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OtisT wrote: ↑Sat Apr 26, 2025 9:14 am
I’m not sure where folks would put a single pot w/thumper run? Is it a single pass (1) just on a more complex still, or perhaps they call it a 1.5 because of the second distillation of half the charge? I don’t think I’d call that a 2 because half the ferment only gets one distillation, unless of course you have water only in the thumper in which case you could call it a 2.

OtisT wrote: ↑Sat Apr 26, 2025 9:14 am I don’t think there is an official definition and I don’t hear things described much by numbers except for perhaps a 1.5 run which has a loose definition. At the end of the day, it don’t matter what you call it and there are many different process variations that make a label like this hard to define.

Here how I would break this down using numbers.

1 - A single pot still distillation. Fresh ferment in the boiler.
1.5 - A single pot or pot and thumper run with A mix of fresh ferment and low wines. Either a mix of ferment and low wines in the boiler of a pot still or more common for me is low wines in the boiler and fresh ferment in the thumper.
2 - The standard strip and spirit run. Strip run(s) with fresh ferment in the boiler, then a spirit run with low wines only in the boiler.
2.5 - I have no idea. Maybe a #2 with fresh ferment in the thumper on the spirit run?
3 - a tripple pot still run. Strip run with fresh ferment, spirit run with low wines, second spirit run with what was collected from the first spirit run.

I’m not sure where folks would put a single pot w/thumper run? Is it a single pass (1) just on a more complex still, or perhaps they call it a 1.5 because of the second distillation of half the charge? I don’t think I’d call that a 2 because half the ferment only gets one distillation, unless of course you have water only in the thumper in which case you could call it a 2.

There are other variables that can make a simple definition like this hard to nail down. Things like using feints, multiple thumpers, etc.

I’m just enjoying the conversation here. I don’t think you will find many using these numbered terms and if so, there will always be someone who has a different opinion of what makes something one number vs another. I’d not get too hung up on it.

TXAKN wrote: ↑Sat Apr 26, 2025 10:13 pm Something I've heard mentioned on many YouTube channels. Figured the thumper would make it similar to 1.5 for 1 and done runs but it seems it's more like 1.25 that needs a 2nd go to clean up.
Thanks for your input.

OtisT wrote: ↑Sat Apr 26, 2025 9:14 am ...
2.5 - I have no idea. Maybe a #2 with fresh ferment in the thumper on the spirit run?
...

Stags wrote: ↑Sun Apr 27, 2025 9:13 am I strip and spirit with the thump. It’s a rare batch that doesn’t make barrel proof. I think of it as 3x distilled- 1.5+1.5. Plenty of headroom in the thump also means I rarely if ever puke into my condenser.

SW_Shiner wrote: ↑Wed Apr 30, 2025 3:53 pm 9 hours is a heck of a long time for a stripping run, especially for only 6.5 gal. Do you have the option to increase power?

TXAKN wrote: ↑Wed Apr 30, 2025 3:39 pm

Stags wrote: ↑Sun Apr 27, 2025 9:13 am I strip and spirit with the thump. It’s a rare batch that doesn’t make barrel proof. I think of it as 3x distilled- 1.5+1.5. Plenty of headroom in the thump also means I rarely if ever puke into my condenser.

So do the stripping runs smell and taste so bad that no cut can be made out of 25 1/2 - 1 pint jars that took 9 hours? Total of 1gal 1pint. Started 80% ended 34% avg 61% from 6.5gal, cleared by racking 2 times over 30+ days,12.6%abv orange must. Solids in thumper with a pint of the liquid, microplained zest hung in tea strainer, but fell, from the outlet to the condenser.

TXAKN wrote: ↑Sat May 03, 2025 1:00 pm I ran low and slow thinking 1 and done with thumper instead of doing strip/spirit run....