Everything you Need to Know About Distillation
Distillation is the final step on your journey to delicious moonshine. While you may be intimidated about taking this final step, rest assured we will take you step-by-step through the process.
So you have completed fermentation and are ready for your first run. This is a fun and exciting step and one that requires a little bit of prep to get a great final product. While it may seem intimidating, distillation is not overly complicated. It simply requires you to pay close attention to temperature.
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WHAT IS DISTILLATION?
Distillation is the process in which your alcohol is going to be separated from your mash to be bottled and enjoyed. This is essentially the pot of gold at the end of your moonshin’ rainbow, but for first-timers, it can be a little intimidating.
Distillation doesn’t have to be intimidating, especially if you know what you are doing. In this section we will go over everything you need to know to use your distiller from the assembly, operation, fractioning and clean-up. You will easily become an expert in no time with lots of delicious spirits to share with family and friends.
How does Distillation Work?
The distillation process is essentially taking a liquid made up of different elements and separating them by heating and cooling them. The distillation process starts with heating your mash to a boiling point. Since alcohol has a lower boiling point than water, the alcohol will become a vapor and then get cooled back into a liquid state.
This process removes the alcohol from your mash and makes your moonshine. This process will take your moonshine from being a fermented mash to becoming a distillate. Through the distillation process many impurities are left behind.
Your distiller will either use cold water or a fan to cool down the liquid. Distillers that use fans are called air stills and are a bit easier to set up.
Water has a higher boiling point than alcohol. The boiling point of water is 212°F (100°C) and the boiling point of ethanol is 173°F (78.3°C).
This is why temperature plays such an important role in distilling. By holding your temperature steady at 175°F you can vaporize the ethanol out of your mash and leave the water behind.
However, ethanol is not the only substance that will be distilled.
Along with ethanol, there are other concerning elements within your moonshine that can affect the smell, taste and hangover caused by your final product.
Temperature plays an important role in eliminating these undesirables as well. There is a simple process called fractionating that keeps these unwanted items from your final product.
This is the part of distillation that you will hone over time to perfect your spirits, however, there are some simple steps to take to make sure you get a tasty yield.
Cuts and Fractions
Once you have your still set up and heated up you will start to notice some liquid coming out. Success! You have made some moonshine. Well...not exactly.
Pot still distillation requires a little bit more than just collecting your moonshine out of your still. In order to get a quality (and safe) product, you need to fractionate your yield. While it sounds complicated, it really is a learned skill that comes with practice.
WHAT ARE CUTS AND FRACTIONS?
Cuts or fractions are predetermined points in which you will separate your yield and collect it in a different vessel.
Each vessel will have a different taste, quality and ABV. In order to learn where to make the cuts in your run you need to first understand the fractions of your run and to recognize their characteristics. Your run can be broken down into the following fractions:
- Foreshots
- Heads
- Hearts
- Tails
There are three different ways to recognize these fractions: by still temperature, by ABV and by appearance. As you get to know the actual performance of your still as well as the science of moonshining, this will become easier and easier to recognize.
Different elements vaporize at different temperatures, however, for your moonshine you only want to collect ethanol. So keeping a steady temperature and monitoring temperature closely is essential in fractionating.
As your still heats up and liquid appears at the output it is not ethanol. By referring to the chart below you will be able to more or less pinpoint what the output could be.
|
Output |
Temperature |
Fraction |
Keep or Toss? |
|
Acetone |
134°F or 56.5°C |
Foreshots |
TOSS |
|
Methanol |
147°F or 64°C |
Heads |
TOSS |
|
Ethyl Acetate |
171°F or 77.1°C |
Heads |
Keep for a second distillation or toss |
|
Ethanol |
172°F or 78°C |
HEARTS |
KEEP |
|
2-Propanol |
207°F or 82°C |
Tails |
Keep for a second distillation or toss |
|
1-Propanol |
207°F or 97°C |
Tails |
Keep for a second distillation or toss |
|
Water |
212°F or 100°C |
Tails |
Keep for a second distillation or toss |
|
Butanol |
241°F 116°C |
Tails |
Keep for a second distillation or toss |
|
Amyl alcohol |
280°F or 137.8°F |
Tails |
Keep for a second distillation or toss |
|
Furfural |
322°F or 161°C |
Tails |
Keep for a second distillation or toss |
- Foreshots – About the first 10% of your yield is considered the foreshots. This is the stuff you do not want to drink. Many of the tales of going blind from moonshine and other such dangers come from drinking the foreshots. This is because the foreshots contain a large amount of acetone, which is not something you want to put in your body. You will notice an output from your still starting at about 106°F or 50°F. This needs to be collected and tossed.
- Heads: When you get to the heads fraction of your moonshine you will notice a sweet smell with a mix of solvent. The Heads Fraction is a mixture of acetone, methanol, ethyl-acetate and ethanol. Some people choose to toss the heads and others will keep it to distill again. It depends on your comfort level and personal preference. Your heads will contain a good amount of ethanol so it is worth it to try a second distillation.
- Hearts: are the goal of your run. The hearts fraction contains the largest amount of ethanol but unlike the heads, will have a clean taste without a bite in it. It can be collected between 172.4°F and 179.6°F (78-82°C). Hearts should always be the base of your shine if you plan on blending your fractions.
- Tails: Do you smell a wet dog? This is one of the tell-tale signs you are at the ‘tails’. The Tails fraction contains large amounts of fusel oils which cause unwanted flavors in your product. However, there are still many rich flavors and ethanol in the tails which can be beneficial if you are making rum or whiskey. Collection of the tails can be ended when still temperatures reach 201°F and 203°F (94 – 95°C )
PRO TIP: USE 12 JARS TO COLLECT YOUR MOONSHINE!
Those new to moonshining will benefit from using about 12 mason jars to collect their moonshine.
What are Tails?
Tails refer to the last portion of a distillation process, where the alcohol content decreases and highly volatile alcohols start to appear.
This part of the distillation process has a lower alcohol percentage and contains compounds such as methyl alcohol, fusel oils, and fatty acids.
The flavor profile of tails is often bitter, and it is generally avoided when creating spirits as it can add undesirable and harsh flavors.
Skilled distillers are able to make a "narrow cut" by separating the tails from the hearts, the desired and drinkable alcohol, resulting in a flavorful spirit.
While tails are typically discarded in the production of most spirits such as vodka or whisky, they can be used to create other types of alcohols like corn whiskey or moonshine.
Tasting the tails can provide insight into the full range of flavors and aromas that can be found throughout the distillation process.
Is it Possible to Drink the Tails of Moonshine?
Drinking the tails of moonshine is a concept that is not commonly recommended due to several potential dangers and considerations.
The tails refer to the final part of the distillation process, where the alcohol content decreases and volatile alcohols known as fusel oils become more prominent.
These tails can have a bitter flavor profile, which can vary depending on the fermentation process used.
During distillation, various types of alcohols are separated based on their boiling points.
- The heads contain volatile compounds responsible for the initial, sometimes harsh flavors.
- The hearts, which have the desired flavor and alcohol percentage, are the prime part of the distillate.
- Then come the late heads and late tails, which contain higher concentrations of fusel oils and give the bitter flavor.
Experienced distillers typically dispose of the tails and do not include them in the final product.
The heads to hearts to late heads to late tails concept is crucial in determining the flavor profile and quality of the spirit. By narrowing down the cut, distillers aim to create a flavorful and safe product.
Although it is technically possible to drink the tails of moonshine, it is not recommended due to the presence of bitter flavors and potentially toxic alcohols.
The taste issue and risks associated with consuming the tails make them unsuitable for drinking.
Distillation Process
The distillation process is a key step in producing various types of alcoholic beverages, including moonshine. It involves separating the alcohol from other components by using heat and cooling techniques.
During distillation, the mixture is heated to vaporize the alcohol, which is then collected and condensed back into a liquid form.
As the liquid vaporizes and condenses, different compounds with varying boiling points are separated.
This allows for the removal of impurities and the creation of a purer, more concentrated alcohol.
The length of the distillation process and the temperature control greatly influence the resulting flavor profile and alcohol content of the spirit.
Distillation is a complex and precise process that requires knowledge and experience to produce high-quality spirits.
Steps of the Distillation Process
The distillation process involves several steps to produce drinkable alcohol with a specific flavor profile. One of the most critical steps is the separation of heads, hearts, and tails.
- Heating the liquid in the still causes the alcohol to vaporize and rise up into the column or head of the still.
- The vapor is collected and condensed into liquid form through a cooling process.
- This condensation occurs in the condenser, usually a coil or a tube, where the steam is cooled and turned back into a liquid.
As the distillation process continues, the alcohol-rich steam is gradually separated into different parts known as heads, hearts, and tails.
The heads are the initial volatile alcohols that are collected at the beginning of the distillation process. These contain compounds such as methanol, which, in large quantities, can be toxic.
The hearts are the desired alcohol that is collected in the middle of the distillation process. This is where the main flavor and alcohol content of the spirit are found. The tails are the less volatile alcohols that are collected towards the end of the distillation process.
Experienced distillers carefully monitor the distillation process and make cuts to determine when to transition from collecting hearts to tails.
By making this cut at the right time, they can produce a flavorful spirit with a sufficient alcohol percentage.
Overall, the distillation process involves heating the liquid, collecting and condensing the alcohol-rich steam, and gradually separating the volatile alcohols into heads, hearts, and tails.
It is through this process that the flavors and alcohol content of the final spirit are determined.
Alcohol Content in Moonshine Tails
As the distillation process progresses, the alcohol-rich steam in the still gradually separates into different components known as heads, hearts, and tails.
While the hearts are the desired alcohol that contains the main flavor and alcohol content of the spirit, the tails consist of the less volatile alcohols collected towards the end of the distillation process.
The alcohol content in moonshine tails can vary depending on the specific distillation time and the expertise of the distiller.
Typically, the tails contain a lower alcohol percentage compared to the hearts. This is because the more volatile alcohols, which have higher boiling points, have already been collected in the initial stages of distillation.
In addition to lower alcohol content, the tails also contain various volatile alcohols that contribute to the flavor profile and style of the spirit.
These compounds can impart distinct and sometimes bitter flavors to the moonshine. The specific types of alcohols found in the tail cut can vary but may include methyl alcohol.
It is important to note that the presence of certain alcohols, including methyl alcohol, in large quantities can be dangerous and potentially toxic.
Experienced distillers carefully monitor the distillation process and make cuts to ensure the separation of volatile and potentially harmful alcohols from the drinkable alcohol produced.
Check out How to Keep Methanol Out of Moonshine
Volatile Alcohols Found in Tails
The tails of moonshine contain various volatile alcohols that contribute to the flavor profile of the spirit. These volatile alcohols can impart distinct characteristics and effects, but it is essential to understand their potential risks before consuming them.
One common volatile alcohol found in moonshine tails is propanol. This compound is responsible for off-flavors, including a bitter taste. Other volatile alcohols, such as butanol and pentanol, may also be present, adding to the complexity of the spirit.
Consuming volatile alcohols in large quantities can be potentially harmful.
These alcohols are often associated with a rough, harsh taste and can have toxic effects on the body.
It is crucial to note that moonshine distillation should not produce dangerous levels of volatile alcohols if done correctly.
Experienced distillers carefully monitor the distillation process to ensure the separation of volatile alcohols from the drinkable alcohol produced.
Understanding the boiling points of these volatile alcohols is crucial in the distillation process. As distillation progresses, the boiling points of different alcohols change, allowing for the separation of compounds responsible for off-flavors from the desirable components.
This knowledge helps distillers achieve a narrow-cut spirit with desirable flavors and a higher alcohol content.
Flavor Profile and Style of Spirit
The flavor profile and style of a spirit can vary greatly depending on the type of alcohol being produced and the distillation process used.
When it comes to moonshine, the flavor profile can range from smooth and sweet to bold and intense.
The style of spirit also depends on the base ingredients and any additional flavors added during the distillation or aging process.
For example, corn whiskey moonshine tends to have a rich and slightly sweet flavor, while fruit-based moonshine can be fruity and refreshing.
The distillation process plays a significant role in shaping the flavor profile as well. Experienced distillers carefully select and separate the different parts of the distillate, from the heads to the hearts and finally to the tails, to create a flavorful and well-balanced spirit.
Each part contributes unique characteristics, and skilled distillers know how to utilize the different cuts to create a spirit that embodies their desired style.
Overall, the flavor profile and style of moonshine are a result of careful craftsmanship and an understanding of the distillation process.
Taste of Moonshine Tails
The taste of moonshine tails can vary widely depending on the specific batch and the type of fermentation used in its production.
Tails, the final portion of distillation, can have a distinct flavor profile that is often a matter of personal preference.
In some cases, moonshine tails can be foul-tasting, characterized by strong and unpleasant flavors.
These tails can contain higher levels of volatile alcohols and compounds that contribute to a bitter or harsh taste. However, not all tails are foul-tasting. Some tails can be more palatable, with flavors that are acceptable to certain individuals.
The variation in taste of moonshine tails is attributed to the distillation process.
Experienced distillers aim to separate the heads, hearts, and tails during distillation to produce a high-quality, flavorful spirit.
However, finding the exact point to switch from hearts to tails can be challenging, as it requires a skilled palate and knowledge of the particular spirit being produced.
Ultimately, determining whether or not the tails of moonshine are drinkable comes down to personal preference.
Some individuals may enjoy the unique flavors that tails bring to the spirit, while others may find them less appealing. It is important to note, however, that tails can contain higher levels of volatile alcohols and compounds that may produce an undesirable taste.
Alcohol Percentage in Moonshine Tails
Alcohol percentage in moonshine tails can vary depending on the distillation process.
Tails typically contain lower ABV compared to the hearts and heads, as the alcohol percentage gradually decreases throughout the distillation process.
As the distillation process progresses, the ABV in moonshine tails decreases due to the separation of different alcohol categories.
While the hearts contain the highest alcohol content, the tails consist of the remaining lower ABV portion of the distillate.
This is why experienced distillers carefully separate the hearts from the tails to obtain a more concentrated and flavorful spirit.
The alcohol percentage in the tails directly affects the flavor profile of the moonshine. Tails can contain compounds that produce a bitter or harsh taste, resulting in an undesirable flavor. However, the variation in taste of moonshine tails means that not all tails are foul-tasting.
Some tails can still contribute to the overall flavor profile, providing a different character to the spirit.
When determining the point to switch from hearts to tails, distillers rely on their knowledge and expertise to find the "sweet spot" where the desired flavors and alcohol percentage are achieved.
Careful consideration of the alcohol percentage in moonshine tails is essential to producing a high-quality and flavorful spirit.
Methyl Alcohol Found In Moonshine Tails
Methyl alcohol, also known as methanol, is a potentially dangerous compound that can be found in moonshine tails.
While it is an important part of the distillation process, it is imperative to understand its presence and the potential risks associated with it.
Commercial distillers often discard the initial product of moonshine production to remove any traces of methanol.
This is because methanol, even in small amounts, can be toxic and cause serious health issues.
By discarding the initial product, distillers ensure that the concentration of methanol is minimized and kept within safe limits.
During the distillation process, methanol has a lower boiling point compared to ethanol. This means that it vaporizes and condenses at a lower temperature.
As a result, methanol concentration tends to be higher at the beginning of distillation runs, which is why it is crucial to discard the initial product.
A rule of thumb for discarding a standard amount of the initial product is based on the batch size. Usually, distillers discard a specific portion per gallon batch to ensure the removal of methanol and other volatile alcohols.
In conclusion, while methanol can be present in moonshine tails, commercial distillers take precautions to remove it by discarding the initial product. This ensures the production of a safe and drinkable spirit. Understanding the concentration and risks of methanol is essential for responsible distillation and consumption.
Alcohol by Volume (ABV) in Moonshine Tails
The Alcohol by Volume (ABV) in moonshine tails can vary depending on the distillation process. Tails refer to the portion of the distillate that is collected after the hearts, or the desired alcohol portion, have been collected.
The ABV of the tails is typically lower than that of the hearts since it contains a higher concentration of higher boiling point alcohols.
During the distillation process, various types of alcohols can be present in the tail cut. These include fusel oils, fatty acids, and other volatile compounds that contribute to the flavor profile of the spirit.
However, not all alcohols in the tails are drinkable. While there may be some pleasant flavors in the tails, certain alcohols, such as methanol and other toxic compounds, can also be present.
It is important for distillers to carefully separate the drinable alcohols from the undrinable ones in the tails. This is done to ensure that the final moonshine product is safe and free from harmful substances.
By closely monitoring the distillation process and making precise cuts, distillers can achieve a higher purity in the hearts while minimizing the presence of undrinkable alcohols in the tails.
Drinkable or Undrinkable Alcohols Found In The Tail Cut
In the tail cut of moonshine, there are various types of alcohols that can be present, contributing to the overall flavor profile of the spirit. These alcohols include fusel oils and fatty acids, among other volatile compounds. However, not all alcohols in the tails are drinkable.
Distillers must carefully separate the drinkable alcohols from the undrinkable ones in the tail cut to ensure a safe and enjoyable moonshine product.
Undrinkable alcohols can include methanol and other toxic compounds. It is crucial to closely monitor the distillation process and make precise cuts to achieve a higher purity in the hearts while minimizing the presence of undrinkable alcohols in the tails.
The taste and quality of the tail cut can vary depending on the fermentation process.
Different ingredients and techniques used in fermentation can result in unique flavors and characteristics in the tails.
Experienced distillers have the knowledge and skill to create a flavorful spirit by selecting the right combination of ingredients and carefully determining the cut points.
Types of Alcohols Present in the Tail Cut
The tail cut of the distillation process can contain various types of alcohols, some of which may have foul-tasting properties. The specific types of alcohols present in the tail cut can vary depending on the fermentation process and the style of spirit being produced.
During fermentation, yeast converts sugars into alcohol, resulting in the production of different compounds.
In the tail cut, it is not uncommon to find higher alcohols known as fusel oils, which can have a strong and unpleasant taste. These fusel oils are created during fermentation due to the breakdown of amino acids.
Other types of alcohols that may be present in the tail cut include fatty alcohols and esters. Fatty alcohols are formed during the fermentation process and can contribute to a bitter flavor. Esters, on the other hand, are responsible for fruity, confectionary, and sometimes even earthy flavors.
It is important for distillers to carefully monitor the distillation process and make precise cuts to separate the acceptable fractions from the foul-tasting ones in the tail cut.
By selecting the right combination of ingredients and fermentation techniques, distillers can achieve a flavor profile that pleases the palate and creates a high-quality spirit.
Bitter Flavor of the Tail Cut
The tail cut of the distillation process can often have a bitter flavor, which can be attributed to the compounds present in this portion. Fusel oils and fatty acids, both found in the tails, play a significant role in creating this bitter sensation.
Fusel oils are higher alcohols produced during fermentation when amino acids break down. These volatile alcohols have a stronger and unpleasant taste.
When present in the tail cut, they contribute to the bitter flavor. Similarly, fatty acids formed during fermentation can also contribute to the bitterness. These compounds can be present in the tails, affecting the overall flavor profile.
The distillation time also impacts the intensity of the bitter flavor. As the distillation process progresses and the tails are collected, the concentration of these bitter compounds increases over time. Therefore, a longer distillation time can result in a more pronounced bitterness in the tail cut.
It's important to note that experienced distillers can determine the sweet spot, the point at which undesirable compounds increase, and begin collecting the heads from the hearts portion to minimize bitterness.
However, for those seeking a flavorful spirit, the tails are typically avoided due to their bitter taste and higher alcohol content.
Heads to Hearts to Late Heads to Late Tails
In the distillation process, the progression from heads to hearts to late heads to late tails plays a crucial role in determining the flavors and toxicity levels of the final spirit.
The heads refer to the initial portion of the distillate, which contains volatile alcohols such as methanol and other toxic compounds like acetone. These compounds give off strong, harsh flavors and can be harmful if consumed in large amounts.
As the distillation process continues, the hearts portion is collected. This is considered the highest quality and most desirable part of the distillate. It contains the majority of ethanol and has a smoother, more palatable flavor profile. The hearts contribute to the primary characteristics of the spirit, such as its aroma, taste, and overall quality.
The late heads section follows the hearts. It contains some of the lower boiling point alcohols and impurities that were not collected in the initial heads. Late heads can have a slightly bitter or astringent taste and may contribute subtle off-flavors to the spirit. However, they are typically less toxic than the initial heads.
Lastly, the late tails are collected towards the end of the distillation process. This section contains higher alcohols, such as fusel oils, which can have a strong, unpleasant taste and contribute to bitterness. Late tails can also have a higher alcohol content, making them more potent. Therefore, they are generally avoided in order to produce a smoother and more drinkable spirit.
In summary, each phase of the distillation process, from heads to hearts to late heads to late tails, contributes to different flavors and toxicity levels in the spirit. By carefully collecting and separating these portions, distillers can create a spirit with a desired flavor profile while minimizing potential health risks.