Long time zymologist -- wine, beer, cider -- just dipping my toes in to distilling. I've got all the up front equipment & know how; Ph.D. trained scientist by trade. Made a copperstill from a quality kit, but my lead-free soldering skills were not up to par -- leaked like a sieve doing the first vinegar run & determined it wasn't possible to make it safe to use. Change of tack: T500 alembic still.
Lots of great material here to get me started. My initial goal getting into this was to figure out what to do with a batch of wine that had off flavours & to try to salvage something out of it (grappa, brandy, or at worst cleaning alcohol). Before I run that, I am setting up a sugar wash today for the sac run and to test out the equipment. I'll be using dedicated fermentation buckets for distilling, as I still want my beer to not get infected with the bugs that distillers love.
A Nu Start
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