Everything I've read on making your cuts is start in the middle & work towards tails first, then towards heads. Skip jars if there's too many, looking for threshold points. Always smell the jar you're testing vs one in middle of hearts as reference point. And if necessary to not mess up your cuts, do half one day, half the next. Fruits/brandy flavor hides in the heads, so be careful how much you keep going that direction. Save feints for next batch of same recipe spirit run, or if you have a thumper, throw them in there. Or you could reflux them for a neutral, but I'm a flavored spirit guy.
This is litterally my first actual brandy. I struggled with the cuts. The flavor was in the heads and first half of hearts for sure, so it made that head/heart cut hard. It ALL just tasted so good! And the tails, just, different than i was used to. I did set it down for a few hours and when i came back tasted just that last case and it was clear then it was tails.
If you are having problems with temperature regulation you mite try a double boiler. Put your still on wooden blocks in a washtub half full of water. Heat the washtub. It takes more heat but temperature swings are slower and you can't burn it.
Hi! I know - the column high must be 30cm minimum before condenser. In your video Nr1 I see no column at all - this is why "oil" forms. My column is 60cm high and I see at the bottom side - there is always region about 10cm from bottom where is active chemical reaction occurs between pipe and wine acid. Burn of course is related with some type of goopy grain wines like non completely modified starch residue inside (lack of enzymes or not properly made modification of starch), or heating element is inside wine, which makes burning on the electrode highly possible. I have heating element outside the kettle and I use sloooow heating and there is no problems if everything is done properly. About "drip rate" - middle fast is best!
Your drinking it for the most part if your liking the flavor run with it. They say use a paper towel then it lets some of the nastier off flavors evaporate which can't with a lid but I'm also new new to it as well. I have a 1 gallon air still at the moment. Drinking distilled water isn't great for you it pulls minerals and stuff out of your body spring water works great
Distilled water is highly recomended for cutting whiskey BECAUSE it has less minerals and such in it. Minerals and whatnot can change the flavor some. Distilled water is more neutral, which lets the whiskey shine threw. We brew or drink spring water for the minerals and flavors, we dont drink whiskey cause of the benefits of the said water. Lol. Hope that makes sense without sounding douchish. (Homeboy been in the shine tonight) 😆
Fascinating! I love the level of detail you provide. I'm hooked, thanks so much for sharing.
Hello from Australia - I just love your videos and you are improving with each one. Please keep it up as you are a great bloke. Cheers Mate
Oh man you just made my day. Cheers my friend from down under!
Everything I've read on making your cuts is start in the middle & work towards tails first, then towards heads. Skip jars if there's too many, looking for threshold points. Always smell the jar you're testing vs one in middle of hearts as reference point.
And if necessary to not mess up your cuts, do half one day, half the next.
Fruits/brandy flavor hides in the heads, so be careful how much you keep going that direction.
Save feints for next batch of same recipe spirit run, or if you have a thumper, throw them in there. Or you could reflux them for a neutral, but I'm a flavored spirit guy.
This is litterally my first actual brandy. I struggled with the cuts. The flavor was in the heads and first half of hearts for sure, so it made that head/heart cut hard. It ALL just tasted so good! And the tails, just, different than i was used to. I did set it down for a few hours and when i came back tasted just that last case and it was clear then it was tails.
If you are having problems with temperature regulation you mite try a double boiler. Put your still on wooden blocks in a washtub half full of water. Heat the washtub. It takes more heat but temperature swings are slower and you can't burn it.
Hi! I know - the column high must be 30cm minimum before condenser. In your video Nr1 I see no column at all - this is why "oil" forms. My column is 60cm high and I see at the bottom side - there is always region about 10cm from bottom where is active chemical reaction occurs between pipe and wine acid. Burn of course is related with some type of goopy grain wines like non completely modified starch residue inside (lack of enzymes or not properly made modification of starch), or heating element is inside wine, which makes burning on the electrode highly possible. I have heating element outside the kettle and I use sloooow heating and there is no problems if everything is done properly. About "drip rate" - middle fast is best!
Your drinking it for the most part if your liking the flavor run with it. They say use a paper towel then it lets some of the nastier off flavors evaporate which can't with a lid but I'm also new new to it as well. I have a 1 gallon air still at the moment. Drinking distilled water isn't great for you it pulls minerals and stuff out of your body spring water works great
Distilled water is highly recomended for cutting whiskey BECAUSE it has less minerals and such in it. Minerals and whatnot can change the flavor some. Distilled water is more neutral, which lets the whiskey shine threw. We brew or drink spring water for the minerals and flavors, we dont drink whiskey cause of the benefits of the said water. Lol. Hope that makes sense without sounding douchish. (Homeboy been in the shine tonight) 😆