brand new to distilling.

just ran my first stripping run ever - a cherry wine for brandy,

the front half of the run smelled of artificial butter and a hint of bread; the second half came across as what I can only describe as "savory" like BBQ.

After reading up on brandies in particular, I think the boil was way too hard, and should have just been a gentle simmer? I ran it starting at 94C, working up to98...thinking I probably should have been around 76C.

I didn't get a chance to run the spirit run, so it's bottled up in a carboy - it still has the 'savory' aroma and flavor to it.

Salvageable?...or should i toss it?

Edited by user Thursday, March 24, 2022 3:42:53 PM(UTC)  | Reason: Not specified