Why?
well, presuming that it's got the higher alcohols etc in it, then to concentrate it in such a way would be a good learning aid, inasfaras, learning to pick out the different smells that are supposed to be present.
For example, being able to identify the acetone sort of smell. Because if you think about it, you can smell it clearly when you take a whiff of the wifes nail polish remover, but in the presence of alcohol that you want to be drinkable, it's harder to identify/separate out - mainly because there's such a small quantity.
I've looked back at the instruction sheet that I got with my table top still and there's no mention of binning foreshots.
I'm guessing, but this is probably more to do with the fact that table sugar is of high enough purity itself, so that the yeasts don't produce much in the way of acetone or higher alcohols. Plus, most of that would be lost through evaporative losses during carbon filtration.
If it comes out of the wash at a lower temperature, then it's also gonna evaporate first.......
Well that's my take on it anyway and why I think it's handy to try running it a second time round.....
p.s. @ HangOver, for the sake of 25 or 50 mls ? well in England and Wales, 25ml's is a "legal" shot/measure of spirits, which carries a retail in the region of £1.50 to £2.50 (in really snobby places even more), so if you're a tightwad, like me, it's worth the effort of learning or knowing when and/or how much, to dump, if it's necessary. We think of it as a safety margin, but is it really necessary with sugar wash? I'd suspect it is with grain mash etc, but then again, most of us have "erindoors" who'd moan like hell with the stink of running grain mash......Statistics: Posted by Phantom — Wed Dec 16, 2009 9:20 pm
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