Distillation – The process of distillation focuses on separating the ethanol (alcohol) created in the fermentation process from the wort (or used mash). The goal is to get 80% ethanol and 20% flavors and water from the mash
Wash – Fermented wort is referred to as â€˜washâ€™. To transfer your wash, you will need to strain or siphon your wash through a cheesecloth and then into your still. The cheesecloth is necessary because you want to allow as few of the larger chunks of mash into the still as possible. If you choose to siphon your wash rather than strain in, try to leave as much of the solid chunks in the bottom of the fermenter
Head or Foreshots– The first few ounces or so of methanol boiling out of the wash. This should always be thrown out!
The general rule of thumb is to discard 1/3 of a pint jar for every 5 gallons of wash being distilled.
How much to discard:
One way to determine the presence of methanol is to monitor still temperature. If anything is produced by the still before wash temperature reaches 174 degrees, it’s methanol.
Pure methanol is dangerous and it is known to cause blindness and even kill.
Body or Hearts – the distillate coming out of the still after the head and when the temperature is 175Âº F-185Âº F
Tails – When the temperature has reached roughly 205Âº F you will want to stop collecting the distillate. The liquid now coming out of the distiller is call the â€˜tailsâ€™. This will also give your whiskey a bad flavor, so keep it separate from the body
Angels Share – alcohol vapors that are created during the aging process