Hello to everyone
Posted: Thu Feb 18, 2016 6:59 pm
Good day to everyone.
I have been distilling for about 5 years. I have been a multi time a week reader of this sight for nearly as long. For some reason tonight, I decided to sign up & post.
As I set here tonight drinking a very nice batch of 3rd generation sweet feed off of lees of a corn batch & before that a 100% rye, I'll share my biggest piece of advice to anyone that is reading. - Read & re-read the parent site. As my knowledge & skill set has increased over the years re-reading the information on the parent site has been very beneficial. Every time I read it I learn something new - even though I've read it all before (multiple times).
I've been a wine maker for 10+ years & am working up plans of starting a commercial vineyard. I also am a chemical engineer & have ran 5000 gallon distillation reactions in a industrial setting. I came into this venture of distillation thinking I knew more than most of you because of my experience. I was incredibly wrong. Distillation & mashing is vastly more complex than wine making & my engineering experience only gave me a small taste of what I needed with this hobby. After 5 years I'm still a novice.
I have multiple questions about enzymes, mashing & how to save flavor in a reflux column, but that will be in my future posts. I just wanted to say hello & thank all of you for the experience & knowledge that you have posted over the years of me trying to work my way through this hobby.
Hope you all are having a great day,
Ryewhiskey1995
I have been distilling for about 5 years. I have been a multi time a week reader of this sight for nearly as long. For some reason tonight, I decided to sign up & post.
As I set here tonight drinking a very nice batch of 3rd generation sweet feed off of lees of a corn batch & before that a 100% rye, I'll share my biggest piece of advice to anyone that is reading. - Read & re-read the parent site. As my knowledge & skill set has increased over the years re-reading the information on the parent site has been very beneficial. Every time I read it I learn something new - even though I've read it all before (multiple times).
I've been a wine maker for 10+ years & am working up plans of starting a commercial vineyard. I also am a chemical engineer & have ran 5000 gallon distillation reactions in a industrial setting. I came into this venture of distillation thinking I knew more than most of you because of my experience. I was incredibly wrong. Distillation & mashing is vastly more complex than wine making & my engineering experience only gave me a small taste of what I needed with this hobby. After 5 years I'm still a novice.
I have multiple questions about enzymes, mashing & how to save flavor in a reflux column, but that will be in my future posts. I just wanted to say hello & thank all of you for the experience & knowledge that you have posted over the years of me trying to work my way through this hobby.
Hope you all are having a great day,
Ryewhiskey1995