New to distillation, or simply new to the HD forums.
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Well... I'm Domingos, a 55 yo living in the North part of Portugal and I haven't distilled a single ml of any beverage but I'm here to learn how to.
I moved out of the second largest city of Portugal (Oporto) to the countryside. Even if I'm still working in Oporto i have some spare time i've been using to raise some chickens and farm a tiny bit of land I've inherited.
Now my attention was drawned to liquor destilling and a colleague sent me in this direction and here I am...
P.S. Destilling in Portugal is legal for private people as long as it is for personnal use and since it's just for me (and family and freinds as gifts) I'll be working in small quantities and equipment
Get your recommended reading done and open some conversations, and you'll get great advice. There's some seriously experienced guys here and there will be someone who has an answer to pretty much anything.
OldRanch wrote: ↑Sun Jan 14, 2024 8:01 am
Now if you can tell me how Ginginha Espinera is made ill be a happy clown
My late mother used to do ginginha....Quite simple just macerated cherries with aguardente (local brandy made i think with grape pomace (but don't wuote me on that as I'm not sure)) and sugar... now there will be some variations on the recipe (some cinnamon or lemon peel, orange peel, anise flower etc). let it macerate for at least one month... personnal tip: best served in chocolate made glasses
My mother used the simple recipe and I still have some bottles of the ginginha she made.... about 10 years ago
samwell wrote: ↑Sat Jan 13, 2024 5:00 pm
Welcome to the sub!
Will you be fortifying any wine/making port wine? I visited Portugal this summer and had port wine for the first time and it was fantastic. Cheers.
I will surely will experiment with those as wine is very very easily avaiable (and to a smaller extend Port Wine) and in some local fields even neglected vineyards... My family used to make wine but stopped in 1996 and my grandmother became too old to supervise all the process and no one was avaiable to carry on the tradition. Maybe I can get excited enough witth destilling that will bring it back to the family traditions
