One run and done!

[liqrlkr]

I haven't posted in a long time but have a question for you knowlegable folks. When I first started doing this I would run it once and then put it on oak. To be truthfull it has been so long I forgot how it turned out. I have a bunch of clear that I distilled down to 70 proof,I am thinking of putting this single run liquor on oak and let it sit. I normally will run a spirit run too and put it on oak at 120 proof. Do you think this would be a mistake? I am very busy with other projects and would like to hear ya'alls thoughts on this. Thanks in advance.

[Yummyrum]

My opinion is one and done on a Pot still is yuck .
Definitely Double distill it .

Out of interest , What is it that you have distilled ?

[jonnys_spirit]

Same thoughts as Yummy and Ifeel like 70pf is too low for oak to turn out well...

Cheers,
jonny

[quadra]

Also curious what you are fermenting? Is this a brandy?

[Salt Must Flow]

I'd run it again, but reserve at least a little bit of what you have so you can compare the two. With a basic pot still, I've always done a stripping run then a slow spirit run.

[still_stirrin]

liqrlkr (liquor licker???),

This website has members from around the world. And the members are very diverse in history and methodology brought forward. But the general consensus is that for a potstilled product, double distillation produces a better tasting and cleaner product. This is because the 2nd distillation improves the separation of congeners present in the wash/wort/must. And the 2nd distillation will result in the spirit (after cuts) at a “cask entry proof” that will work most favorably with the wood on which it is to be aged. So, experience has shown that spirits between 110 to 130 proof work best to extract the wood characters.

Spirits at higher cask entry proof will extract more of the tannins from the wood, making them drying and astringent to taste. Conversely, low cask entry proof spirits won’t extract enough of these “drying congeners” resulting in a sweeter, often fruity product taste. And bear in mind that the rate of wood essence extraction is proportional to cask entry proof, so lower proof spirits will require longer conditioning periods to pick up color and flavor.

So, experiment if/as you will. In the end, I bet you’ll understand why “common practice” is common practice. Experience is a great educator.
ss

[liqrlkr]

The sweetfeed recipe!!

[liqrlkr]

You guys are so full of knowlege! I guess I knew deep down that the answer was to do spirit run also. Thank Ya'all very much.

[liqrlkr]

You folks nailed it. One run is definitely NOT the way to go. It has been on oak at 120 proof since my first post and it is not very good. I am getting ready to run it again but it seems like it took more water to bring it down to 35% than the clear. Does that make any sence or am I just looking to hard at it. Thanks again for all your help!!

[Dancing4dan]

Strip / spirit double runs make a huge difference and drastically improve product.

If I have some left over cleared beer that didn’t fit in a strip run it will get added to a spirit run. Only about 10-15 % of a spirit run. My spirit runs are probably slower than most guys do them and I believe this changes the impact that the cleared beer has on a spirit run. It improves it in my opinion.

[MooseMan]

Strip / spirit double runs make a huge difference and drastically improve product.

If I have some left over cleared beer that didn’t fit in a strip run it will get added to a spirit run. Only about 10-15 % of a spirit run. My spirit runs are probably slower than most guys do them and I believe this changes the impact that the cleared beer has on a spirit run. It improves it in my opinion.

D4D that's my personal experience and opinion too. A small addition of finished beer added to the spirit run gives me a stronger grain aroma and finish.

[Yonder]

Well, I “cheat” on one and done. I run a pot and thumper. Shoot the thumper with some of the last run leavin’s and feints. Good stuff, indeed.