Sorghumrunner Posted February 24, 2014 Share Posted February 24, 2014 Hey folks, So we are a small distillery in Central NC, and one of our intended products requires a high proof brandy for fortifying wines. We're using Scuppernong grapes for the distilling stock on this. I'm wondering if anyone else out there has some experience with these grapes and distilling. I've heard from a couple of other wineries in the region that they have to make huge cuts to the distillate to get a decent hearts cut. After about 4 batches with the wine on our pot still, I'm finding some similar results. I'm trying to determine how much of these faults have to do with fermentation and storage, and what if anything, could be attributed to the grapes themselves, or possibly the farming practices. We've had lots of acetaldehyde and sulfur aromas from the batches. I had suspected some oxidation issues, but even a very new batch of wine had these same faults. It's the cheapest grape we can use in this area to do a fortifying spirit, so I'd like to find an economical way to distill it and eliminate the faults. Link to comment Share on other sites More sharing options...
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