ok all, I "might" have a pot still. if I make a new cap like a reflux that makes it a neutral spirit right? plan to make a corn mash run. is that called stripping? anyway, if I add a fruit flavor to that is it a real brandy? I can try couple times if needed but am I on track? thanks ahead of time....crafts

thank you diesel. so you say if I make peach wine I should just run it thru as if it was a mash.would you use the pot or the reflux? what could I maybe expect running 20 gal run and care to guess what the alcohol value it might be?

If you smash up the peaches you would make the wine from you could make a peach wash right from that, and then distill into your peach brandy. Remember brandy is made form fermenting and distilling fruit or the fruit wine in your case.

I think your best bet would be to use the still in the pot still mode because if you reflux your wash it will remove some of the flavor that your after. Not knowing what unit you are using or if you know how to use it I am just guessing as to how the finished product will end up. IMO set the heat on a higher setting to push more of the flavor into the finished product.

As for the alcohol value, I think you are asking how high a proof will you get?? That all depends on the still you are using and how you run it. Remember a still just concentrates what is in your wash by leaving behind more of the water and CONCENTRATING the etoh that comes out. If you run your heat on really hot more water will come over and bring flavor with it and if you run really slow it will concentrate the etoh and make a higher proof product. Read up on collection and making cuts before you make your next run that should clear up a few more of the mysteries.