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flyhigher87

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Everything posted by flyhigher87

  1. flyhigher87

    Birectifier for gin development

    Love it! Can’t wait to find out what you discover. Keep us posted
  2. flyhigher87

    Abv% gin basket

    Just curious. I see a lot of nice stills with eight plates and a dephlag prior to the gin basket. What abv% are you trying to achieve through the gin basket? Do you guys hold it at a steady abv% or do you allow it to change (probably lower) through the distillation? Also have you found any noticeable differences with different abv% going through the gin basket? Im super curious, my only thoughts are since alcohol is a solvent the higher abv% would be better at extracting oils. But I d love to know your guys expierences. I know Bombay has an awfully tall column before the gin basket I would imagine there is a lot of rectification before that basket.
  3. flyhigher87

    Label Requirements for Europe

    First off I am going to apologize now I’m not sure where this thread should go so you will probably see it published in a few locations that I think may apply. Okay so I have a big order from a importer/distributor in Italy yay!! However, I am trying to figure out the labeling requirements. I asked the importer he said look at another company and do what they did. (Thanks for all the help 😣). I looked it up on good ole’ google and I’m just finding some papers on self-regulation about possibly needing to list all ingredients on the label. Looks like that is not required now. Does anyone know where I can find information on what the exact requirements are for the European Union? The United States is very specific as we all know in our COLA approvals. Does the EU have anything similar to this? Do I need the get my label approved? Please, help this order is the largest we’ve ever had for our tiny distillery. I do not have the cash to make any mistakes. Thank you all!
  4. flyhigher87

    Label Requirements for Europe

    Paul I have been looking at the regulations and everything. One question I see on maybe all the bottles I do not see in the regulations is for Volume I see 70 cl e. I know 70 cl is 700 ml , but we is the e and do I need that?
  5. flyhigher87

    Label Requirements for Europe

    Thank you very much Paul. That was a big help!
  6. flyhigher87

    Filtering Through Limestone

    Hey guys, One of the judges at the ADI conference suggested that I filter my Vodka through limestone. He said it would add body to my Vodka. I have also been to distilleries where I saw they filter their Vodka through Activated Carbon and Then through limestone or vice versus. So I went out and bought a little Calcium Carbonate. Wikipedia tells me that is what Limestone is. It came in a powder so I figured I would add a tiny bit to about 500ml of Vodka wait a little and filter it through a coffee filter. Well now it tastes like Chalk mainly because it has chalk in it. Anyone filtering through limestone? What type do you buy? and how do you do it? Mucho Thanks
  7. flyhigher87

    Filtering Through Limestone

    I'm not calling anyone out here. But an ADI Judge whom I assume is a professional with a great deal of experience. Put it directly in the tasting notes on my Vodka. "Filter through Limestone it helps alot."
  8. flyhigher87

    Resting Gin what Proof

    Howdy guys, So I just finished my first big batch of gin. Now because of tank space issues i'm resting it at distillation strength, which is just over 75% abv. Is this okay? What strength alcohol do you guys rest your gin at? At bottle proof, slightly above bottle proof, Distillation proof? And has anyone found a difference in Resting the gin at different proofs? Thank you kindly
  9. flyhigher87

    Macerating and distilling with Plates

    Howdy guys, So I was at a gin distillery the other day and they macerate for 24 hours. throw everything in the kettle. And then distill with 4 plates in their column and use a dephlagamator(not sure what the output was set at). So I was wondering doesn't using plates after a maceration take away the flavor of the gin? I get why you would use plates before a gin basket, if you think the vapor should be a certain ABV before it runs through the gin basket. But I don't get why you would increase ABV/ increase rectification with plates after macerating. Wouldn't you basically be rectifying your flavor out of your gin? If anyone does this or has any thoughts on it let me know. I'm really curious.
  10. flyhigher87

    Label Requirements for Europe

    First off I am going to apologize now I’m not sure where this thread should go so you will probably see it published in a few locations that I think may apply. Okay so I have a big order from a importer/distributor in Italy yay!! However, I am trying to figure out the labeling requirements. I asked the importer he said look at another company and do what they did. (Thanks for all the help 😣). I looked it up on good ole’ google and I’m just finding some papers on self-regulation about possibly needing to list all ingredients on the label. Looks like that is not required now. Does anyone know where I can find information on what the exact requirements are for the European Union? The United States is very specific as we all know in our COLA approvals. Does the EU have anything similar to this? Do I need the get my label approved? Please, help this order is the largest we’ve ever had for our tiny distillery. I do not have the cash to make any mistakes. Thank you all!
  11. flyhigher87

    Label Requirements for Europe

    First off I am going to apologize now I’m not sure where this thread should go so you will probably see it published in a few locations that I think may apply. Okay so I have a big order from a importer/distributor in Italy yay!! However, I am trying to figure out the labeling requirements. I asked the importer he said look at another company and do what they did. (Thanks for all the help 😣). I looked it up on good ole’ google and I’m just finding some papers on self-regulation about possibly needing to list all ingredients on the label. Looks like that is not required now. Does anyone know where I can find information on what the exact requirements are for the European Union? The United States is very specific as we all know in our COLA approvals. Does the EU have anything similar to this? Do I need the get my label approved? Please, help this order is the largest we’ve ever had for our tiny distillery. I do not have the cash to make any mistakes. Thank you all!
  12. 2 questions 1. Do these work well with an all wheat grain bill? 2. In distilling if you lauter first and collect a wort. Do you need to boil the wort to kill bacteria before fermentation? In beer they boil after wort collection for both hops boil in and for sanitizing the wort. Is this boil necessary before fermenting for sanitizing if you are not adding hops?
  13. flyhigher87

    Odin on Gin

    Odin you are the King I love this post!!!! I had two questions for you. 1. When I age(rest) a gin for 5 weeks does that have to be in a tank or can it be in the bottles? And if in a tank should the tank be open to atmosphere? I’m not talking fully open but a small valve to allow it to breath? 2. In your recommendation on how much of each ingredient to use you say herbs per liter 30% boiler charge. Seeing it says 25-30g of herbs per liter at 30% boiler charge. I want to make totally sure you are suggesting after watering down the boiler charge from 60 to 30% I then use 25-30g/liter of the new 30% boiler charge? And is the 25-30g/liter of juniper is that of the 60% boiler charge or the 30% after watering down? Look forward to your answers!! Jon
  14. flyhigher87

    Pulsing Still

    Hey guys hope all is well. So I'm in the middle of a vodka run and my distillate is pulsing. By this I mean, the distillate will completely stop for like 10-15 seconds and then all of a sudden open the flood gates for like 5 seconds. This has only happened once before on a previous run. Normally my still is pretty steady stream a little variation in flow rate but nothing this drastic. My still is a small 50 gallon it has four plates and a large random packed section with copper scrubbers and raschig rings. I am running a dephlag with little trickle of water through it to maintain 95% abv. So Why is my distillate flow rate so crazy today?? thank you.
  15. flyhigher87

    Wheat Grain Seperation

    Hey Vodka Producers using wheat, how do you guys separate out your wheat? Do you separate before or after fermenting? Before or after distilling? What technique/equipment do you use? I am a tiny tiny distillery and we are using a small bladder wine press prior to distilling. However I am thinking far down the road and wonder how you guys separate out wheat in the 1000L + batches. I am mostly concerned with wheat because it is particularly hard to separate , Corn also if you do a corn vodka let me know your process please. Please let me know Also I would prefer to separate before distilling to keep my process the same. Thank you.
  16. flyhigher87

    Column Diameter and collection rate

    Alright you are all free to laugh at me for this question. But I have been trying to figure this out for a while and it is driving me mad. So i'm looking at different pot stills and they all say a certain diameter column, yes these are pot stills with like 12" x 2 ft columns. Now they all say upgrade to the 16" column for yadayada dollars. Now it seems plain and simple bigger column diameter higher collection rate. But here's where my brain goes into cart wheels, almost every still on the market(for craft distilling) has a column diameter and at the top of the column the pipe going to the condenser is 2". So if everything has to squeeze into 2 inches does the previous column diameter really make a difference? And i'm just talking pot stills, vodka stills and bubble plates makes sense to me why a wider diameter makes a difference. Also i'm not talking about the shape of the Onion or neck I understand those make a difference in reflux for say whiskey vs. rum. But pot stills with a round column I don't see it. Eventually it all has to go essentially into a 2" diameter column. My thought is that in these stills the only thing that would effect collection rates would be the amount of energy you put into the system. Now the only thing that I can think of that would make a difference is the wider column allows more vapor and that the vapor velocity in the 2" pipe is just increased and the larger column really is faster. But couldn't you just put a 2" column on the top of the still and the vapor velocity in that 2" column would match the 2" piping at the top of a 16" column. I'm sure there is some obvious answer to this, please anyone explain this to me. You'll be saving my sanity.
  17. flyhigher87

    Pulsing Still

    @whiskeytango absolutely. Now that I have the "boiling chips" in the still it still pulses a little but not as bad. And I can actually here the rings rattling in the still(boiling) and then go dead silent(not boiling).
  18. flyhigher87

    Column Diameter and collection rate

    Thank you silk city distillers that was very insightful. I never really thought about "the football field" of different flavor. There really is a lot that can happen in that distance. But, I still have a question. From what I am gathering from your information is that the flavor of the different size columns will be different. The larger column has more surface area and will have more dephlegamation(in the old sense of the word). So If anything the larger column diameter would actually have a slower collection(output rate) than the smaller column? Since it has a higher reflux ratio.
  19. flyhigher87

    Column Diameter and collection rate

    Thats what I was thinking. So for a stainless steel column(column about 2 feet) pot still. Trying to sell a wider column is just a marketing ploy?
  20. flyhigher87

    Aeration

    Thanks for the read Tom! and Robert when can I come work under you. I read all your posts you are definitely one of the most knowledgeable person on this forum. Always appreciate your input.
  21. flyhigher87

    Aeration

    Hey guys!! So question how are you guys aerating your fermenters. I have small 45 gal(180L) ferments and am aerating with an aquarium pump(I know I'm on a budget) for about 30 min just prior to pitching. But I was wondering what you guys were doing and for how long and when. I come from a chemical engineering background and in big industry tanks have air sparging equipment on the bottom of the tanks that create micro-bubbles. But in all my research I have never found or noticed a fermenter with built in air sparging equipment. So what are you guys doing for aeration? Please let me know.
  22. I'm killing myself for not thinking about this before I signed the contract. I asked my distributor how much he would contribute to our marketing budget(monetary). They said $0 per forever. So I'm not excited about that. Anyhow, do your distributors contribute to marketing? If so how much? And in what ways? I.e. Pay for ads, buy coasters/stirrers Pos stuff. Please help I don't want to start a fight I shouldn't. thanks
  23. flyhigher87

    Distributors marketing contribution$$

    Thanks guys. We are looking for a new distributor now. I'll certainly be pushing for Slickfloss's set up. dollar for dollar sounds fair to me. Or even less but something would be appreciated they are making money off of my product too. In my mind they should contribute to marketing.
  24. flyhigher87

    Early Sales, Consistent Sales

    Hey guys hope all is well! So my company launched our product about 3 months ago and sales are less than what I was expecting. I know it takes time but we had a small initial buy and then a drop off, which I was expecting. Some people want to buy that brand new product. Then they drop off and you have to make real sales to people who consistently need product. But the drop off the last 2 months was pretty much down to zero. I was expecting we would be moving a little bit of product here and there. At least 3 or 4 cases per month. We have a distributor which pretty much stopped promoting the day we signed the contract. We recently hired a brand ambassador. He just started and is very very well connected in our area. And we also hired a person who does plublicity stuff. Both are doing excellent jobs already and they;ve just started. We are really happy with their work already! And I know you will all think i;m being really impatient, but as i;m sure you guys were when you started I;m crazy nervous all the time about sales. Anyhow I was wondering how long did it take you guys to get any sales? How long for any consistent sales? Our hopes are not to much we need about 200 bottles a month to break even(I;m in South America costs are very low). And our real hopes are to sell our capacity at about 1000 bottles a month. Anyhow please let me know what your guy;s expierences were. As always thank you for your knowledge you all have helped me immensly throughout the last year. (PS sorry about the ; I;m using a spanish keyboard and don;t know how to make a proper apostraphy also I have no english spell check)
  25. flyhigher87

    Early Sales, Consistent Sales

    Sorry Slick Floss, i'm not following. What do you mean by programming? Sorry i'm not sure if this is a marketing program or production program. please elaborate.
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