Plates vs Feints
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- MoonBreath
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Plates vs Feints
Are plates a respectable substitute/replace for feints?
Would you rather have plates or feints?
Would you rather have plates or feints?
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- Kegg_jam
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Re: Plates vs Feints
Say what now?
Re: Plates vs Feints
Wondering that myself.
Plates are a separator in a still. Feints are the low quality distillate that is returned to the still after a run.
Not sure what you mean sir...
Plates are a separator in a still. Feints are the low quality distillate that is returned to the still after a run.
Not sure what you mean sir...
Re: Plates vs Feints
I think someone has been drinking straight from the parrot.
One for the jar, one for me, one for the jar, one for me.
One for the jar, one for me, one for the jar, one for me.
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- MoonBreath
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Re: Plates vs Feints
Oh I was just thinkn about the differences of XX from a simple potstill and a regular run thru 2 to 4 perf or cap plates .
Just thinkn out loud with no one here to hear me.
6 of 1, half dozen the other...XX may have more flavor carryover...maybe.
Bout ready for a good mixed one.
Just thinkn out loud with no one here to hear me.
6 of 1, half dozen the other...XX may have more flavor carryover...maybe.
Bout ready for a good mixed one.
*Spend it all, Use it up, Wear it out*
Beware of sheet-sniffers and dime-droppers!
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- jedneck
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Re: Plates vs Feints
For sippen likker 2x potstilled every day. For oh shit need booze platez
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
- MoonBreath
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Re: Plates vs Feints
Right on
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- cranky
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Re: Plates vs Feints
+1jedneck wrote:For sippen likker 2x potstilled every day. For oh shit need booze platez
- bluefish_dist
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Re: Plates vs Feints
Never actually done a straight up comparison. For me I don't want to take the time of two or three runs.
The one and done helps a lot time wise. I can adjust the proof I want through reflux and number of plates. I can make from 100 proof to 170 proof with 2 or 3 plates. maybe some day when I have lots of free time I will try both methods and compare.
The one and done helps a lot time wise. I can adjust the proof I want through reflux and number of plates. I can make from 100 proof to 170 proof with 2 or 3 plates. maybe some day when I have lots of free time I will try both methods and compare.
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Re: Plates vs Feints
can't say I ever mastered the potstill, quality of my booze improved alot when i started with the plater, no going back for me
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Re: Plates vs Feints
Potstill vs plated still isn't really the question. It's what you want as the outcome is the question. The still is a means to an end. If you're looking for a cleaner flavor plates, big fat flavor pot still.
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- bluefish_dist
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Re: Plates vs Feints
Yes, but has anyone actually ran the same wort both ways to compare? Not just assume what everyone says is the gospel.
Based on some of what I have read from Odin you can make flavorful whiskeys using packed or sieve plates provided that you get the right vapor speed. That it's not as much of a function of the type of still, but how you operate it. You might even be able to get more flavor with a reflux still by running few plates, fast and with reflux to encourage esterification.
I have only run a pot still for stripping runs, so I can't confirm which configuration makes better whiskey. There was an interesting discussion of worm vs tube and shell condensers on adi and how they change the flavor.
Based on some of what I have read from Odin you can make flavorful whiskeys using packed or sieve plates provided that you get the right vapor speed. That it's not as much of a function of the type of still, but how you operate it. You might even be able to get more flavor with a reflux still by running few plates, fast and with reflux to encourage esterification.
I have only run a pot still for stripping runs, so I can't confirm which configuration makes better whiskey. There was an interesting discussion of worm vs tube and shell condensers on adi and how they change the flavor.
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Dsp-CO-20051
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Re: Plates vs Feints
I'll agree we should do side by side tests with the same wash. Too bad we can't literally do that - it would be interesting to see how the distillate comes off and taste it along the way.
- cranky
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Re: Plates vs Feints
I haven't done exactly the same ferment but I have done the same recipes with apple, rum, and cereal washes, I may have actually done the same batches on cereal and apple when one of my pumps quit but can't be absolutely sure. I have even run my flute as if it were a pot still with no reflux. In this mode it still couldn't produce as much flavor as the pot head. I'm assuming that is because there is a lot of surface area that needs to heat up creating passive reflux. That's not to say that the flute doesn't produce a good product and at times it's nice to not have to go through all the trouble of 4 runs (3 strip + 1 spirit) but the final product is different and much lighter than something run through the pot and cuts on apple are much more difficult on my flute.