PeteB Posted February 4, 2014 Share Posted February 4, 2014 A nearby cidery rang me today and asked if I would be able to distill some cider and perry that has too much VA Has anyone had any experience with doing this? I recently had a batch of rye ferment that smelt like vinegar. I distilled it but the spirit was still vinegar like. I have put it aside for the moment, so I suspect the cider will be the same. Very basic chemistry suggests to me that if I add an alkaline compound such as calcium carbonate, this will react with the acid and knock out the smell. I have no idea if this is done in real life. Does anyone wish to put in their 2 cents worth, especially if you have been there / done that. Pete Link to comment Share on other sites More sharing options...
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