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When double distilling, on the 2nd. run do you cook it all the way out?
Thanks Jim
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Rank: Guest
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When I double distill I take the product from the first run and dilute it with water then yes you run the product all the way out. I still collect foreshots, heads, middle than tails.
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is there a reason to double distill, better quality spirit?
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Words can't describe how much better it is!
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You will get a much better product and be able to determine cuts much easier also improving on your already better product.
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"Hey
Every body says to put the heads and tails back in for the final distillation, if we keep doing this time after time it looks like we will have a lot of the junk we are trying to eliminate,
Please add input.
mj"
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" Originally Posted by: docmj  Hey
Every body says to put the heads and tails back in for the final distillation, if we keep doing this time after time it looks like we will have a lot of the junk we are trying to eliminate,
Please add input.
mj Depends/ For rums, yes the way down tails. For whiskeys, perhaps if you are an excellent taster. Heads and tails contain a great quantity of excellent etahanol. They can make a great neutral. When enough is aquiered> They can also be used to flavor future grain distillations, but the cuts must be maintained proporly. This is what make our product better than store bought."
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" Originally Posted by: mtnwalker2 Depends/ For rums, yes the way down tails. For whiskeys, perhaps if you are an excellent taster.
Heads and tails contain a great quantity of excellent etahanol. They can make a great neutral. When enough is aquiered>
They can also be used to flavor future grain distillations, but the cuts must be maintained proporly. This is what make our product better than store bought. As Im starting to make Rum,Should I be saving Heads and Tails for next run or will it lessen the quality"
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Rank: Advanced Member Groups: Registered
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" Originally Posted by: jimmy.23 As Im starting to make Rum,Should I be saving Heads and Tails for next run or will it lessen the quality As long as you are making the proper cuts your quality will always be there. You are simply recouping spirit that would have been lost otherwise."
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"Also, adding back as well as using a multiple generation rum recipe, you will after a few generations develope a full flavor and a repeatable consistant product. Make good cuts and aged on chared oak and,,,and,,,am I the only one getting thirsty?  "
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Rank: Junior Member Groups: Registered
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" Originally Posted by: LWTCS Also, adding back as well as using a multiple generation rum recipe, you will after a few generations develope a full flavor and a repeatable consistant product. Make good cuts and aged on chared oak and,,,and,,,am I the only one getting thirsty? Do you save and add the rum oils that apparently follow the tails as I have read"
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Rank: Senior Member Groups: Registered
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"Here is an authorative and imformative read for makeing rum. http://distillers.tastylime.net...t_2386924_Rums/index.htmThis is from Harry's library in new distillers."
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Rank: Senior Member Groups: Registered
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"Certainly that is an excellant read. Very informative. Seems geared towards getting some insight to how the big boys operate and replicate.
I am not qualified to dispute any of the methodology, but I do know that reading that publication is not requiste for a newcommer trying to get started on a rum cycle.
Good rum cycle, bad rum cycle. Maybe, maybe not.
No matter. Good read. Thanks for posting.
L.T."
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i hear and read so many people talk about making cuts and i think i understand the concept but im a lil lost on how to tell when your heads end and your middle begins and when the tail start and i hear people say to use your tast and smell but to be quit honest im not sure i know what im smeeling or tasting for or if i would even know it if i tasted it or smelled is thier no a safe bet or amount to do on a run???
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Rank: Senior Member Groups: Registered
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" Originally Posted by: $Shine-On$ i hear and read so many people talk about making cuts and i think i understand the concept but im a lil lost on how to tell when your heads end and your middle begins and when the tail start and i hear people say to use your tast and smell but to be quit honest im not sure i know what im smeeling or tasting for or if i would even know it if i tasted it or smelled is thier no a safe bet or amount to do on a run??? Lots of posts on this lately. quite simple and learning curve as well. Collect all the run in 300 ml increments , numbered let sit for 24 hours with coffee filters over the jars and air. Start with the middle jar collected, the middle of the hearts. Dilute a taste to drinking strenth, taste and smell. go down the jars to the earliest doing same. You will hit heads with finger nail smell and off taste. Then go up till wet cardboard or off tasts start, as well as off smells. Learn and remember those smells. Several runs and you can do it as the still is running. always dilute for best results."
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Rank: Senior Member Groups: Registered
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"Heads can also be characterized by a kind of fruity smell. Lots of new stillers get tricked an asume this is good. Some like to blend small amounts back. Me.....I stir clear if I can.
Hearts will be the most nuetural smelling of your collection jars.
Tails can can be characterized by a cardboard,wet dog, old shoe,,,,,,stank.
Early tails can be very pleasant and some like to blend back with.
Some folks make cuts by monitoring ABV alone.
Tasting and smelling can help you understand.
One of my favorite lessons:
I hear a story about a fella that may know some boys that have to still at night...in the woods....in the dark. Hard for them boys to read a thermo and a hydro in the dark. Once you learn, taste and smell gets it right everytime.
You'll get it. Just pay attention."
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thanks a bushel for the help fellers yall really helpin a young buck along!!! Thanks especially to you mtnwalker2 you really been responded right on to all my questions plus you just sound like my kinda people! Down home corn bread and milk cuntry folk!! Much ablidged sir!!
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Rank: Senior Member Groups: Registered
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" $Shine plus you just sound like my kinda people! Down home corn bread and milk cuntry folk!! Much ablidged sir!
