foreshots

With a thermometer you can see easily when you’re getting alcohol at just over 173 degrees; without one, I’d have to rely on the old hill-country method to gather what distillers call the foreshots.

CHASING the WHITE DOG MAX WATMAN 2010

With a thermometer you can see easily when you’re getting alcohol at just over 173 degrees; without one, I’d have to rely on the old hill-country method to gather what distillers call the foreshots.

CHASING the WHITE DOG MAX WATMAN 2010

With a thermometer you can see easily when you’re getting alcohol at just over 173 degrees; without one, I’d have to rely on the old hill-country method to gather what distillers call the foreshots.

CHASING the WHITE DOG MAX WATMAN 2010

You have to throw away a lot of foreshots, and you have to permit slow, low alcohol fermentations if what you want is good booze.

CHASING the WHITE DOG MAX WATMAN 2010

My log says that I cranked it up at 11:05 P.M., and that by 11:25 I was collecting foreshots.

CHASING the WHITE DOG MAX WATMAN 2010

My log says that I cranked it up at 11:05 P.M., and that by 11:25 I was collecting foreshots.

CHASING the WHITE DOG MAX WATMAN 2010

You have to throw away a lot of foreshots, and you have to permit slow, low alcohol fermentations if what you want is good booze.

CHASING the WHITE DOG MAX WATMAN 2010

You have to throw away a lot of foreshots, and you have to permit slow, low alcohol fermentations if what you want is good booze.

CHASING the WHITE DOG MAX WATMAN 2010

My log says that I cranked it up at 11:05 P.M., and that by 11:25 I was collecting foreshots.

CHASING the WHITE DOG MAX WATMAN 2010

The earliest spirits (foreshots) produced during the second distillation and those at the tail-end (feints) have higher concentrations of impurities than the desirable “middle cut.”

A wee dram o' chemical engineering Edward Willett 2006