Re: combination distilling

Vic Whirlwind <[EMAIL PROTECTED]> wrote:
>I want to make an apple-based spirit with the flavor intensity of applejack
>but without the headache (methyl alcohol).  

Then don't add any methanol to it.

>Could I freeze distill apple
>cider so that the flavor is intensified and then pot distill the applejack
>just until the methyl alcohol is gone, keeping what is left in the pot?

How do you expect methanol to get in there?  If you are getting headaches,
I would be much more apt to suspect fusel oils.  Either way, better
fermentation is the solution.  Fix it at the source.

>Would that be the best of both worlds, or would there be negative side
>effects?  Would what's left be cooked and less tasty, or would it be just as
>flavorful to distill all of it and just make an apple brandy?

What do you want, and why?  If you have problems due to bad fermentation,
don't expect distillation to fix them.  They will probably make them worse.

Charcoal filtering might not hurt either, but that's not as big a deal.
--scott
-- 
"C'est un Nagra.  C'est suisse, et tres, tres precis."