alt Hacker NewsI'm not sure if it extends to box wines or Spanish wines, but my main complaint of bottom-shelf wines in the US is that they're pure sugar/acid/alcohol with almost no extra flavors and pretty bad distributions of the main components (especially being far too sweet). A small pattern I'm noticing in your description is the presence of sugar in the distillation inputs. Assume I know nothing about distillation; is that relevant?
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IAmBroom • yesterday at 4:07 PM
> A small pattern I'm noticing in your description is the presence of sugar in the distillation inputs. Assume I know nothing about distillation; is that relevant?
Sugar should be completely removed by a proper distillation setup (although a lazy setup can allow some "contamination" with sugars).
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I doubt it. The spanish (really tetra pack) wine was dry, and after double distilling it was basically moonshine. The Hungarian one was more in the mixing back into the undistilled wine -- making something akin to port+ strength that drinks like wine. It's the same idea behind pineau, first distilling + the cheap young white wine of the region.