Cuts: Difference between revisions
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For one excellent discussion of cuts during a [[rum]] [[run]] in a [[pot still]], [http://homedistiller.org/forum/viewtopic.php?f=15&t=11640 Novice Guide for Cuts (pot still)] | For one excellent discussion of cuts during a [[rum]] [[run]] in a [[pot still]], [http://homedistiller.org/forum/viewtopic.php?f=15&t=11640 Novice Guide for Cuts (pot still)] | ||
[[File:Stripping run.jpg| | <br>The stripping run begins the separation of the ethanol from the water | ||
[[File:Spirit run.jpg| | :[[File:Stripping run.jpg|frameless|600px|Stripping Run]] | ||
[[File:Heads-Hearts-and-Tails-of-Pot-run-in-Mason-Jars.png| | |||
<br>For a spirit run the Heads and Tails are more compressed into the end jars | |||
:[[File:Spirit run.jpg|frameless|600px|Spirit Run]] | |||
Collection Jars | |||
:[[File:Heads-Hearts-and-Tails-of-Pot-run-in-Mason-Jars.png|frameless|300px|Collection Jars]] | |||
Revision as of 09:25, 19 October 2017
Cuts is the term used by distillers to describe the process of deciding which portions of the run are to be included in the final product. Making good cuts is essential to making a good spirit; it can mean the difference between a cheap, hangover-inducing swill and a top-of-the-shelf product.
Cuts are generally divided into foreshots, heads, hearts and tails.
The best way for newbies to learn to make cuts is to collect everything from the run in small glass jars, let them sit covered by a paper filter overnight, and then smell and taste each bottle in turn. With more experience, distillers can learn to "cut on the fly", making cuts during the run.
For one excellent discussion of cuts during a rum run in a pot still, Novice Guide for Cuts (pot still)
The stripping run begins the separation of the ethanol from the water
For a spirit run the Heads and Tails are more compressed into the end jars
Collection Jars
