Unless you "make" your own "gin". Not that I would, but the time from yeast build to your last run through the kettle can qualify as a "true" jones.ith:
Now distillation is a whole different kettle of fish - or grain - or carbohydrate substance of choice.
I used to do it, probably illegally, for the Chemistry department at school. I was entrusted with the process as I was one of the very few people who took Biology, Chemistry and Physics and who the Chemistry master knew would be sensible about the potency of 98 percent alcohol. The allowance of ethanol for the science department was too low to allow for the syllabus to be taught as it should be.
I already knew the practicalities of brewing as my Nana, my mother's mother used to brew stout, having a liking for Guinness, though I now know that it was not kept warm enough so there were failures in the colder months.
When I had my own garden in the Midlands I made wine from fruit, though the best one I ever made was from crab apples, which were free. It was after a really long hot summer in the 70's and the crab aple trees were drooping under the weight of the crop. If I had known how good the wine was going to be I would have made a lot more - but that is one of the interesting things, you never do know just how good, or bad, the result will be until you eventually taste it when it matures.
ith:
, but the time from yeast build to your last run through the kettle can qualify as a "true" jones.
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