Hey guys, in my research on traditional Irish poitin making I stumbled across this book by Samuel Morewood written in 1834. It is a fascinating wealth of information on all forms of distillation on every continent. Page 671 onwards details the production of Poitin that I thought you would appreciate. (Not a mention of potatoes or leprechaun tears to be seen
) Anyway, just thought I would share the link for you to browse while waiting for your ferments to finish out!
A Philosophical and Statistical History of the Inventions and Customes of Ancient and Modern Nations in the Manufacture and Use of Inebriating Liquors, Samuel Morewood. https://play.google.com/store/books/det ... 9BAAAAIAAJ