On Dec 22, 7:47*am, "Michael Kuettner"
wrote:
"Spamlet" schrieb :



snip
A problem with distilling is that if 'successfully' done, one ends up with
alcohol and no flavour,

No. It depends on what you distill.
Pure alcohol is double distillation.

so you would not get ginger spirit from your still. The flavour in gin is
added afterwards, and that in whisky comes from the barrels it is aged in.
That said, there was a Food Programme, on Aqua Vitaes, which described the
vast quantities of fruit required to get real fruit flavoured spirits, and
I don't quite see how that works.

It works by letting the mash rest for some months.
We did the last of mashing in November; in April we'll distill the mash.


How much fruit for how much liquor?

What fruit did you use? Apples, plums, grapes?