distill blackberry wine

[Cornbread]

I have 3 gallons of delicious blackbrry wine left. I have consumed about 2 gallons already. Can I distill this 3 gallons and make brandy? If so, what do I add? anything? water? anything?

[Dnderhead]

don't need anything brandy is just distilled wine.

[Cornbread]

Thanks Dnderhead...from the search engine here, I see you are still supposed to cut out your heads & tails.....If I WERE to distill a 2nd time, would I put my "cuts" back in?

[Dnderhead]

if you are talking about running twice, do not make cuts on stripping run, save enough to fill still, then distill agin this time making cuts.
save the heads and tales and add them to the next run.

[olddog]

You aint gonna get too much out of 3 gallons to do a double run.

[Dnderhead]

old dog is right ,, out of 3 gal. of say 9% wine you will git less than 2 quarts of 50%

[Cornbread]

Yeah, I know........Remember I wanted the 1/2 gallon still and you talked me in to minimum 2 1/2 gal still. Well I got a 3 gal. still... 2 quarts out of 3 gallons.....YIKES........Oh well. I was getting tired of that much wine & just wanted to experiment. Thanks so much folks !!!

P. S. Need any white oak. Mine just fell in the yard due to a storm. 156 years old ..0ver 10 feet in circumference. That was the prettiest tree........Oh well, Got me some oak.

[blanikdog]

As 'they' say Corn, every silver lining has its cloud.

blanik

[LWTCS]

P. S. Need any white oak. Mine just fell in the yard due to a storm. 156 years old ..0ver 10 feet in circumference. That was the prettiest tree........Oh well, Got me some oak.

Uh,,,,,,,yes please.
Render that stuff down to managable peices and lets talk more (PM me) when you are ready............Pumpman.....Where is pumpman?

[Dnderhead]

yes but that is one reason most recommend bigger stills ,bigger washes, you git so little out of a 8L or 2 gallons that by the time you take cuts
you have little or nothing left. just thank if you where doing a neutral, then you whould git just half that .some want or try to rise the ABV
but that only works to a limited success, as the alcohol in the wash goes up the yeast gits stressed, and causes off flavors, that requires you to remove
more fores,heads. and so it is self defeating.

[goose eye]

is it country wine all juice an suger. if so think 18 proof is low.

2 lbs to the gal then after it works off rack it an add a lb to the gal of wine left
an work it off again.
ole boys burned the botom out of a ketle one year chargein blackberry wine

so im tole

[Cornbread]

When you say "do not make cuts on stripping run", do you also mean even foreshots?

[LWTCS]

When you say "do not make cuts on stripping run", do you also mean even foreshots?

Some do. Some don't.

Jury may still be out on that one.

I used to. Presently I don't.

[blanikdog]

Deep in the grog sodden crevices of my brain I can remember years ago that Harry told me something about fores reaching a point where they reach a 'limit' on mutliple runs. Hopefully he will see this and explain either the process or tell us all that my memory is indeed stuffed.

Remember that this is only what I think I can remember and don't take it for a fact. I could be very wrong. Wait until Harry confirms or denies the process.

blanik

Edit: I hasten to add that I always remove fores as I didn't really understand.

[HookLine]

I only make cuts on the spirit run. Never on the stripping (low wines) run.

How many times do you need to take something out before it is gone?