Aussiedistiller, Home Distilling, Moonshine, Home Brew

My two 30L UJSMs are bout to hit third generation. these two are fermenting on Lowans bakers yeast. I want to get a 3rd 30L ferment going using 5Star yeast.
My plan is to take a third of the grains from each of the two original ferments, add that grain and some fresh to the new fermenter, tip hot dunder in to kill the existing yeast. then when it cools kick it off with Punkins yeast.
The question is, will what Im doing work, and will it have the flavor of the two third generations???

Hi mate,
being new to this myself, i would continue with the way you started (the lees and dunder),
then start again with the new yeast.
this way you can see the differences and variables, this makes it easier to see what changes you want to make ;)

If the backset was boiling when you tipped it in i reckon it'd work, leave it for an hour or so before you tip in the sugar and cool water and then pitch yeast.

I think with these ujsm type things the yeast eventually mutates to be a house yeast. Not sure how long that takes or how many generations of yeasties are born and die in a single gen of wash, but i sometimes imagine i do. :lol: :geek:

Looks like this idea has worked added the sugar and water and after 6 hours still no sign of life.......added the 5Star yeast and away it went. It remains to be seen if the new ferment will have the flavor and smell of the original 3rd generation batches

With the lees and backset & grain from the last generation I reckon it'll be fine, I doubt you'll suffer any loss of flavor what so ever ;)

I did a stripping run of UJ on monday night, tuesday i let the wash get a little too hot under the lights and blankets (35.5deg) bugger me, i've never seen a wash so happy its bubbling away like a fast ferment rum.
(although, i did put a pinch of epsom salts in it)

Im now going into my 7th generation of this wash, 3x 30L fermenters going. Two of these are running on the same Lowans Bakers Yeast I kicked them off with. The the third fermenter is powered by 5Star yeast. One thing Ive noticed but cant explain is that the 5Star yeast is slower to get going after water, dunder, sugar, and fresh grain is added for the next generation. Sometimes it sits for 24 hours with little to no action.....then it slowly starts working. The Lowens takes off again in a matter of hours. All is not lost however...somehow the 5Star yeast catches up and is finished doing its job a few days before the Lowans.
Now for the question I was gunna ask before getting side tracked.
The grains Im using in this now consist of 50% cracked corn, 25% whole wheat, 25% cracked malted barley, Im pretty happy with what Ive got aging at the moment, but am wondering if I might get even more flavour if I crack or crush the wheat , and break the corn up a bit finer.

Have you tried boiling up the grains before adding them to see if there is a better flavor and starch convertion.

Hey fellas,just stripping 2nd gen UJ,been a bit slack and left it for about 4-5 weeks since it finished fermenting,the question I pose is,will the yeasties still be alive? Just dissolved some sugar in warm water and tipped in a scoop of grains out of the fermenter,see if it works or not....or am I wasting my time :think:

Big Don wrote:Hey fellas,just stripping 2nd gen UJ,been a bit slack and left it for about 4-5 weeks since it finished fermenting,the question I pose is,will the yeasties still be alive? Just dissolved some sugar in warm water and tipped in a scoop of grains out of the fermenter,see if it works or not....or am I wasting my time :think:

I recently did a similar thing with mine, left it for about 3 weeks or so and I had the same doubts as you regarding the yeast.
Mine fired back up, but maybe it was a little slower than usual to get going.

Cheers mate that's tha answer I was looking for,the yeast I've got going now is 12 generations old,so don't want to loose em :handgestures-thumbupleft:

Mine sits for months at a time waiting for me.

Cool

Shit! Bertha looks like a horse pissin during a stripping run :laughing-rolling: :laughing-rolling: :laughing-rolling:

This may seem a dumb question but I have plenty of them. I am assuming your receive is divided by two for two fermenter containers or is that recipe for one 30 liter container.

Hi Tinepole,the recepie at the start of this thread is for 1 30l fermenter
Cheers

Howdy everyone, I'm about to put down my first batch of this bourbon knockoff recipe but just wanted to clarify a few things first.

I've got cracked corn and some wheat from the produce store, does the wheat need to be rolled or ground for this recipe?
Does malted barley make a noticeable difference in flavour ?
Also if adding the hot backset back into the fermenter, won't this kill the yeast or do you add another 5g of yeast to start it up again ?

Kind regards,
Victor

Went to the stock produce people to day and I noticed that that the cracked corn etc was very dusty would it benefit any by being rinsed under cold water to clean it up so that all you have is grains. They also sell molasses at $1/litre is that cheap or should I look else where?

Another question is that with each generation what you take out of the lees you put back into the hot dunder to invert the starch into sugar?

How much sugar do you put into the beginning of each generation is it the full 3.5 kg or part thereof to substitute starch which is turned into sugar?

victorski wrote:Howdy everyone, I'm about to put down my first batch of this bourbon knockoff recipe but just wanted to clarify a few things first.

I've got cracked corn and some wheat from the produce store, does the wheat need to be rolled or ground for this recipe?
Does malted barley make a noticeable difference in flavour ?
Also if adding the hot backset back into the fermenter, won't this kill the yeast or do you add another 5g of yeast to start it up again ?

Kind regards,
Victor

You dont get much conversion of starches from a wash like this, the grain is just added for flavor, crushing or rolling wheat wont hurt but it's not really needed.

Use a separate bucket to invert your sugar, pour it back in the fermenter on your lees once the temp is right... you might need to wait a few hours ;-)

While your running your wash & waiting for your backset and sugar to cool just add enough cool water to keep the lees (active yeast) happy.

erehwon wrote:Went to the stock produce people to day and I noticed that that the cracked corn etc was very dusty would it benefit any by being rinsed under cold water to clean it up so that all you have is grains. They also sell molasses at $1/litre is that cheap or should I look else where?

Another question is that with each generation what you take out of the lees you put back into the hot dunder to invert the starch into sugar?

How much sugar do you put into the beginning of each generation is it the full 3.5 kg or part thereof to substitute starch which is turned into sugar?

Price sounds ok for molasses but it depends where you are in relation to cane growing areas.

You put the hot backset and sugar together to invert the sugar, there's very little to gain by trying to invert starches from this wash... the grain is only added for flavor.

3.5kg of sugar for each generation.

Cheers.