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Everything posted by RobertS

  1. Prepair for the FALLOUT!!!

    I do, but I think that's a bad example. I track my mpg and haven't found a major efficiency difference between any of the major brands. (Sorry for the tangent)
  2. pH buffer / stabilizer suggestions

    Baking soda has been working well for us for correcting pH. Last time we had pH issues, I added an ounce per barrel, measured, and repeated until we got back up to 3.8. Flavor was fine. I don't know that I would use it proactively, though.
  3. Distillery in Malt Plant

    Which would be why you exclude the malting facility from the bond and put up a barrier to designate different businesses. So long as the distillery and malt house have separate entrances, they can be considered separate premises. Depending on the mood of your agent, you may even be able to get dispensation to use a shared entrance. We were able to use a shared bay door with the brewery and only needed railings between the bonded premises.
  4. Barrels TIB

    §19.405 Consignor for in-bond shipments. (d) Packages. When a consignor transfers spirits in packages, the consignor must weigh each package except in the following circumstances: (1) When transferring the spirits in a secured conveyance; (2) When the consignor has securely sealed the individual packages; or (3) When the appropriate TTB officer waives this requirement upon a finding that there will be no jeopardy to the revenue. §19.407 Consignee premises. (b) Packages. When a consignee receives spirits in packages, the consignee must weigh each package. The consignee must record the receiving weight of each package on the accompanying package gauge record or on a list according to temporary package serial numbers prepared by the consignor. A copy of the package gauge record or list must remain with the original transfer record. However, the consignee is not required to weigh each package when: (1) The transfer is made in a secured conveyance and the securing devices are intact on arrival; (2) The individual packages were sealed by the consignor and are intact on arrival; or (3) The requirement for weighing the packages at the consignor's premises has been waived under §19.405(d)(3). (c) Bulk conveyances and pipelines. When a consignee receives spirits, denatured spirits, or wines by bulk conveyance or by pipeline, the consignee must: (1) Make a gauge and record the results on the transfer record in accordance with §19.621 or §24.309 of this chapter. However, the appropriate TTB officer may waive the gauging requirement for receipts by pipeline upon a finding that there will be no jeopardy to the revenue; and (2) Ensure that each conveyance is empty and has been thoroughly drained. Our understanding is that the tare and gauge should be supplied by the source of the transferred spirit, and when receiving packages (especially bourbon) that the one receiving only has to weigh to confirm nothing has gone missing.
  5. Bar top Corking maching

    Anyone using the CCR Model C? Hand soreness is definitely our number one complaint on the bottling line, but I'm wondering if the savings for the manual corker are worth it.
  6. Loss of abv while carbon treating

    If the carbon is fresh, it may be adsorbing some ethanol and water in appropriately sized pores. The carbon manual people like to pass around has a couple paragraphs on the mechanics of that, but I don't have any numbers to say how much ethanol would be adsorbed by any given activated carbon.
  7. Mango brandy

    That sounds about right. Quick 'close enough' conversion is (SG - 1) * 1000 / 4 = Brix So 1.058 = 14.5 Brix Full conversion should be half the Brix as percent alcohol, which would be about 7% in this case. Did you not take an original gravity when making the original must?
  8. Determining mg of solids

    You can deyhydrate a sample and weigh the remaining solids if you have a scale that's accurate to milligrams.
  9. Proofing barrel and bottle filling

    We use a vacuum filler and have our proofing tank on the ground.
  10. Specific Gravity Hydrometers

    You are absolutely required to use a calibrated hydrometer for bottling, and I believe barrel transfers or any time product is leaving your bond.
  11. Cleaning filling equipment

    We use our normal CIP caustic and acid, warm but not hot enough to soften the suction tubes. Takes maybe an hour to run caustic, acid, and a couple water rinses through the system.
  12. Specific Gravity Hydrometers

    Calibration is typically either single-point or two-point. For single point, you use a calibrated hydrometer to read the proof and then compare that reading to the one given by the hydrometer to be calibrated. If the hydrometer you're calibrating is over or under, you record that and add/subtract that in the future to get a true reading. This is done at controlled temperatures - usually 60F - and typically aimed at the middle of the hydrometer's range. For two-point, you make readings at either end of the range instead of the middle.
  13. Finding the right alcohol-proof rubber

    I encountered this with tygon, and in its case the difference was caused by there being multiple formulations. Several sites only listed it as 'tygon' without formulas, and then disagreed on resistances. Pure PTFE is certainly excellent for alcohol - a PTFE rubber is claiming otherwise may have unspecified additives that are not.
  14. Heat sleeve shrinker

    @Foreshot, thank you. I had this image of the sleeves getting caught up and misaligned somehow. Adding it to the list.
  15. Heat sleeve shrinker

    We've been using the heat gun, too. I'm trying to figure out if and when we would want to upgrade to a more dedicated tool. Is a heat tunnel that much faster or more reliable than an operator who has fumbled through a couple cases with a heat gun? We are using a tube film style of sleeves, which makes me a little leery since all the pictures I've seen with tunnels have the closed top style sleeves.
  16. Making gin on a copper whisky(ey) pot still?

    I'm with Greenfield. No plates, head goes straight to condenser. Botanicals in a basket in the still head. Scrub the pot before/after a gin run and use the still for stripping before doing the next finishing run. Never noticed a problem and never did a special boil just to clean.
  17. Distilling on the Grain

    We distill on the yeast and any off flavors we may be getting are in the cuts, not the hearts.
  18. Sodium bicarb weird smell

    I've used sodium bicarbonate without that happening and usually find mintiness at the start rather the end. How much did you use? Were your cuts the same size as usual? I assume these flavors weren't there when stripping or for other runs with the same recipe and ferment stats?
  19. aging whiskey in barrels in unheated facility in the north

    Our unheated storage in Michigan has been aging barrels nicely, but our oldest is 3 years and I haven't seen what aging in the South is like for comparison. I'd never heard the 50 degrees thing before.
  20. reverse osmosis water system

    I'd say 2521 is what we have, thank you for looking that up.
  21. reverse osmosis water system

    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.
  22. Barrel Filling

    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?
  23. Barrel Filling

    Thank you for the update, HedgeBird. I am adding that fill head to my wishlist as we move.
  24. Natural + GRAS source of blue pigment?

    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.
  25. Anyone know where to get kluyveromyces spp?

    Have you poked around with the dairy industry? I found this place but they may only sell to research labs?