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Hi All, I have been distilling for a while now but have not needed to ferment anything for quite a while as luckily I have access to quite a bit of wine that is of no use. I am just going for neutral.
So far the process has been pretty simple, quick strip runs, then dilute to 40% and do a good run.
I am now in the process of probably upgrading and am back and forth between 4 bubble plates and a packed section \ just 6 bubble plates, now I know that more is better so in a perfect world 6 plates and a packed section would be great but at this point roof height may be a factor.
Anyone starting with real wine???
Also, is it worth adding anything to the diluted strip before the good run such as bicarb soda?
Any info is much appreciated.