RobertS

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Everything posted by RobertS

  1. Good call.
  2. 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?
  3. 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.
  4. I thought that production -> storage -> processing was a one way street? Is there actually a way to move backwards without redistilling?
  5. We take the go-ferm insurance policy as well. A cup in a 17bbl batch is nothing vs the risk of getting stuck.
  6. Lost Spirits is running a log and copper still and has pictures online, but I don't think that qualifies as old.
  7. 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?
  8. Hot TSP overnight and steel wool did it for us, the stubborn ones were still only about fifteen seconds a bottle.
  9. https://www.law.cornell.edu/cfr/text/19/151.91 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?
  10. Our last bottle order was about $2.50 per once we included shipping.
  11. 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.
  12. 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.
  13. 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.
  14. Certainly would give new meaning to 'loaded'.
  15. We are working on moving the distillery to a new location, and our new city is asking for established industry practice for safely filling barrels. I don't know of any special precaution or equipment one would use. What we currently do and what I've seen from every video of small distilleries I could find is just having someone watch and stand by with a hand on the valve to stop product flow when the barrel is full. Is there some fancy tool I'm missing out on or a good answer to give the inspectors as to why hand filling is considered good practice?
  16. That's certainly clever. Any food grade concerns with the nozzle material?
  17. Oh my, that is lovely.
  18. The image is blocked for me. I'd love to see what you've done.
  19. https://www.tn.gov/revenue/article/alcoholic-beverages-taxes-approved-brands Looks like Tennessee counts each product as a brand, since you need a COLA for each one. Call the state to clarify?
  20. In which state?
  21. How's the wash smell? A local brewery may have a lab you can ask nicely to make use of, or you could talk to one of the big labs and send out samples.
  22. We're in your ballpark, Lmiller. Rate limiting step at this point is definitely the stills, not manpower.
  23. Well, now I feel wasteful. Rough math shows about 35 gallons water per gallon cased whiskey.
  24. We were having problems with ferments getting stuck around 4 plato, cleared right up by making sure to add cellulose and amylo enzymes after the pitch.
  25. Looking back on yield figures, I've never had a tails cut bigger than the heads cut. Usually it ends up about half the proof volume, and that's cutting at up to 80 proof without any plates.