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Gentlemen,
I am confounded. Still new to distilling, I have made several sugar washes, am half way through a UJSM, and am expirementing with oats. But to tell the truth, I can taste little difference in the hearts. In fact, if anything, my sugar wash tastes the best. The sugar wash refluxed, and the other two only half way finished at most, all young I admit, but I would have thought there would be a descernable taste differance between the hearts. Is it my skill or my tongue?
I am on a beautiful path and I want to get over THERE, but which beautiful path do I take to get over THERE? THERE is where you men are.
I am NOT discouraged, only confounded.
Yours,
PJ Lily
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PJ I feel your pain,
Considering I"m rather young to anything out of the sugar wash stage as well, I"m not sure I can be of much help, but here is my $0.02.
The hearts are where you will see the LEAST amount of difference in a reflux distillation. The hearts ,in a good reflux process, will contain the largest amount of pure ethanol, and will contain very little from the original fermented material.
I agree, sugar seems to be the best, I guess because it"s a simple and clean straight forward food source for the yeast, and any faints within the hearts are going to be sweet/vanilla in smell.
It seems that you"ll find most of your flavor and aroma differences in the heads and the tails/faints ,depending on how much of them is called to collect based on what you"re making,.
Ah, the "THERE", one can only try!
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Alex is exactly right. With a flavored distillation, the flavor profile is in the heads and somewhat the tails.
For instance, in makeing rum, for a full bodied, heavy flavored rum, you would add back quite a lot of the heads and a lot of the tails, till they start getting rank. For a light rum, you would add very little, depending on your taste.
So for the stripping run, just collect everything, and then for the spirit run, collect the heads and tails in small quantities. Then at the end of the run, you can add the last of the heads, and the first of the tails, and continue till you like the strength.
Also, at this point, you will sometimes get a harshness, that will quickly start to mellow into something quite nice with ageing.
What I have read of others who have done the oats ,and they all distilled on the grain,, it is the mildest whiskey they had ever tried, and liked it best straight, no oak ageing.
With the UJSM, you won't get a real flavor profile until the 3rd or 4th iteration, as a lot of it comes from the backset- sour mash.
And as an aside- that was a mouthfull of a's- I add a tsp. or more of glycerine to almost every liter I make. For my taste it greatly improves my product.
Sorry to be so long winded.
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For the UJSM,like bourbon, it will gain a lot of flavor, ageing with some white oak chips, although I personally prefer it as white dog.
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John and Alex,
You know that feeling back when you were a ten year old boy and your dog has been missing for three days? The relief only a boy can feel when it returns? That is how I felt as I read your posts. Adjusting the hearts of the spirit run with the heads and tails.
So whew! I'm still doing ok then.
I think what I need to do is amp up the seriousness a bit and be a little less impressed with myself that I can make hooch. And larger batches so I CAN flavor profile and still have some for aging.
I think I'm getting it now.
Thanks Guys.
I remain sincerely yours,
PJ Lily
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And by the way,
Can I reuse yeast that has been super-kleered, or is it beyond resurrection? This is for the oats.
Anyone?
PJL
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PJ,
I don't know if that yeast would be good or not. However, a concern comes to mind, that if the super clear is attached to the yeast, or settled to the bottom, and was reintroduced to your new wort, might it not affect it? And your oats probably have many Packets worth of yeast in them anyway, so why chance it?
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John,
The thought of experience I was looking for. Out it goes.
Many thanks.
Yours,
PJ Lily
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