Again, thank you all for the information. Just to clarify, I do the stripping runs in the 100% copper still. From there, the low wines get put back into the copper still for rectification if it is a product we intend to sell. If the low wines are intended for RnD, they go into the stainless pilot still. I am leaning towards something formed either in fermentation or in the copper condenser. I suppose the green isn't visible in the cloudy low wines until it is concentrated in the rec-run? I have been assembling my own "nutrient bomb" as of late that might be contributing to this in the wine and sorghum distillations that I am seeing this in. Problem is, the color hasn't reared its head in any of the other products that I am making... using the same basic set of nutrients. Nutrient Bomb for my 300 gallon ferment: 3 cups DAP, 1 cup boiled (deceased) yeast, 1/4 cup thiamine hydrochloride, 1/8 cup magnesium sulfate. Am I too high on any of these? Could too much DAP be causing this? Temps, agitation, etc. have remained the same. I did not use this "bomb" on the brandy wash, I used bio-ferm complete. I ran the brandy first, noticed the green color, then when done ran the sorghum... heads came with green color. Maybe it's something residual from the brandy (acetic, diacetyl?) that didn't get washed out before running the sorghum. Even after rerunning this colored spirit, it still comes out with the same color green heads smearing into the hearts.