 Rank: Junior Member Groups: Registered
Joined: 1/14/2010(UTC)
Posts: 19
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"Whats up !!! Using a uj recipe on sour mash there are many runs using backset and prior yeast for each fermintation. How long can the back set be kept before starting the next cycle and does it need to be kept cool,frozen?
Do to work I can't keep the still running constantly so I will have to do weekend runs. I also want to use Jack Daniels wood chips for aging on some and Tennesse Sour Mash essence for some any thoughts or advice from some of you wiskey guys also ordered maize,barley,wheat,rye for some experimentation purposes will let ya'll know how this goes.
Wife wants me to run a vodka run and fill jars 1/4 full with jelly beans and let age for a couple of weeks, sounds nasty to me!"
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"Others may differ. Personally, if only a week is going to elapse, I would restart it after each distillalion. I use the very hot slops right after distillation, which is acidic enough to pour over the new sugar and convert it to dextroze which ferments better and faster. Adds to the corn flavoring a bit I think also. Toss the old used and pale corn on top, add new corn again, and ferment it. I have never had a problem with the finished ferment sitting even for several weeks due to bad weather or time to distill. If you are home when ferment finishes, just move it to someplace cool till time to distill. If much longer, a cold garage, fridge, or freezer will work, but an important part of the sour mash process is allowing some bacteria to actually establish, which is the sour mash principle. Make sure and O2 the water and slops each time. Originally Posted by: Jabbo  Whats up !!! Using a uj recipe on sour mash there are many runs using backset and prior yeast for each fermintation. How long can the back set be kept before starting the next cycle and does it need to be kept cool,frozen?
Do to work I can't keep the still running constantly so I will have to do weekend runs. I also want to use Jack Daniels wood chips for aging on some and Tennesse Sour Mash essence for some any thoughts or advice from some of you wiskey guys also ordered maize,barley,wheat,rye for some experimentation purposes will let ya'll know how this goes.
Wife wants me to run a vodka run and fill jars 1/4 full with jelly beans and let age for a couple of weeks, sounds nasty to me! "
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Rank: Junior Member Groups: Registered
Joined: 1/14/2010(UTC)
Posts: 19
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Thanks for the insight, ran first batch fast and hard no packing in colume took about 31/2 hrs got 3 ltrs 70% got to 1 drop every 3-5 seconds went ahead cut to 45% appx 2 gal filtered water. Packed colume top and bottom running at 174 2-3 drops per secong getting 700ml in 2hrs sitting dead on 80%- first part discarded jared 700ml has some bite and a little flavor. Does this sound pretty close not sure what taste should be!
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: Jabbo Thanks for the insight, ran first batch fast and hard no packing in colume took about 31/2 hrs got 3 ltrs 70% got to 1 drop every 3-5 seconds went ahead cut to 45% appx 2 gal filtered water. Packed colume top and bottom running at 174 2-3 drops per secong getting 700ml in 2hrs sitting dead on 80%- first part discarded jared 700ml has some bite and a little flavor. Does this sound pretty close not sure what taste should be! What column are you useing? Useing the HC column and with lots of cold water, I can achieve 95% at a gal./ hour for the hearts run. About a third that speed for the 2"" column if i remember right, but 80% is way shy for a second run. Do you have good packing around your cooling tubes? Suggest more water to head for more reflux action, then more heat for more volume. Depends on what culumn size and style you are useing."
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