New to the site

[Abandonallhope]

I just found this site and find it very helpful.I was always searching for info on google.Well I started about a year ago making homemade wine out of sugar fruit juice and yeast.I messed around with it,but it wasnt strong enough for me or the taste I was looking for.Well here in florida its berry season and Ive Picked many gallons of blackberries,strawberries, and peaches.I started learning distilling by buying the gallon jugs of wine and cooking them down.I moved onto clear liquors,cheap whiskeys and even beer.So I learned the distilling process,double distilling,tripple distilling,in all forms,water,fuel.So now Ive moved onto distilling my own spirits.I come across alot of fruits and juices that are already fermented.I take them and make wines/mashes out of them,just depends on what I plan on doing.Ive found a technique of adding sugar daily to your fermenting mash or wine brings it to a much higher alcohol content.But on to the point,Ive recently learned how to make blackberry wine and blackberry brandy.I dont do anything too fancy or technical,I dont own a thermometer.I have a hyrdometer.A still I made out of a teapot and another one I throw together with a jar and a bowl on top of a pot with ice.Ive perfected the way to do it with no money or resources,lol,but Id love to hear any advice or conversation.Thanks.