Hey John,
Staying awake no problem. Finally got my brain around a stripping run. 500 ml every 50 minutes. It's a heavy question for me: do I bring a bottle of my 'best' to NC to share with YOU? I think you might have to be at your polite best... Better I think to wait for the jamboree? But if you wanna... Oh geez, make me anxious now.
Oh hey, spot of interest. Spoke with my old man, hadn't in a while. Told him of my new passion. He just kinda chuckled. Then he said, 'I haven't told told you all the stories of your Granpa Del, have I?' Seems Grandpa Del, to keep himself in money and keeping his quiet saloon going during prohibition was a bootlegger himself. Never made the stuff though. The old man said he would talk to his Aunt Rita ,God! She's still alive?, and try to get some stories. This is in Idaho, of all places.
Hoping for a family story to share.
Yours,
PJ Lily

p.s. what's a Nash '22? A whiskey six?

hey p.j., i think everybodys running something this weekend! i did my spirit run last night,and worked the kinks out of my reflux. i ran for 6hrs and got 3gal of 190 sugar wash.{turbo 48} i used table sugar this time,and it turned out real good,but im going to use corn sugar next,cause i hear it makes a smoother product.ive got a 50# bag ordered.{wow $32 bucks}

Ok Elricko,

You've tempted me beyond constraint with the corn sugar. We have 5 huge grocery stores here, yet none of them carry corn sugar, and seldom enough dark brown sugar to do a rum.

So the kids are on notice, to go the 100 mile round trip, and they have my list. Also, for the homebrew store there, and some extra glass carboys for ageing and storing, and some DME, pale light, and some peated malt. I've got the grain barley, and malted 6 row. I have some single malt Irish, which I think is quite good, but like a touch of Scotch to share also.

My farm has a well,into the reputably highest quality limestone in all the east, no iron. I'm going to start bringing back a batch every trip I make.

When we meet in FL I've got to try and not be embarressed with what I have to offer you.

John:

I think it's me that has to worry about what I bring when we meet. I'm sure your stuff is beyond excellent.

Experiment with the corn sugar. It may be the ticket for you or you may not like it, but it's worth the try. Like everything else we all have our diffenent ideas about what tastes best. That's why there are a hundred different whiskeys out there. I got into a debate about this with the famous Uncle Jessie of UJSM fame. We had to agree to dissagree. Planely put, he is simply of the opinion that there is nothing on the market today that matches his recipe, and, well, I beg to differ. I'm not knocking his recipe, it certainly is good, but it is not the 'end all' if you know what I mean.

My favorite whiskey is Four Roses ,although I am partial to Jack Daniel as well,. I just love the stuff. You can't buy Four Roses anywhere in the US except Kentucky, so it will be hard to get when I get to FL. That why I was excited when I toured their factory that I got a chance to taste their white dog. They make their yellow label ,my favorite, with 75% corn, 20% rye, and 5% barley. They use a fractioning column, continuous still. The guys who went with me all agreed that the output from our corn sugar is so close that it just isn't worth all the extra effort to do the all grain. After you try it you may dissagree. But that's what makes this hobby great. There is room for dissagreement. Anyway, my buddy Joe puts his in the 2.5 gallon barrels and leaves it there for a several months. To be honest, his is measurably better than mine that sits on chips. Once I get moved and settled I will be ordering some barrels.

Last Saturday at our moonshine and music meeting WVRIVER made a rye whiskey that tasted excellent. If I can get another batch of corn done before I move I am going to ask him if I can swap some of it for some of his rye and make a mix of the two to see what I come up with. Otherwise I will make a rye when I get resettled and let you guys know how that works.

Cheers

Wineo, Can't answer on the oats wayside yet, meybe PJ can. I only had so little, I'm lettint it age a bit to see. PJ, had much better conclusion than I. Next time I will distill on grain with a double boiler, and more in keeping with PJ's recipie than my pure thick oatmeal. I may have missed a good conversion, and didn't have iodine to test. I do now, for next run.

The UJSM, gets gets better every run. I've had fun adding some dried appricots, raisons, peppercorns, a couple of cloves, a half stick cinnoman, for 5 days at 100 proof, drain, put 3/4 on toased oak to age, and balance to enjoy. So far, the original is better. I store in gallon jugs, only 4/5 full and shake a lot, opening and aireating each time to breath. Just a different tast to try.
Another, is to split setback into an extra fermentater with the corn, yeast and residue, and go again with molasses and brown sugar mix, or any combo with white sugar. I found theis combo to add a tasty nuance.
try it.

Hey PJ,John,when I get done with my corn/malt UJSM,I will try doing the oat mash. Im going to make a thin mash with 30% 2row and oats to get some conversion,then run it UJSM style,with corn sugar and w/d yeast,adding amelase enzyme after a couple of batches.

Hello the oats gang,

When I first started the oats, I researched all I could find, and very few there was, but contacted 2 masters who had made this before., so I will pass on their comments: They distilled on the grain in a double boiler, they drank it white, though a week or so in a jug helped a little, and they never made a second run. They each said they and all others who tried it, that it was the best whisky they had ever made.

I tried mine last night, and wow! It really is some good stuff, totally unique.

As soon as I get a pot big enough for my keg to run as a double boiler, or get my honey extracter from the farm, for a centrifuge, I'm going to put 4 more to perking.

going to run the 2 wheat germs tomorrow or the next, if I can shake this flu enough.

I think we're pioneers here.

I also tried a tad of my 3 and half month old single malt Irish last night, and its really good too, but I liked the oat better. Just so totally different.

Hey PJ,I just figure after 2 or 3 fermentations,the AG in the w/d yeast,and the enzymes from the malt would probably quit doing there work.So by adding some amelaze,I would continue to get conversion from those oats.As far as how much to use,the instructions say 1tbsp for 5gals.This is beer instructions.I will use 6 tbsps.per 5 gals. I am useing this much in my corn/malt UJSM now on the 3rd fermentation.I plan on adding enzymes every 3rd time to keep getting conversion.As for how many times,I dont know.Ill probably strip the 1st one,and wring it out real good,and save it all for my 2nd run.I did this with my corn/malt and it worked out good.I saved the hearts out of the 2nd run,and have them on oak now.tasted some yesterday,and was real suprised.Smooth and 130proof!Im new at this too,so its all trial and error.The nice thing about this hobby is that you can reflux your errors,and turn them into something good!
Oh yeah,I have 2lbs of amelaze enzyme,so im not being stengy with it.Also got my 50lb bag of corn sugar today.
wineo

PJ,I dont know if my conversion is going away after a couple of times,or not.I just figured that by adding some enzymes,It would get better.
Since ive got so much of the stuff,its like extra insurance for better conversion.And if all fails,reflux!
wineo

Hey all,I bought a bag of oats today.50pound bag of cleaned oats.these are whole oats,not rolled or flaked.Im going to try them,but wonder if i should do a course grind on them,or just use them as is? If they dont work,I will be making some horses happy.
wineo