I am not quite new to this, but certainly am lacking any significant experience.
Currently I craft Meads and Wines, mainly Meads because that is where the market has taken me. I have a producer's licence and sell primarily through tasting events. I consider myself well versed in the art of fermenting, but am mindful that I have been doing this for bottling and consumption as is, and not for distillation.
I am moving into larger premises where the public can visit and I can run a cellar door. At the same time I am extending my production to include distilling. My keen interest is in using honey, both in the kettle and and at different points along the way. I am aware that there is not a significant body of knowledge in this area, and would like to fill some of that gap. Of course picking the brains of this group in this regard is high on the agenda.
I have been working with a distilling Sensei for some limited experience. We have collaborated on a distilled honey spirit and produced a unique and amazing product. We have run a second batch using a different honey and had different results with flavour levels.
I want to investigate this further. The still I have ordered, which is very near completion, is designed to give me maximum versatility and discovery pathways. Small capacity at 260 litres but big capabilities with options of pot, column or double retort. Twin carter head gin baskets with everything adjustable on the fly.
I am also interested in a range of Schnapps/ Au de Vie products where pulling out flavours is the primary concern. The column is an essential if I am going to embrace the locals: I live in potato country, spud vodka has to be a sideline!!
So, into the world of distilling I head, no background in moonshine, limited experience in running a still, a whole lot of research knowledge (shit loads of it) but an awareness of my limited practical experience. I am not so naïve as to think one can read the books and then just do it, I am aware of the time I will need to spend to learn this craft. I give myself five years and I think by then I should have a good grip on it!
I look forward to the learning, and of course sharing my learnings along the way.
Your certainly beginning from a unique position, with a pretty bonkers "starter kit". You gonna try any keg sized batches to get a sense of what's going on, or is it straight to the big boy, damn the torpedoes?
I get the sense you'll figure it out pretty quick, and hope you'll share your experiences, for us that like to live vicariously.
Welcome!Warning: slightly inebriated novice!
Welcome.
Mead is delicious.
Honey based spirit is expensive and not nearly as delicious as mead. So much of the goodness gets left behind.
I would definitely experiment with a fortified mead.
Also, from a business model stand point mead will be taxed at a lower rate than the spirit. In other words, a fortified mead will have better margins than a stand alone spirit.Trample the injured and hurdle the dead.
Post time 2022-10-21 13:30:13