Hello all.
Fermenting from parts unknown I’ve recently got back into fermenting but am picking up distilling no my craft. I used to have a lot of bee hives and did a lot of mead back in the day. I’ve done a ton of posts on the hot mead site and done some really fun sake write ups under the name “Arpolis”. This year ended by beekeeping “for now” with the last few years being rough and I lost my last hive this year. I took the remaining honeycomb and honey and did a funky whole dead hive mead. Now I’m utterly fascinated with the chemistry of rum and using microbes in dunder to produce organic acids that convert to esters in the still. So I’ll be posting my progress in the rum forum mostly I believe.
Introduction
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