StillSmart

Hi to one and all,i am new to the distilling game and with the info I have gained from reading posts and comments from other members I don't think I would of had the great results I have had so would like thank the forum
Only problem I have now is having the willpower not to drink so much so often also I seem to have become very popular with friends and family lol

Welcome to the forum,

Why not tell us a little about your still and what you like making / drinking?

welcome to the club Dave,if your unsure of anything just ask the people on here will help
Alan

Except how much to drink. Don't ask us that. >:D

Hi Dave, I too have been getting popular because of this hobby.

It's an alcohol induced collusion1 (Boom Boom)

They're only after one thing

AM

Thank you for all the kind welcomes but as yhb said I should tell you about what I am upto first
As a newbie but have been home brewing for years mainly hedgerow wines but i have always been a spirit drinker and so watching and reading many topics on distilling I decided to go go down the airstill route first with great results thanks to this forum I have made brandy -gin-whiskey-rum and some laqures but I prefer the neutral as my beverage at first using turbo carbon wash but now trying the purée and bakers yeast but honestly was happy with carbon washes always got >75% and with triple filtering I got a nice clean neutral taste it's just cost
the one thing that does interest me is other alternatives to flavoring/essences it just does not seem right bunging a little bottle of brown stuff in your bottles then calling it brandy or whiskey so if anyone have some recipes they use please share

Making sugar turbos helps as its the easiest way to produce something that is acceptable to drink. Eminently repeatable etc.

If making an attempt at "the real thing" is what you want to try next then that's great, just remember that that is considerably more in depth and that it depends on your favourite schlurp as all of them tend to have different methods, techniques and (obviously) different ingredient bases.

Hence you'd need to work out whether the kit you have access too is likely to "cut the mustard". The easiest ones being vodka and gin. Brandies and whiskys are harder to mimick as there's a number of processes that are hard to copy.......unless you can make something that follows the basic method but will have a truly bespoke taste.......

There's plenty of guidance out there though so good luck with your efforts.