Re: Pear Distillate
All MFL does is covert most of the lactic acid in wine to malic acid
which is much smoother then the lactic acid. You can try doing a second
distillation, but it might be better to first try aging on oak for a few
months and see if the harshness goes away before attempting a second
JB. aka Waldo.
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
became oxidized and I am pretty sure that it underwent maloactic
several cases and may have been tainted by acetic acid bacteria in
was in four separate carboys). I tasted each before distilling and they
from drinkable to stale flavors of wet cardboard.
During distillation I got fairly clean beaks and was judicious cutting
foreshots, heads and tails so feel pretty good about removing the
fusels but upon tasting the product diluted down to 80 proof it still
of harsh. Can acetyl acetate formed by malo actic be converted into
especially nasty? I'd like to keep some of the pear flavor that made it
distillation. I may just do a second distillation on the whole batch to
it up. Any other suggestions?