How To Make Moonshine - UJSSM Style 'Sour Mash' Sugar Wash Bourbon

Today I am making moonshine!

Uncle Jesse's Sour Mash (UJSSM) is a multi generation sour mash recipe that will make a tasty "bourbon".

Step 2 in the process:

Still It Merch

UJSM RECIPE

CONSULT GIVEAWAY IS CLOSED

[unclejesse]

I'm Uncle Jesse and I approve of this video.

[kennethmay]

Started years ago making wine, then went to brewing with malt extrats, then learning all grain brewing. For last 6+ months have been reading and reading and reading about distilling and now last several months watching yours and a few other videos..just purchased my first baby "get into the hobby" still a Turbo 500...both with reflux and copper dome. There is so much to learn but going to try my first mash creation this week!

[Justicescales]

Love the fact that you identified that this really isn't a sour mash as your not converting the starch. Glad I found your channel.

[countryboycharlie]

I make this most of the time, this is my white lighting my friends love it

[Outerrythem]

After completing generation 6 UJSSM, I experimented with adding other grains in with the backset. For generation 7, I took half the amount of backset that I would normally take and added it back to the corn/yeast. I then made a mash of oats, golden malt and medium peated malt, added to the corn/yeast and corn back set and fermented. The results were really pleasing - I highly recommend experimenting with adding additional grains. I am now onto my second multi grain mash utilising the back set from 7 - it's getting better and better. Straight out of the stripping runs, there is obviously more flavor and complexity.

[scottyweimuller]

Well there's no big issue putting to much sugar into the mash. I always put a extra kilo or so of sugar in when making a mash in my fast fermenter just so i don't have to stress out about the gravity being to low and so on . I always say its better to do to much than to little and sugar is pretty cheap if you buy the bulk 50 pound bags so its no problem other than it can become a little wasteful so don't worry about putting to much of anything in. I do have to say its been pretty cool watching you grow and learn along the way. Ive been distilling for close to 6 years now and its always good to watch other people and how they do it snd learn new tricks and ways for myself so thank you for posting your videos man its always good to see someone who's into distilling as much as I am. Keep up the good work and congrats on your latest ferment, people like you inspire me to try new techniques and keep going. Danke, Happy Distilling.

[jonroberts]

For grain I always use sweet feed aka horse feed. It has cracked corn, oats wheat and barley and molasses in it. Pretty good stuff.

[scrapacoco]

Loving your Vids Bro! I bought a T500 today :)
Learning so much. Thank you!

[edwardsmithjr]

I always wanted to do that. Recipe look pretty easy. Going to give her a shot. Give it a try here and Indiana

[unclejesse]

You really don't have to worry too much about the excess sugar on a first run. Unless you are putting in far too much for your yeast to handle, and of course I don't do Turbo Yeast, I use simple baking yeast which can't handle too high a starting gravity.

The first run is only to get feints and backset, so you didn't really screw anything up too badly.

[carlbowman]

I use this recipe with a slight twist. I malt 3 lbs of corn to replace that much of the cracked corn. Also instead of baker yeast I use Lalvin IE1118 champagne yeast. Bakers yeast only goes to about 10% ABV while the champagne yeast goes up to 18%

[markcermele]

How many 5, 15, 20 gallon bucket would you suggest for sour mash, 3 generations. Mix, mash, , ferment, cook, mash, mix, cook. This takes several days, many runs. I wouldn't want to come up short. Mark

[jimbrady]

I was wondering im on my 4 th generation do I have to add yeast it's bubbling really good

[erikpreston]

Great info for first time distillers such as myself. I will only ever distill water in my rig as I am in the USA, but I will probably re-watch these vids a few times for reference...while distilling my water...just cause it's cool information... ;) Keep on making these cool videos, we in the States love it!

[BeerByTheNumbers]

Looks like a great and really straight forward recipe, hoping it comes out great. Cheers!

[kasperkasper]

Hello Jessie. I've made this recipe and when it was done fermenting it smells like white wine. Its the first run. So its not even sour mash yet.
Have you had til happen to you before and you know why? Could it be the turbo yeast i've used that gives that white wine taste and smell?

[ChadMigues]

After yeast finish working, how Many days can I wait to run it. How long will it be good for?

[prophetkevin]

looking forward to learning this craft. not a hobby. that would be golf. 1st ever sugar mash i hope next week but may try this as 1st batch. how long does the backwash keep for the next generation. sounds similar to amish bread and its starter passed around. now.. Pick me.. quickly

[joshcasey]

i really dig the idea of sour mash and look forward to the upcoming generation of the mash. Im not a fan of corn based anything due mainly to the fact thats what i grew up with here in the south east US. Regardless, the old timers say not to use any sugar in the recipe at all. the yield will, of course, be less but the product a finer quality. There is a book perhaps you can get access to called "The Foxfire Book". there are several volumes in publication, but the one to look at is "Moonshining as an Art". It is very informative and a great insight as to the old ways of distilling.

[Angelmeat]

Can you use other grains than corn for this kinda mash? Can you use barley malt?