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Is there a scientific explanation why a 4" Crystal Dragon would turn a decent rose' wine into "poison" yet a pot still setup produced a more neutral spirit? When using the dragon the first gallon or so of product had a very intense and distinct sulfur dioxide gas characteristic...one whiff would literally take your breath away to which you could feel for several minutes. I wouldn't think due to the age of the wine that there would be too much SO2 left.
After a very short period of time we shut everything down and came back to it the next day. At that point we disassembled the dragon and rebuilt as a pot still. The resulting product had a much more neutral and far from offensive odor...dare I say palatable.
Previous runs with already stripped wine produced different results but it was equally as bad. In that case the first product to come off had a faint yellow color to it and also left a brownish residue in the pot and on the glass.
All of the equipment was carefully scrubbed and several cleaning runs were made just to get a feel of things several months prior to any other use.