Home Distiller

So what I got here is five different distillates, aging 3 different ways each. Got 3 different generations of a sweetfeed type whisky, one apple brandy, and one distillate of a blonde ale beer. Each distillate is then split three ways into white dog, medium toast french oak, and medium toast white oak. Picture was taken not long after adding in my chips, but the color is looking better today after two days sitting. Gonna let all this hang around for the summer, with some obvious quality control inbetween, and have a good ol' taste test come september/october. Anyone else have themselves a trial of this sorts? Any input/advice/other shit to try?

Let it ride and invite me up come fall.