Good Day All

[wdevauld]

I'm a curious newbie.

I've been all grain brewing for nearly 15 years, and have always been curious about the distillation process. I recently made a double batch of IPA and one of the kegs got infected with a wild yeast and fermented out the rest of the residual sugars in the keg. Now that I have about 18l of sour tasting ethanol infused beverage, I'm going to take the leap into seeing if I can recover some value from the money and effort I put into it.

Largely right now I'm concerned about safety, which is the bulk of my research. There is a lot of information on here, so it appears that I have a lot to go through.

-W