Re: Brandy help
Normally an acetic smell is due to a no perfect separation of heads,
particularly in the range between 75 °C - 77.5 °C.
I this zone there is ethyl-acetate (acetato di etile, i my language)
This is the main difference between wine and alcohool: alcohol has
already separated heads and tails, wine not.
So, try to de-distill carefully your brandy, paying a lot of attention
to separate heads.
Merry Christmas to you and to the forum.
--- In Distillers@yahoogroups.com, "fellwarrior" <fellwarrior@...>
> I'm trying to make some brandy from commercially purchased wine. I'm
> using a copper alambic type still. When I make it I always get a
> slight to strong vinegar-like smell and off flavor. I'm trying to
> a strongly a brandy that still has a strong grape/wine flavor. Is
> there a way to avoid this? I've had great success making many
> different flavored types of liquors (gin, a Benedictine copy, coffee
> schnapps)macerated and redistilled from neutral grain alcohol. (I'll
> also post this on the regular New Distillers group) Any help would be
> greatly appreciated.