I have been making wines for a few years now, mostly fruit but some grape. Recently I made a sloe rum and it was really good, so good that my (mature) kids drank the lot! Grrrr.
My wife received a temperature-controlled water distillation machine for Christmas and I started thinking…… I can her a thousand “oh ohhh’s!” echoing though the land, AND YOU ARE CORRECT!
Soooo, being curious I experimented with a non-premium blackberry wine and ended up with 5 litres of 40% (ish) ABV “stuff”.
Now I’m curiouser than I was before
so I’m here to learn.So like the beginning of any classical AA meeting "Hi, my name is Ray and I'm here to learn about distillation". My objective being to make so much sloe rum that my kids are not able to drink it all.