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!