[Sca-cooks] distilling wine

[CorwynWdwd at aol.com]

In a message dated 3/12/2005 12:28:02 AM Eastern Standard Time, 
StefanliRous at austin.rr.com writes:
Oh? is this because you want to boil off the alcohol at a lower 
temperature than 212 degrees F, leaving the water behind and if you 
boil it too fast (too hot?) you get a mixture of water and the other 
volatiles?
Speaking as someone who has NEVER distilled, but who's family business once 
concerned it, yes. Too high a temprature will get you more water and fussel 
oils, which you want to avoid. Badly distilled moonshine was called "busthead" 
due to the fussel oils in it. A good low fire is what you're looking for.

Corwyn

There is only one basic human right, the right to do as you damn well please. 
And with it comes the only basic human duty, the duty to take the 
consequences. -- P. J. O'Rourke