48505RE: [Distillers] Distilling "Bad" Cabernet
- Jul 26, 2012
MessageIf you want it to remain a brandy, then pot still it, aiming for the natural 65%-70%, then age as you planned.If you aim for 90-95%, it will be very close to neutral.
From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com] On Behalf Of uncleted101
Sent: Tuesday, July 24, 2012 9:59 PM
Subject: [Distillers] Distilling "Bad" Cabernet
Found a stockpile of wine from a local winery that had turned a bit sour. It's probably about 14% ABV. Thought I would just shoot for 90 to 95% or as pure as can get, cut and age in oak. Know there are Brandy distillations but are there any other special procedures I should do such as adjusting PH or ? Thanks for any feedback.
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