 Rank: Junior Member Groups: Registered
Joined: 5/13/2009(UTC)
Posts: 20
|
I am going to try a few batches of UJSM and age them in oak barrels. How should I set up the PS II?
|
|
|
|
|
|
 Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
|
Pot still with the upper unit only, no packing & no water except in the condenser. Refluxing will remove the flavors, which you will want. Refluxing is only for neutrals. Toss foreshots, keep heads & tails for later batches & use your backset. My understanding is that the UJSM won't be that good until after a couple of backset runs.
|
|
|
|
|
|
Rank: Junior Member Groups: Registered
Joined: 5/13/2009(UTC)
Posts: 20
|
Thanks rat. I'm just going to put the first batch in reflux and use it for vodka. Then with the next ones I'll do like you said. Should be fun. I'm not sure it's fermenting right but I'm going to check it tonight and see if it's still sweet after a week.I'll let ya'll know. It's been kind of quiet around here, what's going on?
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
" Originally Posted by: jsanders  Thanks rat. I'm just going to put the first batch in reflux and use it for vodka. Then with the next ones I'll do like you said. Should be fun. I'm not sure it's fermenting right but I'm going to check it tonight and see if it's still sweet after a week.I'll let ya'll know. It's been kind of quiet around here, what's going on? Haveing done about 50 of the UJSM with corn and other grains, i found a bit of additions makes for a much faster and more flavorable product. I add half the recommended amount of ph buffer, half the recommended amount of yeast nutrients, and a bit of AGenzymes to each batch. Ferments way faster, cleaner, and with more grain flavor. The ferments don't slow down, as the yeasts stay happy. Not a bad idea to gently stir them once a day for 2 days."
|
|
|
|
|
|
Rank: Junior Member Groups: Registered
Joined: 5/13/2009(UTC)
Posts: 20
|
" Originally Posted by: mtnwalker2 Haveing done about 50 of the UJSM with corn and other grains, i found a bit of additions makes for a much faster and more flavorable product.
I add half the recommended amount of ph buffer, half the recommended amount of yeast nutrients, and a bit of AGenzymes to each batch. Ferments way faster, cleaner, and with more grain flavor. The ferments don't slow down, as the yeasts stay happy. Not a bad idea to gently stir them once a day for 2 days. Do you think I can do it this way on the 2d run of what I've got now? I don't have those things yet and hate to waste any time."
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
Absolutely, Will work well and many make many itterations this way. Just a slower ferment. Some have gone 10 or more ferments without additions. I'm just impatiant. Also, I don't like to stress the yeasts as they can give off flavors several runs down the line.
|
|
|
|
|
|
Forum Jump
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.
