andrew wrote:Hi
I was wondering at what temperature your still sits at in the beginning and what temperatures your noticing the heads change to hearts and tails etc. I know every still is different but it would be good to have an idea around when to really pay attention during the run?
Thanks
Mate , running this through a pot still, there really is no need to be taking temperature readings. For me, and you will find pretty much everyone on this forum, I don't make my cuts until I have aired my spirit for 24-48 hours, I find my hooch mellows quite a bit with some air. I guess once you have a few runs of this particular recipe under your belt you might be able to predict where your cuts are going to be but remember, any little change in the recipe (take note the ph of your dunder will change as you increase generations) will change where your cuts are goings to be. It would take a whole lot of experience to be able to make good cuts on the fly. I suggest collecting the whole spirit run from go to whoa in 250-350ml jars, covering with a cloth or paper towel and then leave for a day or two. And take a look here:
Guide To CutsAlso it would be good if you could drop into the intro section, say hello and let us know what your about.