 Rank: Junior Member Groups: Registered
Joined: 1/14/2010(UTC)
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Howdy im brand new to tha' moonshinin' and am tryin' real hard to learn as much as i can. I come from a long line of bootleggers and my pa' talks about this sweet feed recipe that calls for sugar, sweet feed (nuff' to fill tha' bucket bout four inches deep in tha bottom) and your choice of yeast the recipe i found on line is not very specific and im lookin for some more insight on this ive done a lil' diggin' of my own and found out that ye' gotta have all grain sweet feed no pellets no anti biotics and i have oredered me a 50 pound bag from tha feed store and im planning on running this week can any of you fine fellers' help a young shiner tryin to find his way please be as specific as possible!!! Much Ablidged!
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 Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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Rank: Junior Member Groups: Registered
Joined: 1/14/2010(UTC)
Posts: 33
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Thanx for the reply i checked this site out and the recipe was very much close to the one i have what im really in the dark about are 2 issues. Number one do i need to first bring the sweet feed to a boil and let it cook out some of the sugars somehow and secondly! I have a pot still and am wondering about the best way too go about filtering this out before running???
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"Personally, I would run the sweet feed like a non cook UJSSM recipe with 8# of sugar added. Let ferment, than rack into an extra vessel. I just mash the racking tube into the grain bed which also acts as a filter. Let the racked wash settle then distill.
For best results, strip several of these ferments then do a spirit run with good cuts. This time of year, if it gets cold enough, you can do the stripping run outside, allowing it to freeze a slush of water and tossing that as it forms. Done enough thats your cheap easy stripping run."
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Rank: Junior Member Groups: Registered
Joined: 1/14/2010(UTC)
Posts: 33
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thanx also for the reply mntnwalker you'll have to excuse me i am brand new at this and am a little ignorant!! Some of what you was sayin' is almost like reading latin to me. what is a ujssm recipe? and what exactely a strippen run and how do ya do it??
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: $Shine-On$  thanx also for the reply mntnwalker you'll have to excuse me i am brand new at this and am a little ignorant!! Some of what you was sayin' is almost like reading latin to me. what is a ujssm recipe? and what exactely a strippen run and how do ya do it?? Sorry. Do a google on UJSSM and you will get a pictorial guide. A stripping run is simply running the wash or mash through a quick and fast distillation with no cuts to simply eliminate excess water. Its fast and easy. Then the colapsed volumes are put through a spirit run with proper cuts. With a pot still, and for flavors, this is like the old timey double distilled and enen tripple distilled spririts. XX or even XXX. Better and cleaner every time."
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Rank: Senior Member Groups: Registered
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"But with a loss of flavor with every run.
Run your batches accordingly."
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Rank: Junior Member Groups: Registered
Joined: 1/14/2010(UTC)
Posts: 33
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Thanks for the help guys but it seems i found myself in a bit of another jam! Stupid me! I recentley purchased the essential extractor II pro series and i have broken the thermometer that goes in the rubber stopper!! I was really wanting to run tommorow is thier a store bought thermometer that will get me through till i can order a new one?? Anyone Help??
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: $Shine-On$ Thanks for the help guys but it seems i found myself in a bit of another jam! Stupid me! I recentley purchased the essential extractor II pro series and i have broken the thermometer that goes in the rubber stopper!! I was really wanting to run tommorow is thier a store bought thermometer that will get me through till i can order a new one?? Anyone Help?? Get a digital with an alarm. Some teflon tape to seal the bung hole for the probe. else do it by taste and smell like I do anyway."
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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" Originally Posted by: mtnwalker2 Get a digital with an alarm. Some teflon tape to seal the bung hole for the probe. else do it by taste and smell like I do anyway. +1 on taste and smell. It will help you get more intamately familiar with your still and your spirits. Your thermo. can't tell you if your liker is good. it only measures temps. Stilling likker by the numbers only is like watching TV with the volume turned down. Music can be interpeted by the,,,,space between the notes."
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Rank: Junior Member Groups: Registered
Joined: 1/14/2010(UTC)
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Well did my first run. I used 7# sugar 11# cornmeal and the liquer quik super yeast x-press in 6 gallons water. Fermented for about 8 days. took a reading with my hydrometer and i was at 0!! I think my first mistake was not cooking the cornmeal and sugar before putting it into my fermenter. But upon the advice of a friend a ran it anyway just to get my first run under my belt and came out with about 6 ounces. Is that normal for a flopped mash like that?? Any and all input wanted!!
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Rank: Junior Member Groups: Registered
Joined: 1/14/2010(UTC)
Posts: 33
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in reference to the sweet feed run. you spoke of a stripping run with no cuts/ from what i gather your sayin to just run it real quik on a higher heat setting dont cut and when finished empty out the remains of your pot fill the pot with your said distillant and then rum it again making cuts or do you ferment another mash add it to that and then disstill it im a little confused??
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: $Shine-On$ in reference to the sweet feed run. you spoke of a stripping run with no cuts/ from what i gather your sayin to just run it real quik on a higher heat setting dont cut and when finished empty out the remains of your pot fill the pot with your said distillant and then rum it again making cuts or do you ferment another mash add it to that and then disstill it im a little confused?? You will be much better off doing several ferments and stripping runs till you have enough low wines to fill your pot to a reasonable level at 40 5o% abv or less.Your cuts will be so much cleaner and sharp. The hearts will be something you can really be proud of. Just makes it better and easier and save energy as well as time."
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Rank: Junior Member Groups: Registered
Joined: 1/14/2010(UTC)
Posts: 33
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Rank: Junior Member Groups: Registered
Joined: 1/14/2010(UTC)
Posts: 33
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On the sweet feed recipe some one commented on what was the best brand to use and now i cant find the thread should have wrote it down i guess!! Can anyone comment??
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: $Shine-On$ On the sweet feed recipe some one commented on what was the best brand to use and now i cant find the thread should have wrote it down i guess!! Can anyone comment?? Just a word of caution. Several years ago a lot of people tried useing sweet feed and most were no go's at all. Seemed most of the ones used had preservatives added like propianic acid or others to keep the bacteria and moulds from infecting it. Do double check the label to make sure it has none. Kills or inhibits yeast as well. Same thing is usually true with feed grade molasses. You could buy individual bags of corn, oats and such and some unsulfered food grade molasses and make your own mix."
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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" Originally Posted by: $Shine-On$ in reference to the sweet feed run. you spoke of a stripping run with no cuts/ from what i gather your sayin to just run it real quik on a higher heat setting dont cut and when finished empty out the remains of your pot fill the pot with your said distillant and then rum it again making cuts or do you ferment another mash add it to that and then disstill it im a little confused?? Charge your boiler with wash/mash. Don't over fill your boiler. Run it hard and fast (strip run). Collect everything. This product is your low wines. If your abv is above 40% then dilute to 40%. Distill (spirit run) low wines and make proper cuts. When running my old unit I would charge my boiler on the spirit run with a small quantity of nicely cleared wash to ensure a good flavor carry over. So yes you can also use low wines with wash to charge your boiler also. Now I charge my thumper with wash and low wines (or not)."
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"But,,,, if your after a nuetural, don't add any wash.
and dilute your spirit run with water only."
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Rank: Junior Member Groups: Registered
Joined: 1/14/2010(UTC)
Posts: 33
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if i was gonna make my own what would i buy and how would i mix it?? Would regular frozen corn from the grocery store work. And what about the molasses ive noticed thiers several kinds. And would i use just plain old oatmeal?? How much of each to mix??
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