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cold distillation of fig wine

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Grod

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I have made fig wine on two occasions and i have never been happy with it.to dry and not enough flavor.I plan on brewing a batch this year but throwing it in the freezer and only collect what doesn't freeze. Anyone do anything like this? Please comment on the idea/ share input

i read the downside to freeze distilling is that all of the alcohol is captured. W/ a regular still the "first" and "last" runnings or lighter / heavier alcohols are usually discarded due to high methyl/other objectionable content. Liquor distillers have a jargon that refers to this as the heads, hearts, and tails. Ideally one would like to only capture the hearts, but w/ freezing you get it all.
 
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bkisel

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Yes! And my post was pulled. Forget the exact explanation but it had to do with possibly cold distillation being an illegal activity without proper tax stamps and such.
 
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