All feints run makes.....

dunluce

Morning all,
Getting to the point here where I will have enough feints to do an all feints run.
Now if they were all whiskey, all rum, or all sugar wash it would be simple.
But if you just toss all the feints you have kicking around,........ What do you call the product from that? They're not actually feints anymore, but they're not the original names liquors either.

juana_b

Queen's run

Dancing4dan

Lol.
I call it Yuk-A-Flux.we used to steel booze from our parents liquor cabinets taking one ounce from each bottle. As in every bottle. We called the mess Yuk-A-Flux.
I have run feints with any left over booze in the house. My Mrs. Will buy a bottle of some specific spirit or liqueur for a one time recipe in the kitchen. Stuff ens up taking up space. Son’s left over home brew beer he made and ended up not drinking,
Last Yuk-A-Flux was run through the reflux still and left clear. Not put on oak. Not sure what it is but it is very tasty.  Also not a repeatable recipe.
Some interesting flavor profiles have come off the still when I did this. Have often been my favorite at the time and disappeared pretty quickly."What harms us is to persist in self deceit and ignorance"
Marcus Aurelius
Yellow Label... I put that sh#t on everything!

NZChris

I've made Rumsky a couple of times.  They have to be pretty special to deserve a name, maybe get aged, and enjoy a prized spot in the drinks cabinet.  I mostly just write the best use for them on the jugs.
Now that I have a good reflux still, most things that go through that don't need a name.

Jstroke

I just mix ‘‘em and run them, make my cuts and decide if they need oak or not. Either way the label is the same. Feints and the date. If the taste is leaning especially one way, I might label it like Chris. Just so I don’t grab it and put it in the wrong drink.If in doubt leave it out.

RC-Al

I keep the rum feints seperated, no point mucking up perfectly good grain flavours.
I call mine Mongrel

dunluce

I have heard that once before.
So in general, as a community, there's no consensus on what an all feints run would be called then?

Bushman

Molasses is hard to pull out when combining feints.  I usually just add feints when doing my next run but when doing an all feints I run my CM slower to try to get as close to a neutral as possible for later making into a liqueur.For New and Novice Distillers
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squigglefunk

i call it booze

stillanoob

Mutt Mix. Or Wheel of Fortune.

rubberduck71

I use my feints from A/G runs in the immediately following sugarhead.  Helps with flavoring.
I also keep tequila, neutral, & whiskey feints in separate containers.  When it hits 4 or 5 gal, run it.  Now my question is this:  since technically my whiskey feints are from sugarheads, should I run in pot & go for a Mutt Mix whiskey, or through the reflux for a neutral?There are two times of year:  FOOTBALL SEASON and... Waiting For Football Season

NZChris

For the pot, I usually add some fresh wash, rum or whiskey, whatever I'm fermenting at the time.  It has made some very good products, suitable for fast aging and putting in the drinks cabinet while the good stuff ages.
For the reflux, I add water.

SDEngr1

I just did a 5 gallon feints run using 2 TBS of Sodium Carbonate in the wash...ton of alcohol pulled off and ended with 2.5 Quarts of clean 91% ABV spirits.

Steve-Broady

Shouldn’t that be King’s run now? Or is that name based on something other than just the reigning monarch of the time?Steve, you’re way behind time. This is not 38, but it’s old 97. You must put her into Spencer on time.

Saltbush-Bill

My feints all go back to the next spirit run of the same spirit type......never have to many feints to store or to do a feints run that way.

NZChris

For what it's worth...
viewtopic.php?p=7676807#p7676807

jonnys_spirit

I also save and recycle feints cut from each spirit run type plus a carboy of mixed feints for one off’s that I’ll eventually reflux. Bourbon, brandy, honey, and rumski feints for recycling. I keep approximately three gallons of each for a 15g spirit run which always works out well volume wise.
Cheers!
-j————
i make stuff i break stuff
water into whiskey into water
just getting started in home distilling - been drinking for decades
16g copper pot still, 10l alembic, and a column or two
————

NormandieStill

Shouldn’t that be King’s run now? Or is that name based on something other than just the reigning monarch of the time?Ha ha. I think the "queen" is actually diminutive. The implication being that the normal run is the King's and that re-running leftovers is slightly less important (But still good)."I have a potstill that smears like a fresh plowed coon on the highway" - Jimbo
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Steve-Broady

I always thought it had something to do with taxation, the taxes having been paid on the regular product, thus making anything from the feints run essentially free. Calling it the Queen’s run was therefore a bit of a cheeky joke.
But I could be completely wrong about that. Just something I picked up somewhere on the internet.Steve, you’re way behind time. This is not 38, but it’s old 97. You must put her into Spencer on time.

dunluce

Thanks, but I also have a Boka if I want to go full neutral. I was thinking of a more "choose your own adventure" run.  

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NZChris

Quite a bit of my pot stilled feints+fresh wash, gets fast aged on oak, sometimes with tiny amounts of botanicals that have flavors expected in properly barrel aged products, then used for products that often ask for rum or whiskey.  Things like Rumtopf, cream whiskeys & rums, various liqueurs and steeps, one of us likes honey bourbon, but it never gets made using my finest bourbon, only re-run feints.
I'm using more & more scraps all the time.  I've even started using the backset from spirit runs in the wash.

The-Baker

My daughter-in-law drinks Honey Turkey. With cola.
I tried to do it a couple of times, with commercial flavourings and added honey and some commercial bourbon and...
She didn't really like it (damn) so I buy from the liquor store now.
I drank up what I had made as a liqueur, on ice. Seemed okay to me..
GeoffThe Baker

Yummyrum

Jesus Geoff, your a better man than me . If they don’t like what I make they can bloody well buy their own from the Liquer store  

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…. Buggered if I’ll be buying it for  them .My recommended goto . https://web.archive.org/web/20171228074 ... ory/theory
Some of it is outdated but most of the basics are correct .

shadylane

After refluxing, I call it neutral spirits.

shadylane

Not to be bragging.
But my grand-daughter-in-law can make liquor.  

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dunluce

I'll need about 10 more years for that. lol

NZChris

My daughter gave me a bottle of some kind of honey whiskey that she liked.  I made a pretty good clone using oaked re-run feints and honey from their farm.  Good enough for her to prefer it to the store bought.  I had to tell her that it was a one off made out of my scraps, so not to get her hopes up for more.
I gave her her bottle back because I'm not a fan of honey whiskey.  It's not often that I'll take up a challenge to make something that I don't like myself.

shadylane

Are the feints from pot-still runs?