Hi from Melbourne, Australia

[Sartsow]

Hi HD, long time listener first time caller.

Ive been home distilling since covid lock down 2020. Early in lock down i was interested in crafting and was more interested with building and tinkering with my homemade copper pot still than actually running it. Though nowadays im interested in running all sorts of things like rum, all grain whisky and any cheap fruit i can get a hold of to run as brandy.

I finally created an account with HD to try to compare notes on making cuts for different products. Its the most subjective thing of home distilling and the area I struggle with the most. Its the kind of thing that cant be explained remotely you actually need an expert there with you saying "you taste that, thats baby puke, its a sign of heads." or "you taste that, it tastes bad now but it will age out like this".

Over the last 4 years i have run about:
- 50 fermentations
- 50 stripping runs
- 15 or so product runs

To produce around 14 barrels (4 ltr homemade badmo barrels) of product and half a dozen miscellaneous bottles.

I run a homemade pot / column still made from a Soga stainless steel stockpot and scrape yard copper pipes with a Liebig condenser for pot still mode and a shotgun condenser with needle valve for LM / Boka still