Got a question for ya

[Rivver]

Okay, so I set on a batch of wash a couple of weeks ago with 20 lbs of grapes and 5 lbs sugar. It's finally done, ending SG was .995, but I have not run it yet. I did manage to break my hydrometer right after I checked the SG . On to my question, I have some feints from my last UJ run and I was wondering if it would be wise to add them to the run of grapes when I run it? Or do you think it would change the flavors too much? Reason I'm asking is, I won't be able to get any more grapes this year and hoping to get a bit more drinkable product off of the only batch I have. If I do, should I only use tails or????

[Usge]

Mixing a different product's feints in will definitely change the flavor profile if you are making brandy or other flavored drink from it. Whether that end result is bad or good is subjective and up to you. The only advice I can give you is in general.....whether you are trying to squeeze more out of a ferment or a run, or stretch a cut to get one more jar, etc...being greedy in this hobby doesn't usually pay off. 3 jars of good stuff...is far better than 8 jars of bad stuff.

[Rivver]

I was thinking the same. I probably wouldn't have a problem with it if it wasn't such a difference from fruit to grain. Think I'll run it as is, and go from there.

[myles]

If the feints are from a pot still you can mix them all up to run through a reflux column for neutral.

[Rivver]

Well I ran the grape wash by itself last night and was quite surprised. I ended up with about 3 3/4 qrts of distilate. Surprisingly the heads does not have a really off flavor or aroma to it, it's actually very nice. The second to last jar really had the grape flavor and smells coming over in it, and it was still at 40%, no fusil oils yet, then I collected about a 700 mls on the last jar when I started seeing oils. I've got them all airing out right now in 200 and 400 ml increments, so it should be interesting trying to make cuts tonight or tomorrow on them. After I make some cuts on this, if I decide to keep a jar and not re-run it, I was thinking of aging it with some white/golden raisins to impart a bit more grape flavor to it. Any other suggestions.

[NcHooch]

Glad to see you made the right choice, and it worked out for ya

[Rivver]

Thanks Hooch, next year I will make sure to get a double batch of grapes, I think this might turn out to a very nice grape brandy.

[Usge]

Save those brandy fients and run them with your next batch of grapes. I put my brandy cut (made from wine) in a flowervase, covered with coffee filters, using a good dose of morebeer.com american oak, heavy+ toast cubes. In 3 weeks it was like candy. Leaving it open that long "does' lower the proof a good deal though. Mine dropped from around 120 proof to just under 80. It was perfect.

[Rivver]

I did notice my first jar came off at about 69%, so I'm thinking the middles will be in the 50's. I'm thinking I might get a quart total. As for the feints, I have a brother with 5 gallons of blackberry wine I can run (not bad flavor, too dry for him) and I've got another buddy that has over 20 gallons of wine he wants me to run. So I might try and mix some feints in with a batch or two of that to see what happens. I don't know if I want to oak this yet or not, I really wanted a strong grape flavor so I might try the raisins first and if that doesn't work I might try the oak. Or I even have some already used oak that might be milder??