Looks like I need to pot still this stuff. You got my mouth watering over here.Deplorable wrote: ↑Sun Apr 10, 2022 12:57 pmI ran incredibly slow for the first 600ml of a 40L spirit run, that compressed the heads pretty well. Jar 6 is crazy honey and 77%. By jar 5 I had increased my take off to a broken stream, and by jar 6 I was at a thin steady stream. Jar 6 seems to be the start of the honey pot.BrewinBrian44 wrote: ↑Sun Apr 10, 2022 12:40 pm I never found the good stuff in the early heads, probably because I compressed them with my plates.
I’ve always loved the super rich grain flavor at the early tails. When I ran this on my plated column, I’d turn the defleg flow way up and collect just drips to milk this last part out. There’s a very fine line between this excellent stuff and absolute nastiness.
I suppose a full low wines pot still charge would smear this good stuff right into the middle of the run. I still need to try it out.
I took 5ml from jars 6 though 21 and tempered it to 43% and its delicious. best white dog I've made right off the still. Tomorrows tasting of all jars will tell what the final blend and yield is, but I never found anything really nasty in any of the jars down to 57% when I started stripping the rest for adding to the next run.
I’ll strip enough to fill the keg boiler and do a long spirit run. I have to know the difference from my plated column.
The plated stuff I’ve made is great and tastes very refined, but I think I might be missing out on more. It’ll be going into a second fill Gibbs for at least 1.5 years, so any rough edges should get smoothed out. I might take your advice and leave a little off to the side in glass with some stave chunks for topping off. I’ve got more than I know what to do with. I’ve got them at different toast levels, but my favorite so far is 400deg for 2hrs. Has a very rich flavor and gives some chocolate notes. Some of it might be coming from the imperial stout that spent time in the barrel before it was retired to me.