I’m new to homebrewing, but I’m absolutely obsessed with it!

[Fiona727]

Just got a home distiller and have been messing around with it for a while—finally starting to get the hang of it!

At first, I mixed up the condenser tube three times while following the instructions, and I was scrambling to adjust the temperature when heating. I almost ruined the fermented glutinous rice wine... Luckily, the aroma of grains when I got the first batch of liquor didn’t disappoint. It has a little more of that "homemade reassurance" than the stuff you buy outside.

Lately, I’ve been experimenting with different fermentation times. It feels like there’s a pretty noticeable difference in alcohol content between 30 days and 40 days. Any experts out there know how to control the flavor precisely? Also, when you use your distiller, how much do you usually turn up the condenser water flow? I feel like my liquor is coming out a bit too slow...