Critique my method, please

[Steve Broady]

This is an invitation to other distillers to sit in with me and virtually look over my shoulder and comment. While I think I’m finally making something tasty, I’m sure there’s room for improvement. I will describe, step by step, what I’m doing in a spirit run for an all grain whiskey, and invite any and all to come join the peanut gallery. Equipment for today is an 8 gallon stovetop boiler and a homemade Dimroth condenser.

I started by adding 2 gallons of low wines (everything that was stripped out of a 5 gallon fermentation, collected down to about 2% ABV off the spout) to the boiler and checking the ABV. 32%, according to my refractometer. I added about a gallon of water to bring it down close to 20%. The logic is based on a thread which I cannot now find, which discussed proofing low winded down to that level and the resulting improvement in quality. I don’t know if it makes a difference, but it certainly doesn’t seem to hurt.

I then packed a 12” long 1.5” TC spool with copper scrubbies, and clamped it to the boiler. The logic is simple. I need the spool to get the spout high enough, I had the scrubbies anyway, and I figured a little copper in the vapor path can’t hurt. It might also give a little reflux and consequently estrification while the still is heating up. Had a few more than would comfortably fit, so I tossed them into the boiler.

I tested all my water connections, which left cold water in the condenser. Shut the water off until everything comes up to temp. I heated the still on full power until I got the first drops off the spout. Turn the water back on, about as low a trickle as I can manage, and turn the power down to about 40%. From experience, this burner and this still at that power gives a nice pencil lead stream or rapid drops.

I collected in pint mason jars, only filling each to about 100 ml. The logic is that this is a relatively small batch, and I want to make cuts easier. I’m still learning. And I have lots of pint jars. Each jar is labeled with a sharpie, and then the lid put on. Each jar is about 1/2 full, so hopefully anything that wants to oxidize has plenty of room to do so, but I won’t lose too much to evaporation.

The run is still going as I type this. Temperature stabilized at 188F and then has been rising very slowly. It just ticked over to 198F as I swapped in jar #26, so I’ve collected roughly 2.5 liters so far. ABV at the spout, according to my refractometer, is 53%. I don’t make cuts based on temperature or ABV, but it’s interesting to watch in any case. Once I’m confident that I’m well into the tails, I’ll crank the heat back up to full and collect them to add to the feints collection.

The reason for capping the jars is that I’m still getting over COVID and I don’t trust my taste yet. I plan to let this stuff hang out for a while before I make cuts, until I have a good opportunity and I can trust my palate. After it’s blended, I’ll proof it to about 62% and add some chunks of bourbon barrels, toasted at 400F and then charred.

I’m sure there’s nothing special about what I’m doing, but there’s probably a few things that are pointless or less than ideal. If you want to call me out for being stupid, please do! Just please also tell me what I’m doing wrong, so that I can learn.