Being a newbie myself i would be interested to know this as i have
some Ouzo (aniseed) type wine that my father-in-law gave us. I don't
particularly like it and tried to run it through my new still when i
first built it.
I got a distinctly offputting smell and flavour of aniseed.
Since that time i have run the still twice, once obtaining 80% spirit
and once (after minor modification) at 92%.
My thought is that at 80% i would have some flavours coming through
(which i did), but at 92% i shouldn't (or so little as to be
So, along the same lines as the original question, would a whole new
batch be ruined if you try to run a strong flavoured spirit at the
Sorry if this sounds like i'm hijacking the original post but i
thought it was a similar question.
--- In firstname.lastname@example.org
> Dear Group, following my 1st run success with my valved reflux still
> i've now bottled my spirit up. As an experiment i chopped up some
> root ginger and dropped it into a bottle of neutral spirits and left
> it a couple of weeks. I then filtered it out and added a little
> Yack, i don't like it at all! Rather than throw it out will it be ok
> to add it to my next run, or will the whole lot taste of ginger?
> Many Thanks