Third Layer – Hearts

3- Hearts = The Drinking Part 196F to 203F

The hearts contain ethanol and food parts from the mash. It is the most tasty and desirable part of the spirit run that you will be drinking. One can tell when a still starts producing hearts because the harshness of the high alcohol content of the heads has dissipated and the smell is no longer harsh. This is the “sweet spot,” which isn’t just a metaphor.  The whiskey produced during this phase is very flavorful, but also very smooth and, (depending on the recipe) slightly sweet.   It is by far best tasting alcohol produced during a spirit run. The skill of the distiller comes into play as they must recognize the beginning and the end of the hearts portion of the run.

The hearts will contain a range of 60 to 40 per cent ABV. It will make up around 40% of all spirit liquids collected during the entire distillation process.

If you have a 100 proof (50% alcohol by volume),  light a match to a small amount in a spoon. High proof alcohol, 100 and above, burns with an almost invisible flame. This was the test the cowboys used and the meaning behind 100% proof, meaning it’s not watered down.

Don’t try to cut the hearts too late. This is why commercial booze gives you a hangover. They keep distilling to right under prohibited poison level.

Proof & Tralle Hydrometer

Check what the ABV is in your finished product.

Using a parrot in real time has a disadvantage; smearing. You will never get the true ABV.

Chemicals to Avoid

Third Stage: These chemicals found in the third stage with boiling points higher than alcohol’s theoretical boiling point 172F;

  • 2-Propanol (180F) 82C (rubbing alcohol) Is present at a point close after the hearts alcohol layer evaporation has finished occurring.
  • 1-Propanol (207F) 97C high evaporation point, stays in tails
  • Water (212F) 100C high evaporation point, stays in tails
  • Butanol (241F) 116C high evaporation point, stays in tails
  • Amyl alcohol (280F) 137.8C high evaporation point, stays in tails
  • Furfural (322F) 161C high evaporation point, stays in tails

It is important that you use a clearing agent before starting distilling. This will remove the majority of bad chemicals. They will sink to the bottom to be thrown out before these three distilling stages. The lighter chemicals with evaporation point lower than alcohol will stay on the top layer. That is why you must bring up a slow heat and throw out the heads before the alcohol layer evaporation point. The Second point is don’t heat too much above the alcohol layer evaporation point. Throw out the tails.

As the temperature is increased beyond the mixed ethanol layer, the tails start.  This is where there remains a very small amount of alcohol and water as well as a small amount of non-desirable oils. See section of tails.

Out 2.5 gallons of mash, the amount of alcohol produced is an equivalent of just about two 750 ltr bottles, two and a half mason jars (50 to 40 proof) along with 1/2 mason of lower alcohol (>40 proof), and … that is a cut that is made for high quality, similar to an $80 bottle bought in the liquor store. There is a fresh taste to the DIY distilled product.

  • A 1 gallon run will yield 3 cups, 4 max of alcohol
  • A 5 gallon run will yield 1 gallon, 1.5 gallon max of alcohol
  • A 1 gallon run with a mash or wash alcohol of 10%, producing a final proof of 100, and a collection efficiency of 85% will yield 2.72 cups.
  • A 1 gallon run with a starting alcohol of 20%, a final proof of 100, and a collection efficiency of 85% will yield 5.44 cups.
  • A 5 gallon batch – discard the first 1/3 of a pint jar
  • A 10 gallon batch – discard the first 2/3 of a pint jar