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nabtastic last won the day on March 17

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About nabtastic

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  • Birthday 10/22/1987

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    farming, sailing, climbing, crafting, I like fixing things..

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  1. 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.
  2. 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!
  3. 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.
  4. sadly just saw this post but I'm curious as to the responses as well. Best of luck to you.
  5. I don't follow where you going with that
  6. DAP and urea should not be used in the same yeast nutrient mixture. I have not (knowingly) purchased any blends but if you know of some please let us know to prevent this issue. Most of the country's I've looked at exporting to will require a destructive test that will include testing for EC, just fyi.
  7. urea is a precursor to ethyl carbamate, a known carcinogen. you can boil bakers yeast (as the homedistiller forum suggest, yeast hulls don't provide nitrogen but thats also not the point of using hulls) for amino acids. DAP is also better than urea because it has a N base (diammonium) and P (phosphate), the two macros that you'll likely be deficient in. You need to ensure that all of the nutrients (or at least the DAP addition) is metabolized before the finish of fermentation because residual N will affect flavor. This is one of the reasons why you add at the beginning of fermentation or after 1/3 of the sugars have been depleted. For my current use, I add it at the start of fermentation and after 12-16 hrs depending on ferment speed and lag time - but I'm doing fresh pressed sugarcane (agricole-style) which is an entirely different beast than most of y'all
  8. remember that brewers use barley (almost) exclusively, so if you aren't doing a pure malt wash then the rules don't necessarily apply. If you aren't having fermentation issues then carry on. If you are, follow Blackheart and add go-ferm (although I think that's specifically for rehydration benefits), fermaid k (or ferm-O). Chances are you'll benefit from one of the nutrients whether its faster ferments or just a cleaner ferment. Don't add urea though.
  9. yeast need o2 for building their cell walls as sterols (thus sterols can be used directly although its not be proven practical on a commercial level to my knowledge). Yeast will consume sugar, oxygen, and most available nutrients during growth. It will also produce alcohol provided there is more than 2g/L available in the wort - it just does it very inefficiently and simultaneous with reproduction. The notion that yeast cannot produce alcohol under aerobic conditions isn't exactly right, it will, but it'll only produce small amounts of alcohol poorly. I believe it's 8ppm o2 in wort that is the maximum level required. in response to other posts: commercial enzymes should be able to reduce all starches completely and have very different pH and temp max (and optimal) levels than what barley itself has. They aren't made from barley (a. niger is commonly used) and often have more than one base source. You'll have one or more of the following: gluocoamylase (amyloglucosidase) reduces to glucose, alpha-amylase, pullulanse (limit dextrin - reduces "non-fermentables"), proteinases (breaks down protein), glucanases (breaks down glucans) corn (typical dent corn, other varieties will vary) has 72% starch on a dry weight basis (400 lpa/ton - presumably continuous distillation and with exogenous enzymes used) LPA- liters pure alcohol soft winter Wheat - 69% starch DWB Rye - 68% starch DWB Barley - 65% DWB basically, barley - if not malted (malting uses some available starches) gives you the least potential alcohol of the 4 listed.
  10. realized I never finished this thread out.. Checked with FDA, TTB, local health department. Nobody had any issue with it and all seemed to be confused why I was even asking them.. in the end we used some as a "message in a bottle" for visitors and send the rest to recycling. Cleaning the bottles is a huge PITA without the volume to justify automated equipment. Thanks for all of your comments and apologies for the delay. I believe 27 CFR 31.201 - Refilling of liquor bottles is referring to "marrying" spirits (adding one bottle to top off another) which is unfortunately more common and serious than you might imagine. Not long ago (2013) there was a "sting" involving a few chains in and around NJ that was refilling super premiums with wells and in a few cases rubbing alcohol.
  11. From the training material at IBD (Institute for Brewing and Distilling): "Fermentation can be from naturally occurring yeasts and bacteria in the molasses feed stock or with cultured yeast and bacteria. In some countries still residues (stillage) are allowed to ferment by natural bacterial infection to produce “dunder” which is then added back (backset) to subsequent molasses fermentations. Such bacterial fermentations add desirable congeneric acids and esters to the alcoholic yeast fermentation, particularly for heavy rums. However this traditional Caribbean practice is now seldom used." Dunder Caribbean term for the nonvolatile residue from rum distillation, which during storage supports the growth of a mixture of micro-organisms. When stored dunder is added with yeast to a subsequent fermentation, these organisms provide a richer flavour to the rum than would yeast alone. Stillage The mixture of unfermented solids and liquid remaining after distillation of alcohol from a wash/beer. Thin stillage is the liquid portion of stillage which has been separated from the solids by screening or centrifugation. In molasses and grape juice distillation the term vinasse may be used instead of stillage.
  12. After distillation and its been proofed back or during the run? (All spirits have a bite when freshly distlled) Temp/yeast used for fermentation? (Hot ferms tend to have more heat/astringency. Yeast nutrients (specifically DAP) can cause it. It could be an infection if it's only noticed occasionally or your heads cut may be too narrow... It may just be the burn of unadulterated booze.
  13. That's an exceptionally broad question. That's kind of like asking a Dr why your head hurts .. Describe the "bite" and we may be able to be more helpful.
  14. I got 15 gaskets that are just a tad too small.. 1/4" vs 5/16" on the still. I can make it stick in the manway but the hinge just barely prevents it from sealing all the way around. found a 7/16" that may work since it's round instead of the original trapezoid shape.
  15. They get to benefit from controlled, long term fermentation though. We don't (intentionally) add brett to metabolize the "exopolysaccharides" (apparently that's what makes it slimy). Mind you, I have no idea how long that takes or if it happens simultaneously. From a flavor perspective, it seemed to add a hairspray (maybe prickly is more accurate?) kind of vibe that was set apart from the actual flavor. The big issue for me was foaming during fermentation that created a helluva mess