Hi all,
Im new to the forum and have been dabbling with distilling on and off for a couple of years now. Mostly neutrals with a TPW but started out with turbos (obvs). Played around with a mixed stock feed recipe (i'm a dairy farmer so have a lot of it knocking around) and worked it out as a 6kg of stock feed, 5kgs sugar, touch citric acid and let it cook in 25l of red hot water. chucked yeast in at 28 degrees. Produced what can be described as a cheap scotch so not terrible i've bought worse!
Anyway, ive got a fermenter full of apples bubbling for an apple brandy and about 2500l of stock mollasses so common sense is telling me to do a rum!
Big hand to all you guys on the forum, its a wealth of knowledge you've done a top job.
Any / all advice is welcome, and ive got a few questions myself!
Cheers all :text-thankyoublue: