Low wines: Difference between revisions
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Low wines are a distilled product which is higher in [[proof]] than the original [[mash]] but quite lower in than the final [[spirit]]. Low wines can be thought of as an intermediate step in the manufacture of [[alcohol]]. Low wines are most commonly produced in [[low wines still]]s or stripping columns during a process known as a [[stripping run]]. Low wines are not potable due to the speed and inefficiency employed in their manufacture. | Low wines are a distilled product which is higher in [[proof]] than the original [[wash]] or [[mash]] but quite lower in than the final [[spirit]]. Low wines can be thought of as an intermediate step in the manufacture of [[alcohol]]. Low wines are most commonly produced in [[low wines still]]s or stripping columns during a process known as a [[stripping run]]. Low wines are not potable due to the speed and inefficiency employed in their manufacture. | ||
The most common use for low wines is in a traditional [[pot still]]s which do not have efficient columns and must use multiple distillations. Low wines are a concentrated mix which are used to produce the final high-proof [[spirit]]. | The most common use for low wines is in a traditional [[pot still]]s which do not have efficient columns and must use multiple distillations. Low wines are a concentrated mix which are used to produce the final high-proof [[spirit]]. | ||
Latest revision as of 00:40, 13 December 2022
Low wines are a distilled product which is higher in proof than the original wash or mash but quite lower in than the final spirit. Low wines can be thought of as an intermediate step in the manufacture of alcohol. Low wines are most commonly produced in low wines stills or stripping columns during a process known as a stripping run. Low wines are not potable due to the speed and inefficiency employed in their manufacture.
The most common use for low wines is in a traditional pot stills which do not have efficient columns and must use multiple distillations. Low wines are a concentrated mix which are used to produce the final high-proof spirit.
Phase Separation occurs in low wines at less than 30% ABV. Removing the top layer of this material can lead to a cleaner product. It will also reduce esters in the final product.