Greetings from Sunny Tasmania

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Richmond, Tasmania
Hello Fellow Brewers,
Have been making around 15 dozen each of Pinot Noir and Sauvignon Blanc from my small, non-commercial vineyard for the last 21 years - some good, mostly average. Also into distilling using a StillDragon reflux still for about 4 years - managed to fluke a superb London Dry Gin which is the main summertime tipple in the garden. Recently purchased a second-hand Braumeister 20L with a couple of mates and paired it with a Grainfather conical fermenter. Happily, our four brews to date have been excellent and it has opened up a whole new world for us to the extent that I feel like flogging the still and rooting out the vineyard! I mean, how much punishment can a 76 year old liver take?
Looking forward to learning a lot from this excellent forum.

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