I made a few gallons of honey/rasberry mead once and put in too much acid blend to counteract the sweetness - so distilled it into a brandy instead. Its not a drink I offer to friends, even to try. SWMBO loves the stuff I make usually, but she didn't like the distilled mead at all. The mead was OK but tart before distilling, the resulting brandy has been aging on oak chips for about four months now and I sample it now and again. I have to say I don't like the aftertaste from this product at all and I'm pretty sure its some element of the honey I'm tasting. The next time I use the reflux head on my still this stuff will be getting poured into the wash along with the feints from my last pot still run. Others may have had success with mead but unfortunately my attempt didn't produce a drinkable spirit in my opinion.
When pot stilling I don't use a thermometer at all, and can't really see the point of it as its the ABV of the wash that controls what comes out, not the heat input. When reflux stilling I do use a platinum resistance thermometer attached to a PID to control the heat input to the still, but its more like a driving aid to keep equilibrium in the column rather than a necessity. You should be fine without a thermometer. The cuts will come with practice, and according to your own taste too. I personally can't stand any hint of heads in my juice so switch from the feints jar to collecting product well into the hearts run. I don't mind tails so still collect well after the tails have started to smear into the hearts. Look around homedistiller.org for advice on cuts, there is plenty of it, but in the end it comes down to learning how to get what *you* like consistently out of your still.
--- In firstname.lastname@example.org, "tallnskinny" <bigordead@...> wrote:
> Hi guys I've been lurking, reading and whatnot for a while. I think i'm about to try my hand at this. I'm not very good with fabrication and don't own much in the way of tools living in a small apartment. I've even started to buy the tabletop air still a couple times but refrained. I am about to purchase my first home and will have a bit o f privacy and a large garage so I'm thinking about buying something from milehi. I habe looked at their site several times and am thinking i really like their traditional 2" Pot still with 8 gal milk can. I also like the new hybrid still. I don't have any desire to do vodkas or anything. I mosly want to do all corn mashes some to age and mead and fruit brandies. I'm very interested in everyones oppinion of these 2 products. I like that the hybride has the big area to pack with copper and has a thermometer but i dont like that the thermometer is in a gum ruber stopper.Also it kind of looks like in pot still mode the outlet for the spirit is awfully close to where the heat source would be. i like the looks of the traditional head and it says there is rom for a small amount of copper in the 2" curve section. If i have a parot, go with a low heat, slow run and use the alcaholometer to make cuts would i be ok without the thermometer???
> Sorry for the long winded post and thanks in advance for any info or oppinions