• Content count

  • Joined

  • Last visited

  • Days Won


nabtastic last won the day on March 17

nabtastic had the most liked content!

Community Reputation

8 Neutral

About nabtastic

  • Rank
    Active Contributor
  • Birthday 10/22/1987

Profile Information

  • Gender
  • Location
  • Interests
    farming, sailing, climbing, crafting, I like fixing things..

Recent Profile Visitors

674 profile views
  1. That's added to the wish list..
  2. No separate collection for fusel oils but they do vent (although I doubt rectification is high enough to matter). I think they must be fairly in efficient in terms of alcohol recovery. I also ran across a company that was doing double distillation in traditional armagnac stills for young spirits, which I had thought was unheard of.
  3. Oh I gotcha, I think this is the classic car of pasteurized v sterilized. Follow up question, given lactic acids positive contribution to mouthfeel, do you foresee distilleries intentionally bringing in a malo-lactic ferment into the program? (Idk enough about wine to know how long that step normally takes)...or am I completely off base?
  4. Or the majority of Scotch whisky. Buying, aging, blending, treating - what have you - is not wrong unless you misrepresent the product. Blending is a true art. Nobody cares where they get their fix from as long as they don't feel duped in the process. Do I care that a corvette is only "mostly made" in America? No. Because it's fast and sexy and I'd pay a premium to not be in a Prius (which is also largely made in America but I digress...). Just don't add water and claim it's "local". Customers care about taste and honesty.
  5. apparently lysozymes (gram - ) and celloferm work well, just fyi
  6. Not trying to start a rap-battle here, but wouldn't the actual process of mashing count as pasteurization? flash pasteurizing is 15 seconds at 160 for juices I believe... obviously that doesn't change the fact that lacto can be practically epidemic in open ferments
  7. has anybody came across an armagnac still being produced? Anyone have experience using one?
  8. just trolling I assume..
  9. yes it should be in the for sale section... Schuler - why are these for sale? Are they self draining?
  10. It's just a piece of leather.. check out a local supplier and cut it yourself. I no longer have a hoga (new employer) but it took me a couple tries to get our replacement. He actually recommended that I cut my own but sent me a replacement anyway. You may be able to buy a flat gasket and use an adhesive to attach it to the door as someone previously mentioned.
  11. super old thread but figured I could throw in an answer: 1) cognac is distilled in a fairly simple pot still with a wash pre-heater. It's double distillation is similar to that of whisk(e)y else where in the world...brief heads removal, collect hearts and redistill. Armagnac is basically a modified analyzer column. The wash is preheated in the spirit condenser, which flows into the upper trays ( a few below the partial condenser/dephleg), and drops down through the column where it comes in contact with a series of trays and steam before being stripped of alcohol and washing out the bottom of the column. Cognac is batch distillation, armagnac is continuous, but with low rectification levels thus the higher congener (flavor) profiles 2) it's probably distilled 4x before it gets to Tito's and then they distill it the final time hahahahaha (reference the fifth generation lawsuits floating around...) 3) That depends on your spirit run, style of spirit, etc but in my opinion, you should pull heads on every run to some degree. destroy the foreshots (early heads) and recycle the rest into your low wine run. Fancy continuous stills vent the most volatile components or de-methylate them.
  12. well those are certainly pricey. It would be super handy though. We fill by weight w an intrinsically safe scale by Arlyn. Gotta keep an eye towards the end though - 1# difference can mean a spill. As for food grade - I can't speak to the Huskey that's mentioned above but most nozzles have aluminum in them which doesn't play well with ethanol. There are a few out there made specifically for booze though. I imagine that's where this Huskey came from. Forklifts need to be XP in the distillery (EX for electric). I'm betting that they just want to know that you've taken safety into consideration and want to see a plan so that they can wipe their hands clean in a unfortunate event.
  13. Yes! This is exactly what I'm looking for. Have you used this before or are you just better at Google than I am? Lol Thanks. I'll add that to the procurement list and let y'all know how it goes.
  14. Anybody have recommendations on purchasing kits to test for YAN? I'm looking to test in-house levels of YAN in our fresh sugarcane juice. I know it will vary by field, variety, harvest times, time since last fertilization, etc. I'm sending off for HPLC to establish a baseline but I'd like to get an idea of each field's N levels. I'm looking for solutions under $1k which I suppose would include sending off for lab testing.. This assay kit is where I'm at so far. Thanks!
  15. FinishedRye - talk to some freight forwarders and get shipping quotes/estimates. shop around as prices will vary considerably. It may be beneficial for you to buy bulk spirits in totes or larger and ship barrels separately. An empty 53gal weighs 110#. Some will stack 8, most will stack 4 to a pallet. Filled barrel should be #500+ as mentioned previously.