Moonshine Cuts for Beginners: Get Perfect Results Every Time

[@TheChefmike66]

Great advice about starting in the middle, then working down and then up. Thanks!

[@kilroy07]

Like the fact you say make it your own!

[@StillnTheClear]

Absolutely. There's no "Standard" for how to do it anyway.

[@timchapman6702]

Dude this would have been great for me when I first started. It took me a while to figure it out.

[@StillnTheClear]

Thank you. This process is an accumulation of things I have learned from other people.

[@mattperry6965]

Great explanation! We all need to know exactly that. Cuts are a personal taste...

[@danthemann]

Exellent! Thanks

[@StillnTheClear]

@@danthemann thank you

[@ScottBryant-wi7gb]

Thanks for sharing the new content Cyrus.

[@StillnTheClear]

@@ScottBryant-wi7gb you're welcome. Thanks for watching.

[@mmaylin]

brilliant you have shown me where I've been going wrong I've always started at the heads. thanks for posting.

[@StillnTheClear]

@@mmaylin you're welcome. I'm glad you found it useful.

[@PaulJones-bo8gt]

Yeah man enjoying the new videos

[@StillnTheClear]

@@PaulJones-bo8gt thank you for the comment

[@OutsideoftheGrid]

Good stuff! I’m learning this and fermenting at the same time… I need to search your channel for a gravity reading class. I listened to one last night that was 10 years old, by an older dude in his garage with a whiteboard behind him. He explained some technical things that I haven’t seen before. Really good, actually. But he doesn’t have your smooth whisky! You’ve figured out a way to bring technical to common language. Older dude Also talks about starches, iodine, and sugar… Never figured in my life I’d be pondering how to turn starches into sugar. Just saying! Thanks for sharing your knowledge with us!

[@StillnTheClear]

@@OutsideoftheGrid sounds like you were watching George Duncan. He is a wealth of knowledge. I do have one video I did talking about the triple scale hydrometer that may be helpful. kzbin.info/www/bejne/gnfSfKShrNKKicU

[@StillnTheClear]

@@OutsideoftheGrid thanks for the comment.

[@OutsideoftheGrid]

@@StillnTheClear thanks for the help! I love this stuff, man! Didn’t even know it until I’m in my 50s!

[@macks2023]

Good video!

[@StillnTheClear]

The condenser can be smaller than the pot. 30% to 50% the size of the pot can be sufficient

[@rodrigocabrera2550]

Hi buddy, as always it's a pleasure to see your lessons and I'm glad you didn't spit out a sip of hearts, that would be a crime 😢

[@StillnTheClear]

Ha ha, yeah it was just instinct. 😂

[@brianrightmyer5816]

Love the video will help in the future. What will you do with the faints jar?

[@StillnTheClear]

I will eventually do a "Feints Run" when I have enough.

[@webcrawler3332]

I’m curious how the big distilleries do it? Surely they don’t do this process do they?

[@StillnTheClear]

@@webcrawler3332 I don't know how they do it. I'm sure they don't do it this way. In fact I don't do it this way on recipes I have done multiple times. Once you learn to recognize the different tastes and smells you can make cuts on the fly as your running the still. This process helps beginners by giving them a way to start learning and honing the skill of making cuts. Thanks for the comment.

[@johnb7430]

Good lord! How big was your spirit run volume?? 20? 25? 30? gal? Not sure how works when using a still 1/10th the size.

[@StillnTheClear]

It was a 15 gallon run with 2.5 gallons of low wines added.

[@ebjamville]

The download links are pointing to your d drive.