I distilled about 75 liters of pear cider that I had fermented last year. I used a reflux still. While the cider was maturing it was exposed to some air and became oxidized and I am pretty sure that it underwent maloactic fermentation in several cases and may have been tainted by acetic acid bacteria in others (it was in four separate carboys). I tasted each before distilling and they ranged from drinkable to stale flavors of wet cardboard.
During distillation I got fairly clean beaks and was judicious cutting my foreshots, heads and tails so feel pretty good about removing the methanol and fusels but upon tasting the product diluted down to 80 proof it still seems sort of harsh. Can acetyl acetate formed by malo actic be converted into anything especially nasty? I'd like to keep some of the pear flavor that made it thru distillation. I may just do a second distillation on the whole batch to clean it up. Any other suggestions?