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  2. Now that's funny ! It's profile is like the 95% of "Craft Rye" currently on the market .
  3. Today
  4. frespirits

    20 Barrels of 3+YO MGPI 21% Rye Bourbon

    If the post is up it is still available. The profile is very typical of the MGPI 21% rye masbill. Not really sure how I could describe it to you beyond that.
  5. MG Thermal Consulting

    Closed Chiller Loop Water Treatment

    I have augmented a few set up like you describe, usually in most of the USA, the ground temp is 55F as far as design goes. You can run a still with 55F but rarely can you get mash cooled with that temperature, so if you need a booster chiller, you are back to buying a chiller and heat exchanger to do that, and you'll need colder than 45F to overcome the bad heat transfer of the alcohol if you use that as a cooling medium. The further I go North, I offer dry coolers and heat exchangers for winter use, to save utilities that way, along with a generous reservoir tank which is normally cheaper than a geothermal set up. Most people don't want to have the worry in any event of a heat transfer leak underground. EPA becomes a little vocal about it. How many gallons is your complete alcohol charge that you use for heat transfer, just for giggles?
  6. Avak

    New startup question about setting up

    OPENING POST: Hi folks, I've been distilling as a hobby for quite some years and have decided to try my end at a bigger and more "legal' operation. I want to make a grain based vodka and use it as well to make some gin. From what I've been researching I need to cook my mash, through a jacqueted mash tun so as to prevent scorching. I am looking at this item right now https://shop.distillery-equipment.com/collections/stills/products/200-gallon-mash-tun-stripping-still and my question is, can I strip my mash and then transfer it to another still like this one to finish my vodka ? https://milehidistilling.com/product/53-gallon-copper-6-inch-diameter-mile-hi-flute-6-sections/ Would it work, or am I missing something? Just so you are aware, the mixing motor on the mash tun has a 3 phase motor. Great if 3 phase is available on your site. An added expense if it isn't. Avak
  7. Avak

    Closed Chiller Loop Water Treatment

    Re: the 20% ethanol geothermal system. Explosion is not an issue since the pumps and controls are in the mechanical room. Only cooling lines enter the (explosion proof) distillery area. A coolant spill is treated the same as a spill of product. The system is only serviced by a commercial geothermal company. The system works so well there is no heat pump, only heat exchange coils in the pond. If cooling requirements increase with production, a heat pump could be added. Avak
  8. Patio29Dadio

    Liqueur/DSS Labeling

    Seems to me that whenever the word "whiskey" shows up on the label they get a boost of energy to read the regs and find something they don't like.
  9. flyhigher87

    Birectifier for gin development

    Love it! Can’t wait to find out what you discover. Keep us posted
  10. bostonapothecary

    Distillery Analysis

    Hello all. A very neglected thing in the new arm of the distilling industry is analysis. Lately, I'm trying to make my focus developing a pragmatic best bang for the buck distillery laboratory. I'm hoping to learn what people are currently practicing and what they would like to take on next, even if they're only growing from a hydrometer and pH meter upwards. Lots of people are buying big ticket u-tube densitometers before they buy other tools like automatic titrators, but is that a good idea? One of my projects is trying to add pycnometry to my analysis tool set as a stepping stone before a u-tube densitometer. It is no walk in the park, but I'm getting there. The big tool that is looking like the foundation for any distillery lab is Arroyo's birectifier lab still. It can tell us incredible things about spirits and allow us to intimately compare them. As far as time goes, when manually operated it can take 2.5 hours to operate and then perhaps 20 minutes to assess the output. Is that too long for many people's busy schedules? We are hoping with automation to dramatically slash the active time it takes to operate so it can run twice a day unattended. My consulting work is showing that it can significantly shorten product development time and expense for products like gin, paying for itself quite quickly. The birectifier also allows a priceless education in the inner workings of role models and competitors. Is anyone currently using automatic titration? I'm looking at buying a model that is about $3500 from Hanna Instruments. I want to investigate the concept of Δ acidity for working with ferments that have large buffers. This is an idea first brought to my attention by Michel de Miniac in a French paper I translated. The Δ, as opposed to the pH, can imply how many acids beyond the norm of your yeast were created by bacteria. This can either be used to tell when clean spirits go dirty or perhaps when intentionally dirty products like heavy rums become a run away train. Within anyone's current experiences, would that tool pay for itself quickly? or are the learning curves of integrating the equipment another large barrier? Is there any interest in other titrations such as for fusel oil or esters and has anyone priced them out? It is surprising me that ester obsessed people are not investing in counting esters or perhaps I'm just not aware of it. Some analysis such as ester contents seem like it can be woven into marketing. Has anyone tried the exhaustive test which is a low cost rudimentary alternative to titration that works in a variety of scenarios? The Germans developed a variety of organoleptic techniques that seem really useful before shelling out the money for chemical analysis equipment. Is anyone interested in botanical assay? I have the lost Seagram procedures that I haven't done much with. They cost about $3000-$4000 to fully implement (half of that is an analytical balance). The tools required can also help perform a bunch of other tasks such as measuring barrel solid obscuration by the TTB evaporation method. Seagram used two specialty pieces of lab glass and I may start producing one of them (a modern day optimized Clevenger apparatus). Some gins are getting really successful. I'm suspecting the cost to accurately standardize botanical charges has to becoming viable for many. What are the biggest micros performing? I would love to start some discussion here, but if anyone want to discuss very specific things privately, feel free to DM me.
  11. flyhigher87

    Abv% gin basket

    Just curious. I see a lot of nice stills with eight plates and a dephlag prior to the gin basket. What abv% are you trying to achieve through the gin basket? Do you guys hold it at a steady abv% or do you allow it to change (probably lower) through the distillation? Also have you found any noticeable differences with different abv% going through the gin basket? Im super curious, my only thoughts are since alcohol is a solvent the higher abv% would be better at extracting oils. But I d love to know your guys expierences. I know Bombay has an awfully tall column before the gin basket I would imagine there is a lot of rectification before that basket.
  12. Yesterday
  13. Odin

    Odin on Gin

    An interview with Hvorje and Tomislav, pilots and distillers, that spearhead the gin revolution in Croatia! https://istillblog.com/2018/07/18/duh-u-boci-distillery-zagreb-croatia/ Regards, Odin.
  14. Julius

    Liqueur/DSS Labeling

    No. My formula clearly states the barrel finishing process and subsequent proofing. The formula matches the label explicitly. FONL classified it as a liqueur initially. The agent on the phone spent ten minutes talking to someone and then came back and said it’s not a liqueur it’s a DSS.
  15. bluestar

    Liqueur/DSS Labeling

    To start, you mean you had a formula approved as a liqueur where you did not describe finishing it in barrels? And then you submitted a COLA request that included "Finished in Whiskey Barrels" on the label? Well, of course if so, that would fail, because the label and formula did not match. So now the question is with FONL, why is it approved as a DSS instead of a liqueur if it has spent time in a barrel. It can't be because it has been in a barrel per se: there are many liqueurs based on whiskey as the source material. You might want to ask the question in just that way to someone in formulas, why does spending time in barrel prevent it from being a liqueur? 5.40 (5) (d) prohibits age statements for BOTH liqueurs and DSS, so I don't see why if that phrase was allowed for one, it is not allowed for the other, as far as age statement. So, they are not regarding it as an age statement. A liqueur is something with at least 2.5% sugar and extract flavors from natural materials. Perhaps you need to point out to them that oak barrels are natural materials, and any extract that may result from them would be just part of what constitutes the total of extractive materials for making the liqueur?
  16. Julius

    Liqueur/DSS Labeling

    I don’t understand why putting a liqueur in cooperage makes it not a liqueur any more
  17. Julius

    Liqueur/DSS Labeling

    You may not make false or misleading statements on labels. 27 CFR 5.42 Additional Clarification: You will need to remove "Finish in Whiskey Barrels" on the liqueur product.
  18. Josh

    Closed Chiller Loop Water Treatment

    Thanks for sharing this - using a pond as a heat exchanger is novel for sure! Not many people can say that as part of their process. Denatured alcohol seems like a consistent theme here. I also like the ozone treatment idea, but I would have to think about how I'd do that practically speaking. MG - appreciate your point on explosion proof. We bought a rite temp water chiller from you a couple years ago, it's not explosion proof, so the level of alcohol is important to consider from that perspective. Appreciate all the responses!
  19. ABL

    Moonshine University Intern looking for new job

    Evannnnnn! It's Aerial! Purple hair. Hit me up! (916)549-5813 Alo.ktfo@gmail.com
  20. glisade

    Liqueur/DSS Labeling

    We've had something similar happen when we said our Malt Whiskey was finished in used beer barrels. They rejected that and said I needed a formula. I submitted a formula for a Malt Whiskey finished in used beer barrels and FONL came back and accepted the formula BUT said now it's a DSS and the statement of composition should say: Malt Whiskey finished in used beer barrels. From my experience, anytime your product goes slightly outside the typical Class definition then they want it to be DSS. You may get stuck with a DSS but maybe you can write the statement of composition as "xxxxx Liqueur finished in whiskey barrels" So maybe "xxxx Liqueur" may get you close to the original liqueur name. But now you'll also need a fanciful name.
  21. Jedd Haas

    Liqueur/DSS Labeling

    What was the exact language of the rejection? If they rejected it as an age statement, then you simply have to find some other language to use that explains the use of the barrel.
  22. DianeF

    eNews: July 18, 2018

    In this week’s eNews: July 18, 2018 https://conta.cc/2L4UZGY ADI Tasting events at Tales of the Cocktail; Seattle distillers make a spirited case for barrel-aged gin; Delaware's liquor industry growing through collaboration; Distilled spirits post another year of volume increases, per the 2018 Liquor Handbook; Does a Whiskey Brand Need to Do Its Own Distilling? Also, new distilleries, new releases, events and more!
  23. Southernhighlander

    Anyone have experience w/ Affordable Distillery Equipment LLC??

    Below are pics of some of the equipment that we finished up this week so far. Below is a t.5" tube in tube crash cooler for mash. Below is a 20 gallon jacketed R & D combination mash tun still. This customer purchased a 200 gallon Ultra pro whiskey still. He will be using this little still for recipe development. You can cook the mash, then ferment and then distill all in this same vessel. Grain in mashes and or Grappa are no problem for this little baine marie mash tun still. Below is a little 45 gallon baine marie vodk/gin still.
  24. Julius

    Liqueur/DSS Labeling

    We currently produce and sell a liqueur. We tried finishing the liqueur in cooperage, and it is delicious, now we want to sell it. The formula was approved by FONL as a liqueur. Upon submission to COLA they rejected the label because of the words “Finished in Whiskey Barrels.” The Formula did not have any labeling suggestions provided. I called the TTB this morning, asked how do we denote that the product touches cooperage, and she didn’t have an answer and told me they would call back. She calls back and says that Formula now says it isn’t a liqueur, but rather a DSS, and that a statement of composition is required? But she still didn’t have an answer on how to denote that this is the exact same product as our standard liqueur, but touches cooperage. Does anyone have experience with barrel Finished liqueurs? Is it not allowed to state cooperage is used in liqueur production? Does putting a liqueur in a barrel really change class to a DSS? A fellow distiller suggested that we sell it under the same COLA and just change the color of the label, this suggestion doesn’t seem like the correct answer to me?
  25. WizardOfWhiskey

    100% Blue Agave Spirit 1-10k liters

    Please send samples and details.... Justin@bevfluence.com
  26. WizardOfWhiskey

    20 Barrels of 3+YO MGPI 21% Rye Bourbon

    Is this still available? Whats the profile like?
  27. WizardOfWhiskey

    Have a nice home for whiskey!

    I have a client currently looking for Rye, Bourbon or Single Malt 3+ yrs 53-gallon barrels (Smaller could work as well) 5-10 barrels. This is for a licensed DSP on the west coast. We will need to get samples sent of course but looking to take possession by October. Finished in something cool would be great, Port, Madeira or grape specific all work. Please call or email Justin@bevfluence.com Cell 708-341-4322
  28. starcat

    Simple, Cheap Temperature Probe and Readout

    You can make use of Johnson Controls A419 series. They offer a nice 1/2" MPT thermowell for the probe. Models power with 24, 120 or 240 VAC. Cheap accurate and reliable.
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