Hi folks,
There’s a lot of cool stuff on this forum. I’ve been home brewing beers, meads and wines for about 7 years and have always been curious about the next step. I hope that home use distilling becomes legal in more places because it looks like a really fun hobby.
Intro
Moderator: Site Moderator
Re: Intro
Welcome to HD. Your beer background will help with the learning curve. We all hope for legalization one day. Until then we will keep practicing for the entrance exam. Be safe, good luck and enjoy the reading.
My 9" Shotgun Condenser
This hobby really is not so much about making alcohol. But bottling opportunities to make memories with Friends and Family.
This hobby really is not so much about making alcohol. But bottling opportunities to make memories with Friends and Family.
- BlackStrap
- Swill Maker
- Posts: 301
- Joined: Thu Mar 02, 2017 3:48 pm
- Location: The hills of Appalachia
Re: Intro
Welcome unclewoody
Nice to have you aboard.
What SmokyMtn said
Stay safe & have fun!
BlackStrap
Nice to have you aboard.
What SmokyMtn said
Stay safe & have fun!
BlackStrap
Most questions can be answered here http://homedistiller.org/ and here http://homedistiller.org/forum/viewforum.php?f=46
The one who cuts the firewood gets twice the warmth
The one who cuts the firewood gets twice the warmth
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- Novice
- Posts: 2
- Joined: Mon Apr 12, 2021 8:47 pm
Re: Intro
Thanks for the warm welcome!
I have a family member with wheat/gluten issues so most of my beer has been uncharted territory with quinoa, Teff, Amaranth, Millet and Buckwheat. Rice and sorghum extracts work but they have distinct flavors that are not as good as traditional grains. Two row and corn mash look like a cake walk after having to malt from scratch. I’m still a long way out from taking new projects but these forums are a great place to unwind with a nice whiskey. (I’m sure the folks on here make better stuff.)
I have a family member with wheat/gluten issues so most of my beer has been uncharted territory with quinoa, Teff, Amaranth, Millet and Buckwheat. Rice and sorghum extracts work but they have distinct flavors that are not as good as traditional grains. Two row and corn mash look like a cake walk after having to malt from scratch. I’m still a long way out from taking new projects but these forums are a great place to unwind with a nice whiskey. (I’m sure the folks on here make better stuff.)