Feints: Difference between revisions

Revision as of 21:58, 2 January 2023

There is disagreement on the definition of feints, as it seems the term is used differently in various regions around the world. Here at homedistiller we define feints as the heads and tails of a run which are generally placed into the still during subsequent runs. This ensures that there is little wasted distillate as well as creating a consistency between runs.

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-Also known as [[tails]], or [[aftershots]]. The final [[spirit]] from the [[spirit still]] at the end of distillation. The feints are low in alcohol, and are often re-distilled.
+There is disagreement on the definition of [[feints]], as it seems the term is used differently in various regions around the world. Here at [https://homedistiller.org/ homedistiller] we define feints as the [[heads]] and [[tails]] of a [[run]] which are generally placed into the [[still]] during subsequent runs. This ensures that there is little wasted [[distillate]] as well as creating a consistency between runs.
-Feints can either be blended to varying degrees with the collected [[hearts]] of the run to add flavor, or they can be added to the next spirit run of the same recipe.
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-Feints is the name given to the third fraction of the distillate received from the second distillation in the [[pot still]] process. They form the undesirable last runnings of the distillation. They are returned with the foreshots to the spirit still when it is recharged with [[low wines]].
-The term is also applied to the first and last runnings from the patent still, in which process they are returned to the wash for re-distillation.
-The feints and [[foreshots]] from the last distillation are kept for adding to the first low wines of the succeeding run.
 [[Category:Distillation]]
 [[Category:Glossary]]

Feints: Difference between revisions

Revision as of 21:58, 2 January 2023

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