Here is an odd question for you old pro's. I got interested in home distilling a few years back through the prodding of a friend who built a reflux column for me and suggested a rum wash recipe for me. So i prepared the wash which was 23 litres total made with mango puree, molasses, brown sugar and things like pectin enzyme and I believe I used a champagne yeast. It appeared to ferment fine and appeared to finish and clear just like any beer or wine I had made in the past. When it was finished I was busy and hadn't completed the setup so I put it aside for about 4 years give or take a year. It was in a primary fermenter with an airlock which lost the water lock due to evaporation probably 4 years ago. So there it sat for all these years lonely and neglected.

I am really happy with that one liter of hearts and think it tastes better than some of the other spirits such as grappa or pear william that I have had that were commercially produced, even the same day it was produced. But I was disappointed at the produced volume.
Long story; now the questions. Would the alcohol in the wash have preferentially evaporated over the water thus reducing my output of useable spirit? Should I try recombining and do the run again?
I will start something again right away, probably the Bird Watcher Wash. It was great fun playing with everything on Saturday and when my wife commented that it was rather time consuming I caught her by suprise when I replied...yes kind of like knitting only I can do some yard work at the same time and this will keep you just as warm as that scarf you are knitting

BTW it was my wife that finally prompted me into finishing it up.
Thanks for any comments you may have.