Hey all!
Kentuxan here, aka Mike. With the recent court rulings last year in TX, I decided to take the plunge and buy a still. I'm currently working through the process of getting my DSP(Distilled Spirits Permit) and anything necessary with TABC. However, due to the injunction by federal judge Pittman, I am charging ahead with this "crime" that legally can't be enforced until my paperwork comes through.
I started my YouTube recently for all things fermentation from Lacto, Acetic, Ethanol, and others, but the distillation is my favorite.
So far in the last 3 weeks I've made:
Wild foraged black persimmon brandy w/ added chiltepin peppers (2 batches)
Ginger walnut infused spiced rum
Wild foraged prickly pear brandy
Mustang grape wash (currently fermenting)
And I'm about to make a sugar shine with added oats for an apple pie tomorrow
This has to be one of the most supportive and helpful communities of equivalently mad alchemists I've ever met. I want to say thank you to all those that have documented and blazed this path forward through the vapors of hell to find that which tickles the taste buds quite nicely. I would appreciate any feedback and criticism. you can find me @thekentuxan on all socials. Look forward to exploring roads unwalked and doing my part to add more to the community.
Keep it runnin',
Mike
Howdy from Texas!
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