Aussiedistiller, Home Distilling, Moonshine, Home Brew

The correct cut point is where the taste goes to crap i usually go one jar back from where tails start so i am sure its clean. Not such a biggie for whiskey rum if some of the change to tails makes it in..

The first 50ml or so is foreshots.
The next cuts should be collected in 200ml or 300ml jars.
The first jar it 2 are heads then into hearts then into tails.
Nobody can give you the exact measurements for the cuts because every run will be different .
Once all the jars are full and the run is finished , it’s best to leave the jars to air for 24 hours before blending.
In my opinion , making good and correct cuts is one of the hardest parts of this hobby

The Stig wrote:The first 50ml or so is foreshots.
The next cuts should be collected in 200ml or 300ml jars.
The first jar it 2 are heads then into hearts then into tails.
Nobody can give you the exact measurements for the cuts because every run will be different .
Once all the jars are full and the run is finished , it’s best to leave the jars to air for 24 hours before blending.
In my opinion , making good and correct cuts is one of the hardest parts of this hobby

I am chucking a bit extra at the start just to be sure all the bad stuff is gone
Just wondered for example with TPW where people are stopping to get good hearts. I am close I think, but getting a lot less than I thought, but suppose good product is worth the extra work, a wash be it be TPW or weetbix does not cost much.
I did not understand this sentence "The first jar it 2 are heads then into hearts then into tails."
Cheers
Cafe

The Stig wrote:I will endeavour to translate chipboys engineer speak.
Please do not cook the weet-bix and sugar , just enough hot water to dissolve the sugar and crumble the wet-bix in and please do not use Angel yeast (a no cook all grain enzyme yeast mix) just use normal bakers yeast .
I hope that helps :laughing-rolling:

So what weetbix recipe do you use, I dont want to reinvent the wheel.
Cheers
Cafe

Cafe wrote: where people are stopping to get good hearts.

Nobody can tell you that, thats why this is called a craft

Cafe wrote:So what weetbix recipe do you use

WEET-BIX 25L WASH
350 GRAMS Weet-Bix (crushed)
5 KG WHITE SUGAR
40 GRAMS BAKERS YEAST (rehydrated)
TOP UP TO 25 LITRE MARK

The Stig wrote:

Cafe wrote: where people are stopping to get good hearts.

Nobody can tell you that, thats why this is called a craft

Cafe wrote:So what weetbix recipe do you use

WEET-BIX 25L WASH
350 GRAMS Weet-Bix (crushed)
5 KG WHITE SUGAR
40 GRAMS BAKERS YEAST (rehydrated)
TOP UP TO 25 LITRE MARK

Thanks,
Why cant anyone tell me where they stop to get good hearts?
If I make a wash with a particular recipe the composition of different alcohols will be similar every time all things being equal. If still is the same type then it stands to reason that the point the tails comes over will be similar each time. I am sure there will be small differences, but say for example 2 litres is the point one person finds no tails then unlikely it will be wildy different for anyone else with same wash and still so I did not think it such an odd question.
Chris

Everything will have an effect on the outcome .
Ambient temp , cooling water temp just to mention 2 things
Unless your in a closed system in a controlled environment each run will be slightly different .
And believe me , 10ml of tails in 5L of hearts will ruin your day

Hi cafe
As many have said it is all about the cuts mate.
Have a read of the newbie section where it explains cuts. Getting rid of the first however many mils then keeping 2 litres and getting rid of the last however many mils is not taking cuts. It is taking pot luck because every run is just a little different to the last. That is why you need to take cuts mate.
I hope that makes sense as there is no consistent cutoff point where you can set and forget when it comes to spirit runs.
I am a big fan of the wheat bix all bran wash WBAB , it’s in the tried and proven section.

Wellsy wrote:Hi cafe
As many have said it is all about the cuts mate.
Have a read of the newbie section where it explains cuts. Getting rid of the first however many mils then keeping 2 litres and getting rid of the last however many mils is not taking cuts. It is taking pot luck because every run is just a little different to the last. That is why you need to take cuts mate.
I hope that makes sense as there is no consistent cutoff point where you can set and forget when it comes to spirit runs.
I am a big fan of the wheat bix all bran wash WBAB , it’s in the tried and proven section.

Most people if I read correctly are getting at least 2 L of 92 degrees which was why I said 2l.
I try to make my set up as linear as possible. The room I use has the aircon on to keep a constant temperature as here it can get hot so I want the wash to ferment the same every time.
My exit water temp I set at 52 degrees. What I have been doing is removing the first 180 mls and then keeping the next litre and then the next 700, then collecting the last 3 or 4 00 seperatly. Over a few runs I came to the conclusion that the way I am doing things thatthe tails seem to start after I have 2.2 liters of good spitit. My question here was simply asking if this is what others are getting from TPW.
I am not noticing any differences in smell from the first litre collected and the last 700 so cuts in the middle seem a bit pointless, but I get doing them close to the end of the run, maybe after 1.7l to find the end point.
What is the average end point for everyone of TPW and good alcohol is all I am asking.
Cheers
Cafe

The Stig wrote:

Cafe wrote: where people are stopping to get good hearts.

Nobody can tell you that, thats why this is called a craft

Cafe wrote:So what weetbix recipe do you use

WEET-BIX 25L WASH
350 GRAMS Weet-Bix (crushed)
5 KG WHITE SUGAR
40 GRAMS BAKERS YEAST (rehydrated)
TOP UP TO 25 LITRE MARK

I have been reading about the weetbix wash, and a lot of people say they are getting it stalling in the fermentation process. Does this happen for you ever?
Also I see you dont use citric acid etc.
Cheers
Chris

The only time I had a stall was dead of winter and I didn’t turn the heat belt on.
No need for citric as my water is fine

The Stig wrote:The only time I had a stall was dead of winter and I didn’t turn the heat belt on.
No need for citric as my water is fine

What about epsom salts?
I see other recipies use bran also, did you ever try doubling up on weetbix as you dont use bran?
Chris

I showed my recipe

The Stig wrote:I showed my recipe

Thanks, yes I saw that, just wondered why you settled on no bran and less cerials, just curious. I dont use epsom either in TPW, and it does not seem to matter, I was more curious how you arrived at your recipe? I am still learning what bit does what.
Cafe

viewtopic.php?f=11&t=2561

Cheers

iOnaBender wrote:https://aussiedistiller.com.au/viewtopic.php?f=11&t=2561

Cheers

Thanks,
Makes sense now :)
Now only curious what the bran or extra weetbix does :)
Chris

Weetbix is cheaper than all bran. Keep the price down, keep the ingredient list down, and keep the difficulty down.

BigRig wrote:Weetbix is cheaper than all bran. Keep the price down, keep the ingredient list down, and keep the difficulty down.

And has added vitamins compared to bran

The Stig wrote:

BigRig wrote:Weetbix is cheaper than all bran. Keep the price down, keep the ingredient list down, and keep the difficulty down.

And has added vitamins compared to bran

Why not double up up ie replace the bran?
I did a wash today and I tried the normal recipe, I am thinking of doing just weet bik next time.
Chris

Cafe why play around when you can have the real thing mate :handgestures-thumbupleft: just grab a 20 kg of barely and malt it in say 3 kg lots and do a few repeats. One can just dry the grains in an oven as the easy way and with a keg mashtun put 26 litres of water in for 10-13kg's of crushed grain and heat it to 74C chuck the grains in and wrap it up to stay warm for about an hour and a half. Let it cool a bit and let the night air cool it so in the morning you can add cold water to the ferment to get the 30C then rehydrate some yeast and go AG mate :handgestures-thumbupleft:

Eh it took 4 lines of text to explain how to all grain so it aint that hard to do mate. :handgestures-thumbupleft:

Cheers Bryan