Aussiedistiller, Home Distilling, Moonshine, Home Brew

I have read many things on feints runs and there seems to be mixed views on them. The General consensus seems to be an all feints run will produce something really special. My findings when doing an all feints run is yer you do get a lot more hearts but I would not say the spirit is any more special than a normal spirit run with good cuts.

It makes me wonder is it really worth saving them up for an all feints run or just add your feints from the last spirit run to your boiler for the next run. My post is in relation to brown spirits (whiskey or rum) distilled in a pot still not a plated column.
Interesting to see what the general consensus is to this topic among the community here.

I reakon flavour is different from a standard run and the amount you get makes it worthwhile. With a bubbler heads/ tails Is a lot more compressed and not sure there is much to offer..

:text-+1: I reckon (with rum) the product from a feints run has considerably more flavour. I just sampled last night for the first time some 4 month old feints rum aged on 5g per litre red wine barrel sticks and lightly spiced with orange zest and cloves. Very damn tasty

I think feints from UJ sour mash will give you a more full bodied flavour a posed to a standard spirit run consisting of 2 or 3 stripping runs combined.

Do people keep the feints for a feints spirit run after cuts ? Or just discard the feints heads & tails :think:

? Feints from a feints run you mean? No I ditch em...

bluc wrote:? Feints from a feints run you mean? No I ditch em...

Thanks mate I figured that but just wanted to throw the question out there. Was not sure if they could be used for neutral :handgestures-thumbupleft:

Gday. Another question for weetbix feints.
I’m going to try to extract a neutral from a feints run. Don’t think I’ll end up with a lot of hearts.
Is there anything I can add to compress the H&T’s?
I’m guessing I’m going to discard the first 4 and last cuts.
Is there anything I could do with the rest? Chip it? Etc

have a read
viewtopic.php?f=17&t=10008&p=173642&hilit=sodium+carbonate#p173642

Thanks RCs. He states low wines only. What about a feints run which is mentioned at the start of the thread. The consensus was ambiguous....

‘For safety:
Never add it to an undistilled wash.
Only ever low wines.
If adding sodium bicarbonate let the low wines rest for a week before distilling again
If adding Sodium carbonate you can distill straight away. ‘

Feints will be fine, it's the salts formed that will disrupt a fermenting wash

Damn scratch the fermenting word, just not in a un run wash