How to make Moonshine cuts the way you like it

[@buffalowings5962]

That was the best description I've found about cuts for a beginner. I think as a beginner I overthink everything. Thanks for the simple explanation.

[@StillnTheClear]

You bet. I'm really glad you found it useful.

[@lilinguhongo2621]

there are vids out there going more into detail, but here we find the important things, spot on. thx!

[@StillnTheClear]

Cuts, like everything else in distilling, can be as simple or as complex as you want it to be. Thanks for the comment.

[@jacknutt5113]

Jesse from still it brought me here also. Great stuff and keep it coming! I've been "hypothetically" doing this for a year now and always am looking to polish my craft with pointers and knowledge. Thank you for everything you do to contribute to this fun hobby!

[@StillnTheClear]

Awesome! Thank you!

[@kilroy07]

Like the paper towel trick, Bet it would help capture any oils as well. Awesome tip, thanks!

[@billhoward9165]

I have always made my cuts to taste. I also proof it the same way. Thanks for all you are doing.

[@StillnTheClear]

You bet. Thank you for the comment.

[@briangibbs5703]

Great information! Thank You, Cyrus. I like the way you put it out there that there is no right or wrong way to make cuts. We have to practice, practice, practice and we learn as we go!

[@StillnTheClear]

Yep, make more runs. "Doing is Improving"

[@frankromig]

Found you through Jesse. Good content. I have never kept my run separated out. Nor have i let them breathe. I will be trying this on my next run. I have always tasted on the fly and made my cuts on the go. Thank you for the info👍

[@StillnTheClear]

Many ways to skin a cat isn't there?

[@frankromig]

Yes, many

[@allanlavallee7171]

I enjoy your no nonsense videos. Very informative.

[@StillnTheClear]

Thank you so much.

[@KB-uv7xo]

Great quick video. I like to blend and proof down using product versus water. Just my preference. And of course I save all the feints for some fun later.

[@StillnTheClear]

I also prefer proofing with product. It always seems to me that proofing with water adds bite.

[@Pubsub29]

Love the videos. I’m new to home distilling so this has been a huge help! Any advice on what to do with the faints?

[@StillnTheClear]

Maney people will collect the feints from multiple runs and then make a "feints" run. You can pretty easily get more good likker from the feints like this. Other folks will toss it in with the next run. And, some folks do nothing with them.

[@VIdeoWatcher415]

I'm just starting out an trying to find somebody to learn from,this video made me subscibe,thanks for the info👍

[@StillnTheClear]

I'm glad you found it useful.

[@StillnTheClear]

Thanks for the sub.

[@smacit1398]

i have a turbo 500 i made cuts threw away 400ml foreshots threw away heads until no more smell then kept hearts until tail smell came through. made rum with American staves and used rum essence. tasted nice after againg a month. but still wondering why some wicked hangovers

[@brandaddy5150]

great video, very good quality and info!

[@StillnTheClear]

Thank you brother.

[@tomspurrier3325]

Spot on comments

[@cecfarns6788]

So about how much foreshots would you get from 2.5 gallons mash in a 5 gallon still?

[@StillnTheClear]

If you're worried about foreshots that batch will be 2 oz of foreshots by previous norms. I highly recommend checking out my video on foreshots. I don't worry about them anymore. kzbin.info/www/bejne/ZoTagWx5qrN1mZY

[@NDSTraveller]

Great info Cyrus! I getting ready to run my first process so this helps a lot. I do have one question, do you proof down your taste samples or just do it as is?

[@StillnTheClear]

On a single pot still run I don't prrof the samples, although, I really should.

[@BeWebMobile]

If making a straight moonshine I can see taking mostly the hearts but if cutting down to say 50 proof and making a peach, watermelon etc. I imagine taking most all of run would work out fine for taste since A) cutting proof down alot B) adding fruit flavor. Any comment?

[@StillnTheClear]

I agree with you, but taste is a subjective topic and one needs to try it out for themselves to know for sure.

[@davidcoleman6211]

Damn I thought I did okay on my first run until I saw this. I didn't get nearly that and I bumped the sugar up. Now I have to try again. Thanks for the info. Let it breathe 👍

[@StillnTheClear]

Honestly, I don't remember what my ABV of that batch was. I made it a few months back. It might have a higher abv than the standard SSB recipe.

[@davidcoleman6211]

@@StillnTheClear that's all right. Getting my arse kicked makes me try harder. Lol

[@Rubberduck-tx2bh]

Agree that making cuts (or # of distillations) is a matter of personal taste! Same as how you like your whiskey: neat, on ice, or mixed w/ something. Do it how you like it, not by a certain temp, ABV, or jar#. After a while (especially when doing same recipe multiple times), you'll almost be able to read those data points to predict where your taste buds will guide you. I'm a big rye fan. Anything with that on the horizon for your vids? Keep 'em coming!

[@StillnTheClear]

We will certainly be doing some recipes with rye. Thanks for the comment.

[@MysticDonBlair]

Jesse from “Still It” brought me here

[@StillnTheClear]

He's a real class act. Thanks for checking us out. I hope you enjoy what we're doing. We are starting a livestream on the 26th Of Feb. We call it Shine-a-Long. I will be building distilling equipment or making mash, who knows what all we'll do, but we'll do in live in real time so the viewrs can interact. The first live stream is going to be a 30 gal insulated mash tun/fermenter build.

[@MysticDonBlair]

@@StillnTheClear I subscribed and cut on the notifications. I’m looking forward to shining with you. ✨😊✨

[@ryanquillin7201]

Same!

[@brianmckibben2300]

Too many headaches in the heads and the tails are like the stuff you find under a tail. Only hearts here as ingredients are cheap enough to not get greedy.

[@blackfire9750]

its not subjective. the first drips are always bad, early tails debatable but not worth it

[@StillnTheClear]

Okay, thanks for the comment.