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Re: [Distillers] volatile acids

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  • Bryan Bornais
    Don t ever throw it away. It may be that you need to be more generous with your heads cut. Try running slower, and double your heads volume. Take many smaller
    Message 1 of 2 , Feb 25, 2010
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      Don't ever throw it away.

      It may be that you need to be more generous with your heads cut.

      Try running slower, and double your heads volume.

      Take many smaller cuts, and try to pin down exactly where in your run this flavour is coming from.

      Try commercial brandy and see if that taste is something to be expected.



      From: sadangoll1 <sadangoll1@...>
      To: Distillers@yahoogroups.com
      Sent: Thu, February 25, 2010 1:18:08 PM
      Subject: [Distillers] volatile acids

       

      I got this wine that had v.a.(volatile acid) and I distilled it. it has a bitter nip to the taste which I do believe is the acetic acid (vineger or bacterial acid that makes vineger)in it. I distlled it to 92 to 95 % but it still has a flavor of it.is their anything I can do to get rid of it like adding sodium carbonite or just do a carbon run which I did but at 90% and I still have it.What can I do withoutthrowing it al away.



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