distilling wine

[rumrunner]

buddy of mines father in law has 20 gallons of differnt flavors of wine he whats me to run in my pot still, would i run it like i do my ujsm, with the same cuts , and if i do can i use the back set to make something else. like flavored whiskey or vodka

[racepres]

I have done it. Even ran some "fortified" wine once!
Never did anything w/ backsets. I don't prefer spirits from fruit, but, I have friends whom do indeed prefer it, and one in fact Only runs wine thru his apparatus!
RP

Edit: watch for Pulp. Makes a mess, filter thru at least coffee filter!

[As-Ol-Joe]

I like to distill grape wine then set it on oak for a while. It makes a pretty good brandy. I make the same cuts as I do for UJSM. Not sure about the back set.

[rumrunner]

did you do your normal cuts, fores,heads, hearts, tails, did smell change like whiskey

[racepres]

Did cuts the same... but My smeller aint the best, I go by taste... more fun by the end of a run anyway!!!
RP

[rumrunner]

cool i will get that set up and see what happens,he has some peaech wine i would think that would be interresting as back set to ujsm,but ive been wrong before

[racepres]

Have fun w/ it... but check for that "vinegar" taste if was stored improperly.. makes nasty hooch for me.
And like I say... watch for the darn pulp..
RP
Edit: that peach sounds interesting... LMK how it goes. OK

[rumrunner]

cool thanks

[As-Ol-Joe]

Wines make for an interesting drink. One thing about it, if you don't like it you can blend it with something else and re-distill it.

[Usge]

save the feints from it and use it in the next batch. It really deepens the flavor of it.

[SwineOnShine]

This is the next project on my list. After I get about 10 gallons of UJSSM ageing on oak, I'm gonna try to make some hillbilly "cognac". I'm going to use Colombard grape juice (concentrate from Alexanders, Colombard is one of the primary grape varietals used for some cognacs, BTW) to make up a few batches, enough to get a few gallons of product to test out. This is an expensive way to go about things, but it's worth a shot. Alexanders Colombard runs around $13 a can, which cost me about $120 for enough for four 5 gallon washes. Since I don't have access to french oak trees, I'm planning on using commercial heavy toast french oak cubes, which I will char a bit as well. (When I make my whisky/corn liqour, I toast my oak @400F for 4 hours then char as well, much like the traditional whisky barrels are made.) I'm antsy to try this one, but I got a few more rounds of UJSSM to go through first, plus a spirit run of single malt whisky I need to do. So little time *SIGH*. I'm hoping to come out with something that is a fine brandy in the end.