New former member

[chickenfeed]

Hello everyone I would say that I am new to this I have been distilling for approximately one year now I have in the past made a lot of mead and wine. I'm at Woodley reading everything that I've ever put my hands on and feel like I have a novice level of appreciation for this and using a reflux column still made from a 10 gallon stainless steel milkpail a 3 foot columns that I pack with copper mesh


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[bilgriss]

Good to have you join us, Chickenfeed.

I've done a lot of mead and wines over the years as well. And beer. Your fermentation experience is helpful. Keep reading; I learn something every day!

[Still Life]

Come on in.
The HD Google Search (above) is a great tool for research when you're after a topic here.
[open it; leave a space after the URL; type in a subject or word]
Welcome from a fellow novice.

[Tater]

we only allow 1 id on this site who were you before?

[chickenfeed]

Tater was not here before just a nube i did have a chemistry class in college where the professor has me bring in 10 gallons of rice wine i had made and we distilled that as a class project that was in the 80,s but been intrigued ever since

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[Pikey]

Tater was not here before just a nube i did have a chemistry class in college where the professor has me bring in 10 gallons of rice wine i had made and we distilled that as a class project that was in the 80,s but been intrigued ever since

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That's interesting - I wonder if he knew what he was doing ? - How did it taste and what abv did he get ?

Do tell whatever you remember about it

[chickenfeed]

It was all glassware we had a column which thinking back was simply a reflex column it was pretty strong but neither one of us knew anything about making cuts he just make sure to pull off the first part which he disposed of and then ran it and tell it tasted bad you couldn't taste the peach it a little bit but it was pretty hot

[Shine0n]

Welcome chickenfeed, I've seen your name somewhere I believe!?!?!?

All you need is right here!
Shine0n