- start with stinky booze and end up with stinky distilled booze.
--- In email@example.com, "shedhouse662" <tocowdrey3@...> wrote:
> I have 3 gallons of red wine that was fermented about a year ago. It has been in a 3 gallon glass carboy with a stopper and an air lock on it the entire time. It tastes pretty vinegary and is not pleasant to drink. The ph is 3.4. The SG is .995. The abv is 5%. I want to run it thru my pot still to make a brandy. Is there anything I need to do before running in the still?