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Hi all, I'm new to this forum and I'm new to distillation so, first of all I want to say thanks to every one for the help, and sorry for the (maybe) stupid questions. I write from Italy (sorry for my bad english) and I have to say that it is very difficult for me to find some info on moonshine distillation seen that in my country grappa is the only traditional distillate. Last week I prepared my first 5 gallons mash (20l) with 7.7 pounds corn (3.5Kg) and 2.2 pounds malted barley (1Kg) and I'm now waiting the end of the fermentation. For the distillation I'll use a 2.5 gallons (10l) pot still so I'll have to distillate my wash in 2 rounds. Searching on internet I found a lot of information on how to make cuts, but the topic is still not very clear to me. Someone base his cuts on distillate ABV, some others on the temperature, some others on both so my question is: Can I base my cuts only on temperatures of the vapours? If yes, at which temperature should I make the cuts for foreshots, heads, heart and tails? My idea is: - discard everything below 181°F (83°C) as foreshots - collect everything between 181°F and 190°F (88°C) as heads in different jars and then decide if discard everything or if mix something with the heart - collect everything between 190°F and 203°F (95°C) as heart in different jars and then decide if keep everything or discard something - collect everything between 203°F and 212°F (100°C) as tails Can it be correct? Another question is: Is it mandatory to make a double distillation, or can I run only one distillation making the cuts and put my moonshine in the jars as final product? Thanks again for your help!
I use pot still to make distillation . Head finished 83%, hearts 79% end. How could you get lower degree than I collected by using flute still. I dont get it, could you answer me... My Calculation cuts: %14 head, %65 hearts ex:7:25 chapter: Thanks...
Hi all, we are distilling cider that was fermented by a local cidery. The cider was made from mostly cultivars (not sure which). It was chapped up to around 18 Brix with sugar and fermented dry using a fruit wine yeast (Scott Lab V1116). No pectic enzyme was used. I'm getting an enormous heads cut, and there is an aggressive headsy astringency pervasive throughout the entire run (pinches the nose). The cider was stripped and then run through a pot with a partial dephlegmeter (Slightly open). The charge was 319 Wine Gallons at 99.63 proof. Thoughts on roughly what I can expect to collect as heads?