PeteB Posted July 21, 2011 Share Posted July 21, 2011 I have been asked to distill some fermented cherries for a local farmer. Can anyone give me some advice please. I can get his "wine" through the first distillation in 2 runs in my pot still. I will obviously need to do a spirit run but I have only done grain spirits before. How similar is the spirit run? I assume I make cuts of the fores and feints, but how do I tell where they are? What is the ideal ABV (proof) to start a spirit run? Are there any tricks that are unique to cherries? Thanks, PeteB Link to comment Share on other sites More sharing options...
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!Register a new account
Already have an account? Sign in here.Sign In Now