First post here, so please be kind
I've been practicing on 3-year-old cider a friend gave me and various sugar
washes I've brewed. I have a concern that I keep thinking about, especially
when distilling this old cider: the presence of acetaldehyde.
As a winemaker, I know that this compound is a major culprit of hangovers
and is a known carcinogen. My question is this: how confident are we that
it is removed in the foreshots and heads?
Also, does anyone know if it formed during the ageing of spirits? Do we
have numbers on its quantities in various spirit types?
Thanks,