First before anyone says anything, yes, those jar lids are temporary. That was just to keep from spilling it out of my work table, before I get into the jugs.

Approximately 1-7/8 gallons of new make corn / rye / dextrose simple sour mash at 57% ABV, 114 proof. Not UJSSM, but the same technique, 65% corn, 35% rye.

Stripped generations 1-3 to 27 ABV low wines, combine the three, right at 9 gallons. Took off right at 3/4 gallon heads, hearts came in almost exactly 80% ABV and lasted down to about 71% ABV. Gave me right at 1-1/4 gallons of hearts, at about 76-77%. Diluted that to 57% / 114 proof, which is what's in this picture.

Also took off 2 gallons of tails. When I finish the three Spirit runs from this project, from the nine generations, a Catholic that I will have enough heads and tails, plus whatever I squeeze out of the grain bed after I soften off the wash, to give me about 11 gallons ish after diluting, for a feints run. Plan is to combine everything when the project is done, it's about 7 gallons more or less I think? Keeping some white for drinking now, and I might indulge myself and buy a 5 gallon badmo barrel.

I'm drinking a little bit of it right now, cut to about 80 proof. It's really quite pleasant. A bit of sweetness that is recognizably corn, little bit of rye spice and pepper, some faint indefinable fruit/floral overtones.

Flavors are clearly there and recognizable but not very strong, which is more or less what I expected. This is the first three generations of this generational moonshine, and it should keep picking up flavors each generation. I have generation 6 fermenting right now, and I'm planning on doing 9.

I'm feeling both quite pleased, and quite pleased with myself.