Brandy making

Post by **Theo** » Sat Dec 22, 2012 11:05 am

My still making buddy has some wine that didn't turn out right. He has 125 gal of wine that was fermented starting at 32% sugar. So it couldn't finish fermenting. The max % sugar is 24 for making wine. He wants to distill brandy out of it.

I haven't had a chance to put a nose or hydrometer to it yet. I hope he doesn't have a lot of vinegar. Anything else I should check?

If it was started with 32% sugar, is there a way to recover extra sugar & referment it?

Any ideas?

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Brandy making

Brandy making

This topic has 9 more replies You must be a registered member and logged in to view the replies in this topic.

This topic has 9 more replies

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