I thought I had posted my first post in here but it appears I was wrong and it got rejected. Sorry about that.
I've been distilling for over 10 years, not all the time though I have had spurts of long periods of trying to build up a decent stock of my drinks with the intention of having a cocktail party called, the cocktail bar is open party, where people bring a top shelf drink and dress in whatever theme is decided on for the night and I put everything I have made on the bar as well. As I have property the party would start on a Friday afternoon or evening and run till Sunday. People could camp over so no one had to drive but I can never seem to get enough different drinks to las as friends keep coming and depleting mt reserves and so far, it just hasn't happened.
I have been using a Turbo 500 reflux and doing sugar washes that I then flavour. Sometimes with essences but mostly with natural flavours such as herbs, spices and fruits. I have recently started using the alembic pot still on the T500 and am now branching into grain mashes and other fermentations, besides sugar washes. I also brew mead from honey from my own hives and at different times, fruit wines and ciders from roadside fruit trees.
I look forward to learning loads in here.
CatchingShadePhotos or Greg if you prefer.
New Member.
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