Chimera 2 : All Feints Runs - A Great Way To Reflect

[@devilinthedetails9665]

I like brewing wines and meads, and usually mix up the leftover fruits, woods and leaves into a fermenter, along with a lot of other spices, add sugar and make my horror shows as well.

[@RonGleeby]

I do the same! just bought an air still to use on the leftover fermenter

[@timchapman6702]

Big dude, I love your descriptors ,it’s like I’m there with you.

[@M4ST_]

I wish you'd collected this using the 300ml jar method. I think your tasting notes would've been really interesting. You may have been able to isolate the flavours you liked from the various runs and create something quite special. Food for thought for next time. Thanks for inspiring me to build a CCVM and start chasing the craft.

[@StassBrewing]

A very cool way to think about it. Cheers for sharing

[@Teddysad]

I find adding sodium carbonate to the feints jar help separate the heads hearts and tails in an all feints run

[@jan-hendrikolivier849]

Love doing this!!! .. Feints run.. Keep up the good work.

[@TheNumbers400]

Have you ever vacuum distilled? Or have a thought about distilling under partial vacuum to lower temperature? Perhaps this could find its way into a vacuum distilling series.

[@mattjohnson9226]

Thanks for your time.. as always thanks Bro!

[@monto313]

I guess you can say making that is “Not for the feint of heart”.

[@lank_asif]

Congratulations, you just earned yourself a DAD-BADGE!! :p

[@Rubberduck-tx2bh]

The "ghost of spirits past" slamming door @08:59 (

[@checkmate93670]

I recently started "chasing the craft". I did build my own pot still during april-may last year (don't know why, but had some free time :-) ). I did some testing since then and as I am a rookie, I'm not ashamed to say that my first tries were correct but not amazing. Nevertheless, I collected the faints all along. And few days ago, I did a faint run. And this chimera (love the word) is by far more the most interesting thing I stilled up until now :-). Jesse, I also want to take advantage to thank you for all this, since this is one of my first posts on your channel. All the kwonwledge, advices and recepies that you give are trully valueable for everyone that follows this way. All my friends enjoyed the limoncello I made following the recepie you gave in your video. Thank you man.

[@angoliamja]

Love the emotion you have talking about this Jesse, great video

[@dominicmogridge3920]

thanks for your advice.only two gallon pot still,but on my own,off grid halfway up a mountain in west cork.I'm just a beginner.no taste or smell from head injury so probably discarding too much.just drinking posted with cherry syrup.keep up the good work.keep it clean.you've taught me how to do it right.cheers bro.mad dog,west cork.eire

[@dominicmogridge3920]

poteen I mean.from the rebel county

[@mauistevebear]

Amazing timing! I am prepping to do this exact same thing! Mine is mostly macerations that I don't like, a gin, some rum, and sugar washes. I have decided to reflux the mess but don't know exactly what I'm going to do with it, yet...probably try macerations again. Thanks Jesse for the added boost in moving my project forward!

[@stretchn-on1132]

Hello Jesse, thanks for your fabulous channel. Discovered 'Still It' a week or so ago, am totally hooked on it and just subscribed. Thanks for all your inspiration to the Craft.

[@matthewholmes2088]

Jesse is one of the best out there for home craft distilling content. You'll definitely be hooked waiting for each video :-)

[@-MacCat-]

Welcome to the throngs of viewers that agree with you and have already gone down that path, of which I am one of.

[@-MacCat-]

Jesse, your palate must be one of the most well tuned palates on earth. I imagine you would do well as a judge for the IWC, or any spirit tasting comp for that matter. Thanks, as always, for your channel and the consistently great output.

[@sabinfigaro7334]

Always liking before I watch a video for my subb'd otherwise I forget before it plays an add or next vid..also lucky for you I get distracted and have to watch again later .

[@theharmelodynetwork]

I need to open a catholic distillery, and do a feints run. I can call the final product "all feints day".

[@theworldisastage1984]

I call mine feintkenshine

[@demsrchildabusers7959]

Doh!

[@rcbran]

I'd like to know if you can redistill a true neutral from those persistent flavors

[@stevetrexler2739]

Yes, but you would need a column with about 6 plates with bubble caps, a 3ft section packed with SPP. You would need to dilute the feints with water and add some baking soda and let it sit a week to settle out, rack it and run it. It will clean up well, except..... hops, his has hops, I’ve never run feints with hops oils present. I’ve heard there are two things you can’t get out of distillate, scorch flavor from a scorched mash and hops... so I’m not certain, theoretically you should be able to by hitting azeotrope.

[@RiggerBrew]

I have done kinda the similar with bourbon runs. Collect down to 50% for spirit run and then take down to 30/25% as feints and collect up enough for another run. So far, 5 times, I haven't been happy with the results and been trying to find a way to improve the process in hopes that I can find something useful. even took an all fients and double run through 4 plates and it was still a bit off for what I was imagining.. best I can get is a low shelf mixer... The Bourbon turns out great though!

[@professionalrookie8771]

Jesse bro that is one powerful flavour saver you have at the start there! my terminal beard length doesn't come near to what you've got going on over there.

[@jacobthompson1682]

Thinking your getting what reminds you of a sweet or savory flavor kind of lends to why what we are making is called a spirit if you want to think about it.

[@LordRaa]

I did an "odds and sods" run once and macerated in some strong ginger and chilli flavours. Made for a surprisingly smooth drink.

[@pepperman18]

i would make a cherry and ginger liquor very very light on the ginger

[@mitchonmining]

What are all the cool astronaut shirts you always wear?

[@sonnyhart1128]

Great video..

[@thefuller]

Wonder if it would be good to pick up some more herbal flavors from an infusion? Like make your own absinthe or something?

[@keescanadees]

Do you have a Video on how or "when" you make your cuts?

[@rayfox212]

Jesse I watched your interview with Miss Brewbird and it got me thinking, you started your channel as a learn along the way channel. In the interview you mentioned that you had a problem with one of the runs not having power. I think it would have been interesting to see you going through the trouble shooting process. Back to your roots of learning and growing with you. 😊

[@daltonhall1114]

Crazy idea, how about trying to make a rum wash with hops then distilling it with the chimera. The flavors you described sound like they would compliment a rum like nicely and having Spirits with hops in them before make me think that hop rum could turn out very good

[@viking1918]

you could try turning it into an absinthe.

[@LP23D6]

You could always re-distill and remove the hops (if their presence was at a small temperature range). Some on oak would be fun and of course some gin would be good.

[@DGalante]

I am doing a run similar to this right now. I kept all my cuts that did not go into my final product for 3 months.A mix of whiskey UJSSM and rum feints. Added up to 5 gallons or so to run. 6.5 gallons once tempered down to 40%. This run will NEVER END! it is sitting at 170 proof for the last 4 hours! is this normal?

[@jaredschwiner6844]

I noticed you always cut of proff down you ABV but never say what you use. Do you just use city water with the chlorine and fluoride? Do you use well water and threw you water filter? Do you put your water threw a Brita water filter? Or do you use a natural spring near your shed. Could you go I to that a bit and how that may change your flavor, or is water just water.

[@olinseats4003]

It might be a good candidate to revisit some variation on the Mamajuana recipes

[@rova4652]

Since all of the product has been distilled once so you have to pull off foreshots?

[@jameshaulenbeek5931]

I'd say add extra hops, and barrel age! I never had a chance to try it, but I've heard of small breweries and distilleries making hopped liqours...

[@ch1zl_]

The oils in hops tend to give an astringency that's pretty rough especially in the heads and tails. Aging it wont fix it. Go for big malt if you're running bierschnapps.

[@jameshaulenbeek5931]

@@ch1zl_ not sure how they made them, but it was likely a very short infusion in a finished spirit. After all, they're not boiled in a beer mash for very long, unless you just want bittering. A quick infusion with the right hop could make for a nice flavor profile.

[@ch1zl_]

@@jameshaulenbeek5931 whether it be through maceration or through the vapor path, if hops are present, the oils carry through. Maybe they're working with an essential oil addition to final spirit?

[@jameshaulenbeek5931]

@@ch1zl_ I don't know. I suppose that's a possibility? Maybe steam extraction?

[@joeldoyle6359]

I thought “tech ingredients “ comments about your site were pretty nice and well deserved.

[@karstenhammerhansen]

What are you doing for O-rings in that corny? PFTE?

[@davidshafferjr.3214]

What’s the best closed loop cooling unit anyone’s experienced?

[@voidytb]

hm, I'm wondering why not use activated charcoal for filtering - should really help with feints

[@petartodic4121]

Could you show us the process of making the kale wash? They say that's the best thing to ferment if you have a small still like a lot of us do.

[@slipskull452]

If only I knew a couple years ago that I was going to get into distilling some day. I poured the remains of about a dozen bottles of old alcohol that I just didn't like that I could have redistilled to create something different.

[@peterkapinos277]

This is good to know. I have quite a bit of feints, not nearly 20 L, but enough to do something with it. What happens if you do a run at greater than 40% abv in the pot still?

[@maxwiz71]

Could do a faux apple brandy. Just proof it down to approx 60% with dry apple juice or cider and then age it on oak. All of that mish mash will become complexity.

[@pcwarkentin]

What container are you using to store your feints as they accumulate?

[@rickpengelly2596]

It's a 20 litre keg

[@BendyValentine]

What about a smokey honey liqueur thingo?

[@genuinegoatblower]

Ooh. Run some of it through a kegland “hop missile” to infuse more hop aroma.

[@johndimond6921]

What was the starting proof off the still? You stated that you proofed it down but what you started with. I think this would matter to what you pulled off the wash. IE: 130 vs 160 proof.

[@atomipi]

Lol.. your tastings remind me of cookie monster eating cookie.. yum yum cookie!!! cookie cookie cookie, good enough for me...

[@old-fashionedcoughypot]

Make some vanilla extract for use in your kitchen & Christmas gifts for the bakers you know perhaps?

[@michaelfehrenbach9448]

Ever consider trying Kummel, a caraway-flavored spirit? I don't know what your opinion is on caraway. It's definitely one of those love-it-or-hate-it kind of flavors.

[@heymulen1840]

In the roleplaying game Dungeons & Dragons, the CHIMERA is an evil-aligned creature which looks like a lion with leathery wings on its back. To either side of its lion's head is the head of a goat and the head of a dragon. Damn, and you're drinking it. !! :-)

[@theworldisastage1984]

Can you do a video discussing tasting notes on whiskeys. Every single bourbon I've tasted, I pick up massive acetone/heads on the immediate nose. Scotches- doggy tails Whiskey tribe pick all these complex aroma and flavors and I can't find them.

[@jan-hendrikolivier849]

I made a coffee liquor, gin and a grappa With all feints.

[@chrislnflorida5192]

For your Feints, at what % do u consider a Feint?

[@ffghtr356]

Are you using a direct element on your still for this if so what %abv are you starting with. Thanks

[@bruceprosser8332]

Since it has so much going on how about taking a 750 ML or 1 L bottle and oak it with a mix of all three toasts of American white oak?

[@sabinfigaro7334]

Feint's Row

[@philkelsen3872]

How about using hops as a botanical for a gin run?

[@magnum9987]

Run it through the still again and age it in a solera cask, and top it off with every feints run.

[@dmorgan5010]

Your faint container is my thumper

[@danielgilbreath2290]

I got one for ya! I was making a "what I call spirit run" anything below 90 that I collect and re run. my second jar was higher proof than my first! Which was a first for me. Any advise on this one to help a fellow craft chaser understand this.

[@kennethcounts5905]

Question brother. Now that's feints and its already been through and cut once correct? If so why lose the flavors in the heads, Might have been something interesting in it. Just curious. Rock on 🤘👌😎

[@AnotherCritic100]

Interesting… You removed foreshots on each run, would a feints run have foreshots too or no?

[@FrontYardGardener]

I've heard it as the Queens Cut or Reserved

[@lukewombat5447]

I would handle it like a very wird rum 😅

[@larryadams4358]

You thing about doing a barrel age on this? Pop it in a barrel and let it sit for six months?

[@ursamines7643]

Age it in a first fill NZ wine barrel! Let it sit for a few years but do periodically tastings

[@jimlippi4001]

I have been waiting for this video. You mentioned this a while ago. I started saving everything that I used to dump. And I put it all in the pot with surprising results. I'm almost ready to make my second batch. You never know what you might come up with. I believe it's worth the effort.

[@BeardedBored]

Hardest part of the feints run is figuring out WTF to do with it since it doesn't sit in any category. That's a happy problem:-)

[@BigEdsGuns]

That's why I DO NOT LIKE doing a feints run. I'd rather do a large ferment and recycle. Run it once with thump, keep some hearts to age or drink. Rest of middles and tails go back in the boiler with fresh wash. Heads and some fresh wash go in the thumper. Run again, and then run it again. Each run yields more tasty hearts, some more heads, and some more tails. Make you cuts by your taste and it won't fail. Most call a thumper a "Doubler" to x2 distill. When a Boiler and Thumper are the same size, it can "Double" your Hearts Cut. Cheers!

[@monto313]

What to do with it?....That's easy, drink it.

[@BeardedBored]

@@BigEdsGuns Thanks Ed. My biggest problem is I've never made the same thing twice;-)

[@BigEdsGuns]

@@BeardedBored Get a bigger fermenter. ;) On second thought, get TWO! Run a big batch of what's tried and true. Then forget about it until you have time to run it after all the little experiments. Cheers!

[@Breadbored.]

I like to think it sits in every category.

[@ForOdin]

I want to know how you didn’t react to the door slamming like that, would have scared the absolute crap out of me!

[@SickBoyGrrr]

The trick is to constantly taste for the 3 hours that your running your still... after that nothing will get a sudden reaction...

[@dominicmogridge3920]

it's the spirits.lol.thinking should be a bungee or spring for that door .saying that I'm living amongst the west cork faeries.little buggers always hiding my stuff

[@dominicmogridge3920]

door slamming.so what.it's the spirits coming in.bloody faeries always hiding stuff on me and sorted that by leaving them glass of poteen.sure,it can't evaporate over night.someone's drinking it and it ain't me or the hound.stay lucky.maddog

[@williamarmstrong7199]

@@SickBoyGrrr in my case distill in a small broom cubords sized room. The fumes get so strong I get pissed before the end of a run.. possibly a fire hazard too thinking about it.

[@djscottdog1]

I just mix my faints and low wines together from each wash run and tales from each spirit run for redistilation.

[@lilinguhongo2621]

aren't "crazy things" adding up over time?

[@djscottdog1]

@@lilinguhongo2621 na thats what litterly every malt distillery does

[@lilinguhongo2621]

@@djscottdog1 just wondering... how much do you discard? Doing it that way over and over again should fill the kettle just with foreshots and tails...?

[@markkemish2004]

Age on wood chips and dried apricots

[@andyoutback6336]

Sounds like ya should use it for drowning the cake in a trifle

[@TheStoutbeard]

put it on wood chips with roaster, and charged chips

[@paulswan1965]

I thought you were going to say it was your granddad's Vodka when the door slammed.

[@RobertIsaac]

What about using this as a base for a gin maceration that's light on the florals and heavier on the spicy, earthy and grassy notes? My concept is to stretch that spectrum of botanicals down towards the hops so they're just another facet. Maybe add a little barrel candy if it needs that balance. Might be an awful idea though, I find your description hard to picture because I haven't experienced my own chimera yet :)

[@manicallycapable]

All feints day

[@jakerijkuris4693]

Just wondering how your feints got to be 60%? Are you saving heads also? Wouldn't feints be 50% and under therefore averaging out to less than 60%?

[@h0h0h0h0]

Hey, did your production level up? Somehow this video feels even better than usually! Noice!

[@gregshailer2702]

Shoot the thumper and infuse some of those flavors back in, banana liqueur/brandy, raspberry or maybe some peat perhaps 😬

[@ironmck9826]

How did you not even blink when that window slammed in the background! I almost jumped out of my chair! Nerves of steel! This is pretty cool, neat to see when the flavors come out just to keep in the back of the mind for doing runs on the stuff that went in the first place.

[@robertfontaine3650]

Home distiller whose family doesn't drink. I suspect this is a fairly common problem. What to do with all the booze.

[@brettmcgough6761]

No flinch as the ghost slammed the door shut.....

[@TOMSIEK83]

Its now Autumn in NZ right? I bet you have lots of ripe fruit everywhere. This makes me thinking... PALINKA!!!

[@dominicmogridge3920]

I'm adding polish cherry syrup to make liquor.no taste but smooth

[@Geeker011]

As this "thing" you have created is kinda weird, it might be fun to try and marry it with some weird wood. Maybe some cherry or maple. Or just go ham and do even part of three different woods.

[@vorticalcomet85]

Add it to some wine in manajwana or however it's spelled lol

[@jlchurch87]

How can you have heads in an all feints run? Feints is all the tails... anyway love all your content Jesse.

[@dougdoug5949]

Fortified IPA?

[@paulswift9807]

Sounds like a AVATAR BREW.

[@jeffb4612]

Violet Beauregard is who you remind me of from Charlie and the chocolate factory. Roast beef, potatoes, blueberries.

[@danlancia]

how about a video on how to drink sensibly when distilling, i personally find it difficult when i have so much booze in the house

[@jacobharnoy6396]

I would have made from it a kind of bastard gin or bastard genever. Redistill part of it with junipers, redistill other part with botanicals and blend the three bastards to a huge weird bastard genever ( which you cannot call it because you are geographically misplaced to call it genever)

[@lilinguhongo2621]

flavoured vodka is a thing around here, lemon, berries, even hazelnut... if a special fruit character pops out, why not heading that direction and highlight things that are already part of it? Bearded seemed to like birchwood complementing fruit...

[@MostlyInteresting]

Citrus peel...

[@clarriott5]

I'm thinking he could play Gimli the dwarf in LOTR

[@TheLandstrider]

JESSE Youre "still it"

[@Ansis99]

I think, you must filter it! This will be interesting for you, I promise! Use 1Liter of activated charcoal to 8 Liters of 60-65% ABV distillate and filter 2 times , but I use 3 times filtration. Why? Because it will make your spirit sweet and very delicate after taste and of course it will save your liver and make you very happy! :) Thanks.