European shochu
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European shochu
I am getting into distilling in order to make shochu. I’m brewed beer on and off for 15 years and have recently made a few batches of Japanese sake using a traditional method. My first batch of shochu or awamori (since I used aspergilis luchensis instead of oryzae) tasted great. I look forward to learning and sharing with others on this forum!
Last edited by acfixer69 on Sun May 09, 2021 11:59 am, edited 1 time in total.
Reason: remove unwanted advertisment
Reason: remove unwanted advertisment
Re: European shochu
Welcome to HD. Reading and patience are required for this hobby. So sit back, relax, and enjoy the reading.
And remove the tapatalk from your posts. That's also required
And remove the tapatalk from your posts. That's also required
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.
- Tummydoc
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Re: European shochu
What smokey is saying, is remove the signature line in your tapatalk app settings. Its ok to use the app, but the sight doesn't want it promoted.
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Re: European shochu
Thanks for the tip. I think I got rid of it.
- jonnys_spirit
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Re: European shochu
Welcome to the Homedistiller group! Lots of info around so please spend time reading and researching. I do a bit of koji cultivating and related culinary ferments plus a couple sake and rice wines. Lots of tidbits around here but interested in anything you want to share once you get situated.
Cheers-
Jonny
Cheers-
Jonny
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i prefer my mash shaken, not stirred
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i prefer my mash shaken, not stirred
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