First Mash run

[Billtdmd]

I am just finishing with fermenting my first whiskey mash…I have a 1 gallon still and 6 gal of mash.Being the first run in my still, should I run it through one time as a spirit run and age the product? Or run it through twice ? Any recommendations ?

[BeverageCommander]

Make sure you do a good cleaning run in the still if you have not.

If I were in your shoes I would do 6 stripping runs- save everything from those runs and do 1 final spirit run.

You can do 6 stripping runs in an afternoon if you have the time- or split it up into two sessions.

Fill the still- crank the heat until you have a decent stream and collect down to 10-20%-
then dump the still and fill it back up and run it again- until all of the mash is done.

the next session add all of the “low wines” (everything collected from the stripping runs) and do a slow spirit run.

I think that would give you the best final product and maximize time and effort.

[Billtdmd]

will do…thanks for the input…use temp or taste to figure heads and hearts?

[BeverageCommander]

Always go by feel and taste-

write down the notes in your notebook- if you run the same batch again it should be similar. I always take notes and have a few of my recipes dialed in- I always go by feel and taste but my temps are usually pretty spot on

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