uncle jesse's simple sour mash method

[Barney Fife]

How does one immigrate to NZ? Y'all speak our language and eat pulled pork BBQ with vinegar based sauce, right?

[kiwistiller]

How does one immigrate to NZ? Y'all speak our language and eat pulled pork BBQ with vinegar based sauce, right?

just turn up I think, its not very hard to get citizenship. yeah you speak our language. unfortunately, our idea of a bbq is slightly different, but i'm sure you'd manage.

[HookLine]

Barney, something Kiwi ain't telling you is that you have to eat a whole live weta on national television, before they give you citizenship there.

[violentblue]

just turn up I think, its not very hard to get citizenship. yeah you speak our language. unfortunately, our idea of a bbq is slightly different, but i'm sure you'd manage.

Barney, something Kiwi ain't telling you is that you have to eat a whole live weta on national television, before they give you citizenship there.

I think its pretty clear he alluded to that.

[Tater]

Lets get this post back on topic .

[blanikdog]

A mate was hunting around my shed looking for stuff to make a smoker and he found a half gallon flagon of UJSM that I made in May '07. Age make a big difference and supports the idea of five gallon washes and 'hiding' some. You just can't do this with two gallon capacity small commercial stills, air stills, etc which won't allow for proper cuts.

Age and volume is the secret.

blanik

[olddog]

My wife likes Southern Comfort, so with my latest UJSSM run I macerated a couple of pineapple rings, a banana and some spices in 4 lts, I am not usually keen on Southern Comfort, but you have got to keep them happy, well suprisingly its starting to taste quite good. I will leave it to macerate for another week and then see if has improved any more.

[UnclePaul]

After having a pretty good run from the first batch of UJSSM, I loaded up my fermenters for a second batch following the directions. It seems to be finishing up fermenting alot faster than the first mix did. Is this to be expected? If I continue this on to five or six fermentings, with each of the fermentings be just as fast?
The first mix took about a week to finally settle down and clear to the point I could run it. This second batch is about to give up in just four days.

[Dnderhead]

yes you have more yeast and nutrients, after a few ferments you should check the PH as it will drop.

[Rooster351]

I have my first batch of UJSM about ready to run. Probably by tomorrow night. My question is about running it in a reflux still.
I noticed Uncle Jesse does but is it run without scrubbers or refluxing or what? I'm just wondering what happens to the flavor if it is run at 80% like he says. I have only run sugar washes as of yet and most of mine were 90%+.
80% seems like it would be close to neutral by my thinking but I have never run any.
I guess I would like to know how he runs it in his still basically and how his still is set up.
Thanks for all the help in the past from everyone BTW.

[Dnderhead]

yes removing the packing will make a reflux still ,more like a pot still.
80% is the "crossover" point that you start losing most all flavors.

[Rooster351]

Thanks for that info.
As this will be my first time at not running for maximum purity how would you recommend shooting for the cuts?
I have a spirit hydrometer and built a Parrot so I could learn this. I can slow cooling water or slow the distillate offtake. I am assuming heat input would be constant to a point (I have propane heat and a beer keg with a 2.5" column, offset head with 30ft of 3/8 copper coil for condenser)
I am really excited to run this and would like to not ruin it right off the bat.

[kiwistiller]

have a look at this:
viewtopic.php?f=15&t=11640
Its a compilation of various bits and peices on potstill cuts and blending. make sure you do that small jars thing, then you can puzzle it out at your leisure
Make sure your column is insulated when running as a pot still, the height of the column will generate a fair bit of reflux itself I'd imagine if you let it condense on the walls.

[Rooster351]

Thanks! looks like a lot of good info in one spot. I haven't seen that until now. There is so much info on this site it is hard to digest all of it but I'm learning slowly. We'll see after my first run tomorrow or Fri. Now I just have to source some oak or small barrels. It's probably time to start taking real notes and keeping them.

Thanks again

[Ayay]

There is a difference in flavour and character even when stilled to 95% with conservative cuts. I like UJSSM stilled to 95%, diluted to 60% for a little oak, then to 45% for drinkin. Wife and others like the DWWG stilled at 95% and diluted to 40% as a vodka. They say UJ has a 'taste'...I say DWWG has a 'taste'...we all taste different

Most of all a UJSSM brew requires the least amount of work for me