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Yeah, at least let it cool down first, don't want to end up like me with a big burn on your nose from the hot vapor. Lesson learned...

I always smell my backset, but there is a rule in my shed about not drinking likker when running stills.

All I can smell in my shed today is backset (because I left it overnight to cool). Why would you put your nose near it when it's hot? Run the still. What's left is backset. Not as thought you're making cuts out of it.

I was emptying out the boiler after a run and thought about putting some in with the low wines in the spirit run. So I wanted to smell it, but forgot to think first and got burned, lol.

Putting backset in with low wines to lower abv has never made any sense to me. Fresh wash, yes, backset/dunder no.

The best way to lower low wines abv is to keep stripping until you reach your desired low wines abv.

Chad ,I heard a rumour that this is why Barbara Streisend gave up distilling

Seriously though , yes there’s a lot of heat in the steam coming off a spent wash for quite some time . Especially if you’ve been stripping with lots of power .

Its important to wait at least 1/4 hr before starting to break down the still as steam capable of nasty burns will continue to exit the wash .

I have made this mistake with a jar of sulphites, getting too close when smelling it to see if it was still useable....not the same thing obviously, but certainly just as unpleasant a surprise.

-Chad- wrote: ↑Tue Jul 02, 2019 1:28 am I was emptying out the boiler after a run and thought about putting some in with the low wines in the spirit run. So I wanted to smell it, but forgot to think first and got burned, lol.

Why do you want to add back the liquid that you just removed??

OVZ