Greetings distillers.
I have a small winery and pour out mountains of 1/4 empty tasting bottles, which has been bugging me for ages but I just couldn't think of anything to do with the wine. So, I thought I might try distilling it and making a Schnapps or something along those lines with it.
I make Chardonnay, Pinot Noir and Sauv. Blanc, and would like to harvest the alcohol from these wines and hopefuly some of main fruit characters from each varietal. So I would have a Schnapps that tastes like Supercharged Chardy' or Pinot or Sauv.
After studying the web site and the pro's and cons of different stills, I thing that I need a very basic pot still with the absolute minimum of reflux if I want to acheive this. Is this right?
Has anyone out there done this before, and if so, could you offer some pointers please as to the best way to tackle it, and some do's and don'ts.
Thanks all
Spuddie
Distilling wine
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