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I started an 8# flaked corn and 6# Sugar mash on 2-12-17. Cooked the sugar down and added it to the corn in the fermenter. Temp was about 97 after I added warm aerated tap water. Should have used cold to temper down below 90F. Woke up at 1:00 and the temp was 77F and a pH of 5.0. OG was 1.061 corrected.
Recipe was from Joy of Distilling.
Used Whisky Distillers yeast with AG. Spread out over the mash and stirred in. Closed up with an inverted cup type bubbler. Didn't say anything about proving before pitching on the pack, 70-90F range.
Very slow to start. My basement is about 6!. Added an heating pad underneath and a Brew-Belt 25W. Brought temp up to 77-80F. Bubbling every 5 seconds.
As the days went by, bubbled a little every second. Now it double bubbles every 6 seconds.
It's 2-23-17. Maybe I'm getting close. Tomorrow afternoon I'll open up and test.
From what I've provided, is there anything that stands out as wrong and would lead to the extended ferment? I would like to be able to mash one weekend and distill the next.
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 Rank: Junior Member Groups: Registered
Joined: 10/26/2013(UTC)
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How much yeast did you pitch? I have read where people do get a bad batch of yeast,
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 1 user thanked tntc for this useful post.
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Rank: Newbie Groups: Registered
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I used one packet and a 6.6 gallon mash. Tried to follow instructions.
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Rank: Junior Member Groups: Registered
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Your process looks good, must have been the cooler temps that slowed it down. If you want corn flavor and to run about every weekend I would recommend the UJSM recipe, makes a fine drop.
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1 user thanked tntc for this useful post.
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Rank: Newbie Groups: Registered
Joined: 12/23/2016(UTC)
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I am going to start a sugar mash this weekend and a UJSM one also. My original is still bubbling, so I'll check it out tonight
78F outside today, but 30-40F outside this weekend and rain and snow. Probably won't be able to run this weekend anyway.
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