Question about oxidized/old wine

Other discussions for folks new to the wonderful craft of home distilling.

Moderator: Site Moderator

Post Reply
User avatar
rubberduck71
Novice
Posts: 64
Joined: Sat May 30, 2020 11:22 am
Location: Eastern PA

Question about oxidized/old wine

Post by rubberduck71 » Sat Sep 05, 2020 11:27 am

rad14701 wrote:
Mon Sep 21, 2015 1:37 pm
I find it difficult to believe that bakers yeast, by itself, would ruin any ferment... I'd suspect something other than simply the use of bakers yeast as the culprit... I've made many different washes and wines and have never used anything but bakers yeast... My father, on the other hand, used many different yeasts over the years and had quite a few less than stellar results... There were several award winning wines along the way, however... Which reminds me that I have gallons and gallons of his old wine in the basement to be run through my reflux column... Years of aging hasn't improved them at all...
Found the above while researching fig wine/spirits. I have gallons of old wine from 2002-2010-ish that does not taste good anymore. While I don't have a reflux still (yet), would it be possible to extract the ethanol w/o any off-flavors as a neutral?

I tried 3x pot-stilling an old green apple reisling, but did not like the outcome. I have a small pot still.

Thanks!!!
Duck
image.png
There are two times of year: FOOTBALL SEASON and... Waiting For Football Season

The Baker
Master Distiller
Posts: 3074
Joined: Sun Aug 27, 2006 4:48 am
Location: Northern Victoria, Australia

Re: Question about oxidized/old wine

Post by The Baker » Sat Sep 05, 2020 5:00 pm

I had lots of wine that I had been buying and not drinking a lot. Still have a lot.
People have said I get a bit obsessive about stuff and at 79 years of age I am starting to realise they may be right.
Somewhat, anyway...

Anyway I distilled lots of it in my 20 litre pot still and got quite a decent brandy.

Good luck, don't throw anything away.

Geoff
The Baker

User avatar
still_stirrin
Master Distiller
Posts: 7884
Joined: Tue Mar 18, 2014 7:01 am
Location: where the buffalo roam, and the deer & antelope play

Re: Question about oxidized/old wine

Post by still_stirrin » Sat Sep 05, 2020 5:13 pm

Yep.

I just brought home 2 kegs of Bud Light that has been in a temperature uncontrolled shed for 2 years. I wouldn’t drink it and they can’t sell it. Plus, the distributer won’t credit any back, so it’ll go down the drain. So, I’m going to strip the alcohol out and then reflux it to a high proof. I’ll give it back to the “venue” as a clean neutral, or process it to what ever they may want out of it.

Waste not...want not. It absolutely does not need to be dumped down the drain. The taxes have already been paid and there is no “point of sale” revenue left. But, it’s still alcohol. The 2 kegs should return me a gallon of high proof liquor at least.
ss
Attention new distillers: Cranky's spoon feed info
My LM/VM & Potstill: My build thread
Enzyme info: SebStar
All about mashing grains: Braukaiser

User avatar
Chauncey
Site Donor
Site Donor
Posts: 1053
Joined: Sat Feb 06, 2016 1:30 am
Location: NOLA

Re: Question about oxidized/old wine

Post by Chauncey » Sat Sep 05, 2020 7:06 pm

Have you stripped hopped beer before ss?


Nvm i already asked you that a few months back
<no stopping to corner anytime [] no parking passenger zone>

User avatar
still_stirrin
Master Distiller
Posts: 7884
Joined: Tue Mar 18, 2014 7:01 am
Location: where the buffalo roam, and the deer & antelope play

Re: Question about oxidized/old wine

Post by still_stirrin » Sat Sep 05, 2020 8:00 pm

Chauncey wrote:
Sat Sep 05, 2020 7:06 pm
Have you stripped hopped beer before ss?
I have, yes. IPAs are especially rough...a lot of residual hop flavors.

But this is Bud Light. Not much hops in it. Not much of anything really. It comes out pretty clean, especially from the reflux run.
ss
Last edited by still_stirrin on Sat Sep 05, 2020 8:03 pm, edited 1 time in total.
Attention new distillers: Cranky's spoon feed info
My LM/VM & Potstill: My build thread
Enzyme info: SebStar
All about mashing grains: Braukaiser

User avatar
Chauncey
Site Donor
Site Donor
Posts: 1053
Joined: Sat Feb 06, 2016 1:30 am
Location: NOLA

Re: Question about oxidized/old wine

Post by Chauncey » Sat Sep 05, 2020 8:01 pm

Yea i forgot i alrdy asked you that the last time this came up
<no stopping to corner anytime [] no parking passenger zone>

pounsfos
Distiller
Posts: 1131
Joined: Sun Nov 13, 2011 1:46 am
Location: lost in the bush with the rest of the kiwis

Re: Question about oxidized/old wine

Post by pounsfos » Sun Sep 06, 2020 1:49 am

Chauncey wrote:
Sat Sep 05, 2020 7:06 pm
Have you stripped hopped beer before ss?


Nvm i already asked you that a few months back
Aeveryone remembers their first time distilling beer haha

worse comes to worse you can either:
1. chuck it on some wood and leave it for a few years
2 distill ya wine into some likker, then next time you have a spirit run to do, add a few litres and slowly get rid of it from their.
3. use it as fuel to light a fire, weed killer, alcohol stove or sell it on the street as hand sanitiser (haha)

get creative, have some fun, it's whats it's all about

User avatar
shadylane
Site Donor
Site Donor
Posts: 7031
Joined: Sat Oct 27, 2007 11:54 pm
Location: Hiding In the Boiler room of the Insane asylum

Re: Question about oxidized/old wine

Post by shadylane » Sun Sep 06, 2020 9:49 pm

rubberduck71 wrote:
Sat Sep 05, 2020 11:27 am
I have gallons of old wine from 2002-2010-ish that does not taste good anymore. While I don't have a reflux still (yet), would it be possible to extract the ethanol w/o any off-flavors as a neutral?
If I were in your shoes,
I'd do stripping runs, with maybe a tiny foreshots cut.
Save all the lowines for future redistillation.
Except some of the hearts for testing :wink:

As a side note
Turning that much wine into a neutral sounds sacrilegious
Hells fire, ain't you ever heard of brandy :lol:

The Baker
Master Distiller
Posts: 3074
Joined: Sun Aug 27, 2006 4:48 am
Location: Northern Victoria, Australia

Re: Question about oxidized/old wine

Post by The Baker » Mon Sep 07, 2020 12:45 am

shadylane wrote:
Sun Sep 06, 2020 9:49 pm
rubberduck71 wrote:
Sat Sep 05, 2020 11:27 am
I have gallons of old wine from 2002-2010-ish that does not taste good anymore. While I don't have a reflux still (yet), would it be possible to extract the ethanol w/o any off-flavors as a neutral?
If I were in your shoes,
I'd do stripping runs, with maybe a tiny foreshots cut.
Save all the lowines for future redistillation.
Except some of the hearts for testing :wink:

As a side note
Turning that much wine into a neutral sounds sacrilegious
Hells fire, ain't you ever heard of brandy :lol:
Yes!

Geoff
The Baker

RAS_Brewer
Novice
Posts: 3
Joined: Tue Jul 14, 2020 6:59 am

Re: Question about oxidized/old wine

Post by RAS_Brewer » Thu Sep 24, 2020 6:42 pm

rubberduck71 wrote:
Sat Sep 05, 2020 11:27 am
I have gallons of old wine from 2002-2010-ish that does not taste good anymore. While I don't have a reflux still (yet), would it be possible to extract the ethanol w/o any off-flavors as a neutral?

I tried 3x pot-stilling an old green apple reisling, but did not like the outcome. I have a small pot still.

Thanks!!!
Duck
I did that to 5 cases of old oxidized reds but wanted a brandy. Ran two stripping runs, and on a spirit run got a couple liters of tight hearts and the majority went into a reflux run. Added oak spirals and some raisins until it was what I wanted. My wine club buddies are in for a treat, since they were going to dump the stuff.

Not sure how successful you'll be stripping it neutral on your still, but you can always call it brandy and go with it.

User avatar
Corsaire
Site Donor
Site Donor
Posts: 978
Joined: Tue Jun 20, 2017 1:20 pm
Location: Belgium

Re: Question about oxidized/old wine

Post by Corsaire » Fri Sep 25, 2020 6:40 am

Grape neutral spirit can be a great gin base. I've triple pot stilled wine once.
It's also the traditional base spirit for quality absinthe. No reflux needed imo, some grape flavor is desirable.

User avatar
jonnys_spirit
Distiller
Posts: 1248
Joined: Wed Oct 21, 2015 7:58 am
Location: The Milky Way

Re: Question about oxidized/old wine

Post by jonnys_spirit » Fri Sep 25, 2020 6:45 am

Also great for a Rakka style base spirit or a Gran Marnier. I say still it and use it!

Cheers,
jonny
————
i make stuff i break stuff
water into whiskey into water
just getting started in home distilling - been drinking for decades
16g copper pot still, 10l alembic, and a column or two
————

Post Reply