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This is a novice question because I am a novice...how do you double-distill? Do you discard the mash in the boiler from the first run and re-distill the first run alcohol? Isn't this dangerous? I.e., aren't you heating 40-50 proof pure alcohol? Or do you add the first run back into the boiler of mash?

you take your stuff in the boiler "backset" and remove it to be used in your next fermentation if you like. The Alcohol is then proofed down to 80% or less and re ran in the boiler.

so you are re-heating/distilling the run, afer u cut it to 80 proof, in your boiler again...what temp are you heating to? what proof would u expect to get from a second distillation? thanks for the info.

double-distill?

ok lets break it down

double= 2
distill = distill

so you are distilling the same product twice to concentrate it for higher quality when you run do your stripping run you collect your low wines then you run them back through after diluting down so that it wont burn 30 to 40% and collect your product making your cuts this is called your spirit run

does that help you

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Just finished a double distill of my first run. I forgot to toss the foreshot and heads the first time so I took this brandy, plus tails from another run. Total distilled liquid 1.15L.
Re distilled, adding distilled water to the pot. Measured for foreshot and heads, went a bit further on the number and set aside in a container marked "fuel".
Took 400ml of distillate came in at 150proof. Went to the next container, collected 200ml of 130proof. Next collected 100ml at 100 proof. Went on to collect 60 proof, and some 40 proof.
At this point I was barely getting anything else and figured I'd shut down what else was left in the pot.
Ok, ok...well the numbers didn't come out well, but here's what was left in the pot. Water, which was initially 400ml, and remaining alcohol and nasty flavors. Total liquid remaining in pot, 750ml. I checked with the proof meter and there was not even 5% alcohol remaining. Plus it wasn't smelling great, so that went down the drain.
Ended up combining the 150, 130, 100 proof liquid to get just about 700ml of iirc 142proof. The 60 and 40 proof containers were combined to yield a 44 proof mixture.

I think I did ok....?

Im searching around and cant seem to find if it has to be distilled water added? My mash is just made with tap water so Im fine to use the same tap water to dillute down to under 40 correct?

yes just use tap water. distilled water is for cutting final product

any "good" water will do. Some use distilled to eliminate flavors or floaties. But if it's good enough to drink, feel free to dilute with it.

For fermenting, I use my well water, unsoftened, because mine has 10 gpg of hardness, which I soften for domestic use. But since yeast prefer hard water...

DuckofDeath wrote:you take your stuff in the boiler "backset" and remove it to be used in your next fermentation if you like. The Alcohol is then proofed down to 80% or less and re ran in the boiler.

I think he means 40% or 80 proof. Just to avoid confusion, should confusion arise.

blind drunk wrote:

DuckofDeath wrote:you take your stuff in the boiler "backset" and remove it to be used in your next fermentation if you like. The Alcohol is then proofed down to 80% or less and re ran in the boiler.

I think he means 40% or 80 proof. Just to avoid confusion, should confusion arise.

I've noticed a lot of people mistakenly using the % sign for proof lately. Truthfully I don't know why we even use the proof scale. ABV leaves a lot less cornfusion.

I must have been drinking when I posted that Sorry yes less then kaboom 40%

[quote= I checked with the proof meter and there was not even 5% alcohol remaining. [/quote]

why not cut to 40% with the backset ...switch to water if cutting for 3rd run

What I do for a Triple distillation, Irish Whiskey.

First Batch

Run 1 Stripping run: down to 20% abv.
Run 2 Spirit Run:From Run 1 Above, Proofed to below 40% abv with distilled water.
Cuts:
> 80% abv Heads - hold for next batch 2nd run as fients. {A}
< 80% - 65% abv Hearts used in Run 3
< 65% abv Tails - Hold for next batch 2nd run as feints. {A}
Run 3 Spirit run: < 65% - 40% abv from Run 2, Proofed to below 40% abv with distilled water.
Cuts:
> 80% abv Heads - hold for next 3rd run as fients. {B}
< 80% - 65% abv Hearts - hold for next 3rd run as feints.{B}
< 65% - 40% abv Strong Tails - hold for next 3rd run as feints. {B}
< 40% - 20% abv Weak Tails - Hold for next 2nd run as feints. {A}

Next Batch

Run 1: Stripping run down to 20% abv.
Run 2: From Run 1 Above
Heads from previous Batch 2nd run {A}
Tails from previous Batch 2nd run {A}
Weak tails from previous Batch 3rd run {A}
Proofed to below 40% abv with distilled water.
Cuts:
> 80% abv Heads - Hold for next batch 2nd run as feints. {A}
< 65% abv Tails - Hold for next batch 2nd run as feints. {A}
Run 3: Spirit run: Hearts 65% - 80% abv from Run 2
Heads > 80% abv from previous run 3 {B}
Hearts < 80% - 65% abv from previous run 3 {B} (Only from first Batch)
Strong Tails < 65% - 40% abv from previous run 3 {B}
Proofed to below 40% abv with distilled water.
Cuts:
> 80% abv Heads - Hold for next 3rd run as feints. {B}
< 80% - 65% abv Hearts - Age on oak and drink.
< 65% - 40% abv Strong Tails - Hold for next 3rd run as feints. {B}
< 40% - 20% abv Weak Tails - Hold for next 2nd run as feints. {A}

Repeat Next Batch for additional batches minus the use of the Run 3 Hearts from the Previous run as feints.
Clear as mud, I'm sure, but it is what I use to make Irish Whiskey.

Just a couple of things and they are just suggestions and hey if you like your stuff then by all means continue with your method.

If you take your stripping runs down to a overall abv of 30 or less the the "low wines" shouldn't need dilution

The discarded alcohol from your spirit run is classified as "fients". Backset is what is left in the boiler after a stripping run.

Not trying to be an ass, just helps if we all use the same terminology.

Thanks, learning the correct terms is a good thing.
And yes I have not had to dilute the second run but wanted to put it in for safety.

rilewedge wrote: ↑Fri Apr 07, 2023 9:30 pm ...

Run 1 Stripping run: down to 20% abv.

...

20% coming out of the spout, or 20% for the collected total? It is quite a difference.

For flavored products, I often run so the ABV in the collection is about 25-28%, and the ABV measured at the spout is usually <5% at that time.

higgins wrote: ↑Sat Apr 08, 2023 8:05 am

rilewedge wrote: ↑Fri Apr 07, 2023 9:30 pm ...

Run 1 Stripping run: down to 20% abv.

...

20% coming out of the spout, or 20% for the collected total? It is quite a difference.

For flavored products, I often run so the ABV in the collection is about 25-28%, and the ABV measured at the spout is usually <5% at that time.

I collect in 500ML mason jars and then take an ABV measurement of that. So, not quite either of those options.

Doing the maths on your jars, assuming they are all full that should be about 28abv

Image size makes it hard to show, but that's only halfish the jars.

I’d probably like to collect that in close to twice as many jars and start the tails strip earlier. Just to give better resolution of the fractions for determining cuts. If you’re good with about half that then that’s perfect

Cheers-
Jonny