confused

[blind drunk]

I read this board every day; all the new posts and alot of the older threads and I'm wondering why is using backset recommended sometimes and at other times it is strongly not recommended. Can't figure it out. Just to make sure I know what backset is; it's the stuff left in the pot after the run is finished? which is different from holding back some of the wash and running it through on the second time around? Thanks

[trthskr4]

Generally on a flavored spirit such as whiskey primarily you'd use backset to lower the ph of the mash and it also keeps a more consistent flavor from batch to batch to batch. On neutrals you don't want any flavor and it's best left in the boiler after distillation of the alcohol. Backset is the stuff left in the still after distillation, and using wash on a spirit run is just for flavor enhancement and carry through.

[Husker]

Just a tad of clarification.

Backset is what is left in the boiler after distillation of your wash/mash.

Thus, if you perform multiple distillations, i.e. stripping runs, followed by a spirit run, what is left in the boiler after your <edit>spirit</edit> run, is trash, not backset.

H.

Sorry for the mis-type (EDIT)

[rad14701]

Just a tad of clarification.

Backset is what is left in the boiler after distillation of your wash/mash.

Thus, if you perform multiple distillations, i.e. stripping runs, followed by a spirit run, what is left in the boiler after your stripping run, is trash, not backset.

H.

Shouldn't that be "after your spirit run", Husker...???

[blind drunk]

Thus, if you perform multiple distillations, i.e. stripping runs, followed by a spirit run, what is left in the boiler after your stripping run (spirit run?), is trash, not backset.

So I just stripped about 9 gallons of wine. I held back about 1 gal of the wine to put in with my spirit run. What do I do with the backset at this point, just before my spirit run? I've always tossed it, but that sounds wrong. I should use some of it in the spirit run to lower the PH and for flavor enhancement and consistency (trthskr4). Then toss it. Is this right? Thanks.

[myles]

No mate. You are keeping the backset to lower the ph or otherwise reuse, in your next mash. Its for your next fermentation.

I don't know how long you can keep doing it, but I gather on some types of grain fermentation you can get about 8 generations/cycles of stilling and keeping some for the next fermentation. I think its mainly a sourmash thing but I don't know much about it. I mainly do fruit.

[HookLine]

I think its mainly a sourmash thing

Rum makers do it as well (they call it dunder, it is also for flavour as well as lowering the pH). Don't know how many generations it can be done, but I am on about my 15th for dunder and it still seems to be working. The main issue, as far as I know, is to watch that the pH of the backset/dunder does not fall too low, so it does not cause problems in the ferment it is used in.

[Husker]

Just a tad of clarification.

Backset is what is left in the boiler after distillation of your wash/mash.

Thus, if you perform multiple distillations, i.e. stripping runs, followed by a spirit run, what is left in the boiler after your stripping run, is trash, not backset.

H.

Shouldn't that be "after your spirit run", Husker...???

Yes, I mis-typed, and did not post read it. I have edited the post.

H.

[zymos]

Thus, if you perform multiple distillations, i.e. stripping runs, followed by a spirit run, what is left in the boiler after your stripping run (spirit run?), is trash, not backset.

So I just stripped about 9 gallons of wine. I held back about 1 gal of the wine to put in with my spirit run. What do I do with the backset at this point, just before my spirit run? I've always tossed it, but that sounds wrong. I should use some of it in the spirit run to lower the PH and for flavor enhancement and consistency (trthskr4). Then toss it. Is this right? Thanks.

If you are fermenting and distilling wine, you probably don't need to worry about lowering your pH.
When mashing grains, a low pH helps a lot to avoid contamination, and backset is a handy free way to accomplish that.

[blind drunk]

Thanks to all, I get it now.

[trthskr4]

LOL, sorry we couldn't get all that in one post. Glad you've got it now though.

[blind drunk]

LOL, sorry we couldn't get all that in one post. Glad you've got it now though.

Not a problem. What's that old saying two heads are better than one. That's why this is such a great place - so much knowledge and know how. Sometimes it takes a couple of folks, but it all adds up to the right answer. Thanks again to all.