Hello All

[Buzz]

I've just finished working a stint as a cellar hand for the 2017 Vintage and was surprised that the winery had no still. Back in the 80's I remember being in awe of the wood fired copper still that Frank had just fired up for a night of stillin' to fortify some of their wines. A beautiful piece of art that could have been as old as the 1890 French oak basket press that they had been using for three generations.
Mid nineties and the rise of the Internet saw my interest in distilling again grow and I purchased a Spirits Unlimited aluminium pot still. I made some awful tasting stuff so I went back to brewing beer and left the still to gather dust in the shed.
So a few weeks ago I started looking up info on distilling again, inspired by the mountain of Marc left in the paddock at the back of the Winery to be used as fertilizer and in a quest to decipher the information overload i was experiencing from terminology that was as easy to understand as a foreign language I ended up here.
I have read hundreds of posts and thanks to you all I know I'm going to give this art another go. :D

[Doubleuj]

G'day buzz, hopefully your not going to use that aluminium still again?

[copperhead road]

Did they use to make aluminium stills?
Poison arrrrrrr! :handgestures-thumbdown:

[Professor Green]

Welcome Buzz.

Cheers,
Prof. Green.

[andybear]

Welcome buzz. You've come to the best place to get you going on the right track. Enjoy.

[tipsy]

Hi :greetings-waveyellow:

[Buzz]

I've bought a cople of kegs from a tip shop for $40 and have been cooking a lot more pasta bakes lately so the glass jar collection is growing :handgestures-thumbupleft:

Also have ordered a 4" pot from FSD a week ago so things are slowly moving ahead :-D