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Everything posted by Foreshot

  1. What websites or magazines do you read for industry news or to do research? I want to make sure I'm hitting as many as I can.
  2. Industry news/research websites/magazines?

    Excellent list, thanks!
  3. ACSA Convention

    Then I'll be there, thanks! Edit: Just signed up. For anyone else interested you have to call them to avoid having to sign up for the convention itself.
  4. ACSA Convention

    So they do have sort of a floor pass - It's $145, though it's for a single day only. Odd. I would love to do the "Architecture/Design of a Physical Facility (Distillery)" class but I'm not spending $825 (non-member) on top of the $425 (non-member) for it. If I could pay for the class without anything else I would do it in a heartbeat.
  5. Proof affecting oxidation in barrels?

    Well there you go, science! And he just wrote that too. Thanks JustAndy, that helps a lot!
  6. I was listening to a podcast that was interviewing Sean Venus of Venus Spirits. He stated that lower proof would allow the product to oxidize faster, as water allows more oxygen in. I never heard of this before & am a bit suspect. I've googled this and couldn't find anything supporting it. Has anyone else heard of this? I know a couple other reasons to keep barrel entry proof down (reduced wood contribution/tannins, less proofing), but never increased oxidation.
  7. Lets talk Arroyo and clostridium saccharobutyricum...

    Is that a can of worms I hear opening? Lots of stuff in Arroyo. BostonApothecary.com is a great resource. He dives way deep into Arroyo and related subjects. Are you interested in ester production in general or just following Arroyo 's methods? How long are you fermenting for? Open/closed ferment? What yeast are you using? Something rum specific or DADY? For rum Privateer Rum or Maggies' Farm are great examples of high funk rums. I know Maggie's Farm products pretty well as I live a couple minutes from the distillery. He open ferments turbinado sugar at ~100f. I don't know how long he ferments for, but I think it is a week or more. He uses dunder but I'm not sure if it's fresh or infected (Sorry SCD, I know you hate that word). He runs a pair of alembic still with worm tubes.
  8. Subbing out production

    To that question, the answer is no. Nefarious people are going to do nefarious things. There will always be risk. Whether it's someone stealing a recipe or someone imitating it there will always be a risk that someone has something almost exactly like yours. You can though check out the background of the company/people and contact any customers they have. And honestly the harder part of the business is not the product, it's marketing and getting people to buy your product. There's plenty of rebubblers that don't care about the product and only care about selling. Just because a couple of your buddies like what you make doesn't mean you'll be a success and just because they hate it doesn't mean you'll fail either.
  9. Lees - in or out?

    This article explains some of the chemistry of lees in/out. distribution of esters.pdf
  10. Tank aging of fruit/berry based Liqueurs

    @MDH You're really good with the chemistry of spirits. What are your thoughts?
  11. I have several friends that work there. I hope that whoever got hurt isn't anything bad. Be careful out there. I'll post details as I hear them. http://www.wpxi.com/news/top-stories/small-explosion-at-strip-district-distillery-injures-worker/676147007
  12. Small explosion at Wigle Whiskey

    It happened after a run of hopped whiskey. Not sure if it was something with a pump getting clogged up or what. The person wasn't hurt bad luckily. They think it was a problem with the still, not what they were doing. It's still being investigated.
  13. ACSA Convention

    His distillery is awesome. The Tasting room alone is worth the trip. And he and his family are really nice people. And he's not even paying me to say that.
  14. ACSA Convention

    The Penguins are in town that week: Tuesday vs Hurricanes, Thursday vs Wilds.
  15. ACSA Convention

    Same as Thatch. I'm less than 10 minutes from the Convention Center & $600 is way too much just to check it out. For those that do come check out Butcher & Rye (Whiskey bar, walkable to convention center) and Hidden Harbor (Tiki bar, a little further out, Uber or Taxi it). If you have any questions on what to do in the city Huffy2k or I can answer those questions. Tons of stuff to do outside of the convention.
  16. EZDISTILLING.com need ideas

    The index on the bottle thing - I wish manufacturers would tell people that. I've told 4-5 different craft people that it goes in the back. Even had one guy tell me he liked it in the front. For small craft guys - how to fill a bottle properly & the rules around it. Not everyone has a filler. We did by weight per bottle before we got a filler. Slow but legal. How to use a heat shrink tunnel. TTB recording and reporting for people starting without experience. Proofing
  17. Small explosion at Wigle Whiskey

    This one says boiler, not sure if they mean the still boiling kettle or the steam boiler: http://www.post-gazette.com/local/city/2018/01/04/1-hurt-injured-boiler-explosion-Wigle-Whiskey-distillery-Strip-District/stories/201801040157
  18. Identifying Infection

    Honestly I can't believe we don't get into the geekier side of things on this forum more. Esters are a huge hole to go down. I would love to get deeper into your guys experience with them. Phenolics are another area that is interesting. Thanks SCD & Ironton, I'm always interested in hearing what people have to say about developing flavors.
  19. Identifying Infection

    Take a sample and look at the pellicle. If it breaks down in to little balls it could be Pichia. If you mill in the same area as you ferment you likely have a mixture of infections. Infections aren't necessarily a bad thing. It helps with ester formation. If you get an infection after the main part of your fermentation is done it doesn't affect yield significantly. I would still sanitize your fermenter afterwards as early infections will decrease yield. https://en.wikipedia.org/wiki/Pichia
  20. Merry Christmas

    Merry Christmas everyone!
  21. Federal Excise Tax and my thoughts

    I'm with BlueFIsh, don't lower your prices. Your customers are buying a premium product and they aren't going to buy significantly more on a small price drop. (If you lower your price 10% they aren't going to buy 10% more). If your customers were price sensitive they would be buying a cheaper product anyhow. I'm assuming most of you are charging $30-$50/bottle, so a $2/bottle price drop won't introduce significantly higher sales. This is where marketing comes into play. Where is price when it comes to the most important reasons your customers buy? If its not the top 2-3 reasons then a small price drop won't increase sales. It might feel good to do it but business wise it's better to hold the line. This is a helper, not a game changer. Keep the money and invest it so that when the 2 years is up you have less debt, more production capabilities, or do some marketing. Though WhiskeyTango's idea seems the most fun. Technical term here: https://www.investopedia.com/terms/p/priceelasticity.asp
  22. Bostonapothecary.com

    If you haven't been on Boston Apothecary lately do yourself a favor and go there. He's translating a bunch of old rum papers. Tons of great information & research. https://www.bostonapothecary.com
  23. Can we do something about the spammers?

    @EZdrinking Thanks, much appreciated.
  24. Can we please do something about the spammers? I and others have reported posts and users as spammers but no one is doing anything about them. Here's a list of the latest ones: Posts: http://adiforums.com/topic/9027-daily-market-analysis-from-forexmart/ http://adiforums.com/topic/9028-company-news-by-forexmart/ http://adiforums.com/topic/8370-instaforex-company-news/ http://adiforums.com/topic/8724-trade-btc-for-paypal-usd/ http://adiforums.com/topic/9080-hong-kong-wine-lovers-get-u-turn-on-festival’s-pet-cup-policy/ Users: http://adiforums.com/profile/11141-instaforex-gertrude/ http://adiforums.com/profile/14386-ifx-yvonne/ http://adiforums.com/profile/14482-elkhouli/ http://adiforums.com/profile/14810-wallcups/
  25. Can we do something about the spammers?

    Within a day or so of them posting. I report all of them.