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  1. Today
  2. Cleaning Copper Still

    If its real bad you might want to look into getting a "copper-safe" or "copper inhibited" caustic. Loeffler sells it. It is as aggressive as regular caustic but much safer for the copper. Even so, I only use it once every 6 months or so, followed by rinse, strong citric acid, and rinse again.
  3. Chocolate Liqueur

    You got me on a chocolate kick. Have you seen this product, designed for brewers? http://www.cholaca.com/brewmasters-cacao-nibs-alternative/ http://imbibemagazine.com/cholaca-chocolate-beers/
  4. What ever happened to iStill?

    Oh oh oh, I am misunderstanding I think, the end result is not distilled, you are draining the product from the boiler. So yes, you've made a large soxhlet, very cool.
  5. What ever happened to iStill?

    Thanks Odin, that's helpful. Is the resemblance to a soxhlet extractor intentional or coincidental? I can't see all of the plumbing to see if it works in the same manner. Generally though, that much carry over I've only ever seen with higher vapor speed extraction. Some very interesting things happen when vapor speeds are high enough to begin carrying over non-volatile flavor compounds, a technique used commonly in the extraction of botanical oils. But, if you are working like a soxhlet, that shouldn't be the case. Boy, Hazi, where do I start with that? I was gifted a jar of some "very fine" hazi, wow was it rough. Not just in tails (it was visibly cloudy at 110 proof), but the heads cut? What heads cut. I told the person, you've got to be fooling with me. How do you simultaneously be happy that this person smuggled some back all the way from Hungary for me to try, but not have the heart to tell them it's absolutely awful!
  6. What ever happened to iStill?

    Its a steep learning curve, Silk City! What basically happened is that I collected too much tasty oils given the solvency power of the (abv and amount) alcohol used. No problem for an essence one wants to use in other things, but as is ... yes, cloudy. So if one wanted to turn this into a drink as is, more gns or vodka would be needed for dilution. I used 20 kilos of dried apricots on 55 liters of 52% alcohol. The 20 kilo's would have been enough for 100 liters of alcohol or even more. Yesterday, I added some of the essence back into the boiler and I was able to make a few great Hungarian style "Palinkas" (fruit brandy) with it. One "Hazi" style, so with quite some tails smearing and a high ABV, another one more like a commercial style, with a Hearts cut less wide and a lower ABV, and the third one is a so-called "Mezes Palinka", a peach brandy blended with acacia honey. I will try to upload some pictures later today. Ah (edit) ... here they are: https://istillblog.wordpress.com/2017/08/19/istill-apricot-brandy-palinka/ Regards, Odin.
  7. Chocolate Liqueur

    Cool stuff. The fermentation of chocolate is pretty interesting. ......I never knew anything about the fact that it was fermented...... Distillerie Mozart.....I would love to get a bottle of that and do my due diligence but I'm not in the position to acquire. I travel to New York a few times a year but I live in Chile. NOTHING COMES HERE..... only the big brands. BUT, very good insight. I think I will have fun with playing around with this.
  8. Yesterday
  9. Cleaning Copper Still

    I suggest copper wool scrubbers for copper parts would be much better than steel wool if you really need to go that hard. Steel wool will probably leave traces of steel that will turn to rust Stainless scrubbers if the column parts are stainless
  10. I hope you all get the idea?

    As Arthur J Watson discovered in double quick time, such opinions, stated as fact, can return to haunt.... but all the best to you too!
  11. Chocolate Liqueur

    Not sure if I'd pour dark chocolate, with all its sugar and other products, into the still. Instead, I'd put a blend of dark, medium and light grade cocoa nibs into the boiler and do a very careful run through a few plates. Cocoa is very high in fatty acids; some of the short and medium chain will make the fresh spirit smell not so good, and it'd be wise to age the resulting distillate for a while and also do a careful tails cut to avoid louching. Since Vanilla, to me, is an important part of chocolate, I would infuse the cocoa spirit with vanilla bean for a while. You'll get a little bit of straw color, though. There are a few examples to work from that already exist - Distillerie Mozart does age their chocolate distillate, though I don't know precisely how long they age it for. They don't sweeten theirs. You may want to pick up a bottle, do some nosing.
  12. My experience with Corson Distilling

    Hi Dan, I think that your clients, like many other people, take Corson's threats to sue very seriously, so they are afraid to tell their stories, which is really a shame.
  13. Supply Chain

    We do pay pallet charges and occasionally a fuel surcharge. The fuel charges has decreased now that fuel is cheap again.
  14. Supply Chain

    Are you being hit by freight surcharges, pallet charges, or unusual fees when ordering raw materials/supplies for your distillery or brewery?
  15. What ever happened to iStill?

    Odin, Following your work on the extractor - why the turbidity in the color in the distillate? Is this being done in conjunction with masceration?
  16. What ever happened to iStill?

    We captured summer in a bottle, using the iStill Extractor column! We used the Extractor, in combination with an iStill 100, to extract the essential tastes from peaches ... Regards, Odin.
  17. Barrel Aged Gin

    It is late and I am tired, but I'll offer a comment. If TTB insists the product does not meet the gin standard, i.e., that the finishing in a barrel alters, in its opinion, the class and type under 5.23, I think the specialty requirement at 5.35 does not preclude you from mentioning gin in the required statement of composition. In fact,. I might go so far as to argue that omitting reference to gin would render the statement inaccurate and untruthful. I think, if pressed, TTB would concede that there is what TTB would call a long standing precedent that allows the class of spirits used in a specialty to appear in the statement of composition. For example, look at products like Angel's Envy products. They have a whiskey reference, but are classified as specialty items. You can verify that by looking at the public COLA database TTB has on line. The prohibition that I think the label specialist is twisting also appears in 5.35. It states, "A product shall not bear a designation which indicates it contains a class or type of distilled spirits unless the distilled spirits therein conform to such class and type." I read that to say, if you include, in the required truthful and adequate statement of composition, a spirit, then the spirit component must have conformed to the standard at the time that you rectified it to create the specialty. So, for example, the statement of composition, "Rye Whiskey finished in Port Barrels," in the style of Angel's Envy, mentions rye whiskey, even though the finished product is not rye whiskey. Of course, the requirement presumes that the spirit component was entitled to the rye whiskey designation had it not been rectified. Further, I think you could have a specialty with a fanciful name like "Frosty Aires" with a statement of composition stating "Gin Blended with Malt Whiskey," as long as the product contained a blend of of gin and malt whiskey. However, what I think doesn't matter. TTB bats last in this game. Sometimes, however, people win on appeal. Remember that TTB insisted, over Jack Daniels rightful objection, that an unaged distillate produced from a rye mash, at 140 proof, was a neutral spirit, because it had not seen oak. JD was equally wrong, however, in asserting it was a whiskey, but TTB eventually relented, admitting that they had erred in their insistence that the 140 proof distillate was a neutral spirit, stating, in a letter to Chuck Cowdery, "A product that is made from fermented mash of grain and produced at less than 190° of proof but not stored in oak containers would be a distilled spirits specialty product, as it would not meet any of the standards of identity." In that case, by the way, whiskey could not appear in the statement of composition, as I read the rule TTB seems to be citing in the case of the gin at hand, because the spirits component was not whiskey, it was alcohol distilled at less than 190 proof, at least as I see it. But again, I don't matter, even if I'm right :-).
  18. 550 Gal Jacketed Mash Tun

    Sorry, this has been sold.
  19. 550 Gal Jacketed Mash Tun

    Do you have mash tun for sale?
  20. Last week
  21. I hope you all get the idea?

    As another poster quite rightly pointed out, your market isn't here. All the best.
  22. Vendome Mash Tun 500 Gallon

    Agitation is aggressive enough that cooked on grains has never been an issue. Cleanup can involve getting inside the tank after your mash week and scrubbing. Takes about 20 minutes to do a thorough job, depending on the product going into the tank.
  23. Vendome Mash Tun 500 Gallon

    with heating coils inside the mash tun like that does it get a lot of baked on corn or grains from the mash? how is cleanup on this unit?
  24. Vendome Mash Tun 500 Gallon

    We are using steam through the coils to heat. Average heat up time with a 500,000btu boiler through a 2" line is about 45 mins.
  25. Chocolate Liqueur

    Somewhat related. If you've never read up on the fermentation of cacao beans as a part of the manufacture of chocolate, you owe it to yourself. The microbiology of it is incredibly interesting, and very much related to what we're doing. I've been dying to get my hands on raw beans and ferment them in conjunction with a grain mash.
  26. Jake Norris Consulting

    Good to hear from you. I'll pass along the good news.
  27. Chocolate Liqueur

    Not too long ago I went up to Tuthilltown distillery, It's a beautiful farm and I highly recommend the trip to anyone that finds themselves in the area. Anyway, I had the Chocolate Liqueur which is amazing. The guy giving the tasting said they poured liquid dark chocolate into the still with their vodka and distilled it. It was definitely sweet so I'm sure they add some kind of sweetener. I have never made a chocolate liqueur but that one made me want to try. Does anyone have any good methods to try out? My still that I would use is only about 100 liters. I appreciate any input. Thanks.
  28. Prepair for the FALLOUT!!!

    Y'all need to stop assuming rational behavior. Yes, some individuals will behave rationally. But most will still buy the "cheaper gas" at Costco and never realize the significant drop in mpg (if you catch my analogy)
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