Hi all, I am Tim. I have a T-500 column still. I have brewed beer and made mead for 40 years. I brew beer in a 1bbl homemade setup. I have a 1bbl conical, glycol-jacketed fermenter.
So far, I've done 3 runs with my still. First was a still sack mead made with a lot of crabapples. Second was a still sack mead made with Riesling, Vidal Blanc, and Orange Blossom honey. I currently have the distillate sitting with oak cubes. Third was a perry made with 3 types of pears and fermented with champagne yeast. All 3 have turned out delicious!
Next up are a sugar wash and corn liquor. Then, I plan to make shochu with koji rice and purple sweet potatoes I grew.
I'm here to learn and explore! Thanks!
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