Hi All,
I've come back from a small hiatus ready to do my first spirit run underway. People say you can never do too much research but now I have so much info in my head I feel it best to get a sanity check on the process prior to trying. I was hoping to find small a basic step by step to sort my brain out.
Setup - cooling managed 25L digiboil with 2" FSD ft. dual shotgun condensers and 1100mm of packed copper
My understanding of how I should run it :
- Low wines @ 40% - heat and put in full reflux approx 40 mins pull back and cut 200ml foreshots.
--- Control column temp to about 80 degrees.
- Put back to full reflux for another 30 mins, then take off and run at a drip drip dribble approach. take cuts at 200ml intervals
--- Control column temp from 85 to 95 degrees.
- let sit over night to breathe and blend on scent and taste.
One key area I'm really wanting to understand and distinguish is the column temperatures to control through the cuts to ensure the highest ABV. I'll take notes for the way in which my still operates temps to cuts as long as my methodology seems okay
I really am excited to get the low and slow approach right
thanks in advance