 Rank: Junior Member Groups: Registered
Joined: 12/30/2011(UTC)
Posts: 12
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"Getting ready to make my first run. Have a couple question on making cuts. Going to distill about 6 gal of basic sugar wash. How much fore shot will I need to take out off the top? What amount collections should I make after that? Or does anybody have any suggestions on a way to make simple cuts for a newbie. Things I should look for taste or smell for? Thanks for all the info and help.
Jusitn"
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 Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Fores will be approximately 50ml.
git yerself a dozen or so Mason jars or the like and collect in 250-300 ml increments. This way only a small amount of bad likker will infiltrate your heart likker. And only a small amount of yer heart likker will be lost in the tails likker.
Let your collection jars air over night and then evaluate the next day keeping them in order so that you may better understand the progression of the run."
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Rank: Junior Member Groups: Registered
Joined: 12/30/2011(UTC)
Posts: 12
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Thanks for the info, that what I was leaning toward so I will give that a try hopefully this weekend.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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"anybody else wanting to -understand- cuts, it doesnt get any plainer or simpler than that.
Atta boy LWTCS..........."
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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Oh and in the morning when you start to sniff those jars - start in the middle of the line so you will know instantly what is neutral and what is alittle off. Your nose is more usefull than your tastebuds at that point. How much to keep is up to you but greed is a baaaad thing with cuts.
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Rank: Junior Member Groups: Registered
Joined: 7/14/2011(UTC)
Posts: 29
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"Ran my second 5 gal corn recipe last night, collected in 200 ml increments. Interesting notations. As in first run, I don't start collecting until column reaches 190 and it's a trickle, at 192 steady trickle. Collected 12 200 ml. Let air over night. Other notes:
1. Jar 1 cloudy strong acetone smell, 120 proof temp 190-192
2. Jar 4 clear, lite almost sweet smell, 116 proof, temp 192
3. Jar 6 clear, no smell (I must have a bad sniffer, friend said smelled perfect), temp 194, 116 proof
4. At jar 8 temp increased to 196 next day no noticeable smell difference
5. At jar 10 temp to 198, smell more noticeable
6. At jar 12 temp 199 jar cloudy.
Result, jars 1 and 12 trash. 4-9 continue to evaluate, 2-3 & 10-11 re-run next in next batch. Thoughts?"
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Thoughts?
Yer doing good......
Trust your taste buds.
I find that Ladies (more often than not) have a very acute sense of smell. Let yours help ya find the best likker for a third opinion......
Keep stillin and you'll get better at this."
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Rank: Junior Member Groups: Registered
Joined: 12/27/2010(UTC)
Posts: 18
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Can't mistake those tails have no problem with that cut...jars good way to go, have little trouble with the cut between the heads n middle that corn smells so good! Wish I was better on that first cut just using smiley charts right now any other hints?
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Hi tom smooth. Just let it air,,,,much of that (headsy) sweet corny aroma is masking the ugly.... Seems a bit shameful to loose any corny goodness to the angels but you will feel fresh as a daisy after a good bender if ya make a good cut...not withstanding any dehydration,,,,,,or.......... an accumulation of over proof sampling.  If yer aging on oak for a goodly period of time,,,,a dribble drabble of heads will likely be a good thing."
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Rank: Junior Member Groups: Registered
Joined: 12/27/2010(UTC)
Posts: 18
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Thxs lwtcs will try airing it out for a day. Been collecting low wines on a corn and rye mash recipe for a month and can't wait for the finial run! Can't wait for the aging process. aged some pure corned last year with a couple of toasted white oak sticks, at 140 ina glass jug. Taste damn good to me and my buds! Question.... Can u age it for to long don't want to screw up a good product by forgetting it on the shelf?
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Too long? I suppose so. But some still men have noted that you can also age past that over oaked stage...I wouldn't really know as I can rarely get beyond 3-4 months..
Some still men have noted that anything beyond 5 years is just braggin rights...
Tell ya what, I had a 12 yr old and was not impressed what so ever...and a 2 year old and just loved it......."
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