Record the cuts, then the charge behind them. Each cut collects into a tank. Remaining charge stays in its vessel. Liquid left on the still is expected distillation loss — the form never asks what was left behind.
Toolbar Still Run (when barrels is on) → page Still Run. Breadcrumb: Spirit Lots → Still Run.
How to record
- Run date.
- Optional Start from recipe, Planned output, Scale, Still, Output spirit type, TTB account for the cuts (Production / Storage / Processing).
- Add Cut — Cut, Collect into (a tank), Lot name, then gauge by Weight, Volume, or PG/LAA plus proof/ABV.
- Add Source — Charge kind Spirit lot or Fermented wash. Wash: Wash + Charge (gallons). Lot: type, lot, charge, unit.
- Optional materials (botanicals, etc.).
- Summary shows CHARGED, ESTIMATED FROM WASH, COLLECTED, EXPECTED STILL LOSS.
- Record Still Run.
Toast: "Still run recorded — N cut(s)." Wash gallons drawn leave the wash; remainder stays; zero remaining → Depleted.
Cuts are Heads, Hearts, Tails, Low wines, Feints — all Collect into a tank. There is no Redistillation button. Charging a cut lot back into a later still run is how redistillation gets onto Production Part V.
Undo
Show page ⋮ Delete Run restores sources and materials and reverses cuts. Assign unassigned materials before using the cuts.
Pro Tip: Do not look for a "dump the heads" control on this form. Collect heads into a tank, then destroy or redistill that lot as its own act.