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Gents,

Novice here

First mistake was doing a run with a limited time frame...
Second mistake....1 whiskey under my belt...(broke the cardinal rule )

So I'm doing a spirit run using 20lt / 5 gallons of low wines (UJSSM) with my 50lt Pot Still.

This I have done once before following Kiwi's cuts thread....cannot find it now sorry. But first batch I took 5lt of hearts @ 80% abv which was very nice! this I cut down and aged on oak chunks, very happy with the final product flavor.

So any way....It starts running and I dispatch the first 200ml to the nasty jar before starting on the heads, this using his example give 3lts heads, 5lts of hearts and 4 - 5lt of feints.

Now the saying is low and slow....so in my mind with a steady flow I'm thinking its running too fast, its a constant stream so I've grabbed the first 4lts of heads and poured it back into the Pot...WHY ???...I'm not sure...I'm thinking if its running too fast I'm not getting rid of the other nasty It should be ???

So now its down to one heating element, I've dropped the power a bit more so I've got a slow stream / fast dripping flow and I've started again with collecting the heads....4 lts in total straight into the garden before collecting 6lts of Hearts @ 75/80% abv which I set to the side to breath for a day. I didn't bother collecting any feints.....Wasted which is another mistake, these I should be collecting for a feints run.

The 6lts of hearts has now been cut with 5lts of water and added to my tub for ageing, this with the 1kg of Oak from the first spirit run mentioned as well as a second new 1kg of oak chunks.

Have I potential made this batch with more heads / nasties in it by adding the first lot of heads collected back in ??

How does it smell and taste? It’s difficult to judge the hearts cut by volume. You’ve got to make your cuts using your senses, not a measuring cup or an alcometer. Rookie mistake.
ss

I've read that....going through all that work and relying on my taste when I don't know what I'm doing at this stage is a bit how ya going to me, could just go down the shop and buy some cheap shit instead. Using an experienced distillers cuts the first few times round was the thought!

Yes I have been tasting during my stripping run and spirit runs but haven't taken the full step yet.

I'm away with work atm, that was the reason for the rush. home in another 5 weeks, will be giving it a nudge then...just thought id ask the question.

still_stirrin wrote: ↑Thu Jul 01, 2021 4:04 am How does it smell and taste? It’s difficult to judge the hearts cut by volume. You’ve got to make your cuts using your senses, not a measuring cup or an alcometer. Rookie mistake.
ss

+1, if you don’t like it proof it down to 30-40% and rerun it. Read up on making cuts, training your senses comes from following the procedures laid out on the forum on cuts. Good luck, my saying is we don’t make mistakes we just end up with interesting results that can be or reacted.

2kg of oak for 11 liters?
Waaay to much...

So you started your spirit run, collected some spirits then decided to dump it back into the boiler and re-do it? Nothing wrong with that, from what I've read that is common for new guys. Start collecting your spirit run in small jars, I use 1/2 pint jars and collect head, heart, tails all in those small jars, laid out on the table in order. I then make my cuts based on those jars, you can try and make cuts on the fly while the still is running, eventually that's the way to go I suppose?

I taste, feel, smell, etc about every 1/2 pint jar, but that doesn't keep me from making those smaller collections, doesn't hurt anything and keeps me busy during the run.

Agree with Blue - collect in small jars and then make cuts. I wouldn't taste during a stripping run its all going back in the pot for the spirit run. For newbies like us tasting on the fly is difficult as we lack the experience so collecting in jars gives us time to evaluate. NZChris gives good advice on deciding on cuts and blending check out his threads.

Cheers Gents, appreciated the replies.

As above I will give it a smell & taste test when I get home and more importantly give the jars and cuts method I've read about a real go on my next batch, I'm enjoying the process but am really skipping the fun bit.

rull_bull - the first 1kg was from my original 11lts....so that's been in there and done its job for 6 months, was of the thought this would be spent as such and more would be needed...I've struggled to find info on how much oak chucks I would need. This again will only sit for 6 months and it will be gone.

Rum Agol...yes, NZChris thread is what I was coping....but as above "Rookie mistake", will take the plunge and do me own next time.

Having a guess at what might be heads and pouring several liters of it into the garden is a biggie.

https://homedistiller.org/forum/viewtop ... 5#p7588354

Brock O there is no easy way to learn how to make cuts, but it is a skill that you need to develop sooner or later. It is and will always be the difference between making good , bad or excellent booze.
99% of us have been where you are now, but the sooner you start the sooner you learn.
A couple of tips , use a lot of jars until you have more experience. 300-400ml per jar is enough.
Buy a bag of coffee filters and another of rubber bands.....both will last you for years.
Use these to cover your jars , keeps bugs n dust out while you air the spirit out.
Some people air for 24 hours ......other for 48 hours or more......find what suits you.
Diluting small samples 50/50 with water in something like a shot glass and keeping it in front of its respective jar helps when you are going back n forth smelling and tasting.
If you are having trouble smelling / tasting the differences try jumping 2-3 jars at a time, the difference will be more obvious to your senses.
If your really having trouble, smell the middle jar, then the very last jar, then the very first jar........that should give you something to work from.
TAKE YOUR TIME......walk away if you get confused......come back an hour later.

Cutting and Blending is huge. People make real $$ doing this sort of thing and making cuts and blending is exactly what will take your spirit to the next level. Mashing, fermenting, stripping and making a final run, all of it cusps into how you cut and blend. Right now I make cuts based on smell, taste and abv. I take into account all these things and separate accordingly. Slowly I’ve been able to collect larger quantities between jars. I haven’t even begun to blend different runs together in any kind of meticulous manner. I know I have a lot of room for improvement but that’s part of the fun! Add in all the different kinds of hooch to be made, that they each have their own unique cuts and aging processes and you have more than enough excuse to continue to sample, blend and drink liquor for years to come

When I first got interested in distilling I wasn't even aware of the idea of making cuts (but that predated my actually having a still). Once I understood what was going on, the idea fascinated me. The thought of running deep into the tails into small jars to see if anything interesting pops out is one I want to explore in the future.

Cheers again...Got me itching at the bit to get a few runs sorted so I can have a crack...To be continued....