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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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  • Location
    Birmingham, MI
  • Interests
    Distilling, flavor experimentation

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  1. 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.
  2. I thought that production -> storage -> processing was a one way street? Is there actually a way to move backwards without redistilling?
  3. We take the go-ferm insurance policy as well. A cup in a 17bbl batch is nothing vs the risk of getting stuck.
  4. Lost Spirits is running a log and copper still and has pictures online, but I don't think that qualifies as old.
  5. 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?
  6. Hot TSP overnight and steel wool did it for us, the stubborn ones were still only about fifteen seconds a bottle.
  7. CFR says pineapple averages 14.3 brix. I found reference to pineapple wine, people usually add sugar but strangely seem to add MORE acid rather than neutralizing. Do you have a lab still and a grace window for a trial ferment?
  8. Our last bottle order was about $2.50 per once we included shipping.
  9. Safety tip: Do not use a whip (giant whisk) with your agitator running! Any fiddly bits on an agitator may grab the wire and rip it out of your hands. Working in an industrial kitchen with open kettles, one managed to whip around and hit a guy in the head. Cooking tip: Back and forth is more effective and easier on your wrist than stirring.
  10. Our mill and brew system are on opposite ends of the building, so we use a chain and disk system. I don't know if it would be overkill for your distance.
  11. You can also easily pull the tails from your final column run at under 160 if you want. If you have the valves set up, just bypass the column when you start getting tails and collect them without going through plates.
  12. Certainly would give new meaning to 'loaded'.
  13. That's certainly clever. Any food grade concerns with the nozzle material?
  14. Oh my, that is lovely.
  15. The image is blocked for me. I'd love to see what you've done.