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  2. Topping off barrels

    In regards to nabs interpretation of bluestar touching used barrel by adding water or rolling is absurd. Dumping and adding new spirits constitutes a barrel being used. I disagree with this. This means you can never change or move the barrels placement EVER during its time in the barrel . Again absurd.
  3. Today
  4. Mileage on activated carbon?

    A carbon filtration system is just about the most basic filter style possible. You can put together your own with a few pieces of pipe. There is absolutely no magic involved in this process. Going too big means you can run more volume before changing or regenerating carbon (and slightly more loss). Have you read the Gert Strand Carbon PDF? If not, start there. It's a home distiller book, but it's better than anything else I've seen.
  5. Odin on Gin

    Hi Sator Square, yeah, good point! Maybe multishot sounds fancier than compounded. On the other hand I have heard compounded being used for sorta macerated gins. GNS or vodka and soak the herbs in it and create a gin without distillation. Gin confusion. Odin.
  6. Odin on Gin

    Bit of fun, here's Odin's image VID-20171215-WA0012.mp4
  7. Mileage on activated carbon?

    How clean of a neutral can you make without it? You will get lots more life running tap water through it than swamp water. Very neutral and your carbon will last a very long time. Very bad neutral (it is surprising how many people make bad "neutral") will require very regular changes.
  8. Topping off barrels

    Tom - (no offense was taken, I'm just confused) I don't see how the TTB rule cited implies or states that aging has anything to do with water addition. According to 5.11 age is counted for the duration between distillation and bottling when *spirit* is in new oak - it does not reference water. If Bluestar is correct, in that exposure to any interior wood surface that has been previously exposed would require you to restart the clock - whether you add water or just roll the barrel over (after evaporation) you would be contacting previously exposed wood. I do not believe that was Bluestar's or the TTB's intent. The remaining whiskey that was in the barrel is still in the barrel, thus it remains arguably virgin whiskey. Proofing water does not require aging. If it did, you would have to package everything at cask strength because it never entered a new charred oak cooperage. IMHO, this is a perfect example of where intent of the law is most important - the TTB was saying that you cant count the time in hold tanks.. I feel like we are overthinking the legality of this (but in a good way). I would definitely agree that if you were topping with spirit (as in solera aging) then you have to stop the clock but I don't believe water has the same restrictions. Incidentally, I didn't realize that finish aging wasn't allowed to count in the age statement of whiskey ... thank god I make rum lol. Roger - what do you mean by "refreshing process should remain pretty lineal"? I read that as meaning that the ABV evaporation rate would stay at 5% as long as the volume remains constant. I do not have sources to cite here but I was under the impression that the evaporation rate changed with the proof content, no? Love this conversation though. Always down to learn.
  9. Mileage on activated carbon?

    Hi folks, I did search the forums for this, and found quite a bit of conversation about activated carbon, so my apologies if the answer is already in there and I just didn't find it... kindly point me to it. Otherwise, my question is about what kind of mileage we can expect per any certain volume of activated carbon. I know the rudimentary science behind activated carbon, and I know there is a tremendous variety of types, and results will vary by the amount of impurities in the spirit going through it... I also understand that its efficacy will decrease over a curve. But generally speaking, assuming professional quality stripped and fractioned vodka spirit, how many gallons (or liters, or whatever) can one expect to be effectively treated by say a cubic foot or so of granular, stone carbon? Just as a reference point. 10 gallons? 100 gallons? I know, there are lots of variables, but as a benchmark... is this number out there somewhere that came from someone's personal experience? These filters can go from a few hundred dollars to tens of thousands of dollars... I'd really like to avoid over or under purchasing a system much as possible. Cheers, JP. Hammer Spring Distillers
  10. Wheat Grain Seperation

    Separation is a huge pain with anything but malted barley. We do grain in and give our whole stillage to a local farmer. Using a steam jacketed still with a strong agitator
  11. Self distribution?

    I know there are a few states out there that do allow self distribution. Anyone who has self distributed care to share their experiences lessons learned from doing self distribution?
  12. What copper should I use for a 300 gal still?

    Yeah, that's the funny thing with copper. You can throw amps and amps and amps at it, and it seems you've never got enough power. Meanwhile, 3 feet away, your glove is starting to smoke. Does AC work better? Pulsed? Or is my 150 amp DC box just a kids toy.
  13. Pikesville Rye Closures (t-tops)

    Most likely Amorim Cork. They supply most of the ultra-premium cork for spirits and wine worldwide.
  14. Pikesville Rye Closures (t-tops)

    Hi all, Wondering if anyone knows where Pikesville may have sourced their closures for the Pikesville Rye. Its appears to be all cork and is super slick looking. Cheers,
  15. Yesterday
  16. At what point is a pot still too big?

    A pot still should only be a little less efficient in alcohol recovery but the heating & cooling will be more expensive than running a continuous still. You can recover a lot of the heat (Armagnac stills/condenser liquid piped into beer still). However, you should expect flavor differences when changing distillation equipment. The amount of reflux should change your flavor profile both immediately and in the long run but I doubt you'll find much side by side comparisons in the whiskey world (please share if you have!). . It is my opinion that the historical reasons for column v pot were largely financial and not based on flavor. I will not argue one way or the other to that point here, but I will suggest that our position as "craft distillers" should not be strictly based on financial returns. And yes - there are awesome products made from both continuous and batch distillations. Just my opinion.
  17. In this week’s eNews (12/13/17): http://conta.cc/2Cezr2u Survey of Tasting Room laws for Craft Distilleries; Wine rescued from dumping becomes vodka; Distillers across country accuse Idaho business of breaking contracts; Wine shipping law suits may be harbinger for distilled spirits; distillery profiles, new releases, milestones and more!
  18. We were getting sugar from Maui but those days are gone. We are looking to source some from LA. Are there any distillers in the PNW that would be interested in splitting a container or shipping for of some sugar? Please contact me. Roy@Camp1805.com Thanks!
  19. What copper should I use for a 300 gal still?

    Nice Job Dehner. You do good work. Only the best can tig copper with 99.9% pure copper rod.
  20. Near as I can tell, DTC to Washington DC is allowed if volume is less than 1 case per month per consumer, subject to delivery via common carrier such as FedEx, and things like age verification. In other words, no license or permits are required. Anyone shipping DTC to consumers in the district that can confirm this for me? Thanks, AD
  21. How to keep cooling water from going bad

    Anyone with limited cooling water should consider a continuous stripping still. A properly designed one requires no cooling water and as a bonus they only require about 20% of the energy to run the same volume of wash. I think Dehner Distillery has built some. I have but I don't export.
  22. private labeling, contract bottling

    I am sorry, you can not TIB bottled spirits. I can drop ship for you tho.
  23. Super cheap bottles

    This is some bottles that I do not need. I am switching over to a different one.
  24. Topping off barrels

    Our interest in this is not in reference to proof reduction heat mitigation(slowly adding proof water) although we do subscribe to that theory, especially with brandy, up to and including proofing with ice. The OP is entirely based on aging/maturing a larger portion of the finished product that ends up in the bottle. If industry standard is 5% evaporation per year, then the refreshing process should remain pretty lineal. But again it's all personal choice on the path you choose to take with your products and branding.
  25. Topping off barrels

    I take no offense, and I too did not mean to offend. I am just trying to illustrate while often used interchangeably in our industry, maturating and aging are different as one has a legal definition. Below is how the TTB defines age, 5.11. Age. The period during which, after distillation and before bottling, distilled spirits have been stored in oak containers. “Age” for bourbon whisky, rye whisky, wheat whisky, malt whisky, or rye malt whisky, and straight whiskies other than straight corn whisky, means the period the whisky has been stored in charred new oak containers. It is the definition of age with regards to these types of whiskey and new cooperage that are specifically being debated. Blue Star had argued that expanding the bourbon in the barrel with water was the same as putting bourbon into a barrel that has already been used because the water is now causing the bourbon to cover used barrel. Hence, ending the aging process (not maturation) in the eyes of the TTB per this definition. This is the central point that is being debated in this thread.
  26. Topping off barrels

    My proof reduction occurs over a 2 week period dropping 5-10 proof every 2-3 days. Seems to work pretty well but I don't have GC reports or double-blinds to back up my methods. I'm also playing with filtering before, during, and/or after proof reduction to see if there is a noticeable effect on flavor/stability (so far nothing notable)
  27. Topping off barrels

    I understand the desire for slow proofing, but what are we talking about in terms of water additions at one time? To make slow proofing easier for us, I've been looking into small metering pumps, which would let me add water to holding tanks very slowly, on the order of a few ml per hour, or even less. I could theoretically add a few gallons to a holding tank over the course of weeks if I wanted to, and I could do it in a way that allowed me to add a minimal amount of water at any given time. Drop, by drop, by drop, by infernal drop. In the context of a barrel, what are we talking about in terms of additions? A few mL from a 5ml syringe, every day, or other day, for a month? Adding a gallon of water directly to the barrel seems awfully abrupt, if we're looking at this in terms of proofing very slowly.
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