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Instead of buying liquor for a first run.....
 Rank: Junior Member Groups: Registered
Joined: 11/10/2012(UTC)
Posts: 85
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I am thinking about cleaning out the overstuffed liquor shelf and tossing in everything that we don't like. I guess my question is do I have to worry about discarding the first shot since there should be no way there are the usual nasties in it since it is all store bought alcohol?
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 Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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If its a cleaning run you don't keep anything from it so its hardly worth making cuts.
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Rank: Junior Member Groups: Registered
Joined: 8/13/2011(UTC)
Posts: 54
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If you think corporations discard anything they could sell you and make money from, then I have some Oceanside property in Nebraska to sell you.
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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Originally Posted by: hawkeyewanabe  If you think corporations discard anything they could sell you and make money from, then I have some Oceanside property in Nebraska to sell you. True enough. Most commercial booze is made in continuous run column stills with no cuts at all.
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Rank: Junior Member Groups: Registered
Joined: 11/10/2012(UTC)
Posts: 85
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I guess what I was asking was is there a chance of wood alcohols etc. in this type of run? I wanted to capture, cut, etc. like a normal run if possible just to get the hang of the process in general. If I am tasting it I would prefer there be no danger to myself if possible.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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look at the temperatures that should give youa clue as to what is coming out.
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Rank: Senior Member Groups: Registered
Joined: 1/27/2012(UTC)
Posts: 526
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Hey Shovelhead, you will still get the fore shots to throw out along with heads, hearts, and tails. As ohyeahyeah said above commercial distillers don't throw out anything. Their runs are large enough that the nasties get diluted to a safe level due to volume.
Make your cuts.
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Rank: Junior Member Groups: Registered
Joined: 11/10/2012(UTC)
Posts: 85
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Thanks for the input guys, I ran about 10 liters of my Father-in-law's wine that we don't like but don't have the heart to tell him that. I got back 3/4 of a quart of 160 proof (after throwing out the foreshot and didn't really get to the tails stage)that still smells "wineish" to the nose, diluted some to 80 proof and took a sip, kinda rotgut to be honest(harsh) but I really don't know if that is normal or not...lol I know that I could run it twice and clean it up some but I plan on making a batch of heeler's apple pie recipe with it so I am not too worried about the harshness of it.
I left all the packing out of the column and ran it slow as a pot still. I kept the vapor temp. at the top of the column between 176 F and 178 F and it took about 3 1/2 hrs. before I called it quits. It was still dripping about 1 drop per second so I guess I could have gotten more out of the run but It was 11:00 pm and I just said to heck with it.
Anyway, just wanted to thank everyone for the support and advice and say I finally did it!
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Rank: Senior Member Groups: Registered
Joined: 1/27/2012(UTC)
Posts: 526
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Congrats on your first run shovelhead. Next time put 1 roll of copper mesh in the still head that helps get rid of some of the harshness,sulfites, etc, especially from wines.
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Instead of buying liquor for a first run.....
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