Hey. Long time lurker, new member. Been at it for something like a decade, mostly all grain whiskeys and fruit moonshine. I have a generic 4g alembic from Portugal and just ordered a 13g jacketed still from OakStills.
My most recent project was turning 60g of smoke tainted rose of Pinot Noir into the best Brady ever. It’s Ageing now (gig glass jug, charred oak, cherry, and white birch staves) and tasting amazing. The smokiness came through perfectly.
And 80ish percent oat, 20ish percent peated barley is next.
Also looking into fruit concentrates. Really want to make a pear/apple calvados style brandy, but no space to process so much fruit. Anyone get good results from those?
New Member From the SF Bay Area
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