In the beginning

The very first cleaningSoak the still including the column, condenser, parrot, and other parts in a 50/50 mixture of water and vinegar for a few hours. Scrub the inside of the still gently with a long brush, rinse it off with warm water, and allow it to dry. Fill your boiler with white vinegar solut

As far as the art of brewing, distilling, and winemaking is concerned, blending is critical to getting the desired flavor batch by batch. The manufacture of these beverages is essentially a batch process where the need for repeatability is critical.Mixing is the controlled stirring of the ingredient