Is there any point in making a "sour mash" with fruit wines?

[Boozehound]

Today I've distilled some elderflower wine I made (twice in a pot still to take it to about 40% ABV) and it seems alright - very fragrant. Now as summer and autumn come around I'll be making lots of fruit and flower country wines and I'm going to distill all of them as experiments. What I'd like to ask the wise old heads around here is is there anything that can be done with the backset from the first run. I'm keeping a gallon of the stuff just in case.

If I were to make a 4 gallon white sugar wash with 1 gallon of elderflower backset added would that be anything other than disgusting? Has anyone tried this?

I love the recycling idea of using backset, but is it ever worth it with distilled country wines?

Thanks for all the help, by the way. Like I say, I'm going into winemaking overdrive now so I'll be asking a lot of strange questions in the next few months - have patience.

Cheers.