Distillate Strength

[Grayson_Stewart]

Greg
(Unregistered)
09/20/04 12:55 PM

Distillate Strength

I am just learning.. I built a internal reflux still and successfully distilled a batch of fairly bad tasting white wine. The finished spirit is about 65% with very little flavor. My goal is to create cognac. Here is my question, Is there a scale to calculate your finished %? In other words, If I start with a wine aprox 12% and my finished product target is 40% What temp should the still be operating at to meet this target? My thought is, If I distill the wine at the correct higher temp it will allow for more actual flavor in the sprit without adding water that will further delute the flavor. Any info would be great!

Post Extras: Print Post
tater
(addict)
09/20/04 01:14 PM

Re: Distillate Strength new [re: Greg]

read over sight its good reading and most of your questions will be answered. good luck

Theres more old drunks then there are old doctors

Post Extras: Print Post
Anonymous
(Unregistered)
09/20/04 01:45 PM

Re: Distillate Strength new [re: tater]

That sounds good to me. Where do I find it?

Post Extras: Print Post
FourwayModerator
(old hand)
09/20/04 01:48 PM

Re: Distillate Strength new [re: Anonymous]

tater means http://homedistiller.org" onclick="window.open(this.href);return false;" rel="nofollow the website of which this forum is only a tiny part.

Gin was mother's milk to her. - George Bernard Shaw