Distilling tails, also known as the “tails,” are the higher-proof and lower-quality alcohols produced during a distillation process. Generally, distillers will discard the tails because they contain higher levels of toxic substances such as methanol, acetone, and other solvents.
The tails can also contain impurities such as oils and fatty acids that give the final product a subpar taste. However, some distillers will retain the tails and use them in a variety of ways.
One way the tails can be used is to make types of liqueur, such as Slivovitz or Poire William. This is done by blending the tails with sugar syrup and other ingredients to create a sweetened spirit. Distillers can also mix the tails with low-proof alcoholic beverages such as beer or cider to create a stronger alcoholic drink.
Additionally, the tails can be stored for a later distillation run, as the tails still contain alcohol which can be separated out in a second distillation. Finally, some distillers may use the tails as a source of fuel, since the alcohol can be burned directly as fuel or processed further to create a biofuel or ethyl acetate.
Can you drink the heads from moonshine?
No, you should not drink the heads from moonshine. Heads, also known as “foreshots”, are generally made up of compounds such as methanol that can be toxic if consumed. In addition, heads have a strong, unpleasant taste so it’s not something you’re likely to enjoy.
Even experienced distillers discard the heads during production and some even add additional flavoring to make the heads more palatable before throwing them out in moderation. The heads are very important to the quality of the moonshine and removing too much of it could cause serious flaws in the resulting product.
Additionally, the legal limit for methanol content in alcoholic beverages is 100mg/l and most moonshines have higher concentrations of methanol in their heads. For these reasons, it’s not advisable to drink the heads from moonshine.
What can you do with moonshine heads and tails?
Moonshine heads and tails, the first and last parts of moonshine that come out of the still, can be useful for a variety of different tasks. Firstly, the heads contain higher concentrations of alcohol and can be used to create stronger, higher-proof spirits.
By combining the heads and tails in a low-proof “cutting” agent, like water, you can also create a lower-proof spirit. You could also use the tails to make your own blended liquors. The heads can be used to make liqueurs, as well.
Moonshine heads and tails can also be distilled and redistilled through a fractionating column to make the spirit more pure. Finally, the tails can be used to create vinegar, which can be used for recipes, cleaning, and even health remedies.
What do tails taste like distilling?
Tails during distilling taste quite vinegar-like, as they are composed primarily of water and ethanol. Because of their composition and high acidity, they typically have a sharp, bitter taste. Additionally, they can contain a number of compounds such as esters, aldehydes, and other byproducts from the distillation process that can produce aromas and flavors that range from floral and fruity to pungent and harsh.
The taste of the tails will depend on the source and quality of the ingredients used in the distillation process. As well, the type of distillation system employed will influence the taste of the tails.
While some distillers strive to minimize the presence of tails in their finished product, others may choose to include tails in their distillate to give it unique properties, flavors, and aromas.
What are tails good for?
Tails are great for a variety of tasks and situations. They can be used to show emotion and express love. They are also used for communication between animals. Dogs, cats, and other animals often wag their tails in an expression of joy and excitement.
Tails also help animals maintain balance when running and jumping. Additionally, tails act as important tools for locomotion in certain animals such as cats and monkeys. They are used to climb, swim, and maneuver in tight spaces.
Finally, some animals may use their tails to mark their territory, helping keep predators away and ensuring the safety of their own young.
Are moonshine tails cloudy?
Moonshine, or illegal homemade alcohol, is typically known for being “white lighting”, meaning that the secret recipe used to distill the alcohol is unique to each distiller. Consequently, there is no definitive answer to the question of whether or not moonshine tails are cloudy.
Generally, the only way to know for sure is to bottle the moonshine and test it, although experienced moonshiners can often tell from the clarity of the distillate.
However, it is generally considered that most moonshine tails are, in fact, cloudy. This is because of the chemical process of distillation often results in impurities and other compounds that can remain in the alcohol and cause cloudiness.
The tails will typically contain tiny shards of charcoal and other substances that are not meant to be in the finished product, and this increases the amount of cloudiness. Some distillers will filter the tails to try and reduce the cloudiness, but this won’t always be successful and may also affect the taste.
Ultimately, moonshine tails are usually cloudy and may even contain other impurities, although this depends largely on the distiller’s recipe and the filtering process used.
What are tails in moonshine?
Tails in moonshine refers to the lower alcohol (lower proof) end of the distillation process, which is known as the ‘tail end’ because it comes after the desirable first and middle parts of the production.
The tails consist of high-congener materials, including most of the fusel oils (the higher alcohols) and esters. These components add additional flavor, but can also add spikes of higher alcohols which can taste bad, so they are sometimes separated out of the final product.
Moonshine that is properly distilled, with plenty of reflux, should produce very minimal tails and thus less congeners. When distilling with a still, the goal is to reclaim as much of the alcohol from the heads, middle and tails as possible.
What alcohol is in the tails?
The type of alcohol which is used in the tails depends on the recipe or cocktail that you are making. Generally, vodka and gin are the two most popular types of alcohol used in tails, although there are other spirits that can also be used such as tequila, rum, whiskey, brandy and liqueurs.
The type of alcohol used can also depend on the type of flavor you are looking for. For example, if you are looking for a sweeter flavor, a vodka-based cocktail might be the best choice. On the other hand, if you are looking for a more robust flavor, a gin-based cocktail could be better.
Additionally, the type of mixer used can also affect the flavor of the cocktail, so it is important to choose the mixer wisely.
How do you know when the heads are done?
This is a difficult question without further information. Generally, the heads are done when they are no longer visibly raw, which is usually when the thermometer inserted into the thickest part of the head (usually the neck) reads 165 degrees Fahrenheit.
However, because cooking times can vary so much based on the initial temperature of the heads, the size of the heads, and the heat of the grill, it is always best to use a meat thermometer to be sure.
How many heads is 5 gallons of mash?
For instance, a light mash may produce more heads than a darker mash. Additionally, the amount of hops used in the mash will affect the number of heads, as a higher hop content can produce more heads.
Also, the temperature of the mash can play a role in the number of heads present, as a cooler temperature may produce fewer heads. Finally, the amount of contact time of the mash with the heat source will influence the number of heads, with a lower contact time resulting in fewer heads.
Overall, there is no definite answer as to how many heads are in 5 gallons of mash as all of these factors can affect the number of heads produced.
How much Heads do you throw out of moonshine?
When it comes to throwing out heads during moonshine production, the amount of heads to be thrown out will depend on the recipe and the type of still you are using. Generally speaking, you should throw out the first couple ounces of moonshine that comes off the still, as this will contain the most toxic impurities due to the fermentation process.
This is commonly referred to as the “heads cut” and is necessary in order to remove the undesirable components of the alcohol and to provide a clean and smooth liquor. By removing the heads, you are allowing the alcoholic content of the moonshine to come up to a proper level.
Following the heads cut, you should throw out every 1-2 ounces of moonshine that has a higher alcohol level then the recipe suggests. This is known as the “tails cut”, and should be done until you have reached your desired alcohol strength.
Once your moonshine has reached the desired alcohol strength, you can begin drinking the product, safe in the knowledge that it is free of harsh and impure particles.
At what proof should I stop distilling?
The proof at which you should stop distilling is largely determined by what type of spirit you are making and the flavor profile you want to achieve. Generally, the higher the proof, the smoother and more concentrated your final product will be.
To ensure an accurate reading of your spirit’s proof, it’s best to make sure the distillate is cooled to room temperature before taking the reading. If you are distilling whiskey, it is best to aim for around 140 proof or 70% ABV.
You can stop the distilling process at a lower proof if you prefer a stronger, more ABV-rich whiskey, but any higher proof can produce a harsh and unpleasant taste. For other spirits such as vodka, rum, and gin, it is usually recommended to stop distilling between 165-190 proof or 82.5-95% ABV.
Ultimately, the decision as to when you should stop distilling is up to you and the type of spirit you are making. Be sure to keep tasting and testing the proof at various stages throughout the distilling process in order to achieve the flavor and strength that you desire.
How much will 5 gallons of mash make shine?
Depending on the recipe and the starting alcohol content of the mash, the amount of shine produced from 5 gallons of mash can vary greatly. Generally speaking, 5 gallons of mash will yield approximately 140-160 proof of shine (up to 80% alcohol by volume).
However, this amount can be increased or decreased significantly based on the fermentation process, ingredients used, and length of time the mash is left fermenting. Furthermore, if a lower proof shine is desired, the mash can be mixed with water in order to bring the proof down.
Ultimately, the amount of shine produced from 5 gallons of mash can only be accurately determined through experimentation with each recipe.
How many gallons of moonshine will a 5 gallon still make?
A 5 gallon still will typically make between 1-6 gallons of moonshine depending on several factors including the ABV of the mash and the remaining liquid still in the still after distillation. Generally, when a 5 gallon still is distilling a mash that is 8-10% ABV, it will yield 1-2 gallons of moonshine.
For 10-15% ABV mashes, expect to get around 2-3 gallons of moonshine. If the mash is 15-20% ABV, then a 5 gallon still should produce between 3-4 gallons of moonshine. If you are distilling a higher ABV mash of 20-25% ABV, then you could get 4-5 gallons of moonshine.
But bear in mind that if you keep distilling a higher ABV mash for a long period of time then the moonshine will eventually become weaker in ABV since you have removed all the alcohol from the mash. Therefore, it’s best to distill a higher ABV mash just once to get the best yield in moonshine.
Can you drink the tails in distilling?
No, it is not recommended to consume alcohol that has been distilled. The tails, or “fusel oils”, are the last fractions of an ethanol-water mixture that are typically discarded due to their high concentration of potentially toxic impurities.
Drinking them could cause serious health issues or even death in some cases. It is best to leave distillation to the professionals and avoid drinking anything that does not clearly state it is safe for human consumption.
Do you have to throw out heads on second distillation?
No, you do not have to throw out heads on second distillation. In fact, in some cases, keeping the heads and redistilling can be beneficial. Keeping, or “recycling,” the heads, will concentrate flavors and aromas, as more of the “heavier” tails, which can carry off-flavors, will then be removed in a second distillation.
It is important, however, to calculate what portion of the distillate you plan to keep; otherwise, you may retain too much alcohol or too many off-flavors, which can alter the taste of the beverage in undesirable ways.
Additionally, you should check the alcohol gradient and make sure it is within the desired range. Lastly, it is advisable to perform a taste test and check that your product is of good quality and stays closest to desired flavor profile.
How much head do you throw away when distilling?
The amount of head you throw away when distilling depends on how you are distilling and how much alcohol is being produced. Generally, when distilling, a predetermined amount of the head, which is the initial liquid that runs off the still, will be discarded.
This is because the head contains more harmful contaminants than the rest of the distillate and is thus deemed unfit for consumption. The amount of head thrown away could range from none to 25 percent, depending on the distillate.
For instance, for low alcohol yields such as vodka or whiskey, the head is often less than 10 to 15 percent, because it would not make sense to discard any of the limited alcohol being produced. For higher alcohol content from spirits such as brandy or rum, 15 to 25 percent of the head is often thrown away as it contains more congener alcohols and other components that diminish the drink’s quality and taste.
Since distillation is both a science and an art, the amount of head thrown away is highly dependent on the skill of the distiller.
How long can you keep wash before distilling?
That depends on the type of wash you’re working with. For distilled spirits made from grains, the general rule of thumb is that you can keep the wash for up to 1-2 weeks before distilling. On the other hand, if you’re using fruit or vegetables, usually you can keep them for 1-2 months before distilling.
Similarly, if you’re working with a fermented malt wash, you can typically keep it for up to 6 months prior to distillation.
When it comes to storing your wash, it’s important to make sure that the temperature is consistent and that the container is airtight. Additionally, keep an eye on the fermenting process to ensure that there is no foul-smelling odor or mold or yeast accumulating on the surface of the wash.
Finally, it’s best to keep the wash in a cool, dark place away from direct sunlight.
By keeping a careful eye on the wash and following these storage guidelines, you can keep the wash for the appropriate amount of time before distilling.
How much of a run is heads?
The answer to this question depends on the context in which it is being asked. In gambling, the term “heads” is typically used to refer to a winning streak, so “how much of a run is heads” could be referring to how many winning bets are in a row.
In a game of coin flip, heads will show up as many times as tails, so the answer would be that there is no set number for a run of heads. However, for each individual game, the probability of getting heads is 1 in 2, or 50%, so if you flip a coin 10 times, the “run” for heads will likely be around 5 out of 10 flips.
When referring to other gambling games, the answer to the question can depend on a number of factors, including the specific game being played, the types of bets being made, the odds of each bet, and the skill of the player.
To sum it up, the answer to the question “how much of a run is heads” will depend on the context of the question and the types of bets being made.
