Hello
Posted: Wed Sep 25, 2024 1:31 pm
Hello
I have been distilling for about a year now, just learning how to get desired flavors to come through the distillate. Been running Uncle Jesse Sour Mash for about 8 months, with a few modifications to obtain a flavor that I really like after aging for at least three months.
Also have been trying to make a few brandies, with some success, still trying to get more of the fruit flavor through the still; and trying to find the desired toast and species of oak to complement the brandy flavor.
After searching the forums, i may be asking some clarifying questions as i tend to overthink this entire process.
Thanks
I have been distilling for about a year now, just learning how to get desired flavors to come through the distillate. Been running Uncle Jesse Sour Mash for about 8 months, with a few modifications to obtain a flavor that I really like after aging for at least three months.
Also have been trying to make a few brandies, with some success, still trying to get more of the fruit flavor through the still; and trying to find the desired toast and species of oak to complement the brandy flavor.
After searching the forums, i may be asking some clarifying questions as i tend to overthink this entire process.
Thanks