the mash will be 14% alcohol. then this is distilled to separate the water etc.
Maybe you can explain: You can get a LOT more rum of BETTER quality a LOT CHEAPER around the corner.
Why go through all this?
No kidding. My wife’s family was from south eastern Kentucky and the Banjo player in one of the bands I played in had an uncle from Tennessee that was a shiner… Oh yeah, a buddy of mine in southern Michigan knew a guy that knew a guy… Sufficed to say, I drank my share of white lightning and the only stuff that didn’t taste like lighter fluid was the stuff from Tennessee: The guy was a master shiner that aged his stuff for 7 years. I should add that this was a while ago and none of these parties is still involved in this endeavor, nor do I know any of their names or where they live… Or what my name is… Or who typed this paragraph… I’m somewhere else.
As I’ve mentioned on another thread I make wine about 100 gals / year. I have made beer with syrup for “Nut Brown Ale” and used all dark malt for the carbs and no cane sugar. Worked great Dark, Thick and yummy.
Wine is however my major interest.
With respect to the distillation / fortificatin proess It’s pretty easy to freez it in a 3 liter soda bottle "till it gets slushy then pour it through a strainer.
that is true but it doesnt let you separate out the bad alcohol (first and last few mililitres). if the espresso machine doesnt work, freezing and thawing it may be the way to go.
on a completly unrelated note, my “m” button isnt working properly 
. its really hard to push.
What do you do with it? That’s 10 bottles a week, and presumably you’re not alllowed to sell it?
collect it? i know of people with more wine than they could possibly drink in a lifetime.
well indeed, I know a tutor with 250,000 bottles, but the pont of collecting is to get rare vintages from around the world, not just stack up the stuff you make in the shed.
whos to say what you make in the shed is any worse? It all depends on personal preference.