G'day from the great white north

[Jay29]

I'm Jay from Canada (Toronto) Lived and toured all over the world as an executive chef. Wine and spirits are crazy important to any chef... I've used them a lot... Almost as much as I've consumed. Lol Now... I want to get into the science (art may be more fitting) of it a bit more without the side effect of blowing myself up. I knew there were dangers involved, but after reading for a few days I have to admit there was a LOT I didn't take into consideration. (For instance: Acetone vapor chemical effect on metal, bonding agents, plastics, etc) What seemed like a simple task of building a still is far from it. I have a lot to learn here. Kudos on the "safety first" attitude I have seen on here repeatedly!!

[Still Life]

You're right. Safety is militant here.
I know a few chefs, and am amazed how hard THAT skill is.
But keep reading and it'll all fall into place.
Welcome.

[Jay29]

I feel like an apprentice again. Lol Both art forms have a huge underlying amount of biology, physics, chemistry, metallurgy, etc. than what appears on the surface. While distilling is technically cooking, the rules are very different and yet still the same. Although, most of the things I have to prepare on a daily basis aren't going to poison me or blowup. Lol (Although poisoning people in my line of work isn't that tough to do if you lack knowledge/experience as well) I had a handful of solid ideas as to how to construct my still prior to finding this forum... Needless to say I'm clearly not as clever as I thought. Humble pie a la mode for me. Haha

[StillerBoy]

Jay29..

Welcome to HD from a fellow Canada and Ontarian..

Research, it all here, knowledge from the best.. first is what is your interest in spirit.. then construct the equipment for it..

The best in your new journey..

Mars

[Jay29]

Thanks Stiller... Where abouts are you in Ont?
I've been reading most of the afternoon. I think I may start to take notes. My head is getting cloudy. Lol Compared to this forum, I've found some really sketchy and conflicting information online. Everything from using duct tape to seal your kettle to using Jello to make your mash. Ghetto is only cool to a certain point. Lol
Just out of curiosity, have you ever heard of making a spirit out of rhubarb mash? I know it's very low in natural sugar (about 1% natural sugar) but I think a sour rhubarb liqueur would be very tasty. (Sort of like Sour Puss I guess)

[ToatyMcSpud]

Hiya Jay
Seems to be a number of Canadians here.
Brand new to the boards, and wanted to say hello

[StillerBoy]

Jay I have pm you on my location.. check in your in the new messages at the top on the left hand side..

Mars

[JJbrad29]

Hey folks! Rookie from Ontario! Enjoy!

[Grappa-Gringo]

left coaster out here....welcome welcome welcome......jump on in, the water's warm...
cheers
gg

[yakattack]

Welcome abort Jay. Fellow ontarion. Just pippin in to day hi.

Edit. Wow thank you auto correct.
Let's try that again.

Welcome aboard Jay. Welkom ontarioite. Just popping in to say hi. Yak

Edit again. Seriously. Fellow. Honestly I haven't even had a drink tonight.

[speedfreaksteve]

Welcome Jay! I'm in Toronto as well. I mainly make whiskeys and rum. What are you planning on making?

Feel free to PM me if you want advice on where to acquire the ingredients and equipment. I just run a simple pot still made from a keg. No welding required since I just acquired a head to clamp onto the top.

Cheers!

[FranklinNewhart]

Great to have another Canuck on board. I used to hale from just north of Huntsville but I now live in South Scatch. The land where we grow the barley and malt it too.

[speedfreaksteve]

Great to have another Canuck on board. I used to hale from just north of Huntsville but I now live in South Scatch. The land where we grow the barley and malt it too.

Pretty cool! I have a place in Sprucedale as well and will be doing a little distilling up there this summer!

I'm sure your grain is fresh out there!

[apdb]

Hello from Vancouver Island....
In a past life , I too was a red sealed cook (20years). But I'm all better now.
Aaron