Plates vs Feints

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MoonBreath
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Plates vs Feints

Post by MoonBreath »

Are plates a respectable substitute/replace for feints?
Would you rather have plates or feints?
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Re: Plates vs Feints

Post by Kegg_jam »

Say what now?
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Mike6090
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Re: Plates vs Feints

Post by Mike6090 »

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...
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Re: Plates vs Feints

Post by pfshine »

I think someone has been drinking straight from the parrot.
One for the jar, one for me, one for the jar, one for me.
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Re: Plates vs Feints

Post by MoonBreath »

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.
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Re: Plates vs Feints

Post by jedneck »

For sippen likker 2x potstilled every day. For oh shit need booze platez
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Re: Plates vs Feints

Post by MoonBreath »

Right on :thumbup:
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cranky
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Re: Plates vs Feints

Post by cranky »

jedneck wrote:For sippen likker 2x potstilled every day. For oh shit need booze platez
+1
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Re: Plates vs Feints

Post by bluefish_dist »

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.
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Re: Plates vs Feints

Post by Swedish Pride »

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

Post by Single Malt Yinzer »

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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Re: Plates vs Feints

Post by bluefish_dist »

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.
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Re: Plates vs Feints

Post by Single Malt Yinzer »

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.
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Re: Plates vs Feints

Post by cranky »

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.
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