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Re: One Way of Making Cuts for Your Product.

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  • missouri_bootlegger
    side note the college here in Missouri has a class in distilling brandy they dilute and age before making final cuts I have not tried this I was just reading
    Message 1 of 17 , Mar 9, 2011
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      side note the college here in Missouri has a class in distilling brandy they dilute and age before making final cuts I have not tried this I was just reading about it the other day, just another way to make cuts
      MB

      --- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
      >
      > Let me give everyone a outline of how some of the "advanced" distillers
      > make their cuts when distilling the spirits run.
      >
      > First, get a case of mason jars - I use the 1 liter/quart size. Label
      > them from 1 to 12.
      >
      > As you start getting distillation out, throw away the foreshots if you
      > havent already in the stripping run, and start collecting about 300 to
      > 500 ml. or more in each jar starting with jar #1 (this really depends
      > on the size of your still and how much your distilling).
      >
      > Keep collecting till the distillate starts turning cloudy or your can
      > tell by ABV or taste that you have reached the tails. Put the rest in
      > you feints jug.
      >
      > Cover jars and let stand for a day.
      >
      > Now comes the fun part. Take some out of each jar and dilute to 40%
      > and taste. If you like it, put it in your mixing jug, if not, put it
      > in the recycle or feints jug.
      >
      > Tis much better then just trying to make a decision on when to make 3
      > cuts at the heads, middle run and tails and will give you much better
      > control over the tastes of your final product. You can even try having
      > a taste testing party the way ZB does, but the first time I tried this,
      > they drunk everything I had.....
      >
      > Just my opinion and a few other distillers too [;)] .
      >
      > JB aka Waldo
      >
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