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You can feel them as well. Put a drip or two on your fingers and rub them together and you'll know when you are in tails. You can feel the difference of the run as it progresses this way.

Thanks, I did not yet discover this but this would simplify making cuts a lot.

I'm currently buffering strips but once I'm ready to making cuts again I'll try this and compare with the method I'm used to and see if it suits me.

Do you go by this method and if so, do you cut at the onset of this oily feeling or do you proceed until a certain level? I suppose there is no need for diluting.

Seb _2 if you try to feel where tails begin you are going to be in for a world of trouble, you can not use feel in that way.
Cayarse is just parroting something I said a few weeks ago. Stick to smell and taste until you have a complete understanding of how cuts are made. In the mean time have a feel from time to time, eventually you will learn how to tell where you are in the run that way as well. It wont happen overnight or in a week but it will happen.

Thanks, I'm fully aware that something like that is a process that takes time to master. I'll use it in a comparative way next to the traditional method.

Example of hydro-separation. Double distillation on the grain new make whiskey. 65% hearts cut. Left glass is diluted to 40% and clouds up. Three glasses to the right have been hydro-separated for tails after the first run and then got their second run. Left glass did not get any hydro-separation cycle. For comparisons: the three glasses do not white out even after their dilution to 37% (lower even than the 40% of the non hydro-separated version).

Odin.

... and this was done by someone that I explained over the phone how to do it in like 5 minutes. So it is not difficult to achieve benefits with hydro-separation.

Odin.

Anybody besides NZChris play with this idea ? Seems like this might be a good process if you're only running rye or even a gin.