New Stiller Question

[Mangler20]

First off, this will be my first post here. Although I have religiously been reading the wealth of information here and the home site.

I hail from the southern US with a Mile Hi rig (8gal reflux) and have broken her in thanks to the home site's instructions, everything has been sanitized and I am ready to get moving with WPOSW (I think I got that right, yall get the gist); have ran a Turbo and will NEVER do that again.

I have a good collection of 8oz mason jars ready to collect one at a time while I learn a bit. I know there is a ton of info out there on the subject I am getting ready to ask about but I thought it would be easier for me and possibly someone else in the future to ask this in a central location.

My question is about cuts. As I understand it, the temp in the top of the column can show signs throughout the process but isn't really way to determine when it should happen; it's more along the lines as a "sign".

There are foreshots, heads, hearts and tails correct? And I gather the absolute best way to determine these cuts is through your senses that are eventually learned: taste, touch, sight...

I would just like to get some input from the pros on this one. If there is anyone out there who would like to share with me, and possibly others, their take on the taste, smell and sight (burning on a spoon) they have been able to determine through their experience?

I am not one to simply want someone to give me an answer, that helps you learn nothing. My idea here is to get some data from the pros on this subject so I have a reference point through the run while I try to train my senses to determine the appropriate cuts.

Any help here is very much appreciated!

[Tater]

http://homedistiller.org/forum/viewtopi ... =15&t=6857

[mash rookie]

Taters post is full of great info. He is one of the best. For more discriptions Search for threads on "making cuts"

Here is what I do. All learned right here. I dont burn as I have had the advantage of learning using a parrot and ABV meter.
I stick my finger in the stream every ten- fifteen minutes. I rub my fingers, smell and taste. Heads evaporate quickly from your fingers, smell somewhat like acetone and have a sweet sharp bite. I do this every run. Hearts are smoother. Tails are heavier in flavor. You will learn these flavors and when you are transitioning from heads to hearts and then to trails.

After collecting in small numbered vessels, distillate samples are diluted to 80p for tasting. (Usually the next day after airing 24 hours)
You will start to connect the dots. Smell and taste the samples slowly, taking a few minutes and water to clear your palate in between each sample. You will learn the taste, smell and character of your samples. Take notes. This is a must. If you do not take the time to learn cuts you will always be guessing and good booze will be hit or miss.
Good Luck.
MR

[Odin]

Mangler,

There is some interesting info on the topic on the parent site. In a very general way: the first 3% of what you want to collect could be considered fores, the next 17 to 20% heads. Than hearts come out. Now this is just to give you some idea of when to expect changes in tastes like MR describes. I dont know what you will be making, but just putting my vodka practice in place, I strip run a sugar wash to around 40%. Then it goes into the refractionating column. I know that when I put 10 liters at 40% in, I could get a maximum out of 4.1 liters at 95%+. The first that comes out is really bad (3% foreshots). Smell it, don't taste it, you will know: this is suited for cleaning, not for drinking. Then, the next 17 to 20% (say 0.8 liters) come out and are collected. Taste like MR suggests: put your finger in the stream. What strikes me, when collecting heads (that is where we are right now), is the brandywine/floral/buttery smell & taste. Not bad, just a bit sour. Know you are deep in head ache country: heads. When your distilate starts to smell/taste sweet & neutral, in a sugar wash, you are getting to hearts. Now, it is easy to scr*w up. My last batch, I somehow got my numbers wrong. Just thought I remembered, but didn't. Got in heads in my final drink and convinced myself I had a vodka with ... character. Untill I woke up the next day with the mother of all headaches. Somehow, it is about training yourself, testing what comes out. You will learn to distinguish after doing it a few times! Hey, even I am making an UJSSM that is pretty amazing (but, hey, that says more about the recipie, than it does about my qualities as a homedistiller ).

Good luck on your distillings!

Odin.

[Mangler20]

Taters post is what I found right after I posted this, it is indeed very informational!

I appreciate the feedback and will be sure to follow and learn so things are not a hit and miss each time...

[OlympicMtDoo]

Welcome Mangler, I have a MileHi 13 gallon reflux myself and like it very well, as you learn your cuts do pay atention to the temp at the top of your collum it will prove to be a good reference on when your cuts are comming. Have fun and enjoy.