Still Smarter

I have to say you're looking a bit green yourself Curmudgeon

Great guess yes loose head for Kingston and Beverley.
Now too old just watch the odd game and prop the
bar.

Mash wrote: Thu Jun 06, 2019 8:35 am I have to say you're looking a bit green yourself Curmudgeon

You may know "The Selkirk Grace", old Rabbie Burns and his "some hae meat and cannae eat..."?
We hae Mods that don't log in.
So we have had a little recruitment drive.
Ladies and Gentlemen, dragged, screaming and fighting from the newest, but most experienced new members on this site, we have Curmudgeon.
A new policeman and general all round nice guy.
Be nice to him.
He has powers.
I have powers to back him up.
His presence, as mine, is simply to ensure that the site runs smoothly.
The site has been running tickety-boo for a while now, with your help and considerate posts, it will continue, without administrative guidance.

Robert.

Welcome aboard fellow mod.
I have to say this has been the easiest boards I mod.
I said to somebody, only the other day, this forum is actually more like an online local pub.
"Come in - pull up a chair and we have a chat"
I can expand on that theory now.... We also have a landlord - and a few regulars to keep an eye!

Welcome.

I am one of the first in the pub each day that I go. Having keys is helpful.

Jenny, as Myles pointed out a few posts back, what you'll be making with cider is Calvados. I bought a couple of cider kits, made the cider and then distilled it, but the results were disappointing.
However, I can recommend distilling wine, which is essentially how brandy is produced. Buying the wine to distill is expensive, so buy a wine kit, or just knock some ingredients together from a country wine recipe book, that's what I did, and was the very first stuff I distilled!! I'd made some homemade wine which was very disappointing, it was a mish mash of apple juice, prune juice and rasberry juice if I remember correctly, but was a bit naff. 2 gallons of it.
Anyways.....I'd just finished building my still and was itching for something to run. As is my want, I'd ignored advice to get a mash on first, otherwise I'd have finished building it with nothing to run.......
Then I spied my 2 gallons of naff wine and thought...."hmmmm, I wonder..?" So into the still they went.....and I can honestly say it turned out to be some of the tastiest stuff I've made so far....I almost cried when the last drop was poured!!!
I've tried a shop bought wine kit since, but it wan't a patch on my "throw some stuff together" wine that I made....
Anyway, food for thought, eh?

Definitely
I'm sure I'll come back to experimenting and quite fancy a wee wine too since there's a couple of demijohns in the house now!

Calvados works well if you add a bit of some juice back before you cut it.

I ran some overly dry apple wine (4 gallons) through my modular still in pot mode and am absolutely gutted that I finished it tonight. I can honestly say it was the finest bit of glug I have have ever had the pleasure of drinking!!, I bubbled it through some blackberry wine in my thumper. It was full of on buttery, caramel flavour gorgeousness. I'm currently putting out feelers for more eating apples so that I can repeat the procedure, thouroughly recomended.

When you have that moment of "I made this, and it is REALLY good" it is a chuffing moment!
I have had a few, and always wished that I had made more at the time.

Robert.

+1 to that Robert! I'm very new to this stilling game and am amazed at the quality of glug that can be achieved by mere mortals like me .You just have to read (lots) and take advice from people who know what they're talking about. Thanks so much to all the contributors to this brilliant forum who give us newbs their experience freely.