Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hey guys thought I might be able to quiz your massive collected wealth of knowledge about making wine ( both red and white gonna try both ) that would otherwise be dumped into neutral.
I only have a basic reflux still (looking to build a bubbler very soon). The main part of my concern is that the sugars in the wine will foul up the still during the process and lead to a horrible product. The only way I can think to remove the sugar is to try adding some yeast to some warm wine and hoping that there is enough sugar in it to make the yeast alive and not too much alcohol that will kill it!
Any input would be really helpful as I'm still pretty new to distilling as a whole cheers in advance guys!

Wine should be fine through the still, Id be making brandy rather then neutral however :p

I once heard a rumor that some of the cheaper made in AU vodka is distilled out of date goonies.... The guy who told me that was a chemical engineer but they are brilliant trolls

Smirnoff is made out of wine...

I love neutral from a wine base, each to his own. But yeah, if you have it available consider making some brandy first.

I've been living in the Upper Hunter wine country for a little while now, I really should call around the bigger wineries and see if I can get some oxidised/old wine for making neutral

Tarac industries makes grape neutral ...it is pretty ordinary.
Doc

I have been given about 400L of oxidised wine from an Italian market gardener here in Perth. Ran it through 4 plates and stuck it on oak. It's turning into a really nice brandy. I'd give that a go before you try turning it into a neutral.

Cheers,

Warren

Brandy might be a bit of a struggle I only have a t500 and it's no good for stripping but I will have a play with a few different methods!