Well done! For newer Chasers, if you are not sure, just keep the hearts and save your heads and tails in a feints jar. Chuck those into your next run. Or do an “all feints” run once you have accumulated enough product. Now you have a blending jar you can experiment with. You will be amazed how much flavor is in the feints. I think the tincture idea is golden too. The very deep tails, almost all water and no wet dog, may have flavors and aromas you can use to proof down your spirit, particularly if you are distilling all grain. Cheers!
Best tutorial on cuts I've ever seen. I'm a visual artist and I know the best thing I can do when approaching the process of making art is to be in the right frame of mind. Making spirits is no less of an art and deserves the same focus on the process to achieve a good result.
From a kiwi living in Oz. Thank you for your work and input. With the knowledge I have gained from you, George, Bearded and the whisky tribe its made my journey fast but controlled. I am malting my grains. Doing dundar. Charing oak ect ect. Only 6 months into the craft and loving it. Never would have been able to source this much knowledge without you. Cheers bro.
Totally agree, all these guys have helped me and shortcutted the learning process. As an aside.... one if my best nates is called ruchatd austin....snd his knickname is OZ!
Right on man. Best 41 min I spent all day. Loved the part where you Ohhh'd the plastic police. Priceless. Man they can be tiresome. :) Keep on with these longer instructional vids Jess. They are so awesome.
I hope you took the plunge. Seems daunting at first but do a few small batches, start doing a neutral sugar wash ( if you screw up and get some off flavours with bad cuts sitting it on charcoal for a couple of weeks or filter/double filter will fix it and make it neutral. Then once your comfortable go bigger and better
As a guy that loves to do research for at least 18 months before I try my hand at anything; I can say; without a shadow of a doubt; that your channel has been absolutely invaluable and I appreciate all you do tremendously. 1 request though... have you ever tried to make a mead? That's what got me most interested in brewing/distilling and that's my end goal and I'd really love to learn it from you if possible.
@@2learneasy exactly, when I have the time and money I want to blade Smith, brew and distill, garden, butcher my own meat, and build some cool gadgets and gizmos using physics and old technology that never truly got it's chance to shine... I can send you a bunch of Playlists that I've created if you're interested... I've watched over 2,000 videos in the past year and a half... lol
@@2learneasy find me on fb @ Phil R Hamilton and I'll send them through messenger... or just follow my RUclips thing back to my profile and find the Playlists.
@@philliphamilton2935 checked your channel.. I don't see a playlist about distilling or brewing at all. I only see you've subbed to Still It. Do you have a playlist? I don't need an email, just set it to public.
I took a break from distilling for a few years because I started a family with twin boys and your channel was quite new when i discovered you. Its videos such as this that sets you apart from so many others. Well done on such a fantastic channel, Jesse. You deserve every bit of success that you've gained over the years and this video is packed with top notch information. I've had a few years to think about my distilling goals and now im ready to create some magic and I justbwant to let you know that I love your passion for the craft. Cheers!
THE most complete & complex (but not complicated 😉) explanation of how to make the cuts, existing out there. Hands down! Go through the whole video, don't skimp some, every section is important for seriously thinking distiller.
I'm an amateur in perfumery and have a friend who's into distilling, so I had to comment on this episode. I love your content, it really gets the gears turning. Maybe one day I'll make the jump!
Regarding 16:10. Don't remember where I read it, but kind of scientific method to sensory analysis is to dilute spirit to 20% abv. This somehow is the ideal abv for spreading all the volatiles in the aroma or something like that. It really works fine, maybe even a bit too fine - all the weird stuff comes out even in good cuts :D
I'll admit it, I'm a bit buzzed right now and I'm drinking from a bottle made entirely out of the heads and taiils of a batch of rum...tastes like a combo of rum and cheap Canadian Whisky with hints of felt marker and nail polish remover...but I like it.
Very comprehensive. My personal tips for blending sessions : be focused, avoid interruptions, unless you are overwhelmed like you mentionned; Music helps a lot to find the right mood; also, have water around to clean up between tastings. Thanx Jesse, you've been quite an inspiration.
Dude, love the camera changes, and bcuts, super video so well done, awesome tie in with the sponsor, what I sometimes do with my whiskey, is to age some of my tails to blend back in...
When Ontario, Canada allows it's well washed and ball shaven population distill their own brands, this will be my guide. Your passion and work ethic are legend man.✌
Dude you rock. This is so helpful. But I think I suck at cuts. I seriously can’t tell what is good and what is not. I love all booze. I guess I’ll get better over time but right now for every cut jar I’m like “oh shit that’s f@ing good!!”
I've been watching a ton of your videos recently, absolutely loving it. Just wanted to say i think it would be pretty cool/helpful to see what u actually write down in your notes
Your guidance and opinion in the way you convey this hobby is priceless, every thing I have watched is like a reference library no matter how skilled, thanks .
I just picked up this marvelous craft again after 8 years. You have helped me put months of reading in the past into great visual and mental/flavor experience, thank you for your time😍😋
Being quite new to chasing the craft I gotta say, thanks man. I learned a lot from and definitely will be back to all the juicy tidbits you have stuffed into these last 40 some minutes! Props
PopCorn Sutton, an American Legend of Distilling used mason jars to make his cuts on a 100 gallon pot still, 50 gallon thumper and a 50 gallon worm. And he numbered every jar, tasting with his finger as he went. He would throw the foreshots on a fire and watch the color sayin, "Look at that flame." When you taste the foreshots your taste is dulled. Burning the fireshots saves your tongue to taste the sweet hearts.
After watching so many of your videos, and now ready to distill my very first batch, this video confirmed and refined many good and bad ideas I had formulated in order to hit that pinnacle Rum flavor I will be aiming for. This video is what I like to call; ''When the Master Gifts His Apprentice with a Lifetime of Experience''. Thank you for this gift.
Jesse kicking ass and speaking truth. Also one thing it does get easier as you go by your 5th spirit run cut blend you start to pick up on common things and don’t have to be as methodical. Especially if it’s the same type of spirit. But like most craft users we want to make everything.
Well done Jesse, I'm moving on from all grain beer which I've been doing for a few years to distilling single malts. This vid is a great help when it comes to deciding what to keep and why. Well done buddy.
Thanks, Jesse! This video was very helpful! I’ve been struggling with retaining the peaty flavors in my peated malt without bringing the wet dog and noodly notes along. I’ll definitely be using these tips next batch!
Pro tip. Got to the store and buy a dozen or so quart Mason Jars. The lids are two piece if you don't know. Take the center "flat" section of the lid and save them for canning. Also buy flat coffee filters. When making your run , after you pull each jar off the still, put a coffee filter over the opening and secure it with the threaded ring. Also it gives you a place to write the number or abv (if your using a parrot). This keeps the bugs out and also lets the volatiles evaporate off. Make your cuts after a day or two.
Home distilling is illegal where I live (Texas) and I don’t brew beer either, but your channel is fascinating. I have some guesses, no idea, what heads, hearts, tails, etc mean…. but now I have to find out. I have no idea how a still works or how you make spirits safely, but now I want to know! Where other interests / hobbies I have intersect with this is the tasting. I am into coffee. How in the world do you taste all those flavors? I have the same tasting issues with coffee - I need to figure out how improve my “tasting” skills since coffee people talk about the same complexity of flavors as spirit, wine and beer people use.
Ok so this is a really terrific and informative video Jesse. Our processes are quite similar and I can attest to the effectiveness. Great work. Onto the critical take. Your lackadaisical approach to volumes and succinct numbers makes my skin crawl....but then again I'm a process control guy, not an oil painter. Let me help for those in my camp. These approximations are based upon the following: - An eventual 5gallons cut into a barrel product - Whiskey or rum - 15 gallon boiler - 10 gallon fermentations 6-8% abv washes - Stripping runs yielding 2 gallons low wines - 12 gallon spirit run yeilding 3-4 gallons depending on barrel proof dilution Jars needed: 2x gallon (3800ml) 2x 1500ml (64oz big ones) 36x 400ml pint jars (small canning jars) Obviously the stripping runs go into the gallon glass jars. Once you've fermented and strip run 60gallons of wash you should have enough to put 12 gallons of low wines into a nice slow spirit run. Start off collecting very slow, double drips at a time. Get your 2x 1500ml jars filled. Thia is bulk heads collection...no need to differentiate foreshots. Switch to 400ml pint jars and after 10x you should be ready for bulk hearts collection. Transition over to the gallon jug you rinsed out (was holding low wines) and fill it with bulk hearts. Once it's finished transition back to 400ml pint jars and run it with a little bit more heat till it smell gross. This is usually in the #30 jar range for me (if #1 was right after bulk heads collection stopped). Toss out the bulk heads. Let jars air out 24 hours (I still think this matters) You've got 30x 400ml jars labled in chronological order off the still and 1 gallon of bulk hearts. Follow your blending protocol and go to town. Then dilute to desired barrel proof. SPEAKING OF....proof into a barrel at 100 vs 125 makes the resulting spirits totally different (assuming aged in charred or toasted wood). I'd like to see more chatter and experimentation into that. We all get caught up doing "what the pros do" amd forget to realize they have a business to run, economies of scale to deal with and legal hurdles for definition of spirits. Wheated Bourbon that goes into a charred cask at 50% makes a magically sweet carmelly and delicious beverage....far superior to the classic 62% IMHO.
I hear you. But I specifically avoid specific volumes because they are . . .. well specific. "what if I am making only 2 gallons of wash" "what If I am making rum and not whiskey" "what if I am making a speyside style whiskey?" "what if I am making a islay style whiskey?" Specific numbers are great, but only in specific situations. I would rather talk about the ideas and principles behind the specifics. Why? BEcause I simply don't have the time or bandwidth to translate from volume to voume and style to style. Not only that, as soon as you mention specifics people tend to latch onto them. How many times have you heard "dude, your collecting WAAAAAY to fast. It should only be a drip drip. " . . . .when the dude is referencing someone distilling a 300+ wash.
@@StillIt Everything I posted is scalable as a ratio! Just have to do the math. It holds for any washes I've done under my parameters. It should fail somewhat with high ABV sugar washes or low ABV fruit washes. 2 gallons is 20% of 10. Super easy math. Rum vs whiskey is irrelevant between wash and final blending cut stages. Regional whiskey is again irrelevant between wash and final cuts. Process matters before and after...not in between and that's what I'm speaking to. It's quite slick when you look at it logically and remove the mystique. Save the magic for blending.
your videos u have opened up my eyes.. in newbie at this hobbie and I'm hooked.. but I'm frazzled buy all the info u need to know ahah.. not as simple as i first though, i have a newbie question if u could help me out with it.. on my last to runs I'm getting a lot of little black bits in my shine.. I'm pretty sure its from the worm on my still.. i only have a starter one.. was wondering if u have any advice on how i go about cleaning inside of the worm..? any advice would be great many thanks..
Great vid Jesse! I had gleaned a lot of this info from a number of other vids from yourself and others, but it's awesome to have everything in one place! Cheers!
Jesse you hit it out of the park (a little USA baseball lingo there)! Kiwistiller of Auckland has held the best explanation of cuts title since 2009 with his expansive post on the Home Distiller’s Forum. Thank you so much for your work to educate and sharing your journey from first drop distilled. Good on you, Brother!
It was good for me, brother...I do enjoy a fine bourbon. I'm just fermenting now, simple stuff. I'm still not sure of which distilling system I will choose...? I'll keep watching and paying attention. Thank you for your wisdom. I will be watching this vid several times in my adventures. What do you think about nuts...in the bourbon...? (Specifically, Pine Nuts...?)
Jesse. As a tip. You can cut squars out of paper towel. Then screw mason rings down over them. You can use a marker to keep track of jars this way as you air it out
Hi Jesse, what water profile are you using for your whiskey. I'm brewing beers for some time and I know how the water profile can change the final product. Thanks
You spoke of taking a small sample and adding water to it to get to a proof you want. Is there a table or site that tells you how much water to a quantity of alcohol and a certain proof?
👍👍👍 Great video Jesse , I'm fairly new to the craft of distilling so your channel has really helped . Keep those Kiwis trimmed 😂 Cheers from South Africa
Nice one....i always write the abv on the jar as well as a number and also a basic taste scale as i go...helps when blending. How about a vid on if, when, and why feints should be used.? I seem to use quite a lot of my tails.... in the final blend....and the heads i tend to use just to pre heat the still on the next run... but should i bother?
Super generous content. Much appreciated. I'm new to distilling but had a great mentor to start me off. There was plenty to reaffirm what I've learnt in this video with a bunch more key takeaways. Thanks for putting this together.
From a chemist perspective, the heavy stuff in the tails will react with acetic acid to form very nice esters. Which taste and smell nice. The chief component in fusel oil is amyl alcohol but it reacts with acetic acid to form amyl acetate on aging. Amyl acetate gives s fruity banana like flavor. I use a reflux still and do a high reflux and pull off everything below 70C as forerun and discard. Then turn the reflux down pull until I get closer to the end then turn the reflux back up.
im going to mix up some pine apple pear and some barley corn. strip it and hope for the best. I'm new to the hobby butt, i do use the lick finger method hehe. thank you
So good Jesse! I’ve been toying with the idea of ageing the “undecided” head and tail jars separately, with the intention of having the option to blend either of both back in to the heart cut later. Have you heard of anything similar being done and if so are there any pitfalls?
Hi I have a 50l reflux still I was told doing a sugar yeast wash I don't need to worry about cuts until the temperature spikes this came from a brewing shop is that right. I was also told my yeast would give me different flavours so change brands is that right as well I hear so much different stuff
Fantastic video! So much great knowledge that is hard earned..... It sounds like making cuts and blending is so much of an art. As for the science of it, is there any value in using column temperature to help know where the heads transition to the hearts and where the hearts transition into the tails? I have read that 176F is where the foreshots end and the heads start, 196F is there the heads end and the hearts begin, 203F is where the hearts end and the tails begin. Is that bunk?
Hi Jesse, Not sure if you have made a video on this yet, but LM vs VM reflux still pros & cons and what one can make the best/cleanest product. Cheers.
you ever re distilled a real nice aged whisky? see if there is anything you can influence bringing back different cuts, and you have a baseline as it comes, would be interesting to see what you get or leave behind
Hi Jessie, or any of the community who is familiar with the T500..... If you plum the T500 as a pot still and don't run water through the column, is it better to leave the little thingys inside the column or take them out if I want to make whiskey and use it as a pot still? I'm looking to make whiskey with an all grain mash and keep the flavour.
So if I'm use a air still and distilling some homebrew wine. Approximately how much of that 1 gallon batch should be taken off as foreshots/heads? Someone told me that the first ounce or two I should toss then anything after that is good to use but I feel like that's not enough?
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Well done! For newer Chasers, if you are not sure, just keep the hearts and save your heads and tails in a feints jar. Chuck those into your next run. Or do an “all feints” run once you have accumulated enough product. Now you have a blending jar you can experiment with. You will be amazed how much flavor is in the feints. I think the tincture idea is golden too. The very deep tails, almost all water and no wet dog, may have flavors and aromas you can use to proof down your spirit, particularly if you are distilling all grain. Cheers!
Great tips!
Absolutely! I fully concur, my "all feints" runs *always* produces better product than my wash runs.
@@vtbn53 I concur. This is the part of Chasing the Craft that is more alchemy than craft.
@Rick Anglin I mean sure but it's in wine and beer too
@rickanglindepends on how you seperate forerun from heads. Anything boiling below 70C goes in a burn bottle.
This is the video I'm going to refer people to when they ask me about cuts. Nice work, dude:-)
This is the video I’m going to watch multiple times when I have questions about cuts!
That and anyone considering manscaped products... all jokes aside thanks! Great information as usual!
Best video yet, well done Jesse. Biblical for mid tier level craft chasers and should be a mainstay vid for many years to come. Thanks a million.
Best tutorial on cuts I've ever seen. I'm a visual artist and I know the best thing I can do when approaching the process of making art is to be in the right frame of mind. Making spirits is no less of an art and deserves the same focus on the process to achieve a good result.
XYea i
Excellent!!! This one should be required viewing for all home distillers.
From a kiwi living in Oz. Thank you for your work and input. With the knowledge I have gained from you, George, Bearded and the whisky tribe its made my journey fast but controlled. I am malting my grains. Doing dundar. Charing oak ect ect. Only 6 months into the craft and loving it. Never would have been able to source this much knowledge without you.
Cheers bro.
Totally agree, all these guys have helped me and shortcutted the learning process.
As an aside.... one if my best nates is called ruchatd austin....snd his knickname is OZ!
Right on man. Best 41 min I spent all day. Loved the part where you Ohhh'd the plastic police. Priceless. Man they can be tiresome. :) Keep on with these longer instructional vids Jess. They are so awesome.
This is what overwhelms me and keeps me from starting. Brewing and making country wine for almost a decade, but the initial leap here is a tough one.
I hope you took the plunge. Seems daunting at first but do a few small batches, start doing a neutral sugar wash ( if you screw up and get some off flavours with bad cuts sitting it on charcoal for a couple of weeks or filter/double filter will fix it and make it neutral. Then once your comfortable go bigger and better
As a guy that loves to do research for at least 18 months before I try my hand at anything; I can say; without a shadow of a doubt; that your channel has been absolutely invaluable and I appreciate all you do tremendously. 1 request though... have you ever tried to make a mead? That's what got me most interested in brewing/distilling and that's my end goal and I'd really love to learn it from you if possible.
Reading your comment I can relate, I haven't got a still yet but here I am clueing myself up for when I do.
@@2learneasy exactly, when I have the time and money I want to blade Smith, brew and distill, garden, butcher my own meat, and build some cool gadgets and gizmos using physics and old technology that never truly got it's chance to shine... I can send you a bunch of Playlists that I've created if you're interested... I've watched over 2,000 videos in the past year and a half... lol
@@philliphamilton2935 sure, that'll be interesting
@@2learneasy find me on fb @ Phil R Hamilton and I'll send them through messenger... or just follow my RUclips thing back to my profile and find the Playlists.
@@philliphamilton2935 checked your channel.. I don't see a playlist about distilling or brewing at all. I only see you've subbed to Still It. Do you have a playlist? I don't need an email, just set it to public.
I took a break from distilling for a few years because I started a family with twin boys and your channel was quite new when i discovered you.
Its videos such as this that sets you apart from so many others. Well done on such a fantastic channel, Jesse. You deserve every bit of success that you've gained over the years and this video is packed with top notch information.
I've had a few years to think about my distilling goals and now im ready to create some magic and I justbwant to let you know that I love your passion for the craft. Cheers!
THE most complete & complex (but not complicated 😉) explanation of how to make the cuts, existing out there. Hands down!
Go through the whole video, don't skimp some, every section is important for seriously thinking distiller.
This video is the da facto standard for cutting.
You, George and bearded are the pillars of this community.
Great job, Jesse
Great video! As usually I am happy to recommend your videos to beginners and this video is extremely useful!
one of the most informative videos I have ever seen on this subject
I'm an amateur in perfumery and have a friend who's into distilling, so I had to comment on this episode. I love your content, it really gets the gears turning. Maybe one day I'll make the jump!
Regarding 16:10. Don't remember where I read it, but kind of scientific method to sensory analysis is to dilute spirit to 20% abv. This somehow is the ideal abv for spreading all the volatiles in the aroma or something like that. It really works fine, maybe even a bit too fine - all the weird stuff comes out even in good cuts :D
I'll admit it, I'm a bit buzzed right now and I'm drinking from a bottle made entirely out of the heads and taiils of a batch of rum...tastes like a combo of rum and cheap Canadian Whisky with hints of felt marker and nail polish remover...but I like it.
Very comprehensive. My personal tips for blending sessions : be focused, avoid interruptions, unless you are overwhelmed like you mentionned; Music helps a lot to find the right mood; also, have water around to clean up between tastings. Thanx Jesse, you've been quite an inspiration.
Good tips!
"Kiwis" had me snort out loud at work! Way to make the promo entertaining. And Yay Cuts!
Glad you got a cackle out of it ;)
OMG, I haven't literally LOL'd like this in a long time.
@@StillIt it got me to snort a good bit of martini out off my nose, great gag!
thinks I'm new to the Craft these core principles will help me in the first distillation this weekend 06-20-21.
Never thought about proofing down a sample from each section before tasting , definitely going to be doing that in future.
Dude, love the camera changes, and bcuts, super video so well done, awesome tie in with the sponsor, what I sometimes do with my whiskey, is to age some of my tails to blend back in...
Nicely done. Don't be afraid to put hot heads or funky tails in the feints jar. A all feints run later on can be your best creation.
Fascinating! I had no idea how little I knew. And, I knew, that I knew nothing! You are very encouraging. Thank you very much.
When Ontario, Canada allows it's well washed and ball shaven population distill their own brands, this will be my guide. Your passion and work ethic are legend man.✌
Hahahaha awesome!
Grow some balls bro . The cops are not coming to bust your still .
Just completed my very first run and this video was invaluable!! Thank you Jessie. 🍻
Last time I did a run, I just kept the bottles from the spirits I bought in the past which come with screw caps and the ml on the side. Made life easy
Dude you rock. This is so helpful. But I think I suck at cuts. I seriously can’t tell what is good and what is not. I love all booze. I guess I’ll get better over time but right now for every cut jar I’m like “oh shit that’s f@ing good!!”
This was the best and most informative vid ive watched yet need more extremely detailed vids like this in all the processes thank you
I've been watching a ton of your videos recently, absolutely loving it. Just wanted to say i think it would be pretty cool/helpful to see what u actually write down in your notes
Your guidance and opinion in the way you convey this hobby is priceless, every thing I have watched is like a reference library no matter how skilled, thanks .
This is hands down the best explanation on this topic. Thanks!
SUPER helpful for those of us just starting out. Thanks mate!
Great tips, I've always just used the 'touch taste feel' thing. I have to collect some jars.
40 mins for cuts! That shows you how much experience some guys have in this craft. Thx for sharing
I just picked up this marvelous craft again after 8 years. You have helped me put months of reading in the past into great visual and mental/flavor experience, thank you for your time😍😋
Alright man That AD for manscaped got me to post. Well done.
Yes buffalo trace trace is one of my favorite bourbons I never use chasers but it sure does go good with a Coca-Cola as a chaser not mixed
Dude, you're the best so far! All this information, all together in one video, is a real treasure!
Love this video , and how you make your cuts.
I am a new brewer.
Being from Sydney. Other than the accent . I like your no BS kiwi approach.
Being quite new to chasing the craft I gotta say, thanks man. I learned a lot from and definitely will be back to all the juicy tidbits you have stuffed into these last 40 some minutes! Props
PopCorn Sutton, an American Legend of Distilling used mason jars to make his cuts on a 100 gallon pot still, 50 gallon thumper and a 50 gallon worm. And he numbered every jar, tasting with his finger as he went.
He would throw the foreshots on a fire and watch the color sayin, "Look at that flame."
When you taste the foreshots your taste is dulled. Burning the fireshots saves your tongue to taste the sweet hearts.
Apart from the interview with Brewbird I found this the most helpful post to date .Thank you !
Cheers mate, that means a lot.
After watching so many of your videos, and now ready to distill my very first batch, this video confirmed and refined many good and bad ideas I had formulated in order to hit that pinnacle Rum flavor I will be aiming for. This video is what I like to call; ''When the Master Gifts His Apprentice with a Lifetime of Experience''. Thank you for this gift.
Great to have it all in one go!
Thank you Jesse. I am just getting in to home distilling, and this video has been very helpful and informative.
one of your most valuable videos yet, thank you
I'm glad you captioned certain parrs.
I totally thought that I heard you say "rectal-nasal"
Haha now that would smell interesting 😜
Jesse kicking ass and speaking truth. Also one thing it does get easier as you go by your 5th spirit run cut blend you start to pick up on common things and don’t have to be as methodical. Especially if it’s the same type of spirit. But like most craft users we want to make everything.
Good point man, it definitely gets easier as you go.
Well done Jesse, I'm moving on from all grain beer which I've been doing for a few years to distilling single malts. This vid is a great help when it comes to deciding what to keep and why. Well done buddy.
Thanks, Jesse! This video was very helpful! I’ve been struggling with retaining the peaty flavors in my peated malt without bringing the wet dog and noodly notes along. I’ll definitely be using these tips next batch!
Pro tip. Got to the store and buy a dozen or so quart Mason Jars. The lids are two piece if you don't know. Take the center "flat" section of the lid and save them for canning. Also buy flat coffee filters. When making your run , after you pull each jar off the still, put a coffee filter over the opening and secure it with the threaded ring. Also it gives you a place to write the number or abv (if your using a parrot). This keeps the bugs out and also lets the volatiles evaporate off. Make your cuts after a day or two.
Home distilling is illegal where I live (Texas) and I don’t brew beer either, but your channel is fascinating. I have some guesses, no idea, what heads, hearts, tails, etc mean…. but now I have to find out. I have no idea how a still works or how you make spirits safely, but now I want to know! Where other interests / hobbies I have intersect with this is the tasting. I am into coffee. How in the world do you taste all those flavors? I have the same tasting issues with coffee - I need to figure out how improve my “tasting” skills since coffee people talk about the same complexity of flavors as spirit, wine and beer people use.
Wow dude, this was next level quality content!!! 12/12 kick ass detail (geekery) way to go.
Cheers mate :)
Thank you so much for covering this. I have a better idea of what to look for and to organize my runs. 👍
The Beard of Knowledge! Thanks for taking the time to make this video, I like your no BS approach, very relatable.
Thank you again... this was one of your many inciteful videos... a great understanding of flavour values
Wow, so much info. I will need to keep this one. Thanks Heaps.
I don't know how many videos I've watched but I learn something from every one. Nice work, Keep it up.
It's so important to watch this video from a begginer standpoint. As always, very well delivered and great notes taken.
Thanks Jesse!
Ok so this is a really terrific and informative video Jesse. Our processes are quite similar and I can attest to the effectiveness. Great work.
Onto the critical take. Your lackadaisical approach to volumes and succinct numbers makes my skin crawl....but then again I'm a process control guy, not an oil painter. Let me help for those in my camp.
These approximations are based upon the following:
- An eventual 5gallons cut into a barrel product
- Whiskey or rum
- 15 gallon boiler
- 10 gallon fermentations 6-8% abv washes
- Stripping runs yielding 2 gallons low wines
- 12 gallon spirit run yeilding 3-4 gallons depending on barrel proof dilution
Jars needed:
2x gallon (3800ml)
2x 1500ml (64oz big ones)
36x 400ml pint jars (small canning jars)
Obviously the stripping runs go into the gallon glass jars. Once you've fermented and strip run 60gallons of wash you should have enough to put 12 gallons of low wines into a nice slow spirit run.
Start off collecting very slow, double drips at a time. Get your 2x 1500ml jars filled. Thia is bulk heads collection...no need to differentiate foreshots. Switch to 400ml pint jars and after 10x you should be ready for bulk hearts collection. Transition over to the gallon jug you rinsed out (was holding low wines) and fill it with bulk hearts. Once it's finished transition back to 400ml pint jars and run it with a little bit more heat till it smell gross. This is usually in the #30 jar range for me (if #1 was right after bulk heads collection stopped).
Toss out the bulk heads.
Let jars air out 24 hours (I still think this matters)
You've got 30x 400ml jars labled in chronological order off the still and 1 gallon of bulk hearts. Follow your blending protocol and go to town. Then dilute to desired barrel proof.
SPEAKING OF....proof into a barrel at 100 vs 125 makes the resulting spirits totally different (assuming aged in charred or toasted wood). I'd like to see more chatter and experimentation into that. We all get caught up doing "what the pros do" amd forget to realize they have a business to run, economies of scale to deal with and legal hurdles for definition of spirits. Wheated Bourbon that goes into a charred cask at 50% makes a magically sweet carmelly and delicious beverage....far superior to the classic 62% IMHO.
I hear you. But I specifically avoid specific volumes because they are . . .. well specific.
"what if I am making only 2 gallons of wash"
"what If I am making rum and not whiskey"
"what if I am making a speyside style whiskey?"
"what if I am making a islay style whiskey?"
Specific numbers are great, but only in specific situations. I would rather talk about the ideas and principles behind the specifics. Why? BEcause I simply don't have the time or bandwidth to translate from volume to voume and style to style. Not only that, as soon as you mention specifics people tend to latch onto them. How many times have you heard "dude, your collecting WAAAAAY to fast. It should only be a drip drip. " . . . .when the dude is referencing someone distilling a 300+ wash.
@@StillIt Everything I posted is scalable as a ratio! Just have to do the math.
It holds for any washes I've done under my parameters. It should fail somewhat with high ABV sugar washes or low ABV fruit washes.
2 gallons is 20% of 10. Super easy math.
Rum vs whiskey is irrelevant between wash and final blending cut stages.
Regional whiskey is again irrelevant between wash and final cuts. Process matters before and after...not in between and that's what I'm speaking to.
It's quite slick when you look at it logically and remove the mystique. Save the magic for blending.
your videos u have opened up my eyes.. in newbie at this hobbie and I'm hooked.. but I'm frazzled buy all the info u need to know ahah.. not as simple as i first though, i have a newbie question if u could help me out with it.. on my last to runs I'm getting a lot of little black bits in my shine.. I'm pretty sure its from the worm on my still.. i only have a starter one.. was wondering if u have any advice on how i go about cleaning inside of the worm..?
any advice would be great many thanks..
Great vid Jesse! I had gleaned a lot of this info from a number of other vids from yourself and others, but it's awesome to have everything in one place! Cheers!
Great video again. Quick question - can you use plastic jars to collect your cuts? Thank you
What an awesome video, great info really well demonstrated. Thanks so much.
Jesse you hit it out of the park (a little USA baseball lingo there)!
Kiwistiller of Auckland has held the best explanation of cuts title since 2009 with his expansive post on the Home Distiller’s Forum.
Thank you so much for your work to educate and sharing your journey from first drop distilled. Good on you, Brother!
Foooking awesome video wow learnt so much here and will definitely be returning to this video..
That tip on take notes is pure gold, it's the basis of all learning.
THANK YOU for this, I am just about to start the hobby on a tiny scale and this is exactly what I needed to know
Great video best one yet just starting out I needed this info bad 👊
This is probably the best of all your shows... And I've watched a shit pot of them over the last few years... Thanks for sharing...
It was good for me, brother...I do enjoy a fine bourbon. I'm just fermenting now, simple stuff. I'm still not sure of which distilling system I will choose...? I'll keep watching and paying attention. Thank you for your wisdom. I will be watching this vid several times in my adventures. What do you think about nuts...in the bourbon...? (Specifically, Pine Nuts...?)
Jesse. As a tip. You can cut squars out of paper towel. Then screw mason rings down over them. You can use a marker to keep track of jars this way as you air it out
Not that im anyone
Very informative
Thank you sir
Hi Jesse, what water profile are you using for your whiskey. I'm brewing beers for some time and I know how the water profile can change the final product. Thanks
You spoke of taking a small sample and adding water to it to get to a proof you want. Is there a table or site that tells you how much water to a quantity of alcohol and a certain proof?
👍👍👍 Great video Jesse , I'm fairly new to the craft of distilling so your channel has really helped . Keep those Kiwis trimmed 😂 Cheers from South Africa
Smoooooottttthhhh
Nice one....i always write the abv on the jar as well as a number and also a basic taste scale as i go...helps when blending.
How about a vid on if, when, and why feints should be used.?
I seem to use quite a lot of my tails.... in the final blend....and the heads i tend to use just to pre heat the still on the next run... but should i bother?
Amazing ❤ thank you for your hard work! Really helped me 🙏
Great work, for me at the beginning it's gold. Thank you from Italy
Super generous content. Much appreciated. I'm new to distilling but had a great mentor to start me off. There was plenty to reaffirm what I've learnt in this video with a bunch more key takeaways. Thanks for putting this together.
Love this video! So very helpful!! Thank you!
Hello Jesse i have a question for you at what temperature i need to make malted red wheat love your show and all your programs very informative thanks
From a chemist perspective, the heavy stuff in the tails will react with acetic acid to form very nice esters. Which taste and smell nice. The chief component in fusel oil is amyl alcohol but it reacts with acetic acid to form amyl acetate on aging. Amyl acetate gives s fruity banana like flavor. I use a reflux still and do a high reflux and pull off everything below 70C as forerun and discard. Then turn the reflux down pull until I get closer to the end then turn the reflux back up.
Kick ass info on the art of cutting.
I use a glass pipette with a manual pump. Awesome way to make accurate dilutions and blends
Great tip!
Awesome, is there a way of doing cuts by percentage?
im going to mix up some pine apple pear and some barley corn. strip it and hope for the best. I'm new to the hobby butt, i do use the lick finger method hehe. thank you
Aside from the great cuts info. I loved the ad, well done sir...
Much appreciated!
So good Jesse! I’ve been toying with the idea of ageing the “undecided” head and tail jars separately, with the intention of having the option to blend either of both back in to the heart cut later. Have you heard of anything similar being done and if so are there any pitfalls?
Hi I have a 50l reflux still I was told doing a sugar yeast wash I don't need to worry about cuts until the temperature spikes this came from a brewing shop is that right.
I was also told my yeast would give me different flavours so change brands is that right as well I hear so much different stuff
Brilliant and well articulated with good examples. Well done Jesse
Great video, Jesse. Thanks. You're right, it's a lot of information, but it's all valuable. Cheers.
Fantastic video! So much great knowledge that is hard earned..... It sounds like making cuts and blending is so much of an art. As for the science of it, is there any value in using column temperature to help know where the heads transition to the hearts and where the hearts transition into the tails? I have read that 176F is where the foreshots end and the heads start, 196F is there the heads end and the hearts begin, 203F is where the hearts end and the tails begin. Is that bunk?
Hi Jesse,
Not sure if you have made a video on this yet, but LM vs VM reflux still pros & cons and what one can make the best/cleanest product.
Cheers.
Il get it on the list :)
@@StillIt LOL, no worries mate 👍
For glasses a cheap good option is a hurricane cocktail glass. $3-4(AUD) and a bit sturdier
you ever re distilled a real nice aged whisky? see if there is anything you can influence bringing back different cuts, and you have a baseline as it comes, would be interesting to see what you get or leave behind
Hi Jessie, or any of the community who is familiar with the T500..... If you plum the T500 as a pot still and don't run water through the column, is it better to leave the little thingys inside the column or take them out if I want to make whiskey and use it as a pot still? I'm looking to make whiskey with an all grain mash and keep the flavour.
thanks for the tups & trucks. I'll have the spirits after some fush & chups
So if I'm use a air still and distilling some homebrew wine. Approximately how much of that 1 gallon batch should be taken off as foreshots/heads? Someone told me that the first ounce or two I should toss then anything after that is good to use but I feel like that's not enough?