Distilling infected beer

[doug293cz]

I fermented a bunch of plums. OG only about 1.010. Fermented down to 1.010 and stuck. It’s highly acidic, which may be why the toast died, TA ~12%. What would happen if I distilled this in a pot still? I have fifty litres.

You'd get a plum brandy.

Brew on

 

[Coriba]

It would undoubtedly be better than it is right now. I do remember plum brandy being a headache in a bottle. Worth a try.

 

[doug293cz]

It would undoubtedly be better than it is right now. I do remember plum brandy being a headache in a bottle. Worth a try.

If you do a stripping run and then a spirit run - taking care to keep only the hearts - shouldn't be as bad. Heads and tails contain the higher alcohols and other components that give the worst headaches.

Brew on

 

[Coriba]

Looks like some research is required. Thanks.

 

[bracconiere]

the hop flavor will carry over....but adding it back to a beer actually makes a great fortified beer......gives it an interesting hoppiness, very pronounced....

 

[thefigure5]

Looks like some research is required. Thanks.

There's a wiki for that, no pun intended.
http://homedistiller.org/wiki/index.php/Main_Page

 

[Desvio]

the hop flavor will carry over....but adding it back to a beer actually makes a great fortified beer......gives it an interesting hoppiness, very pronounced....

I have often thought of doing this, and the one infected batch of beer I had had a unique flavor. It got bottled and pasteurized, it was amazing, but I still keep wondering about that lost opportunity at a fortified beer.