Due to a lack of yeast at the moment, I
decided to run some MORE old wine through my
basic reflux still. I used 2 UK Gallons (9
Litres) of old wine. 1 Gallon was just musty old
wine and the other Gallon smelt like it was
vinegar and made you cough a bit if you inhaled
it. Throwing caution to the wind I chucked it all
in my boiler with some tails from a previous run
and started to distill. My problem is that
through the whole run : methy bit,heads,middle,
tails, the spirit coming out tasted VERY sharp
and smelt like vinegar. Previous runs have
produced a lovely vodka from old wine. I was
wondering if it was very difficult to seperate
the element that causes the vinegar smell\taste.
Any advice appreciated.
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