Hey y’all!

[Samesame]

I’m new here and looking to get back into brewing and distilling after a long hiatus.
I used to make mainly very dry fruit wines and pearys and preferred champagne yeast and a secondary fermentation so they were lightly carbonated. I also made vaguely medicinal herbal “wines.”
Now, I’m looking to reengage with wines made from the xtra fruit from my neighbors trees and distilling hooch.
Previously, I’d only distilled bad batches of beer or wine into…brandy? But now I’m looking at internationally making concoctions from rice, leftover pumpkin, etc. to get my feet under me.
Ideas and recipes welcome!