rtshfd Posted November 12, 2015 Share Posted November 12, 2015 I'm curious how fast everyone is running their gin. I find that I want to keep pushing the heat as the run progresses for my sanity's sake to get things moving. Our gin tastes great but I want to make sure i'm not losing any important character by pushing it too hard. I'm running it a bit quicker than a whiskey run. Maybe between whiskey (moderate pace) and stripping run (full bore) speeds. What is everyone else doing? Link to comment Share on other sites More sharing options...
mcsology Posted November 13, 2015 Share Posted November 13, 2015 I tend to one-shot pot distill gin. After heatup I give it about 30 minutes to an hour to go very very very slowly to minimize the volume of the first fraction that has all the volatile, rather bitter citrus oils that cloud up the spirit when proofed. That cut usually gets cycled into the next runs from the same batch until the batch is fully processed. At the end of the line it goes into the feints container. As soon as the first make starts running clear when proofed to 40% I kick up the heat/speed to maybe 20-30% of the production rate of a stripping run, which is fairly fast but still showing a bit of restraint. When sensory tells me that juniper is falling off in intensity a bit I go a little harder until I get the first hints of cardboard and feintyness. After that I blast feints through at stripping speed into a separate container. Feints get turned into neutral and cycled into the next maceration. Since I cut by sensory, process can vary a little bit depending on what's coming off from run to run. Link to comment Share on other sites More sharing options...
rtshfd Posted November 13, 2015 Author Share Posted November 13, 2015 Why would you get tails? Do you not use an already cut neutral? Edit: never mind, saw that you "one shot" which I assume is straight from mash. Link to comment Share on other sites More sharing options...
tl5612 Posted November 13, 2015 Share Posted November 13, 2015 One-shot gin: an entirely finished gin is produced in a single distillation (once reduced/cut with water). As opposed to a multiple-shot gin, where a spirit is designed and created to be padded out with additional neutral spirit after distillation to increase batch size (and cutting time/energy costs etc.) Including London Dry Gins (made from neutral).... Tails: discarded due to aroma/taste. Heads: are usually discarded too, due to aroma/taste. These are often recycled into things you don't drink. Like nail polish remover. Screenwash. etc. Try running your still slowly, with a steadily declining flow rate until the tails cut. Good luck Link to comment Share on other sites More sharing options...
TheMechWarrior Posted December 2, 2015 Share Posted December 2, 2015 The speed will be determined by the style of gin being made and the ratio and type of botanicals being charged to the still versus any associated baskets. Link to comment Share on other sites More sharing options...
tl5612 Posted December 2, 2015 Share Posted December 2, 2015 lol. Link to comment Share on other sites More sharing options...
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