Eau de Vie

 Step by Step Eau de Vie

Cleaning the still for the first time

 Run a cleaning distillation of the still - fill 40% water/5% rye flour mixed in and gently boil for 15-20 minutes.

1. The rye mixture will bubble up and pass through the system. This is the action that cleans all parts of the still
2. When cool, clean and flush all parts-of the still and condenser coil with hot soapy water.
3. Allow to dry thoroughly

 Eau de Vie from Wine

Wine at 13%ish Alc./vol is converted by a single distillation to Eau de Vie at 45%ish Alc./vol at a yield of 15-20%ish

For example - 5ltrs of wine produces 750ml-1ltr of Eau de Vie

 Basic Equipment

0-100 deg c thermometer

Small hydrometer 30-100%

Glass measuring flask or beaker

 Fill still with wine to no more than 75% of its capacity. Arrange water-cooling for condenser.

1. Rapidly heat the wine to a good simmer - not boil - (80/85 deg c)
2. The first 3% of the distillate is known as the heads. These should be discarded as they contain acetone and other harmful alcohols. (For 5ltrs discard the first 150ml for 1 litre 30ml). Check by acrid smell and taste.
3. Keep the heat at a good simmer and collect the 'hearts' - approx the next 15-20% of distillate collected - these are the ok alcohols with wine flavours, the eau de vie. (5ltrs collect 750ml - 1ltr). 
4. The "tails are the last stage of the distillation and need to be taken out as well. At the end of the 'hearts' and beginning of the 'tails' expect a hydrometer reading of 25-30% alcohol. Also determined by a change in taste and the distillate may also become slightly milky.
5. Discard the 'tails' (although some save them to put through with the next batch).
6. Distillation over. Heat off and discard hot fruit water residue. Clean and flush still and condenser with fresh water.   

Eau de Vie can be flavoured using aromatic fruits, herbs and spices and also used as a liqueur base