1st vs. 2nd distillation temps?

[HappyHighwayman]

The majority of my hearts from the first run came around 80C but when I put it all back in for the 2nd run the initial production temp is MUCH lower. Is this normal? Should I stabilize it at the lower temp as long as the drips are coming at the right speed?

[still_stirrin]

...the 2nd run...initial production temp is MUCH lower. Is this normal?

Yep. They're "low wines". They're purer than your initial "stripping" run. Since they're cleaner, the alcohols start sooner (at a lower temperature).

Should I stabilize it at the lower temp as long as the drips are coming at the right speed?

You're using a postill, right?

Start the wash heating and when it starts to produce, reduce the heat input. You control the speed of vapor production by the heat input. You really don't need to pay attention to the temperature, as it is just misleading. You adjust the flow by the heat input, so a toothpick sized trickle is just about right.
ss

[Kareltje]

What still_stirrin says!

But I am surprised by the 80 degr C in the first run. Starting with a 10 %ABV mash I get my first drops when my thermometer says 87 degr C and it is 2 degr low.
So I think your should calibrate your themometer readings. Or neglect them.

[HappyHighwayman]

Hi guys

Thanks for the feedback. It is a 5-gallon copper pot still with a copper condenser.

On the initial run the production starts before 80 but then tops out and stabilized at 80-81 over time and then slowly rises when you hit the tails. It took over 10 hours to distil the first run and I got around 45-50% ABV. I cut nothing from the first run.

The thermo is in the part of the still where the vapor is, not the liquid.

ALso I never get a trickle, only drop drop drop...is that ok?

[Bigbob]

It sounds like your trying to run your pot still by temperture. You need to run as still stirrin said. Full heat untill you get a steady stream, then adjust heat for a broken steady stream. Don't worry about the temp.

[Kareltje]

Do not worry about the temperature of your thermometer. But do worry about the temperature of your product: it should be lower than 40 degr C. As long as that is the case, you can run faster. Meaning: apply a bit more heat.
(Or take for granted that a run takes 10 hours and make the best for it!)

The thermometer should be at the top of the vapour path, where the rising path becomes the descending path.

[HappyHighwayman]

Is there a downside to running it too slowly?

Here is my setup:

[HappyHighwayman]

If I turn up the heat (doing the 2nd run now) it turns from drops into a stream.

[Bigbob]

Wasted time. Your product will be the same ABV whether you run a steady stream or drops.
Added: you have basicly the same set up I do. I just made a run of sweet feed this morning and it took about 31/2 hours start to finish.

[HappyHighwayman]

Awesome thanks it's going at a MUCH faster rate now. Luckily I only wasted time the first time...

[HappyHighwayman]

First jar is 75% ABV

[Kareltje]

That's more like it!

[HappyHighwayman]

What's my best indicator that I've hit the tails?

[Kareltje]

The smell! And taste.
Around 90 degr C you can start collecting in small jars, let these stand for a day and then sniff and decide whether you want to drink them or not.
This can be very different for different sources. I understood that in fruitdrinks sometimes an early part of the tails is rejected, while a later part is gladly accepted.

[HappyHighwayman]

I ordered a pump and an ice maker. The still is going through a TON of ice for the 2nd distillation.

[Bigbob]

Just a pump is good. You don't want to use ice. I use a 48qt cooler with a fountain pump and just use cool tap water.

[HappyHighwayman]

So about 1.2 gallons of initial run turned into 1/2 gallon after the 2nd run. I tested some of what I thought was still hearts and it was only 10% alcohol so I knew I had gone a little too far.

I cleaned out and filled a 2 L oak charred cask for aging.

[HappyHighwayman]

For a stripping run, where you want "everything" when do you literally stop running the still?

[der wo]

My rule of thump:
For neutral or brandy: Strip 1l low wines per 4 liter mash.
For whisky: Strip 1l low wines per 3 liter mash.

But also the abv of the mash affects the low wines amount. The more abv the more low wines you will collect.

[shadylane]

For a stripping run, where you want "everything" when do you literally stop running the still?

When the distillate is no-longer clear and/or fusel oil starts floating on top.
But, if I save too much on the strip runs the cuts on the spirit run will have to be narrower.
The distillation gods don"t like Greed