Old Herter's "Finest Wines at home" cookbook
Posted: Thu Nov 15, 2007 9:13 am
I have an old (1960's vintage) Herters wine making book that discusses pot stills, etc. he stated that one method of pot distilling was to distill your wash until you had 1/3 the volume distilled, and that the results would be potable (he did not discuss cuts, heads, etc.) . He also was an advocate of using port wine to lessen the harsh alcohol taste of any distillate...couple of ounces per litre. My question, aside from his methods, involve stripping runs. To achieve maximum flavor from any wash, would a single run be indicated or would successive stripping runs lessen the "flavor" output? The forums indicate that only approx. 20% of the flavor of whiskey is a result of the wash, and 80% of the aging and mellowing...so how significant would successive runs impact the malt/grain/ character of the final product? For a single-malt whisky, would a single run be called for?