nabtastic

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Everything posted by nabtastic

  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. has anybody came across an armagnac still being produced? Anyone have experience using one?
  4. 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?
  5. 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.
  6. apparently lysozymes (gram - ) and celloferm work well, just fyi
  7. 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
  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. 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!
  14. 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.
  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.
  16. sadly just saw this post but I'm curious as to the responses as well. Best of luck to you.
  17. I don't follow where you going with that
  18. https://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm078546.htm 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.
  19. 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
  20. 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.
  21. 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.
  22. 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.
  23. I've been asked this several times and I keep shutting it down because I don't want to deal with removing the labels and I feel like there will be a lot of paperwork involved but... Is anybody reusing their packaging, i.e. glass bottles? This would only be for a few accounts that are concerned with it but I feel like the savings in packaging would be out-weighed by the cost in labor hours. Anyway, if anybody has information about this or can link me to a thread (searched but didn't find anything) I'd be grateful.
  24. 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.
  25. 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.