Stripping Run Spirit Run Definition

[Stonecutter]

I have seen some confusion in the forum regarding the definitions of a stripping run versus a spirit run and this time I thought I’d actually add something of substance rather than my own sly quips into the forum. I hope this post is intelligible and articulated enough to provide some information to somebody and I gladly welcome any criticism and critiques

There are all manner of blending and re-distilling that can be done but the object of this topic is to shed some light on the two main and simple processes which we hobbyists are concerned with. A stripping run and a spirit run.

A stripping run is performed at a fast collection speed and considered as any run that will be put back into the boiler for later distillation. It is used in the distillation process to eliminate some of the unwanted congeners trapped in the wash/wort while at the same time boosting ABV. A forescut is usually taken during the stripping run and the rest of the distillate, defined as “low wines”, is collected into one large vessel. In order to get the most out of the wash or wort most hobbyists will collect the distillate until the total volume equals 30% ABV or lower and many hobbyists will strip until the distillate coming out of the product condenser is around 5% ABV. It is recommended to distill the boiler charge UNTIL THE TOTAL COLLECTED VOLUME OF THE STRIPPING RUN IS EQUAL TO A MINIMUM 40% ABV.
Important safety tip: Never charge a boiler with anything over 40%ABV.
In order to reduce flavor profiles and/or excess oils from being carried over into the spirit run some of the hobbyists stripping wash for a “neutral” spirit will add water to dilute the spirit instead of using the tails. It generally takes 3-4 striping runs to properly charge the same boiler for a spirit run.

The spirit run is considered as any distillation process in which the majority of the spirit is kept for consumption. Spirit runs can be a single distillation or a double, triple etc. Even if you add fresh wash to the boiler charge along with your low wines; if you plan on saving what you collect for consumption this is still considered a spirit run. Spirit runs are performed at a slow collection speed in order to reduce “smearing” and the distillate is usually collected into many jars which we call “cuts”. However, if you’ve already taken a forescut during your stripping run your heads cut can be greatly reduced maybe even eliminated for the spirit run. If you are unsure about cuts the following link may be of some help…. viewtopic.php?t=13261

It is helpful to note that there is no all encompassing collection speed for either runs. Collection speeds will vary depending upon the efficiency of the product condenser, size of still and a few other factors. What is important to remember is that you don’t overpower your product condenser and to prevent the contents “puking” into the still.

If you’re just starting down the rabbit hole or if it’s a new style of spirit that you’re making it is highly recommended during your spirit run to collect a small amount into a bunch of jars. As you chase the white rabbit you may be capable of adjusting the manner in which you collect, for example, collecting all your hearts into one jar and late heads and early tails in a few smaller jars.

To this I’ll add the hybrid “1.5” method. In this fashion one would perform a stripping run and then add the collected low wines and enough fresh wash to charge their boiler to then perform a spirit run.

[Steve Broady]

Thanks for this. It seems so simple and obvious once you’re used to it that I’m sure some of us forget there was a time when we didn’t know it.

I have a question about the foreshots cut. You mention making a cut during the striping run. I’ve seen others that collect everything, and then only remove foreshots during a spirit run. I’m in the latter camp, on the theory that with a pot still it’s smearing like mad in a stripping run and I don’t want to pull off good product along with the fores.

Maybe there isn’t a right or wrong way, but it would be interesting and informative to hear the logic behind when one makes a foreshots cut.

[Bradster68]

Nice write up SC.I don't make any cuts during the stripping run. I do it all on the slow run thinking I'm getting better separation . That's just the way I do it.
But you raise some interesting points. I think I should be collecting a little longer during my strip though, ii usually stop at 15 to 20 abv at spout

[Stonecutter]

I look at the forescut like a courtesy flush.
Ya gotta get rid the shit sooner or later

[Buffalo]

Great write up Stonecutter. I believe I have been stopping a little too soon on my stripping runs. I have typically collected until the output of the product condenser is about 12% ABV and the total collection in my bucket is around 35% ABV. I do typically pitch the foreshots from the stripping run.

[jonnys_spirit]

I look at the forescut like a courtesy flush.
Ya gotta get rid the shit sooner or later

The sooner the better! Unless you’re the one that prefers to not?

[shadylane]

If distilling something more than once.
The first distillation is "usually" a stripping run.
The object of which is to recover as much alcohol and wanted character as possible.
Most folks strip fast, but that isn't always best. Pick a speed that you and the still are comfortable with.
Everything depends on what you want to accomplish and how much time and effort expended.

When I think of the term "spirit run"
To me, that means the last distillation.

[subbrew]

Great write up. I will add that often a 1.5 is done when doing a smaller batch to ensure your heating element is covered. On my keg boiler it takes about 3.5 gal to cover the element. On a normal stripping run (11 to 12 gallon charge) I get 2.5 to three gallons so not quite enough. If I do say an 15 gallon ferment and was very careful to not puke I could get at max 4.5 gallons of low wines. Doing a spirit run on 4.5 gallons I would worry about exposing the element. So instead to a 12 gallon stripping run, get 3 gallons of low wines, add 3 gallons of wash and I don't worry any more about exposing the element.

[Berserk]

Great initiative Stonecutter!

I think we should update the Wiki with this "new" definition, because the current Wiki entry seems to lean a bit towards commercial distilling.

Here's the entré definition from the Homedistiller Wiki - Spirit Run:
"During double distillation, low wines are run through a spirit still in what is known as a spirit run. This is normally done with a pot still which is less efficient than a column still and therefore requires multiple distillations to produce a palatable spirit. However, it is possible but less common to run low wines through a column still."

Seems a bit off to me. Usually us homedistillers don't have specific spirit stills and it's actually quite common to use a reflux still during the spirit run.

[NZChris]

Stripping run methods shouldn't be bundled together as though 'one size fits all'

Stripping runs should be designed to get the optimum result for the product that you are making on the day. Rum strips should be done differently to whiskey, various types of fruit, vodka, neutral, etc..

Start by deciding what your end product is supposed to taste like, then do the research to find how it should be stripped to maximise the flavors that you do want and minimize the flavors that you don't want.

[shadylane]

Stripping run methods shouldn't be bundled together as though 'one size fits all'

There Ya go.
It all depends on what's being distilled.

[NZChris]

It's the same with spirit runs, the advantages of running slow depends on what you are making.

I often see advice to spirit run slow for making flavorsome products that I get my best results from by running quite fast.

[LordL]

Thanks for this. It seems so simple and obvious once you’re used to it that I’m sure some of us forget there was a time when we didn’t know it.

I have a question about the foreshots cut. You mention making a cut during the striping run. I’ve seen others that collect everything, and then only remove foreshots during a spirit run. I’m in the latter camp, on the theory that with a pot still it’s smearing like mad in a stripping run and I don’t want to pull off good product along with the fores.

Maybe there isn’t a right or wrong way, but it would be interesting and informative to hear the logic behind when one makes a foreshots cut.

I have noticed that even during a stripping run, you get product coming out already at 65-68°C at the highest point in the vapour path. The temp rises quite quickly here but up to a certain level, I just toss those first centilitres to get less chance of it to bleed into the spirit run.

Calculating solvability is kind of complex if the congeners are unknown. The less obvious crap I have in the spirit run, the higher the chance is of success. There is still a chance my approach also does nothing, but I don't have the time to put up a serious study, proofing it gives me any advantage.
It's just a chemists hunch.

[Stonecutter]

Stripping run methods shouldn't be bundled together as though 'one size fits all'

There Ya go.
It all depends on what's being distilled.

Partially Edited to reflect that point. Thanks guys

It is helpful to note that there is no all encompassing collection speed for either runs. Collection speeds will vary depending upon the efficiency of the product condenser, size of still and a few other factors. What is important to remember is that you don’t overpower your product condenser and to prevent the contents “puking” into the still.

[ShineonCrazyDiamond]

I don't take a fores cut anymore. But I've never in my life added jars 1 or 2 into the keeper jar, anyway.

[Dougmatt]

Great post. My suggestion would be to add the “why” for each method something like:

Overall: a double distilled product is often desirable over a single run to refine flavors via better removal of unwanted congeners and impurities as well as land the final Abv at desired barrel aging strength. A further perceived benefit of a multi run process is a slightly larger or better final product volume achieved by easier to distinguish cut lines, as well as less offensive late heads and early tails used in blending for barrel aging.

Stripping run: this run is primarily designed to reduce the overall time required to produce a double (or triple) distilled product from a large volume. For example, if a single batch run done low and slow to produce a quality spirit takes 16 hours and a stripping run takes 3 hours (these are my approximate numbers on my 5G pot still) then the time to do 3 strips and 1 spirit would be 3x3+16 = 25 hours versus doing 3 single runs which would be 3x16 = 48 hours. This equates to a 23 hour time saving ignoring cool down cycles and slightly lower spirit run times on single runs.

Spirit run: this run is designed to creat the final drinking product and optimized to create the final flavor profile as well as the desired output Abv for aging program by separation and removal of unwanted impurities. This is generally accomplished by adjusting run speed slower to reduce / control smearing such that the heart flavor profile is optimized as well as catching well separated head and tail fractions for possible future blending and /or reuse in later production runs. Further the output ABV is a function of input ABV. To achieve this there are many different approaches including combine only striped low wines to the run, adding some wash to the run (referred to as a 1.5 run), and adding prior generation feints to the run (used to adjust input Abv and increase output volume)

One other note, on stripping runs some people take a fores cut on them, some don’t. I vary my process based on what I’m making, but generally only cut fores on spirit runs.

[EricTheRed]

I don't take a fores cut anymore. But I've never in my life added jars 1 or 2 into the keeper jar, anyway.

Depends if my totally offgrid neighbors need firelighters (they usually do)

[Bushman]

I don't take a fores cut anymore. But I've never in my life added jars 1 or 2 into the keeper jar, anyway.

Depends if my totally offgrid neighbors need firelighters (they usually do)

I save fores for various other uses.

[EricTheRed]

Bushman
Care to share?
Cleaner for ?

[Ninetee6]

Thank you for this. Very useful information for a noob like me.

I currently have a sugar wash fermenting. If one has the time and is not concerned with potentially using additional power and water, and lacks a complaining family, is there any reason to NOT do a stripping run?

[Stonecutter]

Thank you for this. Very useful information for a noob like me.

I currently have a sugar wash fermenting. If one has the time and is not concerned with potentially using additional power and water, and lacks a complaining family, is there any reason to NOT do a stripping run?

Ninetee6 sorry about the late response. There are some arguments out there. Most of them are from some pretty old posts. Nothing I’ve read has convinced me not to strip. My stilling experience is very limited though and I’m not going to nay say what has worked for other members in the past.

[MooseMan]

Thank you for this. Very useful information for a noob like me.

I currently have a sugar wash fermenting. If one has the time and is not concerned with potentially using additional power and water, and lacks a complaining family, is there any reason to NOT do a stripping run?

It really is good information, nice work Stonecutter that will help a lot of new distillers.

"is there any reason to NOT do a stripping run?"

Not that I'm aware of, a strip and spirit protocol just makes better product on the hobby scale, it's that simple.

[Homebrewer11777]

Great post hope you don't mind some critique from someone with a lot less experience than you...

It is recommended to distill the boiler charge UNTIL THE TOTAL COLLECTED VOLUME OF THE STRIPPING RUN IS EQUAL TO A MINIMUM 40% ABV.

I think this should be reworded. First it should be maximum of 40% ABV. Second ABV is not a measurement of volume. I think you meant to continue the stripping run until the ABV of the combined collected low wines is not more than 40% ABV. I would have appreciated some discussion here on what the ideal ABV of the combined low wines would be for flavored vs neutral spirits, I suspect it is both recipe and still dependent but I've seen as low as 20% and as high as 35% recommended and curious about how to think about it.

Spirit runs are performed at a slow collection speed in order to reduce “smearing” and the distillate is usually collected into many jars which we call “cuts”.

Hmmm yes the many jars is what is promoted here, not sure it is universally accepted usual method. [just noticed you get to this point later...perhaps you could pull the rabbit hole paragraph up to here] When I have watched pros doing this no small jars, mainly just sensory of the product coming off the spout. Also I don't think "cuts" refers to the jars. The cuts are the distiller's choice about which part of the distillation stream ends up being considered heads, hearts and tails. Just because a distiller uses 40 jars doesn't mean he made 40 cuts...

However, if you’ve already taken a forescut during your stripping run your heads cut can be greatly reduced maybe even eliminated for the spirit run.

This has not been my experience.

Just an aside since you set out to make this a definition...

A stripping run is performed at a fast collection speed and considered as any run that will be put back into the boiler for later distillation. It is used in the distillation process to eliminate some of the unwanted congeners trapped in the wash/wort while at the same time boosting ABV. A forescut is usually taken during the stripping run and the rest of the distillate, defined as “low wines”, is collected into one large vessel.

The way you describe is the only way I have done it so far and agrees with my understanding of the usual definition...but I have been reading recently about another method on other forums that splits the stripping run into two parts, with the first part containing the first half the theoretical ethanol coming off the still and the second part containing the remainder. The "early" and "late" low wines are treated differently before being recombined into the final product in the barrel. I'd still call that first step a single stripping run even though it is not collected into one large vessel.

[Stonecutter]

Great post hope you don't mind some critique from someone with a lot less experience than you...

It is recommended to distill the boiler charge UNTIL THE TOTAL COLLECTED VOLUME OF THE STRIPPING RUN IS EQUAL TO A MINIMUM 40% ABV.

I think this should be reworded. First it should be maximum of 40% ABV. Second ABV is not a measurement of volume. I think you meant to continue the stripping run until the ABV of the combined collected low wines is not more than 40% ABV. I would have appreciated some discussion here on what the ideal ABV of the combined low wines would be for flavored vs neutral spirits, I suspect it is both recipe and still dependent but I've seen as low as 20% and as high as 35% recommended and curious about how to think about it.

I am a bumbling fool and greatly appreciate any earnest critique.
You’re absolutely right homebrewer. If I could edit the post I certainly would. Hopefully members will read down far enough to see what you’ve added.

[Homebrewer11777]

you don't have edit pencil?


edited to add lol I edit my posts all the time

[Stonecutter]

Older posts can’t be edited unless the mods open it up.

I think you’ve added some great clarification and insight

[jonnys_spirit]

The definitions might change slightly depending on the experience and intuition of both teacher and student and we all take turns sitting in both roles.

Cheers,
jonny

[PalCabral]

A stripping run is performed at a fast collection speed and ...

Nitpicking perhaps, but my comment is for discussion. This message has stuck with me. When I started distilling, I went all in on the "fast and hard" stripping run. However, I've come to the conclusion that the speed of the stripping run is really irrelevant, and it is not the goal itself that it shall be fast. The goal is to concentrate the alcohol in the wash and retain as much of the original flavors as possible. If that is done drip by drip or in a steady stream is really up the distiller's discretion.

But let me ask. Is there any particular reason why the stripping run should be fast? Time is money, I agree, but it's my time and my money, right?

[Stonecutter]

I believe the idea that, if a certain process works for you by all means go with it, has been beaten like a dead horse over and over within this forum. But to answer your question, yes time is money and my time is very valuable to me. Whether it be slow or fast, flavor is going to come over during your stripping run. To boost flavor some decide to add fresh wort into the boiler charge for the spirit run.
For me, the idea of stripping drip by drip 20 gallons of wort is madness. Especially if every drop is to be put back into the still and run at a slow and steady speed making cuts for a spirit run.

[Homebrewer11777]

I'm wondering if there is an actual reason for it too. For example does a vigorous boil push more congeners from the wash to the low wines than if you run the boiler at a simmer? I go slow at beginning of my stripping run just to give the foam proteins a chance to denature but then let it rip as fast as I can get it to go.