Throwing out my 2nd run????????(new still)

[DarkCornerMtnMan]

Hey guys, Happy St Patrick's day. I'm Irish but don't need a holiday for it to be drinking time.
I ran my first run on my new pot still with Vinegar & water like you pros recommend. My 2nd run
was 3.5 gallons of grain mash + 4lbs of sugar. My mash fermented for a week and a half and was
sour but not rancid. I strained it and ran the wash per this sites directions. I dumped the foreshots
but smelled and tasted them constantly (on my finger). I dumped about 4-5 ounces of the foreshots.
I then kept the heads and hearts in one jar and only brewed some tails until about 207 F. I could have
gotten more tails but knew you pros were going to tell me to toss my 2nd batch, so I didn't wan't to
waste the propane. The quart of product is actually pretty tasty on my finger. It is a almost clear but
not quite. With 24-48 hours of airing without the lid, I believe it would be drinkable, BUT, SHOULD I
AGE IT OR THROW IT OUT, OR, COULD I ADD IT TO THE NEXT RUN? I also have a deepfreezer that is not
in use because I'm broke like every other American, could I put my fermented mash in the freezer, let the
water in it freeze, remove the frozen water,thereby making the alcohol in the wash more potent before I distill?
MANY THANKS, YOU FOLKS ARE GREAT!!!

[Slow & Steady]

If it were my new still I would run those heads hearts and tails (low wines) to flush your new still as a high (%ABV) alchohol run. Then I would toss it... breaks my heart, but yeah... I'd toss them.

They make a good cleaner for glass and such.

S&S

[Samohon]

Yep, I'd have to agree, running a sacrificial wash/low wines for a cleaning run maybe bloody heartbreaking, but its something thats just gotta be done...

[DarkCornerMtnMan]

Thanks S&S, You are right of course safety first. What do you think of my deep freezer
idea for my already fermented wash? I have read that some make hard cider that way
(by freezing and removing water, thereby concentrating alcohol content.

[Slow & Steady]

Yes, I think it would be worth trying... freeze concentrating then distilation of the concentrate to make proper cuts.

S&S