Muscadine Brandy

[muscashine]

This is what is did: I distilled about 7-8 gallons of muscadine wine into 1.5 gallons of low wines at 110% in a pot still with no thumper. The flavor of the grapes was almost gone.
I dumped 1.5 gallons of water in my still (to cover the element), then added my low wines and tossed in a quart of plain muscadine juice (not fermented, just plain grape juice). I distilled it out and after tossing heads and tails i have 3 quarts of brandy at between 140-120 proof. I didn't blend them together yet.

I was a bit disappointed the grape smell and flavor didn't carry over, because I really love those muscadines. So the flavoring didn't go as well. I'm thinking of putting oak in one jar. But I'm not sure if I should put it in the high proof jar or the lower proof jar, or blend the whole bunch together first.