first post

[mercmar]

Hello Everyone, this is my mandatory first post. I have enjoyed studying your posts. I am a home brewer, home wine (grape and random fruit wines), cider maker, Baker etc. Lots of failures (sour beer mash smells like rotten cheese and sewage yes please) in these sectors but they all led to eventual success. Looking forward to receiving my 10 gallon setup soon and distilling. I found an online copy of the blue flame and have been reading that for fun. Only difference as I see it is with distilling i have the chance to blow myself up instead of blowing up my pantry with violent fermentation (although I could do that here). My day job is shipping bulk chemicals which includes food grade ethanol distilled down in Guatemala and Brazil, also high test molasses and even finished spirits (guyanese rum to Antwerp in 2 million liter parcels

[Corsaire]

Welcome!
It sounds like stilling will be right up your alley. Your fermentation experience gives you a head start.

Out of curiosity, does that Guyanese rum get shipped to Combinant? I've happened upon containers filled with ethanol during work in Antwerp, and strongly suspected it might be rum because of the lower abv.

Anyway, what do you like to drink, and what would you like to make?

[mercmar]

I will go find a bill of lading and let you know. often times the big volumes get split up by distributors. When we ship spirits in bulk they are usually cask strength and get cut down locally for consumption. so around 88 % ABv. as compared to neutral spirits at close to 100 %. I like to drink alot of things (more recently due covid). not a scotch guy though. I like my peat moss taste in my garden not my mouth. I am most excited about the process and tweaking it. looking forward to using all my various pumps from brewing to make an efficient process. Thanks your reply. will get back on your first question asap.

[mercmar]

I will go find a bill of lading and let you know. often times the big volumes get split up by distributors. When we ship spirits in bulk they are usually cask strength and get cut down locally for consumption. so around 88 % ABv. as compared to neutral spirits at close to 100 %. I like to drink alot of things (more recently due covid). not a scotch guy though. I like my peat moss taste in my garden not my mouth. I am most excited about the process and tweaking it. looking forward to using all my various pumps from brewing to make an efficient process. Thanks your reply. will get back on your first question asap.