Been gone for a while. I've been in a wine making phase here lately.
Anyways, got a question about distilling wine. I've made a 5 gallon batch of apple wine that just stopped fermenting (.990) a day or two ago. Just racked it over off the yeast last night.
My question; I want to run this particular batch through my CM. Should I allow this to age, or clear, before I run it? Like I would as if it were a wine? Or should I just run it??
Distilling wine?
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