Great post, wish I could forward it but you know whatever I guess

The enshittification of telegram continues

Big things are happening
Set up the wash for a rum - bourbon hybrid, 5kg of corn and 5L of molasses
Also set up 18L of grape juice to ferment to make brandy, with which i will then make port wine

The big channels seem to be intently following my brewing exploits

These tri clamp gaskets with mesh are a wonderful alternative to an actual gin botanical basket

Forgot to post recipe (i made a half batch)

1.15L 50% neutral alcohol
20g juniper
7g coriander
1g angelica root
1.6g licorice
2.3g rosehips
1.2g orris root or marshmallow root
0.1g black pepper
0.25g szechuan pepper (only macerate 8-10 hours)

Vapor infusion:
5.5g linden blossoms
1.5g orange blossoms
3.8g lemon peel
4.2g orange peel
5.5g dried spruce tips

Macerate 18-24 hours
(Add florals & zest 2-4h before distillation, if not vapor infused)
Bottle at 42-43%

Kahlua style coffee liqueur (makes 0.75l):

100g white sugar
50g brown sugar
50g coffee beans
1tsp honey
1tsp vanilla bean paste
300ml 40% abv neutral alcohol

Grind the coffee beans and make some coffee with them, a french press is best for this. You want to end up with ~300ml of coffee, so an initial 400ml of water for a french press. Add the sugar to the coffee, mix until dissolved, you might want to heat the coffee in a saucepan for this, but make sure it doesnt come to a boil. Mix in the honey, vanilla bean paste and alcohol, then top up to 750ml.
It gets better the longer it sits.