Hello world

[Treowryhta]

Hello all;

I'm new to distilling but not fermenting. I stick to Mead and rare varieties from Maple and Birch syrup, sometimes with fruit augmentations. I've always loved spirits and am now ready to explore the conversion of Mead recipes into spirits, the Mead version of Cognac, if there's a name for such a thing. I have done some Jacking ( Freeze distilling ) in the past with excellent results.

I have done a great deal of reading on the forum and am genuinely encouraged. There is a lot of knowledge and experience without a lot of ego. My perspective has already shifted quite significantly from science to art. What I mean by that is, at the outset I would have thought it was strictly science. I would now say that science is why it happens but our enjoyment of it is accomplished through an art form. That gives room for subjectivity which is great. I make my Meads the way I like them. Some laud them, other curse them, I respect both viewpoints. Perfect example is my Sang Foret ( Blood of the Forest ). It's hot at 14% ABV and tastes of burnt Marshmallow owing to the Birch syrup which is glucose, not sucrose like the Maple Syrup, and caramelizes intensely before it reaches its syrup point at 225º. There's a few of us that live for it and that's pretty OK.

Look forward to expanding my world.

[BigYin]

Welcome to the beguiling world of the 'chasing the craft' - totally with you - I started out on the science side, and already seeing it as an art to be learnt - and I'm still in the process of gathering together all the bits for my first still!

[Maki]

Sounds like you're in the right place! Welcome.

Your fermentations sound amazing. I can only imagine how the spirit versions will turn out,

[Yonder]

Welcome in. Love to see your sang foret recipe. Sounds a wonder.