I've been weighing the pros and cons of both techniques and I can't figure out which way to go. With seasonal fruit, it seems like one needs a huge amount of fermenting capacity in order to make enough product. However, then I'd be concerned that the mash would spoil before I got to distill it all--even with acidification. So, doing quick stripping runs to turn the mash into low wines, then distill at leisure. However, I'm concerned about getting as much fruit flavor and aroma into the final product as possible and I'm under the impression (perhaps erroneous) that distilling once with a short column may preserve the original fruit characteristics better. Any thoughts on the pros and cons here?