LaChascona

no worries, thank you

Thanks for the info EZ. Do you know if he had to do any filtration? 

Thanks Silk city. I know which is negative, hahaha

What about long term problems with the oils from the cucumber becoming visible after awhile in the finished product. The small experiments that I have done never sat around long enough to see.

Have you ever had of seen any issues with this?

Thanks again

Anyone have any information on distilling cucumber? Maceration or Vapor. Ratios? 

I am worried about the oils of the cucumber coagulating in the final product. 

Any ideas?

Thank you

On 7/3/2020 at 9:18 AM, Silk City Distillers said:

Flavored water...

......at $40.00 a bottle

Hi, This is a kind of old but interesting post. Has anyone done any experimenting on this?

I'd like to give it a try, but I am confused about the processes above. If you are using NGS or Hydrosol , you would have color in the finished process...No?

Thanks Thatch

Hi All,

Sorry if this topic exists already but I couldn't find anything in my searches.

I live in Chile but am from New York. I make a Chilean Gin called PROA. I make it from endemic ingredients of Chile. I sell very well here in Chile but it is quite a small market. I know the basic laws of the US as far as 3 tier, control states and so on. 

My question is... Does anyone know of any kind of trade shows or something like that, that would allow me to talk to different distributers and importers? Or can anyone offer some kind of advice for getting my gin into the US?

I appreciate any information that any of you can offer. Thank you very much!!! 

13 hours ago, microshiner said:

@LaChascona - visit us at Microshiner.com and let us know what you think.

Cheers!

Yeah, looks great. Good luck with everything. Nice idea.

My distillery is in El Monte, Chile. It is called Patagonia Spirits Company and right now we are making only one product called PROA. It's a gin crafted with Chilean botanicals from the Atacama desert, Central wine region, Pacific Ocean and Patagonia. Check out the website at www.ginPROA.com or my instagram @gin.proa

Let me know what you think. You can contact me directly at nick@ginPROA.com

Make a great platform because the link you posted "tastemade.com" is like a click bate site. I lost interest in less than a minute. It's garbage.

Ultimately, I agree. There is always power in numbers but you have to do it the right way.

Depending on your equipment or how much money you want to spend....... I would vacuum distillation.

You could experiment with a rotavap but it will still run you a few 1000$.......I think....

Does anyone have any examples of experience with making an Electronic Press Kit for a new release? 

I have done them for films and TV series in my past life and I know that they are used more extensively with new musicians but has anyone ever done one for the opening of a new distillery or the launch of a new product?

Thanks 

Sounds about right. 

For me that ships between New York And Santiago, Chile the cheapest option is to "slow boat", sea freight. 2 months, $25 per square foot, but this company only ships between New York, New Jersey, Massachusetts, Miami and Santiago Chile. 

You could ask around locally to where you are shipping if they know of similar services.

Also, some airlines will ship packages on regular passenger flights. 

Good luck

About 3 months ago I was experimenting with getting more flavor out of my Juniper. I did a run (200 liters) with Juniper berries ground up with a food processor. Because I had never read anything about it, I had no idea and yes, I came out super astringent. 

I had an empty stainless barrel so I just put it in and sealed it up, thinking that I would do something with it later on. I realized the astringency after I had proofed it so it's been sitting in there sealed at 45% abv.

Reading this thread made me think of it.... Do you think its better to redistill it? or do you think that if I just leave it open, that astringency will dissipate and eventually go away? 

Also, someone mentioned somewhere about possible pesticides being the cause of astringency. If that was the case, which I doubt, but you never know.... Would you ever be able to distill that out safely? How could you know for sure?

Thanks in advance, if anyone has an opinion....

I rest after proofing to bottle strength, 45% abv. I thought that the water needed time to settle with the distillate. 

Blending right before bottling always resulted in a kind of strong "alcohol bite"  in the taste and aroma.... but maybe it has to do with the botanical bill.....

go there and taste it. see what is going on.....if you have had a good feeling from them already.

entire trip cost 1K..? for 8k liters of tequila? 

you are in the marketing business, not the distilling business. 

Beacon Commodities in the UK. I just bought 500kg 

Thanks Russ.

You sell these systems, yes?

If so, email me at NicholasDeeg@gmail.com. I import a lot of things from the US because Chile is usually double the price.

Either Way, Thank you very much for your input.

Thanks Buckeye.

So what brought me to this thread in the first place.... I have read that sometimes water test results will list the amount of Chlorine but it is actually Chloramine. Is there an easy way to determine for sure which one is in the water? like with a test from a pool store or something?

Secondly, If it is in fact Chlorine would the best way to get rid of it be letting it sit in an open top tank and evaporate out? 

Also, would just an RO system clean that water up? Or would you recommend additional filters?

Thanks again 

Believe it or not, yes, it is supposed to be drinking water.... rather it IS the drinking water of the town. A very rural and poor town about an hour outside of Santiago, Chile. 

I trust the lab results. They were done by the top university in the country and the sample was processed with in 24 hours from when it was taken..... so they say.

The results of municipal water from Santiago, which is supposedly the best was:

WOULD YOU DRINK THIS?

PH                                       8.03

Cerium (C.E.)   mS/cm   0.9

Boron (B)         mg/L       0.14

Calcium (Ca)                    108

Copper (Cu)                    <0.01

Iron (Fe)                          <0.01

Magnesium (Mg)           8.83

Manganese (Mn)           <0.01

Ammonium (NH4)        <0.02

Nitrate (NO3)                   1.07    

Sodium (Na)                  68.41

Phosphate (PO4)          <0.01

Zinc (Zn)                          <0.01

Bicarbonate (HCO3)       102

Potassium (K)                3.47

Chlorine (Cl)                    97.2

Sulfate (SO4)                   230 

Did you just call me a Boron?

Sorry. yes, Everything is mg/L

Hi All,

I just had water tested in a fairly remote part of central Chile..... Before I go any further, Chile is not known to have good water in this area......

The water comes from a "municipal well" and very basic infrastructure and water treatment is used. As of now I would like to use it for proofing down my Gin, which I re distill from NGS.

I have read the above bru'n water link but as I am not fermenting. I wanted to get some more opinions on proofing water. Maybe some of you brew and proof with the same water and do or don't have issues with louching or off flavors...? Basically I'm kind of trying to do the minimum to the water... for two reasons. The system I need to "clean" the water up completely is extremely expensive and secondly, I would like to eventually ferment with it.... without having to add to much back in.

Here was my report:

PH                                       7.9

Cerium (C.E.)   mS/cm   1.62

Boron (B)         mg/L       0.16

Calcium (Ca)                    225

Copper (Cu)                    <0.01

Iron (Fe)                          <0.01

Magnesium (Mg)           28.08

Manganese (Mn)           <0.01

Ammonium (NH4)        <0.02

Nitrate (NO3)                   43.6    

Sodium (Na)                  84.66

Phosphate (PO4)            0.03

Zinc (Zn)                          0.03

Bicarbonate (HCO3)       331

Potassium (K)                5.99

Chlorine (Cl)                165.11

Sulfate (SO4)                   314 

I made a gin last week that did not have angelica or orris root. It came out nice but within a few days it had lost half of it's aroma and taste. 

I have read a bunch of stuff on this recently but haven't seen any thing about herbal substitutes to angelica or orris root. The only thing I came across was a distillery that was making liqueurs, was using Citric Acid as what seemed to be a fixative. 

My question is..... What are people using that don't have angelica or orris root in their list of botanicals? There are plenty of gins on the market that say they don't use angelica or orris root....... I've got more then a handful in my liquor cabinet that taste the same now as when I opened them months ago.... What's the deal? Citric Acid? Some other additive.   

Hi. I'm interested. can you please send pictures. Nicholasdeeg (at) gmail

Thank you

Not at all. No balloons have been burst. I genuinely appreciate the input.

Thank you.