nabtastic

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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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    Male
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    Hawaii
  • Interests
    farming, sailing, climbing, crafting, I like fixing things..

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  1. What's your SG at 14 days? Try buffering your pH w calcium carbonate. H+ exchange is required to pull the sugars into the yeast cell, low pH will hinder that exchange in addition to stressing the yeast. In an untreated ferment we will have completely (or nearly) ferment after 3-5 days (at ~83F) depending on strain and pitch rate. The steady pH means you probably dont have an infection to worry about rn so thats good. How are you rehydrating the EC? What temp, water source and treatment, water source n treatment for the juice?
  2. To recap, you start a ferment at 14 brix from sugarcane syrup (steens? I buy their canned stuff for home lol) pitch yeast at 80F after rehydrating in ______ water, add ____ amount of Fermaid (O or K) to the wash after the yeast has blended in 7 days later... 0.998 SG at 3.6-3.8pH?
  3. what's your pH throughout your ferm?
  4. Haha touche. There's actually not a lot of it since HC&S closed down. I think we're now one of the biggest sugarcane farms in Hawaii at 20~ acres! Syrup and molasses (IMHO) should be treated more-or-less the same in this regards. Both have been extensively heat treated and stored in exceptionally high osmotic conditions. Few organisms *should* pose much of a threat as long as your ferm requirements are met. It may or may not be handy to test for FAN content (probably less of an issue for y'all since the syrup will contain more consistent field and harvest conditions)
  5. Or are you starting from syrup?
  6. Oh, so we aren't talking about using fresh juice from the mill? But standard shelf-stable crystallized sugar? I thought this was about "agricole" not "industrial".
  7. The juice is diluted from the mill. A typical (large) roller mill set up will step the cane in hot water bath on its way to the mill (removes dirty n rocks), then its crushed (high pressure = heat), then the bagasse is steeped in hot water before going through the second set of rollers, then steeped and press again. This lowers the starting gravity down to 10 brix or so from as high as 24 brix. Bakers should still give you a quick ferment though.
  8. whiskey

    it's probably floc but could be beta-sitosterols from the wood as well. I've filtered to 1 micron and still had issues with it but only in barrel aging. Chill filtering will work but you'll alter the flavor (all filtration will alter the flavor profile regardless of hype). Racking might lessen the issue if you cold crash it - which is the same principal behind chill filtering. It's most likely floc from fatty acids. I don't know for certian but I'd bet this is at least partially the reason some of the established distilleries carbon filter before and after aging. Since we do single-pass spirit runs I'm experimenting with condenser hygiene which will be super annoying if it ends up "solving" our issue since I have to dismantle the still to clean it.
  9. No doubt that you dont need a degree (I dont have a (relevant) degree and I like to think my hooch is good..) but the "big boys" definitely do. MGP probably wouldn't hire me just yet to take over their Rye program... Regardless of what you read in a text book, hands on is necessary (imho) for context.
  10. Oooh gotcha. My apologies
  11. Our brand manager has a master's in Chemistry but found his calling bartending, becoming one of the best known and respected mixoligist out here before getting into rhum. For some people it's more important to enjoy what they're doing than to make less money doing something they hate. I also expect there to be a lot of chemist and engineering people in the industry given that it's the very fundamentals of what we do. Moonshiner's may not need a chemical engineering background to make hooch but tweaker's don't need a *chemistry* degree to make meth either. Chalk it up to one's own standards, I suppose..
  12. That's added to the wish list..
  13. 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.
  14. 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?
  15. 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.