I've brewed along time. All it's done is cause happiness.
. That and now I can spot defects in others beer lol. During covid I aquired an all copper water purifier. It was made by hand, for the sole purpose of creating goodness. All I've done with it is succeed 20% of the time but fail 90% of the time lol. I've read, fermented, tried, failed, recorded, documented, and tried again. Now for the topic at hand.I was bestowed an ungodly amount of wine. With the sole purpose of heading for the water purifier. It is all bottled. Red, white and what I can tell, oxidation whites. All the reds are beautiful. Going back to 2014. They are beyond good. I feel bad for what's about to happen. The whites are hit an miss. I've opened a few.
So, someone correct me if I'm wrong here. Without knowing the s02-4 level, I intend to run the red separate, the white and the oxidation whites separate too. I intend to decant to an open vessel, take a sulfide reading, adjunct h202 to counter accordingly, leave exposed overnight. Clean the water purifier to expose as much copper as I can, install the pot head, rack to the kettle (13g) run all the way to about 20% collect without cutting or separating, when I have enough runs, do a spirit run, proof accordingly and Limousin oak, basement 2 years and that's that.
Some on here in the forums suggest to use h202 after the first run. Others suggest to clean the water purifier after every run. Some say sulfide cannot be removed by copper. Others say caustic soda or lye, but I believe these do limit the brandy smell and flavor that would come over in late heads. Even without having ever used or done this.
Because of my volume of wine. I have the ability to do something different every run. But I don't know if I want to. What would you guys do? I thought abouth the reflux head as there's 20x the copper there. It's all copper lol. But I don't want a neutral spirit. Anyone can make vodka.
Anyways, any help would be appreciated. Thanks.