Airing Out Distillate

[7bruno7]

Hey all,
Since many of you on this forum are WAY more experienced than me, is there any benefit or negative impact of “airing out” your distillate for 24 to 48 hours after it comes off the still??

Only asking because I’ve done a handful of runs and aired my distillate for approximately 36 to 48 hours after each distillation run, but find myself liking the taste of the distillate more as it’s coming off the still when compared to the taste of the distillate after it has aired out for approximately 36 to 48 hours. Moving forward, I’m thinking about skipping the “airing out” step and just sealing the distillate up immediately, but wanted to see what others experienced with regards to this??

Not sure if it matters or not, but I don’t use a pot still…I’m using a hybrid column still with copper helmet and utilizing one bubble plate for my whiskey and rum runs…

[BlueSasquatch]

People often let the product "air" with a coffee filter ontop of the jar, for 12-24 hrs, 48 could be pushing it but you shouldn't be losing much. At the same time, I typically blend and store mine within an hour of finishing the spirit run.

[BrewinBrian44]

Airing is good if you're not used to cuts or haven't ran a given recipe many times to know what to look for. You only lose a day, so might as well do it. I've not seen much difference with any extra time vs a simple 24hrs.

After performing many runs, 90% of the time, my predictions by taste coming off the still are usually spot on with my jars collection. I've done cuts a few different ways, airing, right after the run or even cuts on the fly. I've had success with all 3 methods, but collecting in jars takes an extra variable of focus out of the equation when you're paying attention to everything else during a run. It's also possible to fatigue your palate and nose by constantly smelling and tasting the outcoming distillate mid run.

I usually air my stuff because my runs tend to go into the night and I'm already exhausted from running and cleaning up. I prefer to be sharp in my senses when I'm ready to determine the keepers.

[NZChris]

If you've gone to a lot of trouble to create flavors and capture them in your distillate, why would it make sense to let them escape for several hours, or days, before you put them in the aging vessel?

[Saltbush Bill]

I often air for longer than 24 -48 hours.......most of what's lost is rubbish you don't want anyway. Plenty of other long term distillers that I've met in person also air for longer periods.
Choose for your self what works for you.......there is no right or wrong in my opinion.

[Twisted Brick]

Not sure if it matters or not, but I don’t use a pot still…I’m using a hybrid column still with copper helmet and utilizing one bubble plate for my whiskey and rum runs…

So you're doing one distilling run, or double-distilling? These two different approaches will produce spirits with a different ABV off the spout.

[Salt Must Flow]

I cut coffee filters into disks just a bit larger in diameter than jar lids. I stick them inside the jar rings and set them onto the jars. This is really handy because it keeps the filters from blowing off the jars if/when there's a breeze. I air my neutral for 1-2 days. 1 filter makes 3 wide mouth disks, more narrow mouth disks.

[BrewinBrian44]

I cut coffee filters into disks a just a bit larger in diameter than jar lids. I stick them inside the jar rings and set them onto the jars. This is really handy because it keeps the filters from blowing off the jars if/when there's a breeze. I air my neutral for 1-2 days. 1 filter makes 3 wide mouth disks, more narrow mouth disks.

I do the same thing, but I’m lazier. I just set the whole coffee filter on the jar, pop the lid over it, and screw the rings right over the excess paper. Works like a charm.

[squigglefunk]

I do the coffee filter/ring topper as well, reuse the filters a few times at least.

I air for at least 24 hrs, sometimes more, sometimes much more... lol

[7bruno7]

NZChris, I’m beginning to think like you…I think the next time I do a run, I’m going to seal up my distillate in my jars/containers immediately and see what happens. Hopefully, after sitting in the containers, being sealed up, and not being aired out for a few days that the distillate will retain the same flavor that I remember it having while it came off the still…

Twisted Brick,
I’m doing one distilling run per the equipment I described. When I start the run, the distillate is coming off the still at somewhere around 170-175 proof, then obviously slowly drops as the run progresses…

[Expat]

An important aspect I haven't seen mentioned in this thread, what is the environment you're airing in? Temperature and humidity will make a big difference to how long you might air for. Example my workshop is ~63f and 40% humidity year round... Two days airing for me is right for me, but would probably be too much of it 80f+

Plenty of discussion on this topic over the years, have a look.

[zapata]

I have had life get in the way and literally lost an entire multi-gallons run of rum airing out. Be careful y'all.

[NZChris]

NZChris, I’m beginning to think like you…I think the next time I do a run, I’m going to seal up my distillate in my jars/containers immediately and see what happens. Hopefully, after sitting in the containers, being sealed up, and not being aired out for a few days that the distillate will retain the same flavor that I remember it having while it came off the still…

There will be chemical reactions that destroy and create flavors in the new make whether it is in the jars, (sealed or not), glass aging vessels, or kegs.
E.g., I make a Feijoa gin that only tastes of it's hero ingredient for a few hours. The esters can't escape because there is a lid on the bottle, they just get converted into other esters. This type of reaction shouldn't be confused with changes due to airing, but I suspect it is and that it might be a reason why distillers get to thinking that airing has benefits that aren't actually backed up by science.

I'm unaware of any science that makes it a good idea to air obvious middle heart cut jars before doing the cuts, so I pour them into demijohns, put the bungs in, and re-use the jars. The brandy I did this week was selected and in the aging jar before the still had finished scavenging the last of the tails.

I believe it helps to have headroom in glass and SS aging vessels to allow for some O2, so I only 2/3rds fill them.

[Stonecutter]

So if I’m using a barrel. A one gallon barrel specifically. I’m wondering, wouldn’t the distillate be “airing out” during the aging process? I could see letting it sit for 24 hours if you plan on locking it up in a jar.

[NZChris]

So if I’m using a barrel. A one gallon barrel specifically. I’m wondering, wouldn’t the distillate be “airing out” during the aging process? I could see letting it sit for 24 hours if you plan on locking it up in a jar.

What do you think? viewtopic.php?t=88063

Also, you don't have to 'lock it up' in a jar, you can leave headroom for O2 and you don't have to jam the bung in so tight that it can't breath.

[Stonecutter]

So if I’m using a barrel. A one gallon barrel specifically. I’m wondering, wouldn’t the distillate be “airing out” during the aging process? I could see letting it sit for 24 hours if you plan on locking it up in a jar.

What do you think? viewtopic.php?t=88063

Also, you don't have to 'lock it up' in a jar, you can leave headroom for O2 and you don't have to jam the bung in so tight that it can't breath.

Haha! You old devil.
I asked a little too late for the HD to respond anyway. I got my barrel emptied and refilled earlier this afternoon. I think I’d rather let it breath more after it comes out rather than before it goes in. My reasoning being that it was convenient to do it that way this time.
I’ve got it proofed down to about 42-ish% and my gallon jug is full. Tomorrow I’m going to transfer it to two corked half gallon jars and let it sit/breath for a day or two. Not sure if that’s the right way to go as I definitely don’t want to lose any flavor as you mentioned above regarding white dog but I’m going to give it a go anyway. Any input is always appreciated from you guys. As for the bung, the first time I ever filled a barrel I smashed it in so tight that it cracked coming out. I now lightly tap it in place with a dead blow hammer.

Edit: so to answer my own question. Its obvious that there is plenty of oxygen getting to the booze inside the barrel.

[kimbodious]

I use Moccona coffee jars for airing cuts. I trim off all the plastic on the base of the lid except for a narrow band of the outer ring that makes the seal with the base. I leave 30-50% headspace and lately have left the spirit in the jars airing for 5-7 days because of life. There’s a slight loss in volume but an even greater loss of tailsy volatiles.

The last two batches were 62% and 56%

[NZChris]

I use Moccona coffee jars for airing cuts. I trim off all the plastic on the base of the lid except for a narrow band of the outer ring that makes the seal with the base. I leave 30-50% headspace and lately have left the spirit in the jars airing for 5-7 days because of life. There’s a slight loss in volume but an even greater loss of tailsy volatiles.

The last two batches were 62% and 56%

Do you air the obviously middle heart jars as well as the dubious jars at each end?

[kimbodious]

I use Moccona coffee jars for airing cuts. I trim off all the plastic on the base of the lid except for a narrow band of the outer ring that makes the seal with the base. I leave 30-50% headspace and lately have left the spirit in the jars airing for 5-7 days because of life. There’s a slight loss in volume but an even greater loss of tailsy volatiles.

The last two batches were 62% and 56%

Do you air the obviously middle heart jars as well as the dubious jars at each end?

Yes. I air them all. I am pretty confident stop pick the cut for heads on the fly, but not for tails, plus I am a lazy sod.

[LWTCS]

As I recall Pint never advocated for airing. He figured it was a waste of alcohol.
I feel like airing has its place similar to how running styles have their place depending on what's going in the barrel and what's going directly into glass.

Point of view is entitled to evolve too.

[Deplorable]

I'm gaining more confidence as my experience increases. I still air my questionable jars, I seal the clearly hearts, and the clearly heads and tails jars. The next afternoon I choose my blend, starting in the middle working my way out. I'm usually within 300ml on either end of my predictions. Not enough IMHO to fret over. It might take a little longer to get right, but...
I think airing is a valuable tool mainly because if you're tasting and smelling along the course of the run you're senses are susceptible to some fatigue. Airing allows you to approach the jars with fresh senses, and clean clothes.
I dont know about the rest of you, but my clothes stink like booze after minding the still all day.

YMMV

[Stonecutter]

I'm usually within 300ml on either end of my predictions. Not enough IMHO to fret over. It might take a little longer to get right, but...
I think airing is a valuable tool mainly because if you're tasting and smelling along the course of the run you're senses are susceptible to some fatigue. Airing allows you to approach the jars with fresh senses, and clean clothes.
I dont know about the rest of you, but my clothes stink like booze after minding the still all day.

YMMV

+1
I feel like I have a good sense of heads and tails. I’m a completely ignorant novice but I live in my own bliss and don’t feel like I’ve missed much in my initial cuts. A little bit of flavor here and there probably sneaks past but it’s not enough for me to cry about….I hope
In no way am I saying that I wouldn’t like to become a better blender and cut master it just isn’t in my top priority right now. I’m more focused on fine tuning my rigs and mashing process. The idea of letting them sit so that my senses can reset makes more sense.
And yes most of the house smells like a still after I’m done running.

[shadylane]

An important aspect I haven't seen mentioned in this thread, what is the environment you're airing in? Temperature and humidity will make a big difference to how long you might air for.

Plus one.

The size of the jug and it's top also makes a difference.
I use gallon wine jugs and a wad of white cotton cloth.
It looks like a Molotov cocktail except the cloth is only stuffed in far enough, to plug up the hole.

[Edmonton]

I have had life get in the way and literally lost an entire multi-gallons run of rum airing out. Be careful y'all.

How did you lose gallons?

[Dee Envy]

How did you lose gallons?

The Angels took their share.