The Winemaker Speaks, Part 4: Distilling Wine

Winemaker Tony Spinelli Sr. of Seymour Connecticut explains the process of wine distillation.

Category:

Howto & Style

Tags:

• wine
• winemaking
• alcohol
• how
• to

[asim2500]

i listen to ur all speaches....u r against bread yeast so i will not use it in my first experience....m going to buy jars 2morow sir

[egyptianpriest]

Bread yeast does not produce 12 percent alcohol. To produce 12 percent alcohol by fermentation, you must use wine yeast and sugar. Bread yeast will make a weak, funny tasting wine that must be consumed quickly because it will not sit well.

[46spine]

Make your still from an old crock pot...it is simple.....ask me how..

[46spine]

Just watch your evaporation temperatures.....you will start any methanol drip at 147 degrees fahrenheit.....ethanol will start dripping at 172 degrees fahrenheit....if making alcohol from a fruit that has a large amount of pectin....then discard the first drip....

[vallo3838]

Watch my new video....The Winemaker Answers Winemaking Questions.

[vallo3838]

@asim2500 Enjoy your wine.

[vallo3838]

Ask Tony Spinelli the winemaker any question on winemaking.

[vallo3838]

You can distill up to 190 proof alcohol....then dilute it down to 80 proof for human consumption.

[watcherjohnny]

Great vids!! Thanks for all your postings!!

[1LADYROCKER]

i have seen a couple videos abot distilling wine into brandy but im a bit confussed about first and second runs and what would be considered save to drink couldu clarifiy this for me?

[samljer]

Heres the sum of the technically knowledge you need.

So long as you ALWAYS get rid of the first 5% of what you distill, no matter the amount, you dont have to worry about temperatures, quantity, etc etc...

[vallo3838]

Make your still at home from simple items you have in your kitchen.