Running Mixmeister With Wine

 

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Hello,

  1. Running Mixmeister With Wine Free
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  3. Running Mixmeister With Wine Opener

This is the third time I have used our StillDragon Dash 1, and I have some questions.

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I had 120 bottles of cheap white wine so we decided to put them through the dash 1 4 plated still. On each first run I allowed reflux for 30 minutes and I threw out the first 200ml that came out (the foreshots) which were POTENT and HARSH smelling. I was very unhappy - apart from a small heart, the distillate smelled bad, of chemicals, wet cardboard/baby sick and it was very rough. So, I decided to dilute the distillate from the first runs and distill them again.

On this second run, I took all the heads, hearts and tails (foreshots were thrown out on previous runs) and I re-distilled them again though the dash 1 4 plated column. I allowed reflux for 40 minutes (where it just bubbles away with nothing coming out, re-cycling liquid down) and never allowed the condenser temp to go over 82 degrees celcius. The result was wonderful - mostly neutral with mild fruit and the bad smell was gone. My questions are:

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Running Mixmeister With Wine

Running Mixmeister With Wine Free

  1. The first 200ml that came out was sweet, soft and lovely but I still threw it out. Is this advisable even if foreshots were discarded on a previous run?
  2. Earlier that day I did a run with water to get rid of the bad smell from my still (from the wine). Could this have diluted the first bit of the run or interrupted the fores getting to the top of the still?
  3. After the first 200ml, the smell and taste of the distillate was still lovely. Was it OK to collect it immediately after the initial 200ml? This is usually very very harsh on first runs.
  4. The alcohol volume of the run did fluctuate. When I noticed the condenser temp going above 82 degrees Celsius, I adjusted the dephlegmator to lower it and noticed the alcohol volume actually go up mid run from 60% to 70%. Is this OK?
  5. There is a mineral and slightly salty taste to the distillate which is otherwise mostly neutral with fruity undertones. Does anyone have any suggestions on how I can retain the fruitiness but take out the saltiness? I see some people suggest putting the vodka in oak for a bit and then running it through a carbon filter. Is this the way to go?

Thanks for any advice. I am new to using the StillDragon and just want to be sure I've done everything correctly. Sorry if these questions sound silly, but I can't seem to find answers anywhere.

Running mixmeister with wine bar

Running Mixmeister With Wine Vinegar

Cheers

Running Mixmeister With Wine Opener

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