bpiano

Thanks for the update I'll see what I can find.

On 10/28/2017 at 9:06 AM, Glenlyon said:

Here is another random thought. A key to getting a good quality fruit based distillate is to look to the Europeans. They will age their musts for six months plus before the distillation process. Apparently, this helps to create a chemical change which really does a number on the flavor and sweetness. I did a test test on a small batch based on this idea, and I must say the results were excellent.

Is this a time based thing, or other chemical processes like oxidation, in other words does it age in a fermentation tank or barrel?

Thanks for the quick response and clarification.

When talking to the Fire Marshall everything is in the regs is listed in gallons, but what the assumed proof of that volume? Is it pg or 100%?

Here's the link.

http://adiforums.com/index.php?showtopic=5224#entry29724

There's link to his website in this post.