After like 3 years I was again brewing beer just for fun and not 2000l batch as my job or trying something on this small scale for my job (because I had a time and got the ingredients for free).
It is really experimental brew. I put 3,5l of grape juice (I think it is Veltlín variety) and will add some cherries there too. So let’s see how it will end up.
Today, I learned. It puts a whole new perspective on those ballads about “White Lightning”, which is the extent of my experience with distilling. Did you seed or pit your fruits? The recipes I’m currently reading seem to put a lot of emphasis on using apricot or cherry pits as ingredients that are added after the pulp. They only had seeded grapes back in 1829, so that must have been a factor in flavoring it? I’m a little hesitant to lean too hard into “authenticity”.
I know about people that do this. The final product tends to be bit smoother and according to them the fermentation is bit faster. Some distillers get rid of them right before it goes to the still but it really depends on the fruit.
I did only cherry distillation and it is not possible to pit all of them so I didn’t bother. Also I don’t drink that much of it so 4l lasted me 5years and I still have it, I just don’t do it that often.
Good to know that pitting is not that important to the wine. Once a year I think of investing in a cherry pitter tool, but fresh cherries are very expensive where I live. At most, I’m gonna buy 1 small bag and eat them immediately. The canned cherries for sale have had all the flavor zapped out of them. Was your 4l of wine good to drink?