So I ran my 2nd corn mash last night(6.5gal fermenter, 4" cracked corn, distillers yeast 7lbs dissolved sugar) pot still mode. it was a 9% potential alcohol mash. My first was exact recipe and turned out much better than the 2nd run. 1 major difference is that my temp was 200° for almost the entire run the first time and I had a steady 120proof. This run I had the temp locked in at 176°, getting 152-155 proof. The smell is not as pleasant in this batch and after cutting 1 jar this morning to 95 proof(same as I cut the first batch too) its just far less superior, less flavor, a lot more harsh, not so great smell, not so great finish on the tongue. I'm pretty thorough on making 8oz cuts when distilling and letting sit overnight before finalizing the proof. Question is, the higher temp product tastes better to me with more corn flavor, is it because more came over in the 203° temperature?

Thanks in advance!

JD

Well I would vote in the affirmative section that the faster/hotter it runs the more impurities..i.e. flavor will transfer over. The slower/cooler operation should yield less impurities which means less flavor. Now if this is wrong I take it all back of course:)