Re: One Way of Making Cuts for Your Product.
- 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
--- In firstname.lastname@example.org, "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