RC Al wrote:So I get the idea of the glass, but how useful for cuts?
The heads I do by nose, pretty easy for me these days, tails is by taste and a bit harder for me, lately I've just been knocking the whole section of tails cut down to 40% for ease, my cuts are usually 75-100mls, 4-5% of output ea so not a major dilution of the total amount of product
The pasta sauce and softdrink bottles I use slant in at the top, so they already do what the glass dose, give it a swirl and it's concentrated smell out the top, though I have noticed that using a wide opening lets more evaporate when airing
I think the glass will be better for the drinking part at the end, having to rinse and fill multiple times will wear thin quickly
i've collected everything in 500ml jars (tomato paste and similiar) the glen cairn i thought would be good for smelling after its been watered down
and i agree with the having to rinse and fill multiple times will probz get old fast but i'll keep a 10L bucket of water next to me and just dunk it in and tip it out and i have a syringe i can pull rum and water out with so that should be easy enough
im hoping i can get an idea of where im roughly getting cuts changes with these runs and i'll throw 1-2L of 200/300ml jars in around those times so i can tightly find my cuts changes in the future