Icefever wrote:
You hit the nail right on P....
You hit the nail right on P....
See that's the thing, dunno about everyone else, but I did wines, meads, etc first and just happened to come across my smart still in the HBS.
Followed the guidance etc, not caring much that it was part of a "system". Just amazed that I could do something like this.
I appreciate that with some space and a small amount of experience/ability (plus a few specific bits of kit and tools), we can do much better for less.
Some of our members are truly capable and innovative (you know who you are people).
Just that when we start, if we see something like this as an "off the shelf" example, we just decide whether the price is right to take a punt........
I know that's how I started..........
Of course, we then start to learn properly and understand the limitations quite quickly. Yet I'm pretty sure there's peeps out there who're wholly satisfied with their efforts and limited kit who don't feel the need to upgrade or improve.
I read here often, and in awe of you guys who start experimenting with whole grain or whatever, much respect. It's just that for my preferred "genuine" article, I couldn't get the genuine base materials (the right strains of grape etc, as my preference is for Armagnac).
Hence, sussing out how to make quality neutral and work my way through the different ranges of flavour essence pleases me no end. None of them are "exact" but damn! most of them aren't far off...........
Statistics: Posted by Phantom — Sun Apr 01, 2018 10:36 am
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