Many fruit brandies are not distilled from wines, but directly from the fermented mash. Raspberries are not fermented (too little sugar an them), they are macerated (the aromatic components are leached out in neutral alcohol) and then distilled; you may also hang them in a cage in the pot still, as botanicals are in gin production; the rising alcohol vapor takes the aromatic components for a ride. Tannins are not large particles, they are chemicals contained within those; some tannin content is desirable in heavy wines; too much of them makes the wine harsh, so the art is to draw the wine from the mash at the right moment.
Your video missed so many facts. What about explaining why the heads get thrown out? Methanol, aldehyde, acetone, etc., are dangerous chemicals that evaporate first and therefore the boiler is brought up to 70 degrees slowly to allow these to evaporate first ahead of the desired ethanol in the hearts. Tails don't always get thrown away and can be gathered until a suitable quantity is reached for re distillation. Unique characters are achieved by distilling the tails multiple times. And what about actually staying that it's the fusil oils that cause the off flavours in the tails? And you showed reflux stills but only explained the boiler, vapour trail and condenser. What about the reflux process? Generally an ok rundown but either your research was insufficient or I don't know.
The main fruit used is grapes which you didn’t mention at all. Instead, you gave a long list of fruits and ended with “etc”. Stopped the video after this. Do better.
