the steel pot, did you distil them again? Or are they go to trash??
Hey man like your channel and I have a question. I saw a blending vid with a chart that showed temps and what flavors usually come out at each temp. Do you have that or know where I can possibly find it ? Keep up the great work. Thanks for your time.
How's it mate, I have seen similar things. Can't remember where (must have been on one of the forums I guess??). But no I don't have any sorry. I guess they are cool as a rough reference. But things seem to vary so much batch to batch I'd rather just treat it as a individual thing. Just me though ;)
Been subscribed for a while, I was wondering if you've ever put wood in before running the still to increase the woodsy flavors from the mash? Not sure how that would turn out
I have been doing Honey and Molasses washes through a Turbo 500. I get fingernail polish at the beginning and decaying tomatoes/old root cellar at the end. Even my feints jar/rerun queue is about 80% ABV. Not much fibrous material to get Methanol.
Been looking into rum and one of the recipes on the homedistiller site "pugirum" suggests the "rum oils" are way down in the tails and to continually re-add them to the spirit runas they sort of scatter through the mix? Wonder if something similar would work for UJSSM?
hey, great videos :) I was wondering what makes the sour mash sour? I know adding back set makes it sour but what makes it sour? it's a lovely flavor for sure but trying to wrap my head around it. cheers and keep up the good work!
Excellent job on this video, and like everyone said, we don't mind that it took some time as long as it's full of content which you always do. Keep up the good work, dude. One question that I didn't see covered in the other comments is about the open jars (and the fly, lol). Do you leave them open all night until you make cuts the next day or do you cover them? If you leave them uncovered, aren't you worried about losing ABV? Guess that might depend on the temperature of your workshop maybe.
Once again Jessie, top-tier video and yes we can see the tasting effects! LOL, I wonder if it would be of any advantage to include a second opinion during this phase, a bud with similar tastes? other than that I hope you gave the fly an honourable burial for its sacrifice to the Craft
Hahahah, I did not. Now I feel bad for the fly! Yeah that would be awesome. The legality of doing so for me is a Little grey (which is why I have yet to do it).
Do you use a recirculation for your cooling on you steel or are you running tap water threw it i have a system on my i can add alot of ice to with a pump
I just finished my cleaning runs, but Ive done a lot of reading. The butterscotch is from lactic acid "Ethyl lactate, also known as lactic acid ethyl ester" "ethyl lactate when dilute is mild, buttery, creamy, with hints of fruit and coconut." I thought part of the reason to use backset is to keep those flavours since it had a boiling point of 151C which might explain why it shows up late tail. But it kind depends on random lacto "infection" for each generation I guess. Since all the lacto bugs from each generation would be killed by distilling. When I brew beer I simply add 88% lactic acid to reduce PH. When I brew berliner weisse (try atleast) I add lacto culture from skyr yoghurt or a type of lactic soured milk we have locally. Some even use probiotic pills or simply add some uncooked/unmashed grains to the fermenter. Maybe using new fresh maize/barley for each gen would help with the lacto. If backset has lactic acid, it explain why its also used to lower PH to prevent the ass smelling bugs beeing able to start growing in the wash/mash. I would use a "pure" lacto culture, instead of getting random bugs from grain, but no idea how that would affect flavor/taste.
homedistiller.org/forum/viewtopic.php?f=3&t=56303 as always, I'm not the first that thought about infecting a wash on purpose. If you read about kettle souring beer, if it might give you some ideas, boils down to letting some lacto bugs have 24-48 hours with the wort before adding yeasts.
I know the video is not "fresh" but few tips from me, which work in many industries where you taste/smell something: 1. Use coffee to refresh the "nose", basically the smell of coffee (beans/fresh grounded) makes the smell sensation more vivid, you just "clean" the nasal cavity from other aromas. 2. Before you drink high percentage alcohol be sure you took a hit of some other alcohol, something neutral and with the similar "proof". It will prepare your taste buds for the all incoming experience. 3. Drink water before tasting - keeping oral cavity moist gives better ability to taste buds for work in better condition. Your taste works by taking dissolved in solution chemicals and binding them with sensory cells on tongue. 4. Don't smell directly from jar - try to direct the aroma by shaking hand above the jar making some "wind", the indirect first contact makes your nose prepared for some notes, without overwhelming the sensation, then you can stick the nose into jar if you need it. ;) 5. If you feel the overwhelming on flavor and aroma - drink some light coffee (rather not the espresso). And water. And wait. Hope you read it and maybe use it, hope it helps somehow. ;) Cheers!
I really would like a sample of this yeast generation for my collection. Btw, you should buy some stainless steel straws from Aliexpress. you can use them as little sample probes instead of the spoon. Stick it in the jar, cover the hole with an finger, and transfer your sample to the glass. Works like a charm, and if you mark the straw, you get the same volume every time ;)
I actually bought some to do just that with. Found it hard to get a exactly the same amount each time. Good idea on marking it though! Thanks man will give that a whirl.
How do you control you electric heating element on your still? I was thinking that the fluctuations in your tails may be due to it cycling. Great video though, i havent had the patience to go through a bunch of small jars like this for my runs haha I usually just determine what is the hearts on the fly and collect it in big jars.
don't forget to add some water my friend, if your' re running , and it all changes when aging on oak, i take a little heads for mouth feel and tails do down the sharpness
It looks like you ended up throwing #39 into the faints after you had pegged it as good for bringing out more of that butterscotch you were hunting. Hope you caught it before you dumped it, or at least blended in as much as you wanted before ditching the remainder.
Great vid! Question, could you be volatilizing out some of the esters by having all of the jars open? Was curious if others kept the lids on or not. I am sure it would help keep the flies out ;)
got it....thanks for the reply....I am going to run my first simple sugar was this weekend....I live in one of the states (Missouri) where it is kind of legal...can't wait
I did the smell test on my mates cuts and since we are in the middle of a pandemic I was looking for the references for the smells of the different cuts: 1. Hand sanitiser 2. Hand sanitiser 3. Hand sanitiser 4. Hand sanitiser 5. Hand sanitiser...
Great video and not too long at all. Very timely for me as i think one more stipping run and i should be able to do my first spirit run of cfw. Not sure if i am being impatient but so far i have 11L of low wines 20-50% range in jars i have been taking about 4L a sripping run. I have a copperhead stills (NZ) boiler 30L. In your opinion would 15L low wines plus water to get below 40% abv safety net, be enough for a spirit run. Keep up the good work mate cya next time your live.
Really it's about two things. 1- making sure you don't boil your elements dry (not a problem on your set up is it?) 2- Effectively giving ourself a bigger boiler. So more accurate cuts. Or I guess more specifically more resolution on your cuts. So your call my man haha 😉
Wow Jesse this hit right where I needed it. I have a 23l copper pot and when I’m running i fill pint jars and only get about 7-10. Do you think I should take smaller collections to better determine between heads/hearts/tails. Idk.
Hows it going man. Personally, I would say yes. Even if you just double it to 14-20. It will give you more resolution for making the cuts. While still being a manageable amount of jars. Definitely something to be said for having each one be the same volume though.
Since it’s only 5 gallon. I don’t have much to work with. So I’ll go smaller and see how that goes running ujssm gen 2 sat morning. And hopefully have enough to make a spirit run.
Well no I was saying in general. But my set up has a thumper and I was told it’s like redistilling it. Idk. But my ujssm will be spirit run. But in the past I’ve run one run with thumper.
Jessie, I just looked at this content. The length of the video was not too long. The number of jars looked overwhelming at the start. The way you broke it down was methodical. I like what you said at the beginning; that you don't blend by ABV/Proof, but by taste and quality. When you put the heads and tails(feints) back into another run, aren't you putting the worst alcohol back in? I would think you would wind up with just more bad tasting heads and tails in the next run, with no additional palatable cut.
So I know this is a very long video. This is why I decided to try it....
Cuts and blending seems to be one of the more "mystical" aspects of distilling. And just doing a overview seemed like it left so much out.
I thought perhaps more of a walk through of the whole process would help people out.
But that was just a guess. Let me know what you think team awesome! .....as always don't have to be nice. Tell me what you really think ;)
It's only 18 mins long if you play it at 2x ;-p
Not too much longer than a TV show. I think it's fine
Its awesome!! The longer videos are my favorite. There is so much good info you go over!!
Great video! Tks
Yeah I loved it, tbh I wouldn't have minded if it was longer. Like talking on each, but feel like a video like that would need to be released separately. So like the full and then cut video for youtube
Dude! Between You, George & 'Bearded' I've learned ALOT!!! Thank you VERY MUCH!!! Great info👍.
Cheers mate:)
Best video on cuts I've seen...ever. Thanks for the detail man:-)> So much good advice I'm going to watch it again and take notes. Great stuff!
Haha thanks man :)
Love the video. Really helps to see someone else’s process and thoughts. I like to have my wife and daughters also smell for head and tails transition. I have them smell known heads then move from known hearts towards heads until they catch heads. Same with tails. Then I compare their thoughts with my own. Amazing how close opinions are....usually within a jar or 2. Then I move into my tasting to do hard cuts and blending. Certainly not too long a video. Anyone interested in the craft should agree. Thanks much Jesse.
Appreciate it my man. Dude, you know what I hadn't thought about that! No problem people SMELLING it! .....that's happening next time!
such a good video for people new to blending, its not like the process is complicated but just seeing someone else walk through the process makes it seem much less daunting and a lot more fun!
Finally!!! A video on the fine art of cutting. THANK YOU!
No danger mate!
I’m good with the length. As a newbie enthusiast, I enjoy watching you going through all the jars as they are so different. Keep up the good work! You’re much more detailed than most people, and I’ve learned a lot from your channel. Cheers!
Thanks my man. Appreciate it :)
This was super helpful, thanks for recording and sharing your thoughts, Jesse. Some real nuggets of gold in here for those paying attention. Thank you
Man i truly admire your work and all others who distill and blend there own spirits. It takes a discipline and a nerdiness im not prepared for. So its a truly great thing to see you do your thing man.
Haha thanks my man!
hey jesse, i started watching your videos at the start of the week and im obsessed, im almost through all of your videos already. keep up the great work. i love how much i have already learnt from you, thank you again
Ah cool! Glad you are enjoying them my man!
RIP fly. Atleast he died happy. Nice job, love the vids
Hahaha true that!
SoCal Citizen t
It does not matter how long the video is. It takes as long as it needs to - time is not the criteria, content is. Keep 'em coming ;)
Thanks mate🥃
Exactly!
I enjoyed the long video. I did watch it over 2 days. I dig nerding out over something I know so little about.
Haha yeah, kinda wondering if I should have made it 2 episodes! Thanks for the feedback :)
Impressed you spend so much time and attention, and are not as greedy as me!
I learned from the Whiskey tribe to smell the inside of your elbow to reset your nose, then smell your next glass/cut. it works for me. Thanks for your great vids on UJSSM, just starting gen 1 now. Cheers!
Thanks for making this video, It made me realize my cuts are in the right ballpark. Sometimes i would get insecure when sharing my ujssm with friends because I was not sure if my cuts are decent or if I was being biased of my own brand.
Awesome glad it helped :)
Gotta say i love dukes of hazzards and the fact ive found a jesse teaching me to distill is freaking amazing
Awesome video, i'd never got down the tails that far, usually i'd be like "wet dog, cardboard, i take 5 more jars and i stop" instead of carry on, and taste, and water down and take my time. I really learned something
I just started watching your videos and I've gotta say... I've learned more from your videos than every other channel out here. Fortunately for me I live in Iowa so sweet corn is EXTREMELY abundant. I made my 1st spirit run a week ago and am now oaking my product with used Jack Daniels barrels that's been toasted and cut and I'm waiting to try my finished product. I think I'm going to let it sit a few months until my birthday in August before I give it a try. Thanks for your videos bud!!!
Awesome man! Hope it turns out amazing.
Lol, not swallowing. By the end of your video your face changed your hat was crooked. Loved it, Thanks
Brilliant video on cuts. I took alot from that. Thank you kind sir
Great job mate. Just getting started with this new hobby and I really appreciate your video. I am a sommelier and can totally related to the flavour/smell descriptors you are using which makes things fairly simple to understand. Good job tasting!
Ah awesome! Your going to go to town on blending haha
"Muppet Check" LOL, I probably need one of those weekly! Thanks for going into detail with this vid, as a "noob" it really helps and I feel I'm getting better each time. Appreciate your time and guidance man!
I need em for sure! Haha
Glad you liked it dude
Such a good walkthrough man. So keen for my bourbon spirit run now!
Cheers my man!
How far off are you?
Final stripping run will hopefully happen during the weekend
Awesome videos, love your personality and the details with each jar are fascinating
Awesome cuts video well done
Thanks mate :)
I love this whole, almost scientific process, great stuff. cheers!
Thanks mate 😊
Really interesting exercise in blending! One trick I've found to get rid of that harsh, chemical (window-cleaner) smell out of some closer towards the heads end of the spectrum... shake the jar then drop a lit match in it.
I do it regularly with mine. Honestly, doesn't burst into flames. Will burn off the more volatile high end rubbish.
Give it a try!
Thanks. I'm headed towards this process. Someday.
Fantastic video mate! Absolutely love the detailed info on blending. Keep up the awesome videos! Look forward to the next one.
Cheers mate! Appreciate it 😃
At your jar 20 you got aniseed. I made an apple brandy a while ago and two of the jars tasted and smelled very intensely of black liquorice.
Loving the videos man. Keep it up!
Dude you’re the maddest fulla. Absolute Genius son. Dig your ingenuity!
Bro, how would I best ask you a question of my own plant distillation of essences?
Thanks for all your awesome vids mate. I know this is a pretty old one so dont know if you'll see this comment. I've learned alot from your vids. I like to have a constant ujssm running. Just for whitedog so i dont drink all the stuff im trying to age. Also did a straight rye one too which doesnt taste too bad at all
i was half expecting something like the TV show ** Drunk History** .. lol
with the amount of jars you were taste testing..
keep it comin' brother! we love the detail
Cheers mate
As the saying goes. The devils in the details. So the more details, the less chance of the devils... lmaoo.. I like it!
Haha true that bro!
Awesome Video!
great video again jesse
Cheer mate!
Great video man,very informative,great effort, Thanks
Thanks mate appreciate it!
Jesse! I gotta ask if you ever had blended the cuts together with ratios like 3:1 (jar 16:jar 30). I've been told a lot of cuts can greatly change the taste with just small amounts and perhaps there are mixes missed when add in whole. I realize it would take an immense amount of time and have potential loss of great cuts but perhaps reveal exceptional blends hidden within that specific mashbill. Also are you planning on doing any more tasting videos of your barrel spirits? I appreciate you brother! I've learn so much from you and ignited my love for this art.
Great video it’s so interesting to see the comparison between jars. Cheers!
Thanks mate
A very helpful video.
Excellent
Honestly, I could watch him go over every single jar. Maybe a live stream would be a good format for that.
A bit surprised you didn’t get more butterscotch, but I like your conservative approach near the end.
As we’ve discussed, I do cuts by smell and taste and feel as I go, and I very rarely take anything deep into the tails. My results are probably sweeter than some would like as a result. Next time I do it I will be looking for sweet spots later on.
Thinking about it now I wonder if I was a little blown out at the end. Need to go back and taste it again now I have had some time to regather my thoughts. It could also be a relative thing, "lots" of butter scotch is kind of hard to talk about objectively haha.
I hear ya. And I think you will be pleasantly surprised at the effect oak will have.
Yeah oak too! I'm guessing that will bring those flavors out a lot.
Great video man love it love it love
Thanks my man
cool stuff i like the way you step thur and what to look for each step of the way.sure good info i can use, like all your shows do for me thanks
Sweeeeet. Glad you enjoyed it mate.
Thank you
Another great video! Didn't mind how long it was at all.
Awesome, thanks for the feedback my man :)
Your Nan’s apple crumble sounds delicious! Thanks Jesse.
Great video, thank you for posting! With 30 something full mason jars, how many gallons did you start with in the pot?
Hi Jesse awesome video. The length is fine because it's all good info not just 20 mins of babbling about irrelavance and then 10 mins of info like so many other vid's. My question is would you go threw this process for a sugar wash. I don't have a discerning palate and all this notes of this and hints of that bypass me. I am getting a bit better but I usually just put it all in as neutral spirit. I can tell what smells or tastes like nail polish or chemical and what has a neutral taste.I'm trying to master a very good sugar wash vodka that taste as good as mid-priced commercial before I delve into grained vodka and then rye's and bourbons. I mostly make liqueurs like Kahlua and berry liqueurs, schnapps and vodka based cream liqueurs all for personal use and gifts. So any advice you can throw out there is much appreciated. Oh, I am watching all you vid's from the beginning so that is why I'm asking about these old ones.
Awesome video, very informative but I thought you said that glass 39 was a keeper
Nice vid on cuts learned a ton (tonne) LOL’s
I've taken up the craft of home distillation.
However I think I have become borderline alcoholic. I tried my corn whiskey the other night which has mellowed quite nicely over the last month, comparing it to the makers mark and my own stuff was a lot smoother.
So exciting.
Yeah dude, need to watch that and keep it in check huh!
That's sweet dude! It really is crazy how far a little effort can be at that stage huh!
It was a good day when I sampled a run and realized I’d surpassed Maker’s Mark by a good margin.
Four Roses on the other hand... we all need goals.
Loves this. Wow, 40 jars! How big was your wash?
Good on you for erring on the safe side, wish i'd done that on my early whisky runs... However, keep some of your blend as white dog to see what effect the oak has. Maybe also try different barrel strengths, as different alcohol concentrations tend to extract different flavors from the wood...
Yes, yes and yes!
Cheers mate. I'm planning on doing a little experimenting with this lot 😉
bro good vid. A question: Do you ever try taking portions of your favourite jars to make one mean bottle of top notch bourbon eg mixing 200 ml of jar 14 (spring delight) with 100 ml of jars 15 16 and 17 (solid heads) plus smaller portions of your fav tails. you put this 1 litre aside then mix your leftover keepers together into a bulk consistent batch.
How's it mate.
Actually I have not done that yet. I have thought about it a few times. And I think it's a awesome idea. I just have not got around to it yet.
@@StillIt I bet you could blend three completely different whiskeys from a single mash, maybe get some third party tastes that differ from your own, and have a blending party where everyone blends their own favourite whiskey haha
Crazy how different some cuts can be from the others surrounding it. Would be interesting to make a few bigger batches and then try to blend those into distinct whiskies based on those unique flavors.
Oh snap! That's a pretty crazy idea actually man!
I'm not sure if this has ever been considered, but, what if you ran your tails or anything that may have something offensive through a charcoal filter a few times and see what that does to the flavor?
Best cutting/blending video I have watched, thanks!! Question: Do you run the feints during the stripping runs or spirit runs of the next batch of UJSSM???
You said 28 had funk but 29 didn't. Was that perhaps somewhere around where maybe you had to adjust the heat to the still and either it affected 28 or adding more heat as your wash evaporates helped bring back the flavour in 29?
Love you channel mate. Just wondering how much distillate you got all together before blending?
Hi Love your videos. İ have a question. İn this batch the alcohol you dont put into the steel pot, did you distil them again? Or are they go to trash??
Hey man like your channel and I have a question. I saw a blending vid with a chart that showed temps and what flavors usually come out at each temp. Do you have that or know where I can possibly find it ? Keep up the great work. Thanks for your time.
How's it mate, I have seen similar things. Can't remember where (must have been on one of the forums I guess??).
But no I don't have any sorry. I guess they are cool as a rough reference. But things seem to vary so much batch to batch I'd rather just treat it as a individual thing.
Just me though ;)
Been subscribed for a while, I was wondering if you've ever put wood in before running the still to increase the woodsy flavors from the mash? Not sure how that would turn out
Hey Jesse,
Thanks for the videos. Just wondering: what do you do with what's left in the still after your spirit run?
Digging the video!
Cheers my man :)
Do you have to rest Moonshine/ white whiskey at all after blending? Cheers!
when ever you are taking samples to smell or taste have you ever stirred or shaken the jar? just curious if it changes anything....
I have been doing Honey and Molasses washes through a Turbo 500. I get fingernail polish at the beginning and decaying tomatoes/old root cellar at the end. Even my feints jar/rerun queue is about 80% ABV. Not much fibrous material to get Methanol.
Been looking into rum and one of the recipes on the homedistiller site "pugirum" suggests the "rum oils" are way down in the tails and to continually re-add them to the spirit runas they sort of scatter through the mix? Wonder if something similar would work for UJSSM?
Did all those jars come from the same mash? If so how many gallons was it?
Yep, ah man I can't remember if the too of my head sorry
If you were running a smaller still like 5 gallons or so, would you use smaller jars to do cuts?
hey, great videos :) I was wondering what makes the sour mash sour? I know adding back set makes it sour but what makes it sour? it's a lovely flavor for sure but trying to wrap my head around it. cheers and keep up the good work!
Awesome channel. ❤You go above and beyond. I want to See you unable to talk. You're me at 30 lol 😂🎉 Salu or Cheer's...From SLC, UT
Excellent job on this video, and like everyone said, we don't mind that it took some time as long as it's full of content which you always do. Keep up the good work, dude.
One question that I didn't see covered in the other comments is about the open jars (and the fly, lol). Do you leave them open all night until you make cuts the next day or do you cover them? If you leave them uncovered, aren't you worried about losing ABV? Guess that might depend on the temperature of your workshop maybe.
Yeah it does loose a little ABV. But it also opens them up a whole lot to be able to better assess them. I will take that all day long :)
Once again Jessie, top-tier video and yes we can see the tasting effects! LOL, I wonder if it would be of any advantage to include a second opinion during this phase, a bud with similar tastes? other than that I hope you gave the fly an honourable burial for its sacrifice to the Craft
Hahahah, I did not. Now I feel bad for the fly!
Yeah that would be awesome. The legality of doing so for me is a Little grey (which is why I have yet to do it).
Great Vid!!!
Do you use a recirculation for your cooling on you steel or are you running tap water threw it i have a system on my i can add alot of ice to with a pump
I just finished my cleaning runs, but Ive done a lot of reading. The butterscotch is from lactic acid "Ethyl lactate, also known as lactic acid ethyl ester" "ethyl lactate when dilute is mild, buttery, creamy, with hints of fruit and coconut." I thought part of the reason to use backset is to keep those flavours since it had a boiling point of 151C which might explain why it shows up late tail. But it kind depends on random lacto "infection" for each generation I guess. Since all the lacto bugs from each generation would be killed by distilling. When I brew beer I simply add 88% lactic acid to reduce PH. When I brew berliner weisse (try atleast) I add lacto culture from skyr yoghurt or a type of lactic soured milk we have locally. Some even use probiotic pills or simply add some uncooked/unmashed grains to the fermenter. Maybe using new fresh maize/barley for each gen would help with the lacto. If backset has lactic acid, it explain why its also used to lower PH to prevent the ass smelling bugs beeing able to start growing in the wash/mash. I would use a "pure" lacto culture, instead of getting random bugs from grain, but no idea how that would affect flavor/taste.
homedistiller.org/forum/viewtopic.php?f=3&t=56303 as always, I'm not the first that thought about infecting a wash on purpose. If you read about kettle souring beer, if it might give you some ideas, boils down to letting some lacto bugs have 24-48 hours with the wort before adding yeasts.
That’s why we call it Lactic Souring. Good stuff.
Do you add your feints to your next spirit run? Or do you save them and do a run all by themselves?
I out the first lot of feints from the ujssm into the second. Every thing else so far I have saved. Not too sure what I will do yet.
I know the video is not "fresh" but few tips from me, which work in many industries where you taste/smell something:
1. Use coffee to refresh the "nose", basically the smell of coffee (beans/fresh grounded) makes the smell sensation more vivid, you just "clean" the nasal cavity from other aromas.
2. Before you drink high percentage alcohol be sure you took a hit of some other alcohol, something neutral and with the similar "proof". It will prepare your taste buds for the all incoming experience.
3. Drink water before tasting - keeping oral cavity moist gives better ability to taste buds for work in better condition. Your taste works by taking dissolved in solution chemicals and binding them with sensory cells on tongue.
4. Don't smell directly from jar - try to direct the aroma by shaking hand above the jar making some "wind", the indirect first contact makes your nose prepared for some notes, without overwhelming the sensation, then you can stick the nose into jar if you need it. ;)
5. If you feel the overwhelming on flavor and aroma - drink some light coffee (rather not the espresso). And water. And wait.
Hope you read it and maybe use it, hope it helps somehow. ;) Cheers!
Awesome thanks my man! Appreciate it :)
I really would like a sample of this yeast generation for my collection. Btw, you should buy some stainless steel straws from Aliexpress. you can use them as little sample probes instead of the spoon. Stick it in the jar, cover the hole with an finger, and transfer your sample to the glass. Works like a charm, and if you mark the straw, you get the same volume every time ;)
Yeah unfortunately it's really Dodge for me to even give anything away :(
I actually bought some to do just that with. Found it hard to get a exactly the same amount each time. Good idea on marking it though! Thanks man will give that a whirl.
Jesse what do you do with the faints and low wines?
Now I can’t wait to break all of my runs down into smaller cuts to blend.
Do you filter your cuts at all ! If not why not!
How do you control you electric heating element on your still? I was thinking that the fluctuations in your tails may be due to it cycling.
Great video though, i havent had the patience to go through a bunch of small jars like this for my runs haha I usually just determine what is the hearts on the fly and collect it in big jars.
It's run with a SCR. So I would hope it's not fluctuations. Not in power anyway. But who knows haha.
Yeah thats should be turning on and off way too quickly to have any effect jar to jar. Guess its just the way she goes
Chur brother love your work!!
Cheers mate
don't forget to add some water my friend, if your' re running , and it all changes when aging on oak, i take a little heads for mouth feel and tails do down the sharpness
Hello from Alabama
It looks like you ended up throwing #39 into the faints after you had pegged it as good for bringing out more of that butterscotch you were hunting. Hope you caught it before you dumped it, or at least blended in as much as you wanted before ditching the remainder.
Ahhhhhhh from memory I think I used a little of it and let some of it go......or was that 38........God knows hahahaha
Great vid! Question, could you be volatilizing out some of the esters by having all of the jars open? Was curious if others kept the lids on or not. I am sure it would help keep the flies out ;)
I cover the jars for 24 hrs. Let the more volitle stuff evaporat. Just whipped the covers off right before filming ;)
got it....thanks for the reply....I am going to run my first simple sugar was this weekend....I live in one of the states (Missouri) where it is kind of legal...can't wait
Awesome man! Good luck to you!
...coffee filters work well with a rubber band.
Can you ferment and distill marshmallows
What will you do with what didn't make the cut?
I did the smell test on my mates cuts and since we are in the middle of a pandemic I was looking for the references for the smells of the different cuts: 1. Hand sanitiser 2. Hand sanitiser 3. Hand sanitiser 4. Hand sanitiser 5. Hand sanitiser...
Great video and not too long at all. Very timely for me as i think one more stipping run and i should be able to do my first spirit run of cfw. Not sure if i am being impatient but so far i have 11L of low wines 20-50% range in jars i have been taking about 4L a sripping run. I have a copperhead stills (NZ) boiler 30L.
In your opinion would 15L low wines plus water to get below 40% abv safety net, be enough for a spirit run.
Keep up the good work mate cya next time your live.
Really it's about two things.
1- making sure you don't boil your elements dry (not a problem on your set up is it?)
2- Effectively giving ourself a bigger boiler. So more accurate cuts. Or I guess more specifically more resolution on your cuts.
So your call my man haha 😉
Wow Jesse this hit right where I needed it. I have a 23l copper pot and when I’m running i fill pint jars and only get about 7-10. Do you think I should take smaller collections to better determine between heads/hearts/tails. Idk.
Hows it going man.
Personally, I would say yes. Even if you just double it to 14-20. It will give you more resolution for making the cuts. While still being a manageable amount of jars.
Definitely something to be said for having each one be the same volume though.
Since it’s only 5 gallon. I don’t have much to work with. So I’ll go smaller and see how that goes running ujssm gen 2 sat morning. And hopefully have enough to make a spirit run.
Cool man. Oh wait....your not doing cuts on the stripping runs are you?
Well no I was saying in general. But my set up has a thumper and I was told it’s like redistilling it. Idk. But my ujssm will be spirit run. But in the past I’ve run one run with thumper.
Cool that makes sense :)
Jessie, I just looked at this content. The length of the video was not too long. The number of jars looked overwhelming at the start. The way you broke it down was methodical. I like what you said at the beginning; that you don't blend by ABV/Proof, but by taste and quality. When you put the heads and tails(feints) back into another run, aren't you putting the worst alcohol back in? I would think you would wind up with just more bad tasting heads and tails in the next run, with no additional palatable cut.
I think it was another great video !! It shows me I'm not as much as a nerd as you 😱😱 just kidding yes I am...
Hahaha my people!
Still It oh and I forgot did you get the little moth out of your beard? Little booger Trying to get a taste.
Bahahah who knows. May still be stuck in there!
How much valium did u start with before & how much did u end up with of what u kept?
Eh noty drug of choice 🤔🤣
@@StillIt sorry Volume stupid autocorrect
Probably think with my spelling I'm a dumb Yankee...lol
Hahaha mate, crack me up! Funny autocorrect mistake. My spelling is worse than anyone I know haha.
@@downwindsalmon I was like, WTF ??? Ha Ha !