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So I am new to distilling, and on my first try I took issue with how pure the result tasted just like ethanol mixed with water. I had naturally expected, that whatever I distilled would carry over some flavors from the wash, like a faint berry aroma and such when fermenting berries. But this was not the case at all. Allegedly in a brandy this should be the case somewhat at least.

I was told that oats or grains carry over some unique flavor. But personally I don't like grain spirit. Also people here generally think of it as inferior to vodka, like a poor people's beavrage, and similar tastes are remeniscent of that. It leaves a strange feeling on the tongue, I don't like it.

I have experimented a lot with fruit wines on their own and there is just such a plethora of possibilities of the things you can ferment. I wonder if certain fruits are just more suitable than others to carry over flavor, and which fruits this might be. You can even ferment tomatos and such, there are seemingly endless possibilities.

Also I wonder about added flavoring, such as hop. I have seen people use stills to extract essential oils. Maybe certain herbs can be added during fermentation, that would carry over volatile oily components? This sounds like something interesting to explore.

viewtopic.php?t=57286 here is something for you to look at. Personally if I was using the still you have described. I would be more concerned about getting something safe to distill with first. Then you could explore more options.
The Tried and True here on HD is full of great recipes that'll get you started in the right direction. Also just about any questions you have.... Most likely have already been answered. Just use the search function. Have fun and stay safe man.

You want flavor in your end product you need a thumper but before you do, read up on them. If designed and used improperly they can be dangerous. What kind of cuts are you making? From what I have read it sounds like you have made a stripping run without cuts. Double distilled with careful cuts on the second run (spirit run) can get you nice flavors and a creamy mouth feel.

You don't need a thumper to pack plenty of flavor into product from a pot still, but it is a handy piece of kit to have sometimes, especially if you want to do 'one run and done'.

cyrusvalkonen wrote: ↑Sat Sep 02, 2023 4:21 pm Also I wonder about added flavoring, such as hop. I have seen people use stills to extract essential oils. Maybe certain herbs can be added during fermentation, that would carry over volatile oily components? This sounds like something interesting to explore.

You are correct. Many herbs are used in many drinks. I use hops in some of my gins. Absinthe and many Eau-de-vies are very herbaceous. All of my variations are distilled in simple pot stills and the base spirits are often double distilled in a simple pot still.