cestrin

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About cestrin

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    www.adventstills.com

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    Tempe, AZ
  1. Let me be more specific, we back sweeten with brown sugar after distillation.
  2. How do you take into account sugar added to rum into the final proof? We barrel-finished our rum and are trying to get it to 80 proof and know that sugar will decrease the perceived proof of the rum.
  3. I posted this in the technique discussion, I'll try it here: We distilled our gin mash 2 months ago and have been playing around with our botanical formula. We had a great gin and as of last weekend it tasted great. This weekend I poured it in our tasting room and it tastes awful. The botanicals got super harsh and it tastes like the base got spicy. This happened to one bottle of our vodka in the past. Has anyone experienced this before? What was the issue and how did you fix it? We think it might be the botanicals oxidizing with the air... Thanks! The consistent ingredient between our vodka and gin is our wheat (both 50% of mash bill).
  4. We distilled our gin mash 2 months ago and have been playing around with our botanical formula. We had a great gin and as of last weekend it tasted great. This weekend I poured it in our tasting room and it tastes awful. The botanicals got super harsh and it tastes like the base got spicy. This happened to one bottle of our vodka in the past. Has anyone experienced this before? What was the issue and how did you fix it? Thanks! The consistent ingredient between our vodka and gin is our wheat (both 50% of mash bill).