Re: asian pear eau de vie
Please let us know how much of each - heads, hearts and tails you have
collected. Usually brandies are only distilled once, so their isnt much
you can do with the heads and tails unless you have more to distill, or
you put everything together again, dilute to about 25% and redistill.
This may lose some flavors, but if you collect in smaller sizes - say
about 200-300 ml. / 1 to 1/2 cups in seperate containers, you can then
make a better decision on what to keep. Another altenative is to just
keep the hearts and redistill the heads and tails and get as much out as
Definitely do not put it on charcoal since this will cause more lose of
flavors - aging on toasted (not charred) oak is the way to go.
JB. aka Waldo.
--- In email@example.com, "james" <jdryopter@...> wrote:
> I just finished distilling about 20 gallons of asian pear wine that I
had fermented last fall. I've heard that fruit high in pectin creates
more methanol than other starting materials. I have each run divided
into heads, hearts and tails and plan on combining them all and running
a sprits run to combine all the batches and clean it up. I did a sort of
stripping run but wanted to practice making cuts and getting a feel for
the profile of the juice so I took the extra time.
> I didn't notice very much of the nasty stuff at the start (low temps)
but got quite a bit of fusel oils once I got much over 91 C and stopped
once I hit 93. The taste is good but the texture became very slick and
> Any suggestions on assessing where to make the cuts when I do the
spirit run? I want to keep plenty of flavor but do not want a booming
hangover. Should I let it sit on charcoal for a while?