A few thoughts
- Hi fellow newbies
I tried a small post the other day but it didn't seem to work. SO
here goes again. I agree with a lot of sentinment that we need some
discussion between first-timers to talk about things the
professionals have long forgotten. I am a long-time amateur
winemaker and I suppose I have some skills in that area, but the
distillation business is a whole new ball game. The three laws of
winemaking still apply. They are -
1st Law: The equipment must be sterile.
2nd Law: The equipment must be sterile!
3rd Law: The equipment must be sterile!!
These are very important laws. I am also coming to the conclusion
that one of the secrets to really good distillation is control of
heat (not temperature). I am undertaking some experiments in this
regard and will keep you posted.