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RobertS last won the day on May 23 2016

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About RobertS

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    Active Contributor
  • Birthday 02/15/1990

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    Birmingham, MI
  • Interests
    Distilling, flavor experimentation

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  1. I'd say 2521 is what we have, thank you for looking that up.
  2. Don't have part numbers, but we have a couple of small (3 feet of 3 inch pvc shell) membrane filters in sequence. Makes about 10 gallons an hour, so planning is needed. I keep a 10 gallon milk can sealed up with RO water and clean it regularly, mostly for rinsing things. When I need more than that, I'll fill one of my 80 gallon tanks the day before/morning of.
  3. Thank you for the update, HedgeBird. I am adding that fill head to my wishlist as we move.
  4. Can't comment on its stability, which may bring us back to the original problem. On the other hand and off topic, a pH indicator coloring agent could be an interesting toy for mixologists.
  5. Have you poked around with the dairy industry? I found this place but they may only sell to research labs?
  6. Never handled it personally but this was covered in my classes: Generally Regarded As Safe means exactly what it says. The GRAS list maintained by the FDA is basically as a FAQ and fast-track for commonly used ingredients. To make a case that a non-listed ingredient should be considered as GRAS, find evidence and make the information easy to digest and fact check. Note that GRAS is also application-dependent. A plant that has traditionally been used for color may be GRAS as a color agent, but not as a major ingredient. You will need to find historical examples of your ingredient being used in similar contexts and explain why any differences don't matter.
  7. Generally Regarded As Safe means exactly what it says. It does not require official testing, just that traditional lore has okayed it. There is a central GRAS list that acts as a FAQ; if you are using something there you're good to go. If it's not on the list, you need to do what you're doing and make a case that it is GRAS. EDIT: Google poking says try red cabbage?
  8. Good call.
  9. That is very good to know. Would "removed for further aging" or "remnants from bottling returned to bulk storage" be valid fill-in-the-blanks, then?
  10. Adding a gallon of water to a gallon of alcohol is less than two gallons. A gallon of sugar water to a gallon of alcohol is also less, but not by as much. The trouble is that no one has a reliable formula for that difference of how much based on sugar content. Meercat has been working on one.
  11. I thought that production -> storage -> processing was a one way street? Is there actually a way to move backwards without redistilling?
  12. We take the go-ferm insurance policy as well. A cup in a 17bbl batch is nothing vs the risk of getting stuck.
  13. Lost Spirits is running a log and copper still and has pictures online, but I don't think that qualifies as old.
  14. We dip our beer bottles and use a brass stamp on the top. About a 2 out of 5 on the PITA scale? The brass needs to be relatively cool and warms up pretty quickly after a few wax seals, but using a freezer pack as a rest and having a spare deal with that. Upside, when the stamp gets warm and rips away the wax it makes a nice round seal we can stick on our hats. I'd assume that Tanqueray has some fancy extruder that puts exactly the right amount of wax in that divot and puts a perfect press on every time. You could maybe use something like this to make stamps en masse and have your own peel and stick?
  15. Hot TSP overnight and steel wool did it for us, the stubborn ones were still only about fifteen seconds a bottle.