Hi all -
Have been reading these forums for years now, but making an account given the changes requiring one to view discussions.
Very small-scale distiller here, though I've been making homemade wines for 15ish years. Have been stilling since 2017 when my wife got me a small alembic still so we could try to replicate a rose liqueur that Germain Robin used to make (which we managed to do pretty well!). Since then, we decided the grapes we manage to grow in our backyard nano-vineyard (vermentino, zinfandel, a few forgotten rhone varietals; in total they produce around 10-12 gallons of juice a year) are better suited for brandy than wine. That means that after harvest in September and fermentation in September/October, the first few weekends of November each year are taken up with distillation.
Really appreciate having access to all the collective wisdom on these forums. Cheers!
Howdy
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