How do we separate foreshots, heads, hearts and tails?

The speaker introduces the topic of separating foreshots, heads, hearts, and tails in distillation, acknowledging the varying opinions on the subject. He aims to simplify the information and provide his perspective and technique. He also briefly revisits a previous video's idea of using copper pennies minted before 1982 for distillation, explaining how he collected and cleaned them, noting that 30% of the pennies he collected were suitable.

The speaker delves into the science behind distillation, explaining that ethanol boils at 173.1 degrees Fahrenheit (78.37 degrees Celsius) at sea level, and water boils at 212 degrees Fahrenheit (100 degrees Celsius). He discusses the concept of an azeotrope mixture, where a mix of ethanol and water (approximately 96% ethanol, 4% water) has a boiling point lower than either component. This unique boiling point for the ethanol-water mixture is approximately 168-171 degrees Fahrenheit at sea level.

Methanol, a component of foreshots, boils at 145 degrees Fahrenheit. The speaker advises against stopping at 145 degrees. Instead, he recommends slowly raising the temperature to 168 degrees Fahrenheit and holding it there for about 10 minutes. This allows all foreshots and heads, which are already in the column, to vaporize and be collected. The still will continue to run until these components are exhausted, and once it stops producing, it indicates that the foreshots and heads have been removed.

After the foreshots and heads are removed by holding the temperature at 168 degrees Fahrenheit for 10 minutes, the process moves into collecting the hearts. Hearts are collected when the temperature rises to between 173 and 179 degrees Fahrenheit, although this range can vary based on atmospheric pressure and elevation. The speaker emphasizes measuring the temperature consistently at the top of the head where vapor enters the condenser to find the 'sweet spot' for your still.

To determine when to cut from hearts to tails, the speaker suggests using your nose and taste buds as the best guides, alongside some mathematical approximations based on the mash's alcohol by volume. He advises collecting in smaller jars and observing changes in odor and taste. Tails are characterized by a distinct smell, often described as 'wet cardboard,' 'pungent,' 'burnt corn,' or a general 'stench.' A small taste (just a drop on the finger) will also confirm the presence of tails. Tails are collected because they still contain alcohol, which can be added to subsequent batches, increasing the proof in the kettle.

The speaker demonstrates the visual progression of distillation. Initially, at around 145 degrees Fahrenheit, a few drips appear. As the temperature reaches 168 degrees Fahrenheit and is held, the drips increase, forming a 'dribble then spurt' pattern. When the still stops producing, it signals the removal of foreshots and heads. Increasing the heat again to the vaporization temperature of ethanol and water will restart the dripping, indicating the collection of hearts, characterized by a steady drip and spurt like 'the size of a pencil lead' for a 2-inch column. This continuous flow persists until the tails begin, marked by the change in smell and taste. He concludes by stating that this method consistently produces a high-quality product.