Hi , how much of the heads have been discarded ???? Another question: When we distill wine (tempranillo) in consecutive batches, we add tails to next batch. What do you think about this procedure ????
Hey there. I took about 50 - 100 mls from the heads to discard. The rest was all used down to the 30% cuts I think. I like the idea of using tails in the next batch if I was continuously making the same product. I do that with rum, but instead of adding the tails and the more spikey heads to the next batch, I save them up and do a feints run for experimenting with spiced rum or alternate hardwoods for aging
I guess technically you could pop it in a side stream and force some CO2 into it. I have never tried this, and think it could end up quite dangerous (because it would taste amazing I imagine) but i found an article that talks about spirits being carbonated. It seems that grain alcohols like Whiskey and Tequila can be carbonated quite easily, and are light enough to absorb the CO2, where as Rum and Tequila which are derived from a sugary syrupy product are too heavy for carbonation. I'm not sure, but I think that mead coming from honey would put it in the latter category. Might need to try it out!
I'm not sure what the exact science is behind it, but as the alcohol molecules change state from liquid to vapor, whatever compounds make up the sweetness also attach themselves and come through the column.
