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  1. Hello! I have the first aliquot of a series of stripping runs of apple brandy (~2.5 gal.) that came across with a pronounced yellowish/greenish color... see photo. I am using a solid copper Alembic pot still, and had first run an 8 gal. 50/50 vinegar/H2O cleansing run to completion followed by a second straight R.O. H2O run for rinse, then this is what I got when running my first aliquot of fermented apple must... This was the 2nd batch of apple brandy made with this still... cleaned the very same way when received new and never any color in the distillate... No further color was observed in subsequent runs. I'm thinking this is most likely NOT an oxidation state of CuSO4 (H2O) because of the absence of the distinctive sulfide odor... wondering what it might be, and wondering if it is possible to save the strip by re-distillation. Any comments are welcome... Thanks!