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I did a second distillation from sugar washes, a gerber wash and one with Pilsner malt and sugar. On the second distillation, I saved the hearts, it came out at 93%, but although it tastes wonderful, there is a distinct carmel flavor to it. So when I share it with friends, I will introduce it as my "carmel vodka". My question is, where did this carmel flavor come from?

maybe your ferment was not compleat? and when you distilled you burnt the sugar that was left

from Wikihow wrote:Caramel is sugar that's been melted and browned.

Good call Dnderhead.

Would be interesting to taste it.

This was a second distillation where I diluted my first run from a VM still that started out at 90%, some heads, some hearts and some tails and diluted it down to 40%. The boiler was clean when I finished and only needed a little rinsing. If it was a bad taste, I'd just run it again, but I really like it and I'm just curious as to where it came from.
myerfire

When was that batch Born?

Any changes on your nose as time passes?

I did a first distillation a few months ago and saved heads, hearts and tails. Did another wash last week and again saved heads, hearts and tails, most of it at 90%, only the very end dropped down to around 88%. Then I took everything and diluted it down to 40% and did a second distillation and I collected 15 half pint jars and ended up saving the middle 5 jars of hearts which all came off at 93%. The first 5 jars and last 5 jars are being saved for the next run.
myerfire