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.
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.
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 :)
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.
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.
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 👍
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)
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 )
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
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.
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’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.
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!
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?
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.
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.
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.
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.
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
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.
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)
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
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 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?
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 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
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.
Hey Jesse, keep coming back to this vid, love it... was just about to do a 2nd gen stripping run when it dawned on me. Obviously I've been taking the reflux coil out but do you take all of the marbles and copper wool out of the column? I've been leaving them in and can't help thinking that I may have been missing out on something... what do you do dude?
Hows it mate, cheers :) If you are not using the reflex condenser the packing will not do a whole lot. You will get some passive reflex (more or less depending on still design). But I would hazard a guess its only going to be a subtle difference, if any.
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).
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 have a question: why aren't you stirring the sour mash once you've added all the liquid? is there a specific reason? Thank you for these awesome videos! best regards from switzerland :D
I thought about it... . . Asked my self what would stiring help with. Mostly getting the yeast back into suspension. And adding 02. I would rather not beat the crap out of yeast stiring like mad (call me a romantic haha). So I stir it up rough ahead of time to 02. Then tipping it on top is enough to make the yeast up. ......no particular basis for this. Just my personal pondering.
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
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
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.
Another great video mate, making my UJSSM along with your videos 😁. Few quick questions mate. 1.When you run the still for the first generations, can you run it as a spirit run instead of stripping run? 2.Also I'm running a basic pot still. When I do a stripping run, what temp do I have boiler on low or high temp and what about water flow into condenser. 3. On a 25L boiler is there a min amount needed to use still? Any help would be great man. Keep up the great videos, helps a lot 😁.
+Joshua Ward awesome man. 1). Yup you sure could. Just remember that it won't be a "sour mash" whiskey. That's why most people suggest adding it into the next few generations. 2)Try to think about running a pot still in terms of speed not temp. Run it fast, or run it slow or somewhere in between. The temp of the still head and boiler will fall where they will, and it will change dramatically depending on what is in the boiler. But a stripping run is all about being quick. So turn the boiler right up. Then run your condenser with enough water to knock that down comfortably. 3) basically depends on your heating. If it's electric you need to make sure there is enough water to cover the elements properly (assuming they are actually inside the boiler). Other than that it's mostly just economics. Just be aware that you will get cleaner cuts the larger the volume in the boiler.
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 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 :)
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.
Your gonna need a bigger fermenter Jessie. Think 200 liters, and get two. That way you can make 3 to 4 runs per generation. Then just use the entire backset from last run to make new batch. Rack from one barrel to another to let the mash clear (secondary fermenter). Like white wine clear. Then start a new generation in the primary fermenter again.
I like the way you think ;) The plan (which has evolved due to feedback etc) is to run just like this to get enough for 1 spirit run. The idea being to keep the process simple for a full cycle. Simple start to finish content, so it does not confuse those that are super new to this. At that point I will likely go to 100+L for 1 or two gen to stock up my cellar and then freeze a backset.
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.
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
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
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?
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
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 :)
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.
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
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!
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.
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 👍
I found along the way that natural spring water helped a lot with flavor and proof, just an idea... Great vids
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)
Congratulations on the awards you won last nite!!!
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.
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 )
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
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.
These videos are fantastic! Getting ready for my first run and these make me feel pretty comfortable. Thanks!
I love this can't wait to start the UJSSM !!!
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
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.
So cracked corn can be purchased through Tractor Supply in the U.S. for about $9 per 50 lb. Bag.
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.
happy chickens . new Chinese fighting style drunken chicken style lmao
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.
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!
I give it to my chickens lol there laying like hell 👍🤣 great video
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?
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.
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.
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.
Don't be afraid to use that drum tap on the bottom of the bucket. The grain will compact and form a filterbed.
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!
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
Great channel! I have witnessed on initial and 1st gen that the 3rd jar (using quarts) is milky. Thoughts/suggestions
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.
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)
When chickens get drunk they get promiscuous and they fight same as humans LOL
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
As usual jessie another great vid
+Lindsay L thanks bud, appreciate it.
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.
Love the goat at 0:02!🐐
Was wondering Jesse why you couldn't do a spirit run on the 1st generation do you just throw away the distillate?
Do anti foaming agents or using butter / oil for that purpose in the still negatively affect the back set?
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 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?
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?
You are awesome! I want to ask if you use a certain ph in the water you add when dilluting your cuts? Cheers mate
Jesse I made Ujssm one. What would you think about putting fax it in after it’s made from a previous run of agave?
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
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 . . . .. . . ??
Hey Jesse, keep coming back to this vid, love it... was just about to do a 2nd gen stripping run when it dawned on me. Obviously I've been taking the reflux coil out but do you take all of the marbles and copper wool out of the column? I've been leaving them in and can't help thinking that I may have been missing out on something... what do you do dude?
Hows it mate, cheers :)
If you are not using the reflex condenser the packing will not do a whole lot. You will get some passive reflex (more or less depending on still design). But I would hazard a guess its only going to be a subtle difference, if any.
@@StillIt awesome thanks, still is very similar to yours, 1m long 2inch copper from the good old rusty nail 😁. Keep up the good work...
So what target SG are we looking for? 1.064 seems kinda low? Wouldn’t 1.090 be a better target ?
Thanks Jesse
Jesse, the lambs want some single malt.
+FinenDine I think so. They heard the chickens got in n the action and feel left out!
You referring to the terrified cries for help from his sex dungeon? :o)
+LemmingHerda that's on the other side of the house, and sound insulated.
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).
Great video. What temp do you ferment at and do you adjust ph.
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
Hello!....thanks for all the information. What yeast are you using 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?
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!!
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 have a question: why aren't you stirring the sour mash once you've added all the liquid? is there a specific reason?
Thank you for these awesome videos!
best regards from switzerland :D
I was thinking the same thing.
I thought about it... . . Asked my self what would stiring help with.
Mostly getting the yeast back into suspension. And adding 02.
I would rather not beat the crap out of yeast stiring like mad (call me a romantic haha). So I stir it up rough ahead of time to 02. Then tipping it on top is enough to make the yeast up.
......no particular basis for this. Just my personal pondering.
Sorry man this got put in the spam folder for some reason haha
After adding all liquid don't you stir it around again to aerate?
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
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
Why not use Corn Sugar as the sugar for this wash. Wouldn't that make a better / tastier end product?
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.
Hi Anyone know the difference between granulated and kibbled maize? silly question? cheers.
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.
Martingale feed were I get mine 50pds for $6 dollars,deer corn is about the same tractor supply is a little more expensive 👍❤️
How can i get a still like the one you using.
How many gallons is it.
Thanks for the videos ..
Quick question do you always use distilled water or is store brought purified water adequate?
So if you ran the first wash slow would it be a decent product to drink
You can always go to TRACTOR SUPPLY for Grains and materials.
Another great video mate, making my UJSSM along with your videos 😁.
Few quick questions mate.
1.When you run the still for the first generations, can you run it as a spirit run instead of stripping run?
2.Also I'm running a basic pot still. When I do a stripping run, what temp do I have boiler on low or high temp and what about water flow into condenser.
3. On a 25L boiler is there a min amount needed to use still?
Any help would be great man. Keep up the great videos, helps a lot 😁.
+Joshua Ward awesome man.
1). Yup you sure could. Just remember that it won't be a "sour mash" whiskey. That's why most people suggest adding it into the next few generations.
2)Try to think about running a pot still in terms of speed not temp. Run it fast, or run it slow or somewhere in between. The temp of the still head and boiler will fall where they will, and it will change dramatically depending on what is in the boiler. But a stripping run is all about being quick. So turn the boiler right up. Then run your condenser with enough water to knock that down comfortably.
3) basically depends on your heating. If it's electric you need to make sure there is enough water to cover the elements properly (assuming they are actually inside the boiler). Other than that it's mostly just economics. Just be aware that you will get cleaner cuts the larger the volume in the boiler.
Still It thanks a bunch bro, such a legend look forward to your next video in this process 😉 keep up the great vids 😁
+Joshua Ward no danger man 😉. Let us know how you get on. Recording right now actually hahaha.
Is the first run suitable to make a vodka?
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?
How many watt are you puting in the keg? Is it 2” or 3” pipe?
Hi Jesse, is this recipe worth trying in a reflux still or is it only suitable for a pot still?
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 wonder what happens when chickens get drunk... I wonder if they'll get drunk... [nervous laughter]"
+G Elerson I'm ashamed to say I didn't stick around to find out haha
If they get fed almost exclusively on mash corn, I wonder if there would be any notable flavor in their meat or eggs as a result. Experiment?
Indeed! Unfortunately, we had a bit of a lead scare. So are not eating much of anything until we we can sort that
May I ask , you are not giveing away the start (metanol)? thnx
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
Hey Mike here just wondering I'm wanting to make spirits do I have to get any kind of permit through the government let me know thanks
I'm no legal experet and not sure where you are. So definitely check your local laws!
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 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 :)
How do you run your sour mash pot or reflux which is best
how many do you think you can make of 25 liters of 15% abv mash?
Can you use this mash in a still spirit air still or the turbo 500 ?
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.
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
How much yeast and what yeast do you use, mine is taking almost 2 weeks ferment, im using 40g high foam yeast
can you do the same thing but with grain/wheat/etc instead of corn?
I just bought some cracked corn feed from the TSC store here in Canada for $9 per 25kg bag!
Your gonna need a bigger fermenter Jessie. Think 200 liters, and get two.
That way you can make 3 to 4 runs per generation. Then just use the entire backset from last run to make new batch.
Rack from one barrel to another to let the mash clear (secondary fermenter). Like white wine clear. Then start a new generation in the primary fermenter again.
I like the way you think ;)
The plan (which has evolved due to feedback etc) is to run just like this to get enough for 1 spirit run. The idea being to keep the process simple for a full cycle. Simple start to finish content, so it does not confuse those that are super new to this.
At that point I will likely go to 100+L for 1 or two gen to stock up my cellar and then freeze a backset.